TOMATO AND RED ONION COMPOTE
From Bon Appetite. June 2000 but I found it in my 2001 book. Serve over steamed fish or grilled pork.
Provided by dicentra
Categories Chutneys
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Heat oil in large skillet over medium-high heat.
- Add remaining ingredients and sauté just until heated through, about 2 minutes.
- Season with salt and pepper.
Nutrition Facts : Calories 211, Fat 18.5, SaturatedFat 2.6, Sodium 11.3, Carbohydrate 11.7, Fiber 3.6, Sugar 6.3, Protein 2.1
TOMATO COMPOTE
Provided by Pierre Franey
Categories condiments, appetizer
Time 15m
Yield Compote for 4 small tartlets
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, briefly cook the olive oil, onions, thyme, tarragon and garlic. When onions begin to wilt, add the tomatoes, tomato paste, salt and pepper. Combine well.
- Cover, reduce heat and simmer about 10 minutes or until all liquid has evaporated.
- Remove the garlic clove and herb sprigs before using.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 3 grams
TOMATO, OLIVE, AND CAPER COMPOTE
Provided by Food Network Kitchen
Time 21m
Yield about 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.
- Remove from the heat and stir in the lemon juice and parsley.
TOMATO-ONION COMPOTE
Provided by Jane Sigal
Categories condiments, dips and spreads
Time 4h15m
Yield About 1 1/2 cups
Number Of Ingredients 10
Steps:
- Heat oven to 200 degrees. Line a baking sheet with foil, and spread tomatoes cut side up on sheet. Season with sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Scatter thyme and garlic on top, and oven-dry for 4 hours.
- Meanwhile, in a medium sauté pan, heat olive oil. Add onion, season with salt, and cook over medium-low heat, stirring occasionally, until very tender and golden brown, about 35 minutes.
- Cool tomatoes, then peel and place on a cutting board. Finely chop tomatoes with cooked garlic. Place in a bowl. Pull oven-dried thyme leaves off their stems and add to tomatoes; discard stems. Add sun-dried tomatoes, onion and basil to bowl and combine. Taste compote, and add salt and pepper if needed.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 432 milligrams, Sugar 6 grams
TOMATO AND RED ONION COMPOTE
Categories Condiment/Spread Sauce Herb Onion Tomato Sauté Quick & Easy Summer Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Heat oil in large skillet over medium-high heat. Add remaining ingredients and sauté just until heated through, about 2 minutes. Season with salt and pepper.
TOMATO AND RED ONION SAUCE
This is a brilliant recipe to use if you want to prep and cook something that you only need to check on occasionally. No slaving over a hot stove for me thanks! This can be used on meats, on sandwiches or with fries like ketchup.
Provided by MADAMEMIMI
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- In a saucepan over medium-low heat, combine the cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt and pepper. Simmer for about 15 minutes, then mash the tomatoes to release the juices. Continue to cook, stirring occasionally, until the sauce is thick, about 45 minutes. Allow to cool, then cover and refrigerate until needed.
Nutrition Facts : Calories 14.4 calories, Carbohydrate 3.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 4.2 mg, Sugar 0.9 g
KACHUMBARI (TOMATO AND ONION RELISH)
In his book, "Koshersoul," the food historian Michael W. Twitty explores the varied cuisines of the global Jewish diaspora. Kachumbari, the Swahili word that means "pickle," can be traced to Kenya and other East African countries where the tomato and onion mix is served as a salad or relish. This dish exemplifies a tradition of hospitality: Appetizers or snacks - salatim in Israel, kemia in North Africa and mezze in the Middle East - are offered to house guests. After tasting the small plates, the visitors then decide if they would like to stay and enjoy the main meal. This deeply flavored kachumbari can be served with nearly any fish or other protein-based dish, and can also be offered alongside plantains, or with hummus and pita.
Provided by Kayla Stewart
Categories salads and dressings, vegetables, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the sliced tomatoes, onions, carrot and cucumber in a bowl. Squeeze lemon juice over the mixture and add the horseradish. Sprinkle with the red-pepper flakes and garam masala, then season with salt and pepper. Toss together to mix.
- Allow flavors to develop at room temperature for at least 30 minutes or up to 3 hours, then serve as a relish or salad.
ONION COMPOTE
Onion compote can embellish broiled fish fillets or steamed vegetables. Great on pizza! Cook time can vary.
Provided by Sharon123
Categories Weeknight
Time 1h10m
Yield 1 batch
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat combine onions and honey.
- Cook slowly until caramelized, about 45 minutes.
- Add vinegar and stir.
- Add water and reduce to low heat.
- Cook uncovered until liquid has been absorbed.
- Onions are done when they are tender, have melted together,and are moist but not wet.
- (More liquid and cooking time may be needed.) Whisk in butter.
- Season.
- Let cool and store in a mason jar.
- When ready to use, reheat the compote over low heat and adjust seasoning.
- Onion compote will keep refrigerated for at least a month.
- Enjoy!
SLOW-COOKER TOMATO COMPOTE
This savory compote - a typically sweet, slow-simmered fruit preserve - is a delicious way to eat cherry tomatoes, especially those that are on the verge of being too soft. But it's also a great way to intensify the flavor of middling supermarket cherry tomatoes in the winter. Either way, the sweet-tart tomatoes can build super-quick meals: Put them on top of ricotta or avocado toast, or squish them into a grilled cheese. Toss them with hot or cold pasta. Use the oil and juices in salad dressings and the tomatoes in the salad itself. The compote can be used right away, but it's best the next day and will keep in the fridge for at least a week. Feel free to throw in any hardy, woody herbs you like, but don't add very delicate herbs like basil, chives or dill before cooking. You can add a handful of those softer herbs before serving, if you like.
Provided by Sarah DiGregorio
Categories vegetables
Time 6h10m
Yield About 3 ½ cups
Number Of Ingredients 9
Steps:
- In a 6- to 8-quart slow cooker, add the tomatoes, garlic, olive oil, honey, vinegar, herbs and red-pepper flakes (if using), and stir to combine. Season with 2 teaspoons salt and a few generous grinds of pepper. Cook on low for 6 hours, until the tomatoes are wrinkled, sweet and very soft, and some have burst. Remove the herb sprigs and squeeze in the lemon juice. Taste, and add more salt and pepper if necessary. Store in a covered container in the refrigerator.
ONION COMPOTE WITH WINE
This goes wonderfully with grilled meats, and even with cooked pastas. You can make it as sweet as you like depending on the sweetness of the onions, taste as you go along!
Provided by Mirj2338
Categories Sauces
Time 25m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large saute pan or stew pan.
- Add onions.
- Saute over medium heat, stirring often, 5 minutes.
- Sprinkle with salt and pepper.
- Cover and cook over medium-low heat, stirring often, 5 minutes or until onions are golden brown; reduce heat if they are browning too fast.
- Add 2 Tablespoons sugar to onions, stir and cook 1 minute to dissolve sugar.
- Add vinegar and bring to a boil, stirring.
- Add wine and bring to a boil.
- Add water.
- Cook uncovered over medium heat, stirring often, about 5 minutes or until most of liquid evaporates and onions are very tender.
- Taste and adjust seasoning.
- If you like, add remaining sugar and cook another minute, stirring.
- Serve hot or cold.
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