Gastronomixs

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.

Tomato compote

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Ingredients

200

onion, finely chopped

10

cloves

garlic, grated

1

tbsp 

oregano, dried

100

ml

white wine

100

ml

chicken stock

1200

g

peeled tomatoes, canned

6

sprigs

thyme

As needed:

 

olive oil

As needed:

 

salt and pepper

Preparation method

  • Gently fry the onion, garlic, and oregano in the olive oil.
  • Deglaze with the white wine and reduce completely.
  • Pour the chicken stock into the pan and reduce.
  • Add the tomatoes and thyme and season to taste with salt and pepper.
  • Stir thoroughly and then allow to thicken to a compote over low heat.
  • Allow to cool and keep in the refrigerator.

Serving suggestions

  • Use the compote to season mussels.
  • In a composition with other components of tomato, pork belly, and langoustine.
  • Use as a dip or a spread.

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