Rich Tomato Compote Recipe

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Ingredients:

Serving

Directions:

Note: To dry orange zest, heat oven to 110*C.
Remove zest from oranges with a vegetable peeler and dry in a single layer, on a nonstick baking tray for up to 6 hours, until dry enough to snap in your fingers.
Heat the oil in a pan.
Toss in the onion, garlic and orange zest.
Fry in the oil until the onion is soft, but not coloured.
Add the balsamic vinegar and stir until it is completely evaporated.
Tip the tomatoes and tomato paste into the pan and cook over a medium heat for aobut 10 to 15 minutes, or until the compote is as thick as you want it.
Remove and discard the orange zest.
Season with salt and pepper if you like, plus the muscovado sugar to taste.
This keeps in the fridge for up to three days or in the freezer for up to 6 months.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	152.24 Kcal (637 kJ)
Calories from fat	94.64 Kcal
		% Daily Value*
Total Fat	10.52g	16%
Sodium	11.42mg	0%
Potassium	421.38mg	9%
Total Carbs	13.54g	5%
Sugars	9.94g	40%
Dietary Fiber	2.12g	8%
Protein	1.91g	4%
Vitamin C	23.5mg	39%
Iron	0.1mg	1%
Calcium	26.6mg	3%

Amount Per 100 g
Calories	75.86 Kcal (318 kJ)
Calories from fat	47.16 Kcal
		% Daily Value*
Total Fat	5.24g	16%
Sodium	5.69mg	0%
Potassium	209.98mg	9%
Total Carbs	6.75g	5%
Sugars	4.95g	40%
Dietary Fiber	1.06g	8%
Protein	0.95g	4%
Vitamin C	11.7mg	39%
Iron	0.1mg	1%
Calcium	13.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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