Tomato Compote

Name: Tomato Compote
Ingredients: One 28-ounce can Italian plum tomatoes; 2 shallots, diced; 2 large cloves garlic, sliced; 2 tablespoons extra virgin olive oil; 5 sprigs fresh basil; 6-inch branch tarragon; 3 or 4 fresh thyme sprigs

7 ingredients

7 steps

Ingredients

One 28-ounce can Italian plum tomatoes
2 shallots, diced
2 large cloves garlic, sliced
2 tablespoons extra virgin olive oil
5 sprigs fresh basil
6-inch branch tarragon
3 or 4 fresh thyme sprigs

Directions

1

Using your fingers, remove the tomatoes from the can one by one and crush them, letting the juice and seeds run back into the can.
2

Put the tomatoes in a bowl and strain the juice over them.
3

In a 2-quart saucepan, lightly brown the shallots and garlic in the olive oil.
4

Make an herb sachet by tying together the basil, tarragon and thyme in a double layer of cheesecloth.
5

Add the tomatoes and the sachet, bring to a boil, and reduce the mixture over medium heat until it is dry.
6

Put the mixture through the fine blade of a food grinder or through a food mill.
7

Season with salt and freshly ground pepper.