If you have an abundance of fresh tomatoes, make a point of trying this. You may find yourself making an unexpected trip to the market or grocer to buy tomatoes just for the pure purpose of making this compote.
To be honest, ketchup has considerably lost status in our household since we started making this condiment. Enjoy!
- Prep Time5 Minutes
- Cook Time10 - 15 Minutes
- Ready In Time5 Minutes
Ingredients
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1 lb. ripe tomatoes
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1/2 onion, diced
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2 cloves of garlic, peeled and left whole
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Olive oil or vegetable oil
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Seasoning (salt and pepper) to taste
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Directions
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Preheat oven to 350F
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Prepare a baking sheet by lining it with parchment paper
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Halve the tomatoes, dice the onion and peel the garlic cloves. Place in a stainless steel bowl.
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Drizzle the tomatoes, garlic and onion with olive oil and season to taste with salt and pepper.
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Place on the baking sheet (place the tomatoes cut side down).
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Roast for 15 – 30 minutes, depending on the size of your tomatoes (or until the tomatoes have shriveled and turn a darker shade of red. The onions will be golden around the edges.
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Cool slightly. You should be able to remove the skins from the tomatoes easily by lifting them off of the tomatoes. (Leave them on, if desired).
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Crush the tomatoes, if you feel it is necessary, however, I tend not to. Just drizzle them with a little balsamic vinegar, if you want, and place the whole lot in a container without handling them too much. Fresh basil or oregano is nice, if you have them readily available.
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Serve it alongside a poached egg or meat for a simple condiment.
Notes & Tips
Notes & Tips:
CHEF TALK: Any variety of tomato will work, although some varieties, like Roma, are a little drier and roast beautifully. Cherry tomatoes are also wonderful in this compote.
If you make a little extra, serve with as an appetizer on top of crostini and a bit of crumbled goat cheese with a sprinkling of fresh chives, and voila – a beautiful appetizer.