Subj : Crockpot N.Y. Times - 57
To : All
From : Dave Drum
Date : Wed Apr 03 2024 05:07 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
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.
By: Sarah DiGregorio
Yield: About 3 1/2 cups
RECIPE FROM:
https://cooking.nytimes.com
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