Best Tomato Basil Compote Recipes

TOMATO-ONION COMPOTE

Tomato-Onion Compote image

Provided by Jane Sigal

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

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

Ingredients

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.