Tomato Chutney


  • 4 cups tomato concasse
  • ¼ cup capers, rinsed, drained
  • 2 tablespoons finely chopped fresh ginger
  • 4 cloves garlic, peeled, finely chopped
  • ¼ cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper


Heat a nonstick pan. Put in the concasse and stir over medium heat until all the liquid evaporates, about 10 minutes; turn up the heat for the last minute.

Add the capers, ginger, and garlic and cook another minute. Put in a bowl over ice to stop the cooking. When just cool, stir in the oil, salt, and pepper. Let sit 1 hour. Serve at room temperature.