Tomato Basil Compote Recipes

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RICH TOMATO COMPOTE



Rich Tomato Compote image

This tasty sauce is simmering on top of my stove as I write this, and it smells fantastic. I got the recipe from the September 2004 BBC Good Food Magazine. It is a very versatile sauce and would go good with pasta or also as a pizza topping. it is also an essential ingredient in the Tomato, Goat's Cheese and Olive Gratin that I am posting seperately.

Provided by MarieRynr

Categories     Sauces

Time 35m

Yield 9 oz.

Number Of Ingredients 9

3 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 slices dried orange zest (see note)
2 tablespoons balsamic vinegar
21 ounces tomatoes, roughly chopped
1 teaspoon tomato paste
1 tablespoon light muscovado sugar (optional)
salt & fresh ground pepper, to taste

Steps:

  • Note: To dry orange zest, heat oven to 110*C.
  • Remove zest from oranges with a vegetable peeler and dry in a single layer, on a nonstick baking tray for up to 6 hours, until dry enough to snap in your fingers.
  • Heat the oil in a pan.
  • Toss in the onion, garlic and orange zest.
  • Fry in the oil until the onion is soft, but not coloured.
  • Add the balsamic vinegar and stir until it is completely evaporated.
  • Tip the tomatoes and tomato paste into the pan and cook over a medium heat for aobut 10 to 15 minutes, or until the compote is as thick as you want it.
  • Remove and discard the orange zest.
  • Season with salt and pepper if you like, plus the muscovado sugar to taste.
  • This keeps in the fridge for up to three days or in the freezer for up to 6 months.

Nutrition Facts : Calories 61.3, Fat 4.7, SaturatedFat 0.7, Sodium 9.6, Carbohydrate 4.7, Fiber 1.1, Sugar 2.9, Protein 0.8

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