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Tomato compote

This tomato compote is great to serve with shellfish and crustaceans but can also be used as a basic ingredient for a pasta sauce.

Makes 1 kilogram.

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Allergens and dietary requirements

  • Celery
  • Sulphite

Ingredients

200
g
onion, finely cut
10
cloves
garlic, grated
1
tbsp
oregano, dried
100
ml
white wine
100
ml
chicken stock
1200
g
peeled plum tomatoes (tinned)
6
sprigs
thyme
as needed
olive oil
as needed
salt and pepper

Scale recipe

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