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Zucchini and Tomato Compote

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    Zucchini and Tomato Compote

    This is my favorite--and most requested--summer vegetable dish. You could also scrape a couple ears of corn into it at the end. These days, every ingredient in it is grown by my friend Marilee on her farm less than a mile from where I live.

    Ingredients
    • EV Olive Oil to taste
    • Red pepper flakes to taste
    • 1 Large Onion, thinly sliced
    • 4 cloves of Garlic, thinly sliced
    • 8 small to medium Zucchini, quartered lengthwise then thinly sliced horizontally
    • 2 pints Sungold Tomatoes (or other cherry tomatoes)
    • 8 Basil leaves, roughly torn

    Steps
    • 1. Preheat oven to 375 degrees.
    • 2. Put tomatoes in a baking dish, drizzle generously with olive oil, and sprinkle with salt.
    • 3. When the oven is hot, put in the tomatoes. Check on them every now and then. They will be ready when they have just begun to brown and blister and throw off some of their juices.
    • 4. Meanwhile, heat olive oil and red pepper in a 12" skillet, preferably one with tall sides, over medium-high heat.
    • 5. Add onions and a pinch of salt, stirring as needed to keep them from burning.
    • 6. When onions have begun to soften, add garlic, stir, and turn heat to medium-low.
    • 7. Once the onions are quite soft and starting to caramelize, add the zucchini and salt to taste.
    • 8. Turn up the heat to HIGH and, as the zucchini cooks, stir from time to time to allow different batches to have contact with the bottom of the pan.
    • 9. When the zucchini mixture is quite soft, almost falling apart, turn the heat to low and add the tomatoes and their juices and the torn-up basil leaves. Taste for salt and let it cook for 3-5 minutes to allow the flavors to mingle.
    • 10. Let it cool before you serve it. It should be warm rather than hot.
    Attached Files

    #2
    Looks nice!

    Comment


      #3
      Thanks for posting your recipe. We have an over abundance of zucchini, eggplant and squash this year from the garden even after cutting way back just to one plant of each. Always looking for something we haven’t tried before to use them up

      Comment


        #4
        That looks really good.

        Comment


          #5
          Looks great. Have you tried cooking this on grill?

          Comment


          • AdamG
            AdamG commented
            Editing a comment
            Not yet--but it's intriguing.

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