Sun-Dried Tomato Compote

Name: Sun-Dried Tomato Compote
Yield: MAKES ABOUT 1 1/2 CUPS
Ingredients: 3 garlic cloves (minced); ½ cup olive oil; ⅔ cup drained oil-packed sun-dried tomato halves (about 4 ounces); ¾ cup pitted halved Calamata olives; 2 tablespoons balsamic vinegar; Salt and freshly ground pepper; ¼ cup minced fresh mint

Be the first to rate & review!

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

By Gordon Hamersley

June 1996

Gallery

Recipe Summary

Yield:

MAKES ABOUT 1 1/2 CUPS

Ingredients

3 garlic cloves (minced)
½ cup olive oil
⅔ cup drained oil-packed sun-dried tomato halves (about 4 ounces)
¾ cup pitted halved Calamata olives
2 tablespoons balsamic vinegar
Salt and freshly ground pepper
¼ cup minced fresh mint

Directions

Step 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.

Advertisement

Make Ahead

The compote can be refrigerated for up to 1 day.

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Sun-Dried Tomato Compote

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Sun-Dried Tomato Compote

Your Profile

Sun-Dried Tomato Compote

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Sun-Dried Tomato Compote