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     Title: Slow-Cooker Tomato Compote
Categories: Vegetables, Herbs, Chilies, Citrus
     Yield: 14 servings

     2 lb Cherry or grape tomatoes
     4 cl Garlic; smashed
   1/2 c  Extra-virgin olive oil
     1 tb Honey
     2 tb Balsamic vinegar
     2    Bushy sprigs fresh herbs;
          - such as rosemary, tarragon
          - thyme, sage, parsley or a
          - mix
   1/2 ts Red-pepper flakes
          Salt & black pepper
     2 ts Lemon juice

 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.

 Recipe by Sarah DiGregorio

 RECIPE FROM: https://cooking.nytimes.com

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