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

5.0

(2)

holycowvegan.net

Your recipes

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

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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.

Top similar recipes

Curated for you