ETA: works just as well with one dried lime (pierced) and I’ve started adding a tbsp of sugar in this chutney as well

I am Indian and I make many different kinds of chutneys and sauces with tomatoes.

This is my 15 min version

2 tbsp Olive oil, 1 tsp cumin seeds, asafetida pinch, 1 red chili- add one can of tomatoes blizted through the food processor with 3 cloves of garlic and 1 inch of ginger and half a preserved lemon. Cook for 15-20 min. Add 1 tsp cumin-coriander powder and 2 tbsp balsamic vinegar and salt to taste (it needs lots of salt). Cook till the tomatoes are shiny and glistening.

So very good ! The vinegar comes from ketchup recipes and the preserved lemon gives the chutney it’s sour fermented umami flavor