« Planning for Next Year and A Taste of the Unexpected (by Mark Diacono) | Main | Chestnuts & Meatless Shepherd's (Gardener's?) Pie »

September 28, 2010


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I can't wait to hear how it tastes when the month is up. Those tomatoes with with the rosemary sprigs area a work of art!


Thanks! I'm glad I took a photo of that stage - it is nice to see them all together like that!
I wish I had about 20 more jars so I could send them to everyone to taste... :)


Hi Laura -

Never heard of roasting the tomatoes first. Sounds like a plan! My conventional green tomato chutney last year was slightly minging : (


Hey Max, Yeah none of the recipes I saw said to roast the tomatoes, but they said to use peeled tomatoes, and that is one of the easiest ways I know to peel them! I also thought maybe it would help give the green tomatoes a bit of a head start flavor-wise, and I think it did help. Sorry to hear your chutney last year didn't turn out so well - hope this year is better! I think this recipe worked quite well really, as it tasted quite nice straight away, but I guess the real test will come in a month's time!


Nice recipe. The idea to roast is novel and I'm sure beneficial for flavour development.

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