Roasted Tomato-and-Basil Compote

1. 1

   Preheat the oven to 275.

2. 2

   Make a shallow X on the bottom of the tomatoes and transfer to a large heatproof bowl.

3. 3

   Pour the boiling water over the tomatoes and let stand for 1 minute.

4. 4

   Drain, peel, halve lengthwise and seed the tomatoes.

5. 5

   Return the tomatoes to the bowl.

6. 6

   Toss with the olive oil and season with salt and pepper.

7. 7

   Arrange the tomatoes, cut sides up, on a rack set over a rimmed baking sheet.

8. 8

   Roast until leathery, about 3 hours.

9. 9

   Let the tomatoes cool slightly.

10. 10

    In a food processor, pulse the tomatoes with the basil until coarsely chopped.

11. 11

    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.