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1
Bring a pot of water to a boil.
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2
Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.
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3
Using a paring knife, cut a little cross mark on the bottom of the tomatoes.
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4
Immerse them in the boiling water for 15 to 30 seconds, until the skin starts to peel away.
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5
Using a slotted spoon, remove the tomatoes from the pot and transfer to the ice bath to cool quickly and stop the cooking process.
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6
Peel the tomatoes with your hands or a paring knife.
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7
Cut them in half and squeeze out the seeds.
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8
Coarsely chop the tomatoes and set aside.
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9
You should have roughly 3 1/2 cups.
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10
Put a large skillet over medium heat and coat with the oil.
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11
When the oil is shimmering, add the onions.
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12
Cook, stirring occasionally, until they soften slightly and get a little bit of color, about 5 minutes.
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13
Add the tomatoes and cloves and season with salt and pepper.
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14
Cook, stirring occasionally, until the tomatoes start to break down and release their liquid, about 10 minutes.
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15
Add the vinegar and agave.
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16
Continue to cook, stirring often to prevent burning, until the liquid has evaporated and the chutney is thick, about 5 minutes.
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17
The chutney will keep covered in the refrigerator for up to 1 week.
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18
Cipollini Onions
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19
Pronounced chip-oh-LEE-nee, cipollini are sweet, flattened, flying saucershaped onions from Italy.
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20
They have a distinctly crisp texture.
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21
The good news is they are becoming widely available in markets.
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22
If you cant find them, substitute pearl onions or shallots.
