Posts Tagged ‘tomato’

Yotam Ottolenghi’s tomato chutney

13 October 2020

This is the chutney that entered our life by accident and got stuck. I nearly didn’t make it when I decided to try Ottolenghi’s Tomato and Courgette Loaf published in the Guardian’s weekly food magazine Feast a couple of weeks ago. I often cut corners and simplify recipes, and, regardless of how tempting it was, I wasn’t sure I would have the time, until I realised it was part of the loaf recipe itself. And so the sideshow of Ottolenghi’s recipe became the star at my table.

The loaf was a great success, but the chutney is the recipe I will be making again and again. In fact, the kitchen has barely been without in a fortnight.

Tomato chutney from a recipe by Yotam Ottolenghi in Feast
The recipe calls for fresh tomatoes but I’m pretty sure I’ll try it with tinned ones in a few weeks when there is no other choice.

Olive oil
6 garlic cloves
45g fresh ginger
A large pinch of chilli flakes (or 2 red chillies)
About 2 Tbsps tomato paste
1 tsp turmeric
2 tsps garam masala
1 Tbsp sugar
750g tomatoes
Teaspoon sea salt
Freshly ground black pepper

Smash the garlic with the flat of a knife, peel, and chop roughly. Peel and finely grate the ginger. (Wash and finely chop the chilli if using.) Wash, core, and chop the tomatoes.

In a large heavy saucepan, heat a few tablespoons of olive oil over medium heat. Once hot, add the garlic, ginger, and chilli. Cook, stirring regularly, for a couple of minutes, until fragrant. Add the tomato paste, spices, and sugar, and cook, stirring, for another minute. Now add the tomatoes, the salt, and a good grind of pepper and mix well, scraping the pan to incorporate all the spices. Turn down the heat and simmer for about 45 minutes, until the tomatoes are thoroughly cooked and the chutney has thickened.

Before serving, drizzle a little olive oil over the chutney. It keeps in a closed jar in the fridge for about a week.


6 September 2010

I make ratatouille very methodically. One vegetable at a time. Cut to the same size (or as close as possible). Added progressively. There’s a rhythm to it. It’s quite meditative.


Olive oil

3 medium onions

2 red peppers

2 medium eggplant

3 cloves garlic

4 zucchinis

4 plum tomatoes

Bay leaves, rosemary, thyme, and summer savory (if available)

Salt and pepper

Sherry vinegar


Thinly slice the onions. Heat a generous amount of olive oil in a heavy-bottomed saucepan, such as Le Creuset or cast-iron, large enough to hold the whole ratatouille. Add the onions to the oil, season with salt and pepper, and let them slowly melt until translucent, checking and stirring occasionally to avoid sticking to the pan.

While the onions melt, cut the red peppers into 1/2 in (1 cm) squares*. Add them to the onions. Season with salt and pepper and let stew, checking and stirring occasionally to avoid sticking.

While the onions and peppers are stewing, cut the eggplant into 1/2  in (1 cm) cubes. Add eggplant and whole, peeled garlic cloves to saucepan, season with salt and pepper, and let stew, checking and stirring occasionally to avoid sticking.

(At this point it is a good idea to stir and check the bottom of the pan and add some olive oil if necessary.)

While the onions, peppers, and eggplant are stewing, slice the zucchini, not too thinly. Add to saucepan, season with salt and pepper, and let stew, checking and stirring occasionally to avoid sticking.

Next peal the tomatoes and dice them into 1/2  in (1 cm) cubes. Add to saucepan, season with salt and pepper and let stew, checking and stirring occasionally to avoid sticking.

Bind together with kitchen twine a sprig of rosemary, and a few sprigs each of thyme and summer savory if available. Add the herbs with 2 bay leaves to the ratatouille, stir from the bottom up, and let stew slowly a further 15-20 minutes approximately until the vegetables are cooked but not mushy. If you are serving the ratatouille cold, remove from heat a little early as the vegetables will continue to cook while the ratatouille cools.

Check salt and pepper seasoning and add 2-3 tablespoons of sherry vinegar to taste. Serve hot or at room temperature.

*The actual dimension is not so important. The key is for all the vegetables to be cut to approximately the same size.

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