We love the Autumn here at Sea View House. It’s a time of plenty in our garden and polytunnel.
We grow a number of tomato varieties including ‘Black Cherry’ ‘Gardener’s Delight’ and ‘Moneymaker’ and use them every morning for breakfast.
By the end of August, we always have an excess and what is left over after looking after our neighbors we use to make “Darra’s Tomato Chutney.” We serve the sweet and slightly spicy tomato chutney with our St Tola Goats Cheese Frittata.
Darra’s Tomato Chutney. Recipe
Ingredients:
2 1/4 lbs Tomatoes (We use our homegrown organic tomatoes)
1 Onion
3 garlic cloves
1/4 pint cider vinegar
7 ozs. light brown sugar
1 tsp. salt
1/2 tsp. chili flakes
4 cardamon pods
1/4 mixed spice
Method:
Sterilize your jars and lids.
Dice the tomatoes. Peel and dice the onion.
Crush the Garlic.
Put all ingredients in together in a heavy pot and slowly bring to a boil.
Turn the heat down and let it simmer for about 2 hours or until reduced in volume by half stirring reqularly
Pot up using sterilized jars.
The chutney gets better with age.
[…] Heat a large cast iron pan over medium heat and add a tbsp oil. Caramelize the red onions in the vegetable oil, adding a little water if they stick. Add the mushrooms and tomatoes and cook through. Break the eggs into a bowl, add a splash of milk, along with salt and pepper. Beat the eggs and fold through the vegetables. Sprinkle on the chopped tarragon. Once the egg mix starts to bubble, dot the frittata with the goats cheese. Place under a hot grill for 5-7 minutes. Leave to cool slightly and slide onto a serving dish and serve. We normally serve this with Darra’s Tomatoe Chutney. […]