Rich Tomato Compote

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 3 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 slices dried orange zest (see note)
• 2 tablespoons balsamic vinegar
• 21 ounces tomatoes, roughly chopped
• 1 teaspoon tomato paste
• 1 tablespoon light muscovado sugar (optional)
• salt & fresh ground pepper, to taste

Recipe

• 1 note: to dry orange zest, heat oven to 110*c.
• 2 remove zest from oranges with a vegetable peeler and dry in a single layer, on a nonstick baking tray for up to 6 hours, until dry enough to snap in your fingers.
• 3 heat the oil in a pan.
• 4 toss in the onion, garlic and orange zest.
• 5 fry in the oil until the onion is soft, but not coloured.
• 6 add the balsamic vinegar and stir until it is completely evaporated.
• 7 tip the tomatoes and tomato paste into the pan and cook over a medium heat for aobut 10 to 15 minutes, or until the compote is as thick as you want it.
• 8 remove and discard the orange zest.
• 9 season with salt and pepper if you like, plus the muscovado sugar to taste.
• 10 this keeps in the fridge for up to three days or in the freezer for up to 6 months.