Rich Tomato Compote

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READY IN: 35mins
YIELD: 9 oz.
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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