Tomato Chutney

http://thepost-itplace.com/2013/01/bacon-egg-and-brie-sandwich-with-caramelized-onions-and-tomato-chutney/

TOMATO CHUTNEY

2 pounds of fresh tomatoes (diced) or 1 (14.5-oz) can petite diced tomatoes

6 cloves garlic, peeled
1 /2 small onion
1/4 teaspoon kosher salt
1/2 cup apple cider vinegar
1/4 cup sugar
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon ground red pepper

Throw the garlic, onion, salt, apple cider vinegar, sugar, olive oil, cumin and red pepper in blender. Blend it until it is relatively smooth and well combined. Pour the mixture to a saucepan along with the tomatoes (and their juices). Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick. It is going to take about an hour. Gently break up the tomatoes with the back of a spoon as the chutney cooks. Then let it cool to room temperature.