Compote of Roasted Tomato
Contributed by: News Canada
Care And Handling Tips
(NC) - For optimum flavour and performance, Ontario Greenhouse Vegetable Growers recommends:
- Never refrigerate tomatoes. It destroys their vine-ripened taste and texture, resulting in mealy product.
- Store ripe tomatoes at 50-55 F away from moisture.
- Unripe tomatoes should be stored at room temperature (58-68 F) to speed ripening.
- Tomatoes are ethylene-sensitive. Ripe tomatoes should be kept away from ethylene producers such as apples, pears or bananas.
- Unripened tomatoes may be stored with bananas to speed ripening.
One medium-sized (4 oz), Ontario Greenhouse Tomato adds only about 26 calories to your diet and is full of vitamins A, C, B, B6, folacin (folic acid) and magnesium.
- 20 Ontario Cherry Tomatoes
- 10 Ontario Plum Tomatoes
- 4 Ontario Beef-Steak Tomatoes
- 4-6 sprigs fresh thyme
- 8 garlic cloves, crushed
- 1 red onion, diced
- 1/4 cup extra virgin olive oil
- Salt and pepper
Half the small tomatoes and quarter the larger tomatoes. Place in a baking dish. Toss with thyme, garlic, red onion, and olive oil. Season with salt and pepper.
Bake at 350 F for 2-3 hours or until the juices from the tomatoes have thickened. Let cool 10 minutes. Serve with rustic bread.
Serving Size: Makes 5-6 Cups