Tomato Compote

Posted by ila nguyen on


Summer is nearing its end, and you know what that means! Tomato season is going soon too, to make way for winter squashes and hearty root vegetables. If you have an abundance of tomatoes, treat yourself to this sweet treat: put it on a slice of toasted artisan bread, mix it with some mozzarella, or just eat it out of the jar.

This also works well with sad winter tomatoes - the slow roasting will caramelize the sugars and bring out tomato-y delicious.

4 lbs tomatoes
½ cup extra virgin olive oil
kosher salt
Organic Coriander, ground
Preheat oven to 275 degrees farenheit. Slice tomatoes into halves. Arrange tomatoes cut-side up on a parchment-covered baking sheet. Drizzle with olive oil, then sprinkle salt and coriander over the tomatoes; a three-fingered pinch per tomato should be fine. Let roast until leathery and the skin is ready to fall off; about an hour or hour and half.
Peel the skin off and place in an air-tight container. The compote will keep in a refrigerator for up to 4 days.

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