Tomato Compote

1. 1

   preparation

2. 2

   Preheat saucepan on your stove for a short time to position 9

3. 3

   add the olive oil to it with the chopped shallots, allow to simmer and stir well with a wooden spoon, bring your stove to heating position 5

4. 4

   let the sallots simmer until they are translucent , do not color

5. 5

   Then add a can of tomatoes , and let boil on heating position 9

6. 6

   when the tomatoes boil, turn the setting back to 5, stirring frequently to prevent from sticking.

7. 7

   If you stir regularly the tomatoes are also falling apart, just let it cook until half the original volume.

8. 8

   Bring the sauce to taste with just cl. white vinegar, which Pesa and some refined sugar, make sure the sweet-sour balance is ok.

9. 9

   Finish

10. 10

    Finish the sauce with sunflower oil and stir well so that the sunflower oil is absorbed into the sauce, let boil for a couple more minutes, remove from heat.

11. 11

    The sauce can be used cold (as a condiment with meat, cold fish among others) as well hot with a pasta dish with meat or fish added to your choice, or simply as a vegetarian pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.