Tomato Compote

Tomorrow I’m back to the beach to teach my third week of Mah Jongg. I am teach four full days and so I will be leaving Russ in charge of the garden. Please pray for rain this week because he does not have time to hand water the garden the way I like it.

This morning I watered and I did a big harvest. It is ideal to pick everyday, but I can only get Russ to harvest one day while I’m gone. I did my best to search for all the cucumbers because nothing gets out of hand like a hidden cuke.

The tomatoes have been super producing. I gave a bunch to my Mom, but still had a big bowl of cherries so I made this tomato compote from the New York Times. It is made in a slow cooker, but the recipe gave no information about cooking it with the top on or off.

So I put all the ingredients, tomatoes, thyme, olive oil, balsamic vinegar, garlic, honey, salt and pepper in the crock pot and cooked it on low with the top on for six hours. It cooked down, but there was still lot of liquid. So I am going to continue to cook it overnight with the top off on low.

Russ and I enjoyed some of it on a grilled piece of rosemary sourdough, topped with ricotta and the compote on top. It was very tasty. The best part is it will keep in a jar in the fridge for a few weeks, thus lengthening the life of the tomatoes.