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. A homegrown recipe worth trying.



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.

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