Charred Tomato Chutney
 
Makes about 2 cups
Ingredients
  • 3 tablespoons vegetable oil, divided
  • ¼ cup minced fresh onion
  • 2 cloves garlic, minced
  • 4 cups cherry tomatoes
  • ¼ cup water
  • 1 tablespoon red wine vinegar
  • ¾ teaspoon kosher salt
  • ½ teaspoon sugar
  • ¼ teaspoon ground red pepper
  • ¼ teaspoon turmeric
Instructions
  1. In a large cast-iron skillet, heat 1 tablespoon oil over medium heat. Add onion; cook until softened, 3 to 4 minutes. Add garlic; cook for 1 minute. Remove from skillet.
  2. Increase heat to medium-high. In same skillet, add tomatoes; cook until charred and softened, 8 to 10 minutes, stirring frequently (add remaining 2 tablespoons oil as needed to prevent tomatoes from sticking to skillet). Gently press tomatoes with the back of a spoon or a potato masher. Stir in onion mixture, ¼ cup water, vinegar, salt, sugar, red pepper, and turmeric.
  3. Reduce heat to medium-low, and cook, stirring frequently, for 3 to 4 minutes.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cheesy-corn-cakes/