sweet & spicy tomato chutney

Recipe development with leftovers floats my boat. Using up yummy bits from the fridge and reworking them into dinner is so fun.

Tonight: scrambled eggs with leftover sausages, roasted zucchini and yellow squash, and black beans, with chopped green onion on top.

Served with Jamie Oliver's sweet and spicy tomato chutney--it really jazzed it up.

For the chutney (changed a smidgeon from the original recipe), you'll need:

• 1 onion, chopped
• 2 cups cherry tomatoes of various colors, quartered
• 45 ml (3 tablespoons) red wine vinegar
• 45 ml (3 tablespoons) brown sugar
• salt, black pepper, and red pepper flakes to taste

Do this:

Just simmer it up till it's thickened and gooey. 

Serve with whatever you like. Sweet! And spicy.