Raw Tomato Compote
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- Yield Makes 1 1/2 cups
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Ingredients
- 1 garlic clove, finely chopped
- 2 scallions, white part only, finely chopped
- 2 teaspoons extra-virgin olive oil
- 6 plum tomatoes, seeded and coarsely chopped
- 1/2 cup coarsely chopped basil leaves
- 2 teaspoons sugar
- 1/4 cup good-quality wine vinegar
- Kosher salt and freshly ground black pepper
Directions
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Combine all of the ingredients in a medium bowl and toss. Season to taste with salt and pepper. The compote will keep, tightly covered, in the refrigerator for 2 days.
This was very refreshing. I didn't have basil so I subbed some chopped fresh thyme and rosemary. I also used champagne vinegar instead of wine. It still tasted great and was an excellent side. First time making artichokes too!