Tomato and vanilla compote

Name: Tomato and vanilla compote
Yield: 6
Ingredients: 500g cherry tomatoes, halved; 2 tbs red wine vinegar; 2 tbs vanilla sugar (from supermarkets); 1/4 cup basil leaves, plus extra to serve; 150ml olive oil; 1 red onion, sliced; 2 garlic cloves, sliced; 1 red capsicum, thinly sliced; 1/4 tsp dried chilli flakes; 1/2 tsp cumin seeds; 1/2 tsp ground turmeric; 1 tbs tomato paste; 100ml verjuice; 2 tbs chardonnay vinegar or white wine vinegar; Toasted baguette slices, to serve

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by Matt Wilkinson

Chef and author

Jul 13, 2016

Give a sweet and sour zing to this simple tomato dish to be served with crunchy, toasted baguette.

500g cherry tomatoes, halved
2 tbs red wine vinegar
2 tbs vanilla sugar (from supermarkets)
1/4 cup basil leaves, plus extra to serve
150ml olive oil
1 red onion, sliced
2 garlic cloves, sliced
1 red capsicum, thinly sliced
1/4 tsp dried chilli flakes
1/2 tsp cumin seeds
1/2 tsp ground turmeric
1 tbs tomato paste
100ml verjuice
2 tbs chardonnay vinegar or white wine vinegar
Toasted baguette slices, to serve

Method

1.

Combine tomato, red wine vinegar, vanilla sugar and basil in a bowl. Set aside.
2.

To make the sauce, heat 50ml olive oil in a saucepan over medium heat. Add onion, garlic and capsicum, and cook, stirring, for 8-10 minutes until soft.
3.

Add spices and cook, stirring, for 2 minutes or until fragrant. Add tomato paste, stir to coat, then add verjuice and chardonnay vinegar and cook for 4 minutes or until reduced by half.
4.

Remove from heat and stir through remaining 100ml oil and tomato mixture.
5.

Scatter with basil and serve with toasted baguette.