Tomato chutney: A bold, tangy sauce for leftover tomatoes

If you have a surplus of tomatoes sitting in the refrigerator, why not turn them into an exciting sauce?

The recommended recipe is tomato chutney — a great way to enjoy leftover tomatoes in a fresh, unexpected way.

Chutney is a seasoning sauce of Indian origin made by combining fruits or vegetables with spices. Tomato chutney, in particular, brings together the bright, tangy flavor of tomatoes with the deep savory notes of onion and garlic for a richly umami-packed sauce.

Chili powder and lemon juice add a pleasant tartness with a gentle kick of heat. A pinch of cumin powder, if desired, lends an exotic, aromatic depth.

The finished sauce pairs well with bread, naan or tortillas, and works equally well as a condiment for meat dishes and sandwiches.

Simple to make at home with everyday ingredients, tomato chutney is an easy way to enjoy both the nutritional benefits of tomatoes and a touch of global flavor.

4 tomatoes, 1/2 onion, 10 garlic cloves, 3 tablespoons olive oil, 1 tablespoon allulose, 2 tablespoons lemon juice, 1 tablespoon chili powder, a small amount of parsley, salt and pepper to taste, a pinch of cumin powder (optional)

[Tomato Chutney]

1. Remove the stems from the tomatoes and cut them in half. Roughly chop the onion. Trim the stem ends off the garlic cloves.

2. Heat olive oil in a pan and sauté the tomatoes, onion and garlic until fragrant.

3. Peel the skins off the tomatoes and crush them.

4. Add the chili powder, parsley, salt, pepper, cumin powder and lemon juice, and mix well.

5. Serve alongside bread. Parmesan cheese may be sprinkled on top to taste. The chutney also goes well with naan, tortillas and meat dishes.