Savory Tomato Compote
A sweet, yet savory relish called a "compote" because of its chunky texture is delicious along side baked ham or a braised pork shoulder roast.
I originally made this tomato relish for a New Year’s Day ham dinner, but have refined it several times and reclassified it as a compote, which is essentially a sweet, fruit relish. This compote is both savory and sweet, and a great accompaniment to ham, pork roasts and sautéed fish or pork cutlets. These also go very well atop some of the Kitchen Tapestry recipe for New Year’s Black Eyed Peas, for which it was originally created.
Savory Tomato Compote
Yield: 2-1/2 cups
A sweet, yet savory relish called a "compote" because of its chunky texture is delicious along side baked ham or a braised pork shoulder roast.
Ingredients
- 3 tbsp olive oil
- 1 14.5 oz can of petite diced tomatoes (like, Hunt's)
- 2 medium fresh tomatoes, diced
- 3 tsp garlic, minced
- 2 tsp sugar (or substitute 2 table packets Spenda)
- 1 tsp of cayenne pepper
- 1 tsp of dried basil
- 2 tsp of dried oregano
- 6 tbsp of distilled white vinegar
- 1/8 tsp ground black pepper
- 1/8 tsp fine sea salt
Instructions
- In a medium saucepan over medium high heat, heat the oil
- Sauté both the canned and fresh tomatoes for 10-15 minutes, or until soft.
- Stir in the remainder of the ingredients.
- Simmer on low heat, stirring regularly, for 30 to 45 minutes until the sauce has thickened. You're looking for the consistency of a loose salsa.
- Remove from the heat, and let stand for 30 minutes. The sauce will further thicken upon standing.
- Refrigerate for at least 1 hour before using.
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