When water is boiling, drop tomatoes into water using a Japanese strainer. Let boil for 30 to 45 seconds or until you see a bit of the skin (close to the "X") peeling away from the meat of the tomato.

Remove tomatoes, using the same strainer, run them under cold water. After a few seconds they will be cool enough to touch and peel immediately. This is an easy process. If you let them cool completely, the skin becomes harder to peel so don't let that happen.

Roughly chop tomatoes and set aside.

Heat a cast iron skillet over medium heat. Add the sunflower oil to heat for about 1 minute. Add the garlic and cumin. Cook for 1 minute. Add tomatoes, chopped red pepper, red wine vinegar and sucanat. Bring to a slow boil; once boiling, turn down heat to medium. Let cook for 30 minutes. The chutney should become thick, and the chunks of both tomato and peppers should be broken down, but still chunky.

Add the herbs de Provence, Celtic sea salt and pepper. Let simmer for an additional 5 to 10 minutes.

Puree 1/4 of the mixture in a mini food processor. Place the puree and the chunky chutney in a glass bowl to cool completely before serving.

This will keep in an air tight glass jar in the fridge for one week.

(Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)