Tomato Compote

1. 1

   Using your fingers, remove the tomatoes from the can one by one and crush them, letting the juice and seeds run back into the can.

2. 2

   Put the tomatoes in a bowl and strain the juice over them.

3. 3

   In a 2-quart saucepan, lightly brown the shallots and garlic in the olive oil.

4. 4

   Make an herb sachet by tying together the basil, tarragon and thyme in a double layer of cheesecloth.

5. 5

   Add the tomatoes and the sachet, bring to a boil, and reduce the mixture over medium heat until it is dry.

6. 6

   Put the mixture through the fine blade of a food grinder or through a food mill.

7. 7

   Season with salt and freshly ground pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.