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

Dave Pasternack
October 2013

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Credit: © John Kernick

Recipe Summary test

active:
30 mins
total:
3 hrs 30 mins
Yield:
Makes 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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