0.0 0

Sun-Dried Tomato Compote

Goes well with chicken, any meaty or firm white-fleshed fish and scallops.

slideshow Delicious, Quick Side Dishes

  • Servings: MAKES ABOUT 1 1/2 CUPS

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

Ingredients

  • 3 garlic cloves, minced
  • 1/2 cup olive oil
  • 2/3 cup drained oil-packed sun-dried tomato halves (about 4 ounces)
  • 3/4 cup pitted halved Calamata olives
  • 2 tablespoons balsamic vinegar
  • Salt and freshly ground pepper
  • 1/4 cup minced fresh mint

Advertisement

How to make this recipe

  1. In a small saucepan, cook the garlic in the oil over low heat until fragrant and just golden, about 15 minutes. Let cool. In a bowl, combine the tomatoes, olives, garlic and the cooking oil. Stir in the balsamic vinegar and season with salt and pepper. Stir in the mint and serve at room temperature.

Make Ahead

The compote can be refrigerated for up to 1 day.

Contributed By Published June 1996

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace




You May Also Like

 

459487 2013-12-06 Gordon Hamersley summer|barbecue-cookout|graduation-party|holiday-open-house|american|sauces-and-condiments|side-dishes|fast|healthy|make-ahead june-1996,sun dried tomato compote,grilling recipe,side dish,vegetarian recipe,Gordon Hamersley,Gordon Hamersley's Bistro recipes,sun-dried-tomato-compote 459487
Close