Best Slow Cooker Tomato Compote Recipes

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

Ingredients

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

Provided by Pierre Franey

Categories condiments, appetizer

Time 15m

Yield Compote for 4 small tartlets

Number Of Ingredients 8

Ingredients

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-ONION COMPOTE

Tomato-Onion Compote image

Provided by Jane Sigal

Categories condiments, dips and spreads

Time 4h15m

Yield About 1 1/2 cups

Number Of Ingredients 10

Ingredients

4 plum tomatoes (about 3/4 pound), halved lengthwise and seeded
1/4 teaspoon sugar
Salt
freshly ground white pepper
3 thyme sprigs
2 garlic cloves, thinly sliced
1 tablespoon extra virgin olive oil
1 Spanish onion (about 3/4 pound), quartered lengthwise and thinly sliced
1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped
2 tablespoons chopped basil

Steps:

Heat oven to 200 degrees. Line a baking sheet with foil, and spread tomatoes cut side up on sheet. Season with sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Scatter thyme and garlic on top, and oven-dry for 4 hours.
Meanwhile, in a medium sauté pan, heat olive oil. Add onion, season with salt, and cook over medium-low heat, stirring occasionally, until very tender and golden brown, about 35 minutes.
Cool tomatoes, then peel and place on a cutting board. Finely chop tomatoes with cooked garlic. Place in a bowl. Pull oven-dried thyme leaves off their stems and add to tomatoes; discard stems. Add sun-dried tomatoes, onion and basil to bowl and combine. Taste compote, and add salt and pepper if needed.

Nutrition Facts : @context http, Calories 95, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 432 milligrams, Sugar 6 grams