Preheat the oven to 350. Spray baking dish lightly with cooking spray.
Add tomatoes to the baking dish, pouring the olive oil over the tomatoes, reserving 2 tbsp. Toss to combine.
Roast for about 25-35 minutes, until the tomatoes are soft and nicely roasted.
At about 20 minutes of the tomatoes roasting, start to sautee the carrots and onions in the remaining olive oil until they are soft (about 5 minutes). Add the garlic until fragrant (about 1 minute).
Add vinegar, lemon juice, cinnamon, brown sugar and roasted tomatoes.
Smash the tomatoes gently and bring the mixture to a bubble. Reduce the heat to a simmer and continue to cook until the chutney thickens, about 20 minutes. Stir occassionally to keep breaking down the tomatoes.
After the chutney has thickened, taste for salt and pepper. Remove from the heat and allow to cool before refrigerating. Store in an airtight container.