TOMATO CHUTNEY AND PIMENTO CHEESE SPREAD

This week I will be posting or re-posting treasured family recipes that are staples in my home. These recipes are very special to me—sometimes because of their origin (my Mother, Grandmother or Sister).  Others evoke a sweet or funny memory of the trial and error as I developed a recipe.  But some recipes are treasures  just because they are delicious!!  I will post 2 per day as a bonus for you.  I encourage you to look back at previous posts (I began posting in September of 2011) to find other treasures.  I hope you will make wonderful memories as you cook with and serve your family with fresh and nutritious meals.  God bless you and have fun!

TOMATO CHUTNEY

4 cups peeled and coarsely chopped tomatoes

1 cup chopped onions (the sweetest you can find)

½ bell pepper (My Mother uses green.  I use red and/or yellow)

½ cup sugar (add more at the end, while mixture is still hot if needed)

1 teaspoon salt (or to taste)

2 teaspoons black pepper (or to taste)

Fresh coarsely torn basil

*2 Tablespoons white vinegar (balsamic is also good)

*Small splash of extra virgin olive oil

In a large stainless steel skillet:

Add all ingredients except for vinegar and oil and cook on medium high—stirring often—as juice evaporates and mixture thickens.  Cover the pan if you want to speed up the process but stir often to prevent scorching and sticking. 

*Add at the end of the cooking process

Adjust seasonings and sugar.

When cool, store in the refrigerator for several days.

Serve on meats, vegetables or by itself.

PIMENTO CHEESE SPREAD
2 cups finely shredded sharp cheese
1 cup finely shredded Monterey Jack cheese
3/4 cup mayonnaise (real)- more or less if necessary to bind cheese together
1/3 cup chopped pimentos (more or less according to taste)
black pepper to taste

1 Tablespoon sugar

Stir all ingredients together and refrigerate.
Great spread for cocktail breads, crackers, etc.
Also good melted a bit onto toast.
Lasts approximately 4 days in the fridge