Tomato Compote
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- ¼cup finely chopped onions
- 1sprig fresh thyme
- 1sprig fresh tarragon
- 1whole garlic clove, peeled
- 2cups tomatoes (peeled, seeded and diced)
- 2tablespoons tomato paste
- Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
88 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 236 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan over medium heat, briefly cook the olive oil, onions, thyme, tarragon and garlic. When onions begin to wilt, add the tomatoes, tomato paste, salt and pepper. Combine well.
- Step 2
Cover, reduce heat and simmer about 10 minutes or until all liquid has evaporated.
- Step 3
Remove the garlic clove and herb sprigs before using.
Private Notes
Comments
This pairs beautifully as a garnish for red wine braised oxtails and mushroom risotto. I’m using basil instead of tarragon and mixing sun dried tomatoes with fresh ones.
This pairs beautifully as a garnish for red wine braised oxtails and mushroom risotto. I’m using basil instead of tarragon and mixing sun dried tomatoes with fresh ones.