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Tomato-Ginger Compote
© Cedric Angeles

Tomato-Ginger Compote

  • ACTIVE: 15 MIN
  • SERVINGS: makes 1 1/2 cups
  1. 1 quart water
  2. 2 pounds plum tomatoes, coarsely chopped
  3. 1/2 cup red wine vinegar
  4. 1/2 cup light brown sugar
  5. 2 teaspoons finely grated fresh ginger
  6. 1 garlic clove, minced
  7. Salt
  1. In a large saucepan, combine all of the ingredients except the salt and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the compote has thickened and is reduced to 1 1/2 cups, about 1 hour and 15 minutes. Let cool to room temperature and season with salt. Transfer to a jar and refrigerate.
Make Ahead The compote can be refrigerated for up to 5 days. Serve With Lamb Pita Pockets.
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