Roasted Tomato Compote with Fresh Basil
This roasted tomato compote with fresh basil recipe is pure gold. The combination of slow roasted fresh tomatoes in plenty of olive oil with a handful of fresh basil will make your taste buds sing. I like to spread it on home olive sourdough or add it as a topping to crispy vegan polenta cakes.
Ingredients
- 5 lbs Roma tomatoes
- 4 tbsp extra virgin olive oil
- 1 tsp salt
- 1/4 tsp pepper
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh basil
- 1 tsp fresh lemon juice
- salt & pepper, to taste
Instructions
- Preheat your oven to 250º.
- Bring a large stockpot of water to a boil.
- While the water is heating, wash the tomatoes and cut a shallow cross in the bottom of each tomato (see the blog post for details).
- When the water comes to a boil, blanch the tomatoes for 1-2 minutes until the skin starts to peel.
- Carefully remove the tomatoes from the boiling water and place them in an ice bath. While the tomatoes cool, prepare 2 baking sheets with parchment paper or silicon baking sheets. Use a basting brush to coat the bottom of the baking sheets with 2 tbsp of olive oil each.
- When the tomatoes are cool enough to handle, peel the skins and discard. Then slice each tomato into quarters and remove the seeds using a paring knife.
- Lay the deseeded tomatoes on to the baking sheets keeping them separate. Season generously with salt and pepper.
- Roast the tomatoes for 2 ½ hours. They should be shy of crispy with lightly browned edges.
- Add the tomatoes, olive oil, fresh basil and lemon juice with the roasted tomatoes in a food processor. Pulse until combined.
- Season to taste with salt & pepper.
Tried this recipe?Let us know how it was!