Roasted Tomato-and-Basil Compote

This simple yet delicious compote features meaty, oven-dried plum tomatoes. It’s perfect with fish, chicken, roasted vegetables and pasta.

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  • Servings: Makes 2 1/2 cups

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  • 4 1/2 pounds plum tomatoes
  • Boiling water
  • 1/2 cup extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • 2 tablespoons chopped basil

How to make this recipe

  1. Preheat the oven to 275°. Make a shallow X on the bottom of the tomatoes and transfer to a large heatproof bowl. Pour the boiling water over the tomatoes and let stand for 1 minute. Drain, peel, halve lengthwise and seed the tomatoes. Return the tomatoes to the bowl. Toss with the olive oil and season with salt and pepper.

  2. Arrange the tomatoes, cut sides up, on a rack set over a rimmed baking sheet. Roast until leathery, about 3 hours. Let the tomatoes cool slightly.

  3. In a food processor, pulse the tomatoes with the basil until coarsely chopped. Season with salt and pepper.

Make Ahead

The compote can be refrigerated for up to 4 days.

Contributed By Photo © John Kernick Published October 2013

464044 recipes/roasted-tomato-and-basil-compote 2013-12-06T23:45:48+00:00 Dave Pasternack summer|gastronaut-files|sauces-and-condiments|basic-easy|gluten-free|make-ahead|staff-favorite|vegetarian october-2013 recipes,roasted-tomato-and-basil-compote 464044

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