tomato compote

A vibrant, sweet-sour-spicy tomato compote that can perk up any meal. Serve it at breakfast or brunch with a chunky sourdough bread, or use it to spice up veggie burgers for your cookout or vegan steaks for dinner.

Easy Tomato Compote

tomatoes

garlic ((crushed

curry powder

½ tsp red pepper flakes ((or paprika for less heat))

½ tbsp balsamic vinegar

extra virgin olive oil

maple syrup

Salt and black pepper

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.

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.

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.

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Easy Tomato Compote

Top 1 tomato compote recipes from across the web

The most viewed tomato compote recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Tomato Compote

The most viewed tomato compote recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine