Serves 4
Our Peach Apricot Chutney is wonderful to bring out the flavour of tomatoes, especially if you team it with our Basil Pesto. A homegrown recipe worth trying.

You will need

2 – 3 very ripe tomatoes
Ina Paarman’s Vegetable Spice
3 T (45 ml) water
Ina Paarman’s Peach Apricot Chutney
Ina Paarman’s Basil Pesto


Adjust oven rack to the middle position. Preheat oven to 180°C.

Cut the tomatoes through their waist and arrange in a tight fit, cut side up, in a ovenproof frying pan or dish. Season generously with Vegetable Spice and spread Peach Apricot Chutney over. Pour in water on the side.

Bake uncovered for 30 minutes.

Add a dollop of Basil Pesto to each tomato before serving.