New This Month

Raw Tomato Compote

This compote is wonderful served cold with grilled artichokes, but it is equally good just heated through and spooned over steamed fish or grilled bread.

  • Yield: Makes 1 1/2 cups


  • 1 garlic clove, finely chopped
  • 2 scallions, white part only, finely chopped
  • 2 teaspoons extra-virgin olive oil
  • 6 plum tomatoes, seeded and coarsely chopped
  • 1/2 cup coarsely chopped basil leaves
  • 2 teaspoons sugar
  • 1/4 cup good-quality wine vinegar
  • Kosher salt and freshly ground black pepper


  1. Combine all of the ingredients in a medium bowl and toss. Season to taste with salt and pepper. The compote will keep, tightly covered, in the refrigerator for 2 days.

Reviews Add a comment