Baked Tomatoes with Sweet Chilli Chutney

Our Sweet Chilli Chutney is wonderful to bring out the flavour of tomatoes, especially if you team it with our 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 Sweet Chilli Chutney over. Pour in water on the side.

Bake uncovered for 35 minutes.

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



Use Ina Paarman’s Peach Apricot Chutney.

Do NOT follow this link or you will be banned from the site!