Best Raw Tomato Compote Recipes

Raw Tomato Compote image

Provided by Martha Stewart

Yield Makes 1 1/2 cups

Number Of Ingredients 8

1 garlic clove, finely chopped
2 scallions, white part only, finely chopped
2 teaspoons extra-virgin olive oil
6 plum tomatoes, seeded and coarsely chopped
1/2 cup coarsely chopped basil leaves
2 teaspoons sugar
1/4 cup good-quality wine vinegar
Kosher salt and freshly ground black pepper

Steps:

Combine all of the ingredients in a medium bowl and toss. Season to taste with salt and pepper. The compote will keep, tightly covered, in the refrigerator for 2 days.

Grilled Artichokes with Raw Tomato Compote image

Provided by Martha Stewart

Number Of Ingredients 4

4 large artichokes (about 2 1/4 pounds)
2 lemons, halved
2 teaspoons extra-virgin olive oil
Raw Tomato Compote

Steps:

Prepare a stove-top griddle or outdoor grill. Snap off the tough outer leaves of the artichokes and discard. Rub the exposed surfaces with a lemon half. Cut off about the top third of each artichoke with a sharp knife. Trim the ends of the leaves with scissors. Trim all but 1/2 inch of the stem. Using a stainless-steel knife or a curved "bird's beak" knife, pare the remaining stem.
Steam the artichokes for 20 minutes. When cool, halve each and, using a melon baller, scoop out the prickly hairs, or the choke, and keep scraping until no more fuzz is apparent. Brush the halves with olive oil.
Grill each side for 5 to 7 minutes, until the artichokes are nicely browned. Spoon the tomato compote into each half and serve.