Tomato compote recipe

Confit tomatoes are a perfect way to capture bountiful tomato crops. Serve with grilled bread, mix into pasta, or add to a meze platter.

Wonderful food can be made from over-ripe produce!

When the grill is roaring it is a perfect time for Grilled Cherry Tomato Compote. These tomatoes are just delicious spread on toasted crusty bread. Perfect as an appetizer or side with your favorite grilled meat, fish or seafood.

Garden Tomato Compote - A rich and delicious side dish made with garden tomatoes. Wonderful served with meats or seafood.

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.

This all-purpose salad vinaigrette is reminiscent of the wasabi-tinged soy sauce you might have with a California roll. Soy sauce, rice vinegar and sesame oil waltz in time, while the wasabi paste adds nose-clearing excitement. As with any recipe, feel free to adjust the ingredient amounts to your taste preferences, especially the wasabi, which can be scaled down or up. Be sure to shake if it’s been sitting in the fridge, as it wants to separate.

This recipe is by Jane Sigal and takes 4 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.

This tomato confit is prepared by making slow-roasted tomatoes with extra virgin olive oil, garlic, and herbs then storing them in the oil.

Confit is a French technique that means ‘Preserved'. It’s the process of preserving food by slow cooking in fat. One can confit different ingredients most common being Garlic, Duck, Tomatoes, Chickpeas and so on. In this case we are confit'ing baby tomatoes and garlic along with lemon peel and fresh herbs to add flavor and