wholeliving

Raw Tomato Compote

This compote is wonderful served cold with grilled artichokes, but it is equally good just heated through and spooned over steamed fish or grilled bread.
  • 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

  1. 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.

Recipe Reviews

Reviews (1)

  • marlowlu 3 May, 2010

    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!