Cut in quarters and remove the core of <quantity>1<unit>kg</unit></quantity> of tomato. Place the cores in a bowl

Slice the tomatoes and set aside

Crush the tomato cores and seeds with a hand blender. Pass through a sieve and set aside

Drizzle extra virgin olive oil in a saucepan over medium-low heat

Add <quantity>1</quantity> small sliced red onion

Add <quantity>3</quantity> chopped garlic cloves

Add the crushed tomatoes. Simmer until the sauce thickens and turns a darker color

Add <quantity>2<unit>tbsp</unit></quantity> of sherry vinegar

Add salt and hot paprika to taste

Add <quantity>4<unit>tbsp</unit></quantity> of muscovado sugar

Stir to combine and cook to a texture similar to ketchup

Add the sliced tomato. Mix well and cook for 3m to get a coarse sauce. The tomato chutney is ready

Enjoy in a cheese board or in a sandwich!