Tomato Basil Compote Recipes

TOMATO, OLIVE, AND CAPER COMPOTE

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.

CHUNKY CIPOLLINE TOMATO COMPOTE

Steps:

• In a large, ovenproof skillet, heat the olive oil over medium heat. Add the onions and salt and pepper and cook until the onions are soft and golden, about 8 to 10 minutes. Add the tomato juice, wine, and vinegar and bring to a boil. Reduce the heat to low and simmer until the onions are tender and begin to separate, about 15 minutes.
• Stir in the tomatoes and cook 5 minutes more. Stir in the basil. Transfer to a bowl and cover to keep warm. The compote will keep, tightly covered, in the refrigerator for 3 days.

TOMATO-ONION COMPOTE

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.

TOMATO COMPOTE

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.

SLOW-COOKER TOMATO COMPOTE

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.