Fresh Tomato-Orange Chutney

photo by James Baigrie

This tart tomato-orange chutney can be made several hours in advance or the day before.

Makes about 2 cups chutney

½ pint yellow pear tomatoes or cherry tomatoes, cut in half
½ pint red grape tomatoes or cherry tomatoes, cut in half
¼ cup olive oil
2 tablespoons balsamic vinegar
2 large navel oranges
4 scallions, trimmed and minced
2 tablespoons peeled, grated fresh ginger
Grated zest and juice of 1 lemon
1 jalapeño, seeded and minced
½ teaspoon mustard seeds
½ teaspoon fennel seeds
1 teaspoon cracked mixed peppercorns
5 or 6 fresh basil leaves, cut into very thin strips (chiffonade)
Salt and freshly ground black pepper to taste

1. Preheat the oven to 400 degrees.

2. Toss the yellow pear tomatoes and red grape tomatoes with 2 tablespoons of the olive oil and the vinegar to coat evenly. Spread in a single layer on a baking pan and place in the oven to roast about 30 minutes. Remove from the oven and set aside.

3. Grate the zest from the oranges and place the zest in a bowl. Trim the peel and the white pith from the oranges and discard. Cut the oranges into sections and add them to the bowl with the zest.

4. Add the tomatoes, scallions, ginger, and the remaining olive oil, the lemon zest, lemon juice, jalapeño, mustard seeds, fennel seeds, peppercorns, basil, salt, and pepper in a bowl and stir to mix thoroughly. Refrigerate in an airtight container until ready to use or up to 3 days.