Cherry Tomato Compote

cherrytomconfit

This is a scrumptious topping for fish, chicken, and pork.  Make a large batch when your garden, or grocery store, is overrun with cherry tomatoes. Roasting brings out the sweetness.

 

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Cherry Tomato Compote
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Cherry Tomato Compote
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Ingredients
  • 4 cups cherry tomatoes
  • 1 teaspoon coconut oil
  • 1/2 teaspoon sea salt
  • ground black pepper to taste
  • 2 Tablespoons olive oil
Servings -4
Prep Time -5
Cook Time -15
Ingredients
  • 4 cups cherry tomatoes
  • 1 teaspoon coconut oil
  • 1/2 teaspoon sea salt
  • ground black pepper to taste
  • 2 Tablespoons olive oil
Servings -4
Prep Time -5
Cook Time -15
Instructions
  1. Preheat oven to 400 degrees.
  2. Put whole cherry tomatoes in a 9"x11" baking pan. Add coconut oil (solid is fine) and sprinkle with salt and pepper.
  3. Place pan in the oven. After five minutes, stir gently to distribute the melted coconut oil. Bake for another 10 to 15 minutes until tomatoes have popped and skin has lightly blistered. About 20 minutes total.
  4. Remove from oven and allow to cool slightly. Drizzle with the olive oil and add more salt as pepper, if needed. Serve warm or cold.

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