Roasted Tomato Compote
(updated on Jan 15, 2008)
A quick, easy delicious addition to any dish.
5 Ontario Greenhouse tomatoes
1 Clove garlic, crushed
¼ Tsp fresh thyme
3 Tbsp sherry or red wine vinegar
Olive oil
Salt and pepper
Slice the tomatoes in half, lengthwise, and remove seeds. Place cut side up on a baking sheet. Sprinkle with salt, pepper and olive oil. Roast in a 350 oven for 10 minutes. When cooled, remove skins and chop tomatoes.
In a skillet and over medium low heat, sauté garlic in a little olive oil. Add the chopped tomatoes, thyme and vinegar. Reduce heat to low and heat mixture for approximately 5 minutes until thickened.
5 Ontario Greenhouse tomatoes
1 Clove garlic, crushed
¼ Tsp fresh thyme
3 Tbsp sherry or red wine vinegar
Olive oil
Salt and pepper
Slice the tomatoes in half, lengthwise, and remove seeds. Place cut side up on a baking sheet. Sprinkle with salt, pepper and olive oil. Roast in a 350 oven for 10 minutes. When cooled, remove skins and chop tomatoes.
In a skillet and over medium low heat, sauté garlic in a little olive oil. Add the chopped tomatoes, thyme and vinegar. Reduce heat to low and heat mixture for approximately 5 minutes until thickened.
