18 Sep Trusty Tomato Compote
This is a mish-mash idea of a recipe, but has proved to be one of my stand by recipes- especially when our green house/vege patch is overflowing with tomatoes and we just can’t stand to eat yet ANOTHER salad.. or the weather turns, or in this last incarnation, we had a whole lot of tomatoes that were almost ripe, but had to strip the vines due to an onset of blight.
These tomatoes I left to ripen on a windowsill- but they just were not very delicious uncooked. So- my trusty tomato compote came in handy again.
- A baking tray of tomatoes (I’ve made smaller amounts in pie tin) The tomatoes want to fill the tray in a single layer. Use any type- I cut larger ones into quarters, and leave cherry tomatoes whole.
- garlic ( for one tray I use around 5 cloves) Smash them but don’t cut finely
- herbs – thyme and rosemary work -well a couple of sprigs … A teaspoon of dried oregano sometimes makes its way in..
- a small chilli ..if you like chilli
- salt & pepper
- a good glug of olive oil
- Pre-heat the oven to around 180-200.. you want the oven medium to hot (gas mark 8?) I have a gas oven.. but tend to do this when I have other bits in too so this is a guess
- Tumble all ingredients into the tray, making sure they are all slicked with olive oil.
- Put in the oven- check after around 15 mins & turn over.
- You want the tomatoes to slightly char then the juices to reduce & caramelise. I turn the oven down so that these babies slow cook after the initial blast.
- DON’T FORGET THEY ARE IN THERE! (trust me- cleaning up cremated tomatoes is not fun)
- Keep the compote in the fridge in a sealed container. They’ll keep for a week or even 2!
The compote tastes great as a pasta sauce, as a topping on potatoes, use as a fancy spread with cheese for lunch, add it into a sandwich, bake an egg into it in little ramekins…
Here it is used with courgette ribbons used as ‘pasta’ – I love this- it isn’t a new idea, but with the compote tastes amazing.