New This Month

Tomato Basil Compote


Heat plumps the tiny tomatoes, creating a luscious compote to top grilled foods or serve as a side dish.

  • Servings: 4

Source: Martha Stewart Living, August 1994


  • 1 1/2 tablespoons olive oil
  • 2 cloves garlic, peeled and thinly sliced
  • 1 1/2 pints yellow, red, and orange pear and cherry tomatoes, in any combination
  • Salt and freshly ground pepper
  • 8 large basil leaves


  1. Heat oil in a large skillet over medium-low heat. Add garlic and cook until soft and golden, about 3 minutes. Add tomatoes, season well with salt and pepper, and cook, stirring often, until tomatoes are just warm and ready to burst, 3 to 5 minutes. Add basil and cook until just wilted, about 1 minute. Spoon compote over pork skewers.

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