Citrus and Roasted Heirloom Tomato Chutney
1 lb Heirloom Tomatoes
1 c red onion
1 grapefruit [+ zest]
1/2 c fresh cranberries
5 cloves garlic
2 preserved lemons
olive oil
turbinado sugar
Thyme
Basil
Freshly-grated nutmeg
salt
cracked black pepper
Directions
Halve tomatoes and toss lightly in olive oil and 1 Tbsp turbinado sugar. Roast at 400 degrees for @ 45 minutes or until tomatoes have carmelized. While tomatoes are in the oven, saute onion and garlic in a wee bit of olive oil until onions are translucent. Add grapefruit segments, cranberries, preserved lemons cut into 12ths, 6 fresh thyme sprigs and nutmeg. Adjust liquid volume with water to maintain a loose chutney and simmer until cranberries pop. Add roasted tomatoes and their juice. Allow to cool and remove thyme sprigs. Add salt and pepper to taste and then fold in fresh basil and thyme just before serving.
Soundly Vegan 