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Raw Tomato Compote

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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.

Ingredients

Makes 1 1/2 cups

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

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.