Ingredients with Measurements:
- 2 lbs. ripe tomatoes, diced
- 1/2 cup chopped Kalamata olives
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup extra-virgin olive oil
- 2 tbsp. red wine vinegar
- 2 garlic cloves, minced
- Salt and black pepper to taste
Special equipment needed:
- Large mixing bowl
- Wooden spoon
- Glass jar with lid for storage
Step-by-step instructions:
1. In a large mixing bowl, combine the diced tomatoes, Kalamata olives, fresh basil, parsley, oregano, and sun-dried tomatoes.
2. In a separate small bowl, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, salt, and black pepper.
3. Pour the dressing over the tomato mixture and stir until well combined.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
5. Once chilled, transfer the tomato compote to a glass jar with a lid for storage.
Time:
Preparation time: 20 minutes
Chilling time: 1 hour
Total time: 1 hour and 20 minutes
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes about 4 cups of Mediterranean Tomato Compote.
Nutritional information:
Serving size: 1/2 cup
Calories: 120
Total fat: 10g
Saturated fat: 1.5g
Cholesterol: 0mg
Sodium: 270mg
Total carbohydrates: 7g
Dietary fiber: 2g
Total sugars: 4g
Protein: 2g
Substitutions for ingredients:
- Cherry tomatoes or Roma tomatoes can be used instead of regular tomatoes.
- Green olives or black olives can be used instead of Kalamata olives.
- Fresh thyme or rosemary can be used instead of oregano.
- Balsamic vinegar or white wine vinegar can be used instead of red wine vinegar.
Variations:
- Add crumbled feta cheese or goat cheese for a creamy texture.
- Add chopped red onion or diced cucumber for extra crunch.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Use ripe and juicy tomatoes for the best flavor.
- Make sure to chop the herbs finely for even distribution.
- Taste and adjust the seasoning as needed before serving.
- The compote can be stored in the refrigerator for up to 1 week.
Storage instructions:
Store the Mediterranean Tomato Compote in a glass jar with a lid in the refrigerator for up to 1 week.
Reheating instructions:
The compote is best served cold and does not need to be reheated.
Presentation ideas:
Serve the Mediterranean Tomato Compote in a small bowl or on a platter with crackers or toasted bread.
Garnishes:
Garnish with a sprig of fresh basil or parsley.
Pairings:
The compote pairs well with grilled chicken, fish, or vegetables.
Suggested side dishes:
Serve with a side of roasted potatoes or a green salad.
Troubleshooting advice:
- If the compote is too watery, drain off some of the excess liquid before serving.
- If the compote is too acidic, add a pinch of sugar to balance out the flavors.
Food safety advice:
- Wash your hands and all produce before preparing the recipe.
- Store the compote in the refrigerator at 40°F or below.
- Discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Tomatoes are native to South America and were brought to Europe by Spanish explorers in the 16th century. The Mediterranean region is known for its use of fresh herbs and olive oil in cooking, which is reflected in this recipe.
Flavor profiles:
The Mediterranean Tomato Compote is tangy, savory, and herbaceous with a hint of sweetness from the sun-dried tomatoes.
Serving suggestions:
Serve the compote as an appetizer or side dish at a summer barbecue or picnic.
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