This easy tomato compote is so versatile, you can make it with whatever tomato you have on hand, from cherry tomatoes to heirloom varieties or just your regular supermarket tomato. It’s a great way to enjoy one of summer’s most abundant offerings now but you’d be smart to make some extra and stash it away for the winter. The compote is ridiculously easy to make: just gather your ingredients in a pot and let them cook over a low flame for several hours. You will need to stir the pot every now and then, but that’s all you need to do. This is also the perfect dish to make in a slow cooker, if you have one. If you are looking for ways to use up or store a ton of tomatoes, try making this tomato onion masala sauce that you can also freeze and use to make quick, restaurant-style curries with. And if you have green tomatoes on hand, you can’t go wrong with this green tomato stew. Or just make amazing vegan fried green tomatoes!
Why you will love this recipe
It’s super easy and versatile. You don’t need to roast the tomatoes first as some recipes ask you to do, and if you use cherry tomatoes, like I did, you have barely any chopping to do (other than putting two garlic cloves through a press or mincing them real fine). You can use this compote sauce over just about any dish, including in pasta. It’s delicious! The spicy-sweet-tangy combo is absolutely mindblowing and works so well with a variety of dishes. It’s soy-free, nut-free, gluten-free and vegan. This tomato compote is everyone-friendly.
Serving suggestions
I love to smear the tomato compote on a crusty bread, like this Italian bread. You can also use it as a condiment to layer burgers or sandwiches or serve it alongside juicy vegan steaks, like these grilled tofu steaks in a Cajun sauce.
Tomatoes. I used cherry tomatoes because I have a steady crop coming in from my garden right now. You can use any tomatoes of your choice, preferably not roma tomatoes or plum tomatoes, which tend to have thicker skins. If you do use these varieties, peel them before using. Garlic. This adds a ton of complexity to the cherry tomato compote, so don’t skip! Spices: Curry powder and red pepper flakes (or paprika) Balsamic vinegar Extra virgin olive oil Maple syrup. Sugar is fine as a substitute. Use coconut sugar or turbinado sugar if possible.
Optional ingredients
Basil or mint. I didn’t use any herbs this time but you can tear up a few fresh mint or fresh basil leaves and stir them into the compote after it has reached room temperature.
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Storage instructions
Refrigerate: The tomato compote can be stored in the fridge in an air-tight container for up to two weeks. Freeze: Freeze the compote for up to four months in a freezer-safe container. Thaw completely before serving.
More delicious tomato recipes
If you love this tomato compote, be sure to check out more recipes for vegan sauces and dressings on Holy Cow Vegan!
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