Sungold tomatoes grow like crazy in Portland. This is the second year we’ve grown them and they keep us supplied with sweet, juicy tomatoes for several months on a near daily basis. What we can’t eat right away I like to make into compote. It’s super simple and fast and it freezes really well. Once you’ve tried it as topping on steak with a little Bleu or Gorgonzola cheese, you’ll be hooked too. You can use just about any type of cherry tomato for this, I’m just partial to the sungolds.
Ingredients
1.5 – 2 cups sungold tomatoes
2 Tablespoons olive oil
1 Tablespoon balsamic
fresh basil if you’ve got it handy
Put everything in a medium sized saute pan and cook over medium heat. The tomatoes will brown, then burst and ooze liquid. Cook them down until the liquid is pretty thick. Let cool and store in small containers in the freezer until ready to use. I like to defrost mine in the fridge the morning of so when I reheat them, they aren’t a hard brick. Great on chickpea patties, steaks, breaded eggplant, and grilled zucchini.