This sweet, tangy, perfectly spiced Tomato Compote is the best way to use up late summer tomatoes! It’s ideal as an accompaniment for cheese and crackers, savory oatmeal, or on its own with toasted bread!
Once again, it’s early September but my Instagram feed is inundated with Halloween and fall stuff. Even though I admittedly used to be one of those inundators, I have grown to have a new appreciation for late summer. It’s such a unique time, when the air starts to get cooler in the mornings but tomatoes are in peak season. When apple cider makes its way onto shelves but it’s still nice enough to grill out. This time of year deserves its own recipe set, so here’s one for you!
Like I said, tomatoes are in season right now, so this cozy, spiced compote is the perfect way to enjoy them in a late summer / early fall context. In the FAQs below the recipe, I go over ways you can enjoy this compote (there are a lot!!). I know you’ll love it, enjoy!!
For more Late Summer / Early Fall Recipes, try this Late Summer Dense Bean Salad, this cozy Squash Lasagna, or this lovely Green Apple Sangria!
Late Summer Tomato Compote
Ingredients
- 5 Cups Chopped Roma Tomatoes about 7-8 medium Roma tomatoes
- 2 Cloves Garlic minced or grated
- 1/2 Cup Brown Sugar
- 2 Tbsp Apple Cider Vinegar
- 1/2 Tsp Ground Ginger
- 1 Tsp Smoked Paprika
- 1/2 Tsp Salt
- Fresh-Cracked Black Pepper to taste
- Pinch Cinnamon about 1/8 tsp or less
Instructions
- Begin by prepping all of the veggies as directed – chop the tomatoes, mince the garlic, etc.
- Add all of the ingredients to a saucepot, stir, and bring to a gentle boil on medium heat.
- Once the mixture is boiling, reduce heat to a simmer and give it a good stir. Simmer for 20–25 minutes, stirring frequently, until most of the liquid has evaporated and the tomatoes have broken down into a thick, jammy consistency.
- When done, remove the compote from heat and let cool slightly before serving.
- Serve and enjoy!
Notes
- I recommend Roma tomatoes for this recipe because they’re the right balance between flesh and gooey juice, but you can also use other tomato varieties. Just note that if you use tomatoes with less liquid, like cherry tomatoes, you may need to add 1-2 tbsp of water to the mixture in the beginning to help things get cooking.
Nutrition
Late Summer Tomato Compote FAQs
How long does tomato compote last?
This compote will store in the fridge for about a week, and it will last up to 6 months in the freezer!
What is a tomato compote?
This tomato compote is a savory condiment made by simmering chopped tomatoes with sugar, garlic, apple cider vinegar, and spices until they break down into a thick, jam-like sauce.
What’s the difference between compote and a jam?
Jams are thick, (mostly) uniform fruit spreads made from crushed or chopped fruit cooked down with sugar and pectin. Because of the pectin content, many jams often have a jelly-like consistency. On the other hand, compotes are made with whole or large pieces of fruit simmered in a sugar mixture, and meant to be eaten fresh instead of stored long-term. Compotes are also often looser, instead of a firm jelly.
What are some common mistakes when making tomato compote?
The top mistake when making tomato compote is not letting it cook “low and slow” for long enough to let the water content in the tomatoes evaporate. The longer you cook the compote, the thicker and more jam-like it will be. Another mistake is to under-season the compote. Be sure to add salt early so that it has time to “melt” into the compote, and taste at the end to be sure you added enough for your liking.
What can you serve tomato compote with? What are some unique uses for tomato compote?
Try this Late Summer Tomato Compote:
- Served on a cheeseboard as an accompaniment to cheese and crackers
- Added to scrambled eggs or omelettes for a unique flavor
- Served over savory oatmeal
- Spread onto bread for a grilled cheese with sharp cheddar
- Added to pizza sauce on homemade pizza for a fun twist
- As a glaze for grilled meats or vegetables
Should compote be served hot or cold?
It depends on how you plan to serve it. My recommendation is to serve it at the same temperature as the food it’s paired with. So – room temperature for cheese boards, hot for warm savory oatmeal, etc.
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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