ingredients

500 g cocktail tomatoes
4 clusters of tomatoes
1 red onion
2 cloves garlic
120 g of brown sugar
60 g of apple cider vinegar (8 tbsp)
salt pepper mill
½ c. 4 spices
¼ of c. coffee of Espelette pepper
10 pitted black olives
20 g coriander approximately

Steps

Millefeuille of tomatoes and chutney

Wash all the tomatoes and plant them. Reserve the bunch tomatoes.

Cut the little ones in half, put them in the bowl of a robot, mix a few seconds until they are roughly crushed and put them in a saucepan.

Mix the onion, garlic, coriander and olives and add them to the pan.

Add the sugar, vinegar, spices and cook on a fairly sharp fire at the beginning and then medium for about 20 minutes until you get a slightly thick compote. Do not forget to stir often and let cool off the heat.

Cut the tomatoes into slices and reconstitute them by sandwiching each slice with a teaspoon of chutney.

Keep fresh until ready to serve. You can accompany the tomato millefeuille with a salad of arugula or baby spinach.