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Roasted Tomato-and-Basil Compote
© John Kernick

Roasted Tomato-and-Basil Compote

  • ACTIVE: 30 MIN
  • TOTAL TIME: 3 HRS 30 MIN
  • SERVINGS: Makes 2 1/2 cups
  • BASIC-EASY
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

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

  1. 4 1/2 pounds plum tomatoes
  2. Boiling water
  3. 1/2 cup extra-virgin olive oil
  4. Salt
  5. Freshly ground pepper
  6. 2 tablespoons chopped basil
  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.