Caramelised onions and aromatic spices turn this into a heavenly chutney.

750g medium-ripe plum tomatoes, halved
1 large onion, sliced lengthways
½ teaspoon coriander seeds
½” piece cassia bark
¼ teaspoon ground nutmeg
¼ teaspoon allspice berries
½ teaspoon cayenne pepper
½ teaspoon turmeric
1 tablespoon ghee
½ teaspoon dried oregano
2 large garlic cloves, peeled, crushed and finely chopped
1 tablespoon apple cider vinegar
1 tablespoon honey
Pinch sea salt

Preheat the oven to 180°C fan.

Place the tomatoes cut side up on a baking sheet. Drizzle with olive and sprinkle with black pepper and salt. Roast for 40 minutes.

Meanwhile dry-fry the cassia, coriander and allspice in a large pan until fragrant and toasted. Allow cooling then grind to a powder
in a pestle and mortar.

Sauté the onions in the ghee and a little salt with the oregano until caramelised. Then add all the spices and fry for one more
minute. Add the garlic, fry and stir for a minute or two.

Add the vinegar, honey and sea salt and stir for another minute.

Pour in the tomatoes and any juices, break them up using the back of a wooden spoon. Simmer for around 30 minutes until the mixture
starts to take on a thickish consistency.

Tomatoes