Heirloom Tomato Chutney

• 4 pounds red heirloom tomatoes
• 1 large onion, cut into eighths
• 1 cup sugar
• 2/3 cup white vinegar (5% acidity)
• 3/4 teaspoon dried crushed red pepper
• 3/4 teaspoon ground allspice
• 1/2 teaspoon salt

1. Cut a large X in bottom of each tomato.
2. Working in batches, place tomatoes in a wire basket and lower into a large pot of boiling water.
3. Blanch 30 to 60 seconds or until skins start to split.
4. Dip immediately into ice water; drain.
5. Working over a bowl to collect juices, remove skins and cut out cores; quarter tomatoes and add to bowl.
6. While jars are boiling, pulse onion in a food processor in batches until chopped to measure 2 cups.
7. Place onion in a 4-quart stainless steel saucepan.
8. Process tomato quarters and any accumulated juices in food processor in 2 batches just until chopped.
9. Add chopped tomato and juices to onion.
10. Add sugar and remaining ingredients.
11. Bring to a boil over medium-high heat.
12. Cook, uncovered, 1 hour and 5 minutes or until mixture is thick and reduced to 4 cups, stirring often.
13. Chutney will keep tightly sealed in the refrigerator for up to a week.

red heirloom tomatoes, onion, sugar, white vinegar, red pepper, ground allspice, salt

Taken from www.foodrepublic.com/recipes/heirloom-tomato-chutney-recipe/ (may not work)