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.
Serves 4
YOU WILL NEED
- 2 - 3 very ripe tomatoes
- Ina Paarman's Vegetable Spice
- 3 T (45 ml) water
- Ina Paarman’s Sweet Chilli Chutney
- Ina Paarman's Basil Pesto
Method
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.