Prep 10 mins
Cook 25 mins
This tasty sauce is simmering on top of my stove as I write this, and it smells fantastic. I got the recipe from the September 2004 BBC Good Food Magazine. It is a very versatile sauce and would go good with pasta or also as a pizza topping. it is also an essential ingredient in the Tomato, Goat's Cheese and Olive Gratin that I am posting seperately.
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 slices dried orange zest (see note)
- 2 tablespoons balsamic vinegar
- 21 ounces tomatoes, roughly chopped
- 1 teaspoon tomato paste
- 1 tablespoon light muscovado sugar (optional)
- salt & fresh ground pepper, to taste
- Note: To dry orange zest, heat oven to 110*C.
- Remove zest from oranges with a vegetable peeler and dry in a single layer, on a nonstick baking tray for up to 6 hours, until dry enough to snap in your fingers.
- Heat the oil in a pan.
- Toss in the onion, garlic and orange zest.
- Fry in the oil until the onion is soft, but not coloured.
- Add the balsamic vinegar and stir until it is completely evaporated.
- Tip the tomatoes and tomato paste into the pan and cook over a medium heat for aobut 10 to 15 minutes, or until the compote is as thick as you want it.
- Remove and discard the orange zest.
- Season with salt and pepper if you like, plus the muscovado sugar to taste.
- This keeps in the fridge for up to three days or in the freezer for up to 6 months.