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Home : Tips & Techniques : Compote of Roasted Tomato

Makes 5-6 Cups
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Compote of Roasted Tomato

Contributed by: News Canada

Care And Handling Tips

(NC) - For optimum flavour and performance, Ontario Greenhouse Vegetable Growers recommends:


    Compote of Roasted Tomato

  • 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.

Nutrition Facts

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



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