RAW TOMATO COMPOTE

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Raw Tomato Compote image

This compote is wonderful served cold with grilled artichokes, but it is equally good just heated through and spooned over steamed fish or grilled bread.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

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.

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