Filed Under: main-dish, north-american, saute, Under 20 Mins, Vegetables

Tomato Compote

Serve aside Porcini-Dusted Trout with Panko-Potato Croquettes

April 8th, 2012

Recipes Developed by LeeAnne Wright
Food Styling by Ruth Gangbar
Prop Styling by Jane Hardin

Ingredients
  • 1 can 28 oz diced tomatoes
  • 1 cup finely chopped red onion
  • ½ cup cider vinegar
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon chili pepper flakes
  • ¼ teaspoon pepper
  • ¼ cup chopped cured black olives
  • 1 tablespoon chopped fresh parsley
Directions
  1. In a medium saucepan, bring tomatoes, onions, vinegar, sugar, salt, chili flakes and pepper to a boil. Boil for 5 minutes, then reduce temperature slightly, maintaining a low boil for 15 minutes or until reduced to the consistency of a thick salsa.

  2. Stir occasionally. When finished cooking, mix in olives and parsley. Taste and adjust seasoning accordingly.

Tomato Compote
Photography by Michael Alberstat

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