Slow-Cooker Tomato Compote

By Sarah DiGregorio

Published July 19, 2021

Slow-Cooker Tomato Compote
Linda Xiao for The New York Times. Food Stylist: Judy Kim.
Total Time
6 hours and 10 minutes
Rating
4(1,138)
Comments
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This savory compote — a typically sweet, slow-simmered fruit preserve — is a delicious way to eat cherry tomatoes, especially those that are on the verge of being too soft. But it’s also a great way to intensify the flavor of middling supermarket cherry tomatoes in the winter. Either way, the sweet-tart tomatoes can build super-quick meals: Put them on top of ricotta or avocado toast, or squish them into a grilled cheese. Toss them with hot or cold pasta. Use the oil and juices in salad dressings and the tomatoes in the salad itself. The compote can be used right away, but it’s best the next day and will keep in the fridge for at least a week. Feel free to throw in any hardy, woody herbs you like, but don’t add very delicate herbs like basil, chives or dill before cooking. You can add a handful of those softer herbs before serving, if you like.

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Ingredients

Yield:About 3 ½ cups
  • 2pounds cherry or grape tomatoes (about 4 pints)
  • 4garlic cloves, smashed
  • ½cup extra-virgin olive oil
  • 1tablespoon honey
  • 2tablespoons balsamic vinegar
  • 2bushy sprigs fresh herbs, such as rosemary, tarragon, thyme, sage, parsley or a mix
  • ½teaspoon red-pepper flakes (optional)
  • Kosher salt and black pepper
  • Juice of ¼ lemon (about 2 teaspoons)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

222 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 2 grams protein; 616 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a 6- to 8-quart slow cooker, add the tomatoes, garlic, olive oil, honey, vinegar, herbs and red-pepper flakes (if using), and stir to combine. Season with 2 teaspoons salt and a few generous grinds of pepper. Cook on low for 6 hours, until the tomatoes are wrinkled, sweet and very soft, and some have burst. Remove the herb sprigs and squeeze in the lemon juice. Taste, and add more salt and pepper if necessary. Store in a covered container in the refrigerator.

Ratings

4 out of 5
1,138 user ratings
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Comments

Janet

How would you adapt this to cooking without a slow cooker? perhaps roast in oven at low temperature--but how low, and for how long?

Tara

Can you freeze this to keep for use later on?

Joe

I roast them in the oven at 350° for about 45 min. I’ve tossed them with pasta and goat cheese

Martine

Great recipe. Worked very well with winter tomatoes. I used an Instant pot with a pot lid that fit. Setting was Slow Cook on Low for 6h. Used dried oregano. REALLY good.

SLL

So good for pasta!

Alyssa

I baked on 250 for about an hour and a half, then upped to 350 for an hour and a half? Just checked it every once in a while until it was zjuzjee

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