Vegetables

Heritage Tomato Compote

This vibrant and rustic celebration of summer transforms sun-ripened heirloom tomatoes into a rich, savory-sweet accompaniment. Perfectly balanced with aromatic garlic, fresh basil, and a touch of balsamic glaze, it is a versatile staple that elevates everything from grilled sourdough to roasted meats.

Prep

15m

Cook

35m

Serves

Calories

95kcal

Qty	Ingredient
2 lbs 907 g	Mixed Heritage Tomatoes (Heirloom)
2 tbsp 30 ml	Extra Virgin Olive Oil
3 cloves 15 g	Garlic Cloves, minced
1 tbsp 15 ml	Balsamic Vinegar of Modena
1 tsp 4 g	Granulated Sugar
1 tsp 5 g	Sea Salt
0.5 tsp 1 g	Fresh Cracked Black Pepper
0.25 cup 10 g	Fresh Basil Leaves, chiffonade
1 tsp 2 g	Fresh Thyme Leaves

2 Method

Step 1. Roughly chop the heritage tomatoes into a variety of sizes, keeping some chunks larger for texture and others smaller so they break down into a sauce.

Step 2. Heat the olive oil in a wide, heavy-bottomed saucepan over medium-low heat.

Step 3. Add the minced garlic and thyme leaves to the oil, sautéing for about 2 minutes until fragrant but without allowing the garlic to brown.

Step 4. Stir in the chopped tomatoes, salt, black pepper, and sugar. Mix well to combine with the aromatics.

Step 5. Simmer the mixture uncovered for 25 to 30 minutes, stirring occasionally. The tomatoes should release their juices and then thicken into a jam-like consistency.

Step 6. Once the liquid has reduced by half and the compote looks glossy, stir in the balsamic vinegar and cook for another 2 to 3 minutes.

Step 7. Remove from the heat and allow to cool slightly. Fold in the fresh basil chiffonade just before serving to maintain its bright color and aroma.

·
Use a mix of different heirloom varieties like Cherokee Purple, Brandywine, and Green Zebra for a complex flavor profile and beautiful color.
·
Do not use a lid while simmering; evaporation is key to achieving the thick, concentrated compote texture.
·
If your tomatoes are particularly acidic, add an extra half-teaspoon of sugar to balance the flavors.
·
Store the compote in a glass jar in the refrigerator for up to 5 days; the flavors actually improve after 24 hours.

? FAQ

Can I use canned tomatoes for this recipe?

While fresh heritage tomatoes provide the best flavor and texture, you can use high-quality canned whole peeled San Marzano tomatoes in a pinch, though the 'heritage' character will be lost.

Is this compote served hot or cold?

It is incredibly versatile and can be served warm over grilled chicken or fish, at room temperature on a charcuterie board, or cold as a topping for bruschetta.

Can I freeze Heritage Tomato Compote?

Yes, you can freeze it in an airtight container for up to 3 months. Note that the texture of the tomatoes may soften further upon thawing.

What is the difference between a compote and a jam?

A compote generally has less sugar than a jam and maintains more of the fruit's original structure and chunky texture, making it more savory.

Statement

Heritage Tomato Compote

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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