Best Slow Cooker Tomato Compote Recipes

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.

Rich Tomato Compote image

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.