Tomato Compote Recipes

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TOMATO BASIL COMPOTE



Tomato Basil Compote image

Heat plumps the tiny tomatoes, creating a luscious compote to top grilled foods or serve as a side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

1 1/2 tablespoons olive oil
2 cloves garlic, peeled and thinly sliced
1 1/2 pints yellow, red, and orange pear and cherry tomatoes, in any combination
Salt and freshly ground pepper
8 large basil leaves

Steps:

  • Heat oil in a large skillet over medium-low heat. Add garlic and cook until soft and golden, about 3 minutes. Add tomatoes, season well with salt and pepper, and cook, stirring often, until tomatoes are just warm and ready to burst, 3 to 5 minutes. Add basil and cook until just wilted, about 1 minute. Spoon compote over pork skewers.

Nutrition Facts : Calories 83 g, Fat 6 g, Fiber 1 g, Protein 2 g

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

TOMATO COMPOTE



Tomato Compote image

Provided by Pierre Franey

Categories     condiments, appetizer

Time 15m

Yield Compote for 4 small tartlets

Number Of Ingredients 8

2 tablespoons olive oil
1/4 cup finely chopped onions
1 sprig fresh thyme
1 sprig fresh tarragon
1 whole garlic clove, peeled
2 cups tomatoes (peeled, seeded and diced)
2 tablespoons tomato paste
Salt and freshly ground pepper to taste

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



Tomato, Olive, and Caper Compote image

Provided by Food Network Kitchen

Time 21m

Yield about 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
7 cloves garlic, minced
1/2 to 1 jalapeno, seeded and finely chopped
1/4 cup finely chopped celery (with leaves)
7 plum tomatoes (about 14 ounces), halved, seeds squeezed out, and diced
1/2 cup kalmata olives, roughly chopped
2 tablespoons capers
Freshly ground black pepper, to taste
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped parsley

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 COMPOTE



TOMATO COMPOTE image

Categories     Tomato     Vegetarian     Simmer

Yield a lot

Number Of Ingredients 8

Ingredients: *
A can of tomatoes
50g peeled and finely chopped shallots
3cl. olive oil
Peper and salt (pesa)
refined sugar
8cl. sunflower oil
Some cl. white wine vinegar

Steps:

  • preparation Preheat saucepan on your stove for a short time to position 9 add the olive oil to it with the chopped shallots, allow to simmer and stir well with a wooden spoon, bring your stove to heating position 5 let the sallots simmer until they are translucent , do not color Then add a can of tomatoes , and let boil on heating position 9 when the tomatoes boil, turn the setting back to 5, stirring frequently to prevent from sticking. If you stir regularly the tomatoes are also falling apart, just let it cook until half the original volume. Bring the sauce to taste with just cl. white vinegar, which Pesa and some refined sugar, make sure the sweet-sour balance is ok. Finish Finish the sauce with sunflower oil and stir well so that the sunflower oil is absorbed into the sauce, let boil for a couple more minutes, remove from heat. The sauce can be used cold (as a condiment with meat, cold fish among others) as well hot with a pasta dish with meat or fish added to your choice, or simply as a vegetarian pasta.

FARFALLE PASTA WITH SLOW ROASTED TOMATO COMPOTE



Farfalle Pasta with Slow Roasted Tomato Compote image

Provided by Food Network

Time 4h

Yield 4 servings

Number Of Ingredients 14

1/2 pound farfalle (bowtie) pasta, cooked
16 slow roasted tomatoes, halved (recipe follows)
1/4 cup Calmata olives, pitted and chopped
1 1/2 teaspoons roasted garlic, mashed
1 tablespoon capers, drained
2 tablespoons reduced balsamic vinegar
1/4 cup fresh basil, chiffonade
8 plum tomatoes, sliced in half, lengthwise
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
3 tablespoons olive oil
Salt and pepper, to taste

Steps:

  • Julienne the roasted tomatoes. Add the olives, garlic, capers, vinegar and basil. Toss tomato mixture with pasta.
  • Preheat oven to 250 degrees F.
  • Toss all ingredients in a large bowl. Arrange tomatoes, cut-side up, on an oiled cookie sheet. Roast in oven for 3 1/2 hours or until tomatoes have reduced in size by 1/2.

PAN-FRIED DOVER SOLE WITH WARM TOMATO COMPOTE



Pan-fried Dover sole with warm tomato compote image

Simply cooked, so you can really appreciate the flavour of this Rolls-Royce of fish

Provided by Gordon Ramsay

Categories     Dinner, Lunch, Main course

Time 1h30m

Number Of Ingredients 13

3 tbsp olive oil
2 shallots , sliced
pinch caster sugar
250g cherry tomato , halved - a mix of red and yellow looks good
1 tbsp balsamic vinegar , white balsamic vinegar is best
handful coriander leaves, roughly chopped
200g plain flour
½ tsp cayenne pepper
2 Dover sole (about 350g each, see TIP)
5 tbsp sunflower oil
50g butter , diced
half a lemon
buttered, peeled new potatoes , to serve (see TIP)

Steps:

  • Make the compote. Heat the oil in a large, non-stick frying pan, then sizzle the shallots for 2 mins until starting to soften. Season with salt, pepper and the sugar. Add the tomatoes, then cook for 2-3 mins over a high heat until they start to release their juice. Drizzle over the vinegar, bubble for a few mins, turn off the heat, then scatter over the coriander. Transfer to a plate.
  • Now start the fish. With a large chef's knife, cut off the head just past the gill (you can use this for stock). Using a pair of kitchen scissors, trim away the frills from either side of the fish. Squeeze out any roe from the cavity then pick out and wash away any blood. Pat dry with kitchen paper. You will now have a trimmed slipper-shaped fish ready to be pan-fried.
  • In a large, shallow dish mix the flour with cayenne pepper and season with salt. Dip each fish in the seasoned flour to completely coat, then pat off the excess. Set the fish aside.
  • Heat the oil in a large, non-stick frying pan until hot. Place the floured fish in the pan, skinned side down. Shake the pan a little, then cook the fish, undisturbed, for about 4 mins until golden brown.
  • Using a fish slice, carefully turn the fish over, then continue to cook on the underside for 2-3 mins until it has shrunk and is starting to come away from the bone. Add the pieces of butter to the outside of the pan and let them sizzle into the oil.
  • Fry the fish for another 2-3 mins, constantly spooning the buttery oil over it to finish the cooking and keep it moist.
  • Squeeze the lemon half through your fingers over the fish and cook for about 30 secs longer. Remove from the heat, then rest the fish in the pan for 2 mins.
  • To remove the bones, sit the fish on a board, skinned side up. Run a fine fish slice or filleting knife down the natural line in the centre of the fish. Push the fillets away from bone, but leave them attached to the outside of the fish. Working from the head end of the fish, slowly pull the main skeleton out, easing the fillets aside as the bone comes loose. Carefully push the fillets back to reform so it resembles the whole fish again.
  • Serve on a large plate with the tomatoes and some buttered new potatoes.

Nutrition Facts : Calories 1053 calories, Fat 71 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 1.08 milligram of sodium

ROASTED ONION AND CHERRY-TOMATO COMPOTE



Roasted Onion and Cherry-Tomato Compote image

Drizzle these vegetables with our Serrano Vinaigrette before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

1 tablespoon olive oil
2 large sweet onions, peeled and cut into 1/2-inch dice
4 to 5 cloves garlic, peeled
Salt and freshly ground pepper, to taste
1/2 cup golden raisins
2 cups red cherry tomatoes
2 cups yellow cherry tomatoes
1 tablespoon light-brown sugar
2 tablespoons Marsala wine

Steps:

  • Preheat oven to 425 degrees with a 12-by-14-inch roasting pan on center rack. Rub olive oil over onions and garlic, and place in pan. Season with salt and pepper. Cook until onions begin to brown, 35 to 45 minutes, stirring occasionally. If the pan gets too dry and onions begin to stick, add a few tablespoons of water. Lower heat to 400 degrees. Add raisins, stir, and cook 8 minutes more. Add tomatoes and brown sugar; cook until tomatoes begin to split, 5 to 7 minutes.
  • Transfer the pan to top of stove over medium-high heat. Add Marsala, and season with salt and pepper. Stir well, scraping up any cooked-on bits. Stir until Marsala has been fully incorporated. Serve the vegetables warm.

SLOW-COOKER TOMATO COMPOTE



Slow-Cooker Tomato Compote image

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

2 pounds cherry or grape tomatoes (about 4 pints)
4 garlic cloves, smashed
1/2 cup extra-virgin olive oil
1 tablespoon honey
2 tablespoons balsamic vinegar
2 bushy sprigs fresh herbs, such as rosemary, tarragon, thyme, sage, parsley or a mix
1/2 teaspoon red-pepper flakes (optional)
Kosher salt and black pepper
Juice of 1/4 lemon (about 2 teaspoons)

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.

TOMATO COMPOTE RECIPE - (4.4/5)



Tomato Compote Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 8

2 pints cherry tomatoes (mix orange or yellow pear tomatoes for more color)
1 small vidalia onion (yellow or white is fine, too)
1/4 cup white wine (I use Sauvignon Blanc)
1 to 2 garlic cloves, sliced thin
2 to 3 springs thyme (about 3 to 4" long)
Kosher salt & fresh cracked pepper
Freshly grated Parmesan cheese as a garnish (optional)
Olive oil (about 1 to 2 tablespoons)

Steps:

  • Preheat oven to 375°F. You will need an ovenproof skillet On medium heat, coat the skillet with a thin layer of olive oil. Add the onions and cook until tender, 3-4 minutes. Add the garlic and cook for about one minute, being careful not to let it burn. Turn off the heat. Add the thyme and season, to taste, with kosher salt & fresh cracked pepper. Add the tomatoes. Add the white wine. If not using white wine, drizzle with a little extra olive oil. Place the skillet in the oven, and roast until the tomato skins "pop"-- about 10-15 minutes. Remove from the oven. NOTE: You can cook this entirely on a stovetop, but I think that roasting gives the tomatoes an even sweeter flavor. If desired, you can even add a little balsamic vinegar. Serve as a side dish, or blend with cooked angel hair pasta. Garnish with fresh Parmesan or Romano cheese, if desired.

TOMATO AND RED ONION COMPOTE



Tomato and Red Onion Compote image

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

2 tablespoons extra virgin olive oil
1 1/2 cups chopped tomatoes
1/3 cup chopped red onion
3 tablespoons chopped fresh oregano

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 AND RED ONION COMPOTE



Tomato and Red Onion Compote image

Categories     Condiment/Spread     Sauce     Herb     Onion     Tomato     Sauté     Quick & Easy     Summer     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

2 tablespoons extra-virgin olive oil
1 1/2 cups chopped tomatoes
1/3 cup chopped red onion
3 tablespoons chopped fresh oregano

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.

BLUEBERRY-THYME COMPOTE



Blueberry-Thyme Compote image

A simple blueberry and thyme compote that is the perfect topping for vanilla ice cream, cheesecake, custard, pana cotta, grilled meats like chicken or pork, or just to style up a simple bowl of oatmeal.

Provided by lutzflcat

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 4

1 ½ cups fresh blueberries
3 tablespoons white sugar
1 lime, juiced
3 sprigs fresh thyme, leaves stripped and chopped

Steps:

  • Combine blueberries, sugar, lime juice, and thyme leaves in a small saucepan over low heat. Bring to a simmer and cook until sauce starts to thicken, 15 to 20 minutes.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.2 g, Fat 0.6 g, Fiber 4.7 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 2.8 mg, Sugar 15.1 g

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