Brunch has become a staple for me on weekends since moving to Toronto. Most of the time I elect to make brunch at home, but when I go out, my place of choice is The Corner Place down by the St. Lawerence Market. With a strong aversion to waiting in lines, my friend and I have made a bit of a ritual out of going to this hidden gem and enjoying their menu that highlights fresh ingredients from the market across the street. Their St. Lawerence Benny is my regular order; featuring a tangy, sweet and savoury tomato chutney, smoked cheddar and creamy hollandaise.
This recipe is my attempt at recreating the flavours of my brunch-out favourite. Highly recommend serving on English muffins, with some nice old cheddar, bacon and soft poached eggs. This would also make a great condiment on sandwiches or your next cheese board.
Tangy Tomato Chutney
40 minutes
If making for brunch, I get the chutney started before anything else. The longer you cook the chutney on a lower heat, the deeper the flavour will be. I get to step 2, and then I’ll initiate the other elements of my brunch (bacon, eggs, etc).
Ingredients
2 tbsp extra virgin olive oil
1 red onion, thinly sliced
2 large garlic cloves, minced (or 3-4 small ones)
2 large tomatoes (or 3-4 medium), diced (yields about 2 cups of diced tomato)
½ tsp - 1 tsp of red pepper flakes
2 tbsp red wine vinegar
2 tbsp maple syrup
Salt n pepper
Method
In a medium saucepan, heat olive oil, red onion and minced garlic over medium-low heat. Continue to cook until onions are translucent and buttery, about 7 minutes. Season with salt and pepper.
Add diced tomato to the saucepan, and continue to cook on medium until tomatoes break down and become stew-like, darkening in colour. This will take some time - about 20-25 minutes.
Add red pepper flakes and vinegar, increasing the heat to medium-high to boil off the vinegar. Your eyes may sting a little during this step - vinegar can be strong! Takes 3-5 minutes.
Finally, add in maple syrup and continue cooking for 1-2 minutes until the syrup is well integrated.
Taste and adjust your seasoning with salt and pepper.
Serve warm or room temperature, or put into the fridge for future use.