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2 cups
Easy
Published 2005
A vibrant sauce from the reddest ripe tomatoes perfectly complements the other vegetables in a tumbet.
Heat the olive oil in a deep, medium-size skillet over low heat. Add the onion and cook until soft but not brown, about 5 minutes. Add the garlic and stir for 30 seconds. Add the tomatoes, increase the heat to medium-high, and cook, stirring, until they release their liquid, 3 to 4 minutes. Add the wine, sugar, and vinegar and season with salt to taste. Cook the compote until the tomatoes are s