ROASTED ONION AND CHERRY-TOMATO COMPOTE
Drizzle these vegetables with our Serrano Vinaigrette before serving.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees with a 12-by-14-inch roasting pan on center rack. Rub olive oil over onions and garlic, and place in pan. Season with salt and pepper. Cook until onions begin to brown, 35 to 45 minutes, stirring occasionally. If the pan gets too dry and onions begin to stick, add a few tablespoons of water. Lower heat to 400 degrees. Add raisins, stir, and cook 8 minutes more. Add tomatoes and brown sugar; cook until tomatoes begin to split, 5 to 7 minutes.
- Transfer the pan to top of stove over medium-high heat. Add Marsala, and season with salt and pepper. Stir well, scraping up any cooked-on bits. Stir until Marsala has been fully incorporated. Serve the vegetables warm.
TOMATO, OLIVE, AND CAPER COMPOTE
Provided by Food Network Kitchen
Time 21m
Yield about 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.
- Remove from the heat and stir in the lemon juice and parsley.
TOMATO AND RED ONION COMPOTE
Categories Condiment/Spread Sauce Herb Onion Tomato Sauté Quick & Easy Summer Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Heat oil in large skillet over medium-high heat. Add remaining ingredients and sauté just until heated through, about 2 minutes. Season with salt and pepper.
TOMATO OLIVE CAPER COMPOTE
Provided by Catherine McCord
Categories Sauce Olive Onion Tomato Kid-Friendly Summer Weelicious Small Plates
Yield 4 Servings
Number Of Ingredients 7
Steps:
- 1. Heat oil in a skillet over medium heat. Add the onions and sauté for 5 minutes, until soft. Add the garlic and sauté for 1 minute more.
- 2. Add the tomatoes, olives, capers, and salt and cook over medium-high heat for 10-15 minutes, until most of the liquid has evaporated.
- 3. Serve over grilled chicken, fish, pasta or rice.
TOMATO AND RED ONION COMPOTE
From Bon Appetite. June 2000 but I found it in my 2001 book. Serve over steamed fish or grilled pork.
Provided by dicentra
Categories Chutneys
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Heat oil in large skillet over medium-high heat.
- Add remaining ingredients and sauté just until heated through, about 2 minutes.
- Season with salt and pepper.
Nutrition Facts : Calories 211, Fat 18.5, SaturatedFat 2.6, Sodium 11.3, Carbohydrate 11.7, Fiber 3.6, Sugar 6.3, Protein 2.1
TOMATO COMPOTE RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. You will need an ovenproof skillet On medium heat, coat the skillet with a thin layer of olive oil. Add the onions and cook until tender, 3-4 minutes. Add the garlic and cook for about one minute, being careful not to let it burn. Turn off the heat. Add the thyme and season, to taste, with kosher salt & fresh cracked pepper. Add the tomatoes. Add the white wine. If not using white wine, drizzle with a little extra olive oil. Place the skillet in the oven, and roast until the tomato skins "pop"-- about 10-15 minutes. Remove from the oven. NOTE: You can cook this entirely on a stovetop, but I think that roasting gives the tomatoes an even sweeter flavor. If desired, you can even add a little balsamic vinegar. Serve as a side dish, or blend with cooked angel hair pasta. Garnish with fresh Parmesan or Romano cheese, if desired.
SLOW-COOKER TOMATO COMPOTE
This savory compote - a typically sweet, slow-simmered fruit preserve - is a delicious way to eat cherry tomatoes, especially those that are on the verge of being too soft. But it's also a great way to intensify the flavor of middling supermarket cherry tomatoes in the winter. Either way, the sweet-tart tomatoes can build super-quick meals: Put them on top of ricotta or avocado toast, or squish them into a grilled cheese. Toss them with hot or cold pasta. Use the oil and juices in salad dressings and the tomatoes in the salad itself. The compote can be used right away, but it's best the next day and will keep in the fridge for at least a week. Feel free to throw in any hardy, woody herbs you like, but don't add very delicate herbs like basil, chives or dill before cooking. You can add a handful of those softer herbs before serving, if you like.
Provided by Sarah DiGregorio
Categories vegetables
Time 6h10m
Yield About 3 ½ cups
Number Of Ingredients 9
Steps:
- In a 6- to 8-quart slow cooker, add the tomatoes, garlic, olive oil, honey, vinegar, herbs and red-pepper flakes (if using), and stir to combine. Season with 2 teaspoons salt and a few generous grinds of pepper. Cook on low for 6 hours, until the tomatoes are wrinkled, sweet and very soft, and some have burst. Remove the herb sprigs and squeeze in the lemon juice. Taste, and add more salt and pepper if necessary. Store in a covered container in the refrigerator.
TOMATO COMPOTE
Provided by Pierre Franey
Categories condiments, appetizer
Time 15m
Yield Compote for 4 small tartlets
Number Of Ingredients 8
Steps:
- 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.
- Cover, reduce heat and simmer about 10 minutes or until all liquid has evaporated.
- Remove the garlic clove and herb sprigs before using.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 3 grams
ONION TOMATO SOUP
"Fresh herbs really make the difference in the flavor of this low-fat vegetarian soup," notes Lisa Blackwell from Henderson, North Carolina. "It tastes especially delicious when it's could out," she adds.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in oil until tender. Add the tomato juice, water, basil, oregano, sugar and celery salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Add the tomatoes; cook 10 minutes longer.
Nutrition Facts : Calories 82 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 265mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
RICH TOMATO COMPOTE
This tasty sauce is simmering on top of my stove as I write this, and it smells fantastic. I got the recipe from the September 2004 BBC Good Food Magazine. It is a very versatile sauce and would go good with pasta or also as a pizza topping. it is also an essential ingredient in the Tomato, Goat's Cheese and Olive Gratin that I am posting seperately.
Provided by MarieRynr
Categories Sauces
Time 35m
Yield 9 oz.
Number Of Ingredients 9
Steps:
- Note: To dry orange zest, heat oven to 110*C.
- Remove zest from oranges with a vegetable peeler and dry in a single layer, on a nonstick baking tray for up to 6 hours, until dry enough to snap in your fingers.
- Heat the oil in a pan.
- Toss in the onion, garlic and orange zest.
- Fry in the oil until the onion is soft, but not coloured.
- Add the balsamic vinegar and stir until it is completely evaporated.
- Tip the tomatoes and tomato paste into the pan and cook over a medium heat for aobut 10 to 15 minutes, or until the compote is as thick as you want it.
- Remove and discard the orange zest.
- Season with salt and pepper if you like, plus the muscovado sugar to taste.
- This keeps in the fridge for up to three days or in the freezer for up to 6 months.
Nutrition Facts : Calories 61.3, Fat 4.7, SaturatedFat 0.7, Sodium 9.6, Carbohydrate 4.7, Fiber 1.1, Sugar 2.9, Protein 0.8
ONION COMPOTE
Onion compote can embellish broiled fish fillets or steamed vegetables. Great on pizza! Cook time can vary.
Provided by Sharon123
Categories Weeknight
Time 1h10m
Yield 1 batch
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat combine onions and honey.
- Cook slowly until caramelized, about 45 minutes.
- Add vinegar and stir.
- Add water and reduce to low heat.
- Cook uncovered until liquid has been absorbed.
- Onions are done when they are tender, have melted together,and are moist but not wet.
- (More liquid and cooking time may be needed.) Whisk in butter.
- Season.
- Let cool and store in a mason jar.
- When ready to use, reheat the compote over low heat and adjust seasoning.
- Onion compote will keep refrigerated for at least a month.
- Enjoy!
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