Sweet & Spicy Tomato Chutney

• 6 large roma tomatoes
• 1 tablespoon olive oil
• 1 medium shallot, minced
• 3 small red Thai chillies, minced
• 1 pinch salt
• 1/4 cup dark brown sugar
• 1 tablespoon balsamic vinegar

1. Drop the tomatoes into a saucepan of boiling water. Simmer for 1 minute. Remove from the water and place in a colander. Run cold water over the tomatoes. When cool enough to handle, peel them, the skins will slip off easily.
2. Cut the tomatoes into quarters and remove the seeds and pulp and discard. Chop the tomatoes coarsely and set aside.
3. Heat the oil in a small saucepan over medium high heat. Add the shallots; reduce the heat to medium and cook, stirring occasionally, until the shallots are tender, about 2 minutes. Add the chilies and cook for an additional minute. I leave the chili seeds in, because I like a bit of heat in the chutney, but you can remove them if you want one that isn't too hot.
4. Add the reserved tomatoes, salt, brown sugar and balsamic vinegar. Bring to a simmer, reduce heat to very low and cook until thick, about 45 to 50 minutes, stirring every once in awhile.

roma tomatoes, olive oil, shallot, red thai, salt, dark brown sugar, balsamic vinegar

Taken from food52.com/recipes/23335-sweet-spicy-tomato-chutney (may not work)