Easy Tomato Compote

Name: Easy Tomato Compote
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Ingredients: 24 oz tomatoes ((If using cherry tomatoes leave them whole. If using regular-sized tomatoes, chop into 1-inch cubes)); 2 cloves garlic ((crushed and minced, or passed through a garlic press)); 1 tsp curry powder; ½ tsp red pepper flakes ((or paprika for less heat)); ½ tbsp balsamic vinegar; 5 tablespoons extra virgin olive oil; 3 tablespoons maple syrup; Salt and ground black pepper to taste

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Prep Time: 10 minutes

Cook Time: 240 minutes

Total: 250 minutes

Servings: 8

tomato compote

Ingredients

Remove All · Remove Spices · Remove Staples

24 oz tomatoes ((If using cherry tomatoes leave them whole. If using regular-sized tomatoes, chop into 1-inch cubes))2 cloves garlic ((crushed and minced, or passed through a garlic press))1 tsp curry powder½ tsp red pepper flakes ((or paprika for less heat))½ tbsp balsamic vinegar5 tablespoons extra virgin olive oil3 tablespoons maple syrupSalt and ground black pepper to taste

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Instructions

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Step 1

Place the tomatoes in a Dutch oven. Add the curry powder, garlic, red pepper flakes or paprika, maple syrup, balsamic vinegar, salt and ground black pepper to taste.

Step 2

Place the pot over medium heat and mix all ingredients thoroughly with a spatula. Cook until the tomatoes start to express juices. Cover the Dutch oven with a tight lid, turn heat to low, and let the tomatoes cook down for four hours or until very jammy. Stir frequently to make sure nothing is sticking.

Step 3

In the last half hour of cooking you can open the lid and increase the heat to medium to help the mixture thicken. Serve the compote warm or at room temperature.