Slow-Cooker Tomato Compote
This savory compote — a typically sweet, slow-simmered fruit preserve — is a delicious way to eat cherry tomatoes, especially those that are on the verge of being too soft. But it’s also a great way to intensify the flavor of middling supermarket cherry tomatoes in the winter. Either way, the sweet-tart tomatoes can build super-quick meals: Put them on top of ricotta or avocado toast, or squish them into a grilled cheese. Toss them with hot or cold pasta. Use the oil and juices in salad dressings and the tomatoes in the salad itself. The compote can be used right away, but it’s best the next day and will keep in the fridge for at least a week. Feel free to throw in any hardy, woody herbs you like, but don’t add very delicate herbs like basil, chives or dill before cooking. You can add a handful of those softer herbs before serving, if you like.
- Serves: 3 persons
- 2pounds cherry or grape tomatoes (about 4 pints)
- 4garlic cloves, smashed
- ½cup extra-virgin olive oil
- 1tablespoon honey
- 2tablespoons balsamic vinegar
- 2bushy sprigs fresh herbs, such as rosemary, tarragon, thyme, sage, parsley or a mix
- ½teaspoon red-pepper flakes (optional)
- Kosher salt and black pepper
- Juice of 1/4 lemon (about 2 teaspoons)
Step 1In a 6- to 8-quart slow cooker, add the tomatoes, garlic, olive oil, honey, vinegar, herbs and red-pepper flakes (if using), and stir to combine. Season with 2 teaspoons salt and a few generous grinds of pepper. Cook on low for 6 hours, until the tomatoes are wrinkled, sweet and very soft, and some have burst. Remove the herb sprigs and squeeze in the lemon juice. Taste, and add more salt and pepper if necessary. Store in a covered container in the refrigerator.