Tomato-Ginger Compote

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  • Servings: makes 1 1/2 cups

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  • 1 quart water
  • 2 pounds plum tomatoes, coarsely chopped
  • 1/2 cup red wine vinegar
  • 1/2 cup light brown sugar
  • 2 teaspoons finely grated fresh ginger
  • 1 garlic clove, minced
  • Salt

How to make this recipe

  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.

Contributed By Photo © Cedric Angeles Published April 2009

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