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.