Easy 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.
Servings: 8 servings
Calories: 116kcal
Equipment
- Dutch oven or heavy bottomed sauce pan
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 teaspoon curry powder
- ½ teaspoon red pepper flakes (or paprika for less heat)
- ½ tablespoon balsamic vinegar
- 5 tablespoons extra virgin olive oil
- 3 tablespoons maple syrup
- Salt and ground black pepper to taste
Instructions
- 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.
Notes
- To make this in a slow cooker, place all ingredients in the crockpot, mix, cover and cook six hours on low heat. If there's too much liquid in the pan, leave the crockpot lid open in the last half hour of cooking.
- I like using just a little balsamic vinegar in this compote because the tomatoes are also quite tangy. If you want a more pronounced tang you can increase the quantity of balsamic vinegar to up to 1 tablespoon.
- I didn't use any herbs this time but you can tear up a few leaves of mint or basil and stir them into the compote after it has reached room temperature for even more delicious flavor.
- Refrigerate: The tomato compote can be stored in the fridge in an air-tight container for up to two weeks.
- Freeze: Freeze the compote for up to four months in a freezer-safe container.
- Thaw completely before serving.
Nutrition
Calories: 116kcal | Carbohydrates: 9g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Potassium: 229mg | Fiber: 1g | Sugar: 7g | Vitamin A: 748IU | Vitamin C: 12mg | Calcium: 20mg | Iron: 0.4mg