Raw Tomato Compote

By pattie_d

This compote is wonderful served cold with grilled artichokes, but it is equally good just heated through and spooned over steamed fish or grilled bread.

Ingredients

• 1 garlic clove, finely chopped
• 2 scallions, white part only, finely chopped
• 2 teaspoons extra-virgin olive oil
• 6 plum tomatoes, seeded and coarsely chopped
• 1/2 cup coarsely chopped basil leaves
• 2 teaspoons sugar
• 1/4 cup good-quality wine vinegar
• Kosher salt and freshly ground black pepper

Details

Servings 2
Adapted from wholeliving.com

Preparation

Step 1

Directions

Combine all of the ingredients in a medium bowl and toss. Season to taste with salt and pepper. The compote will keep, tightly covered, in the refrigerator for 2 days.