Ingredients with Measurements:
- 2 pounds of ripe tomatoes, cut into quarters
- 1/4 cup of olive oil
- 1/4 cup of balsamic vinegar
- 1/4 cup of brown sugar
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Special equipment needed:
- Baking sheet
- Parchment paper
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine the quartered tomatoes, olive oil, balsamic vinegar, brown sugar, minced garlic, salt, and black pepper. Toss to coat the tomatoes evenly.
4. Spread the tomatoes in a single layer on the prepared baking sheet.
5. Roast the tomatoes in the preheated oven for 45 minutes, or until they are soft and caramelized.
6. Remove the baking sheet from the oven and let the tomatoes cool slightly.
7. Transfer the roasted tomatoes and any juices from the baking sheet to a blender or food processor.
8. Puree the tomatoes until they are smooth.
9. Taste the compote and adjust the seasoning as needed.
10. Serve the roasted tomato compote warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
Makes about 2 cups of compote
Nutritional information:
Calories: 80
Fat: 4g
Carbohydrates: 11g
Protein: 2g
Fiber: 2g
Sodium: 245mg
Substitutions for ingredients:
- You can use any type of ripe tomatoes for this recipe.
- You can use honey or maple syrup instead of brown sugar.
- You can use red wine vinegar or apple cider vinegar instead of balsamic vinegar.
Variations:
- Add fresh herbs like basil or thyme to the compote before pureeing.
- Add a pinch of red pepper flakes for a spicy kick.
- Use the compote as a topping for grilled chicken or fish.
Tips and tricks:
- Make sure to use ripe tomatoes for the best flavor.
- You can make the compote ahead of time and store it in the refrigerator for up to a week.
- Serve the compote with crusty bread or crackers.
Storage instructions:
Store the roasted tomato compote in an airtight container in the refrigerator for up to a week.
Reheating instructions:
Reheat the compote in a saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the compote in a small bowl or ramekin.
Garnishes:
Garnish the compote with a drizzle of olive oil and a sprinkle of fresh herbs.
Pairings:
The roasted tomato compote pairs well with grilled meats, fish, or vegetables.
Suggested side dishes:
Serve the compote with a side of crusty bread or crackers.
Troubleshooting advice:
- If the compote is too thick, add a splash of water or olive oil to thin it out.
- If the compote is too thin, simmer it in a saucepan over low heat until it thickens.
Food safety advice:
Make sure to wash your hands and all surfaces and utensils that come into contact with the tomatoes.
Food history:
Tomatoes are native to South America and were first introduced to Europe in the 16th century. They were initially thought to be poisonous and were used only as ornamental plants.
Flavor profiles:
The roasted tomato compote has a sweet and tangy flavor with a hint of garlic.
Serving suggestions:
Serve the compote as a condiment or topping for grilled meats, fish, or vegetables.
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