|The old dregs of a once bountiful bowl!|
Here they are again! Do you recognize them? Yes, these are the very tomatoes that appeared last month in my post about Alicia Silverstone featuring my health story on "The Kind Life". Granted, the pile is smaller since I have been eating them as they've ripened, but they are the very same ones. I actually took the original photo a few weeks prior to writing the post, so these tomatoes are very old indeed! Looking closely, you will notice the web of little wrinkles, dried-up stems and general lack of "oomph" of these nightshades who have seen better days.
What would you do with this bowlful? Well, I'll tell you what I did with them -- I made Tomato Compote! I grew up in the era of "waste not, want not" and that's who most of us are as vegans anyway, so, knowing garlic and olive oil will heal most problems, I created this amazing flavorful topping for potatoes, pasta, bruschetta, a piece of Gardein . . . you get the idea.
|See? They're looking better already!|
Here's the recipe:
tomatoes, old or new, green, red or both --about 1 cupful diced
4-5 cloves garlic, minced
2-3 Tbsp. extra virgin olive oil
salt and pepper
italian parsley, about a Tbsp. chopped roughly
Over medium-high heat, saute the tomatoes and garlic in the oil for about 3 minutes, stirring frequently. Cover and lower heat to low. Cook an additional 5 minutes. Salt and pepper to taste, remove from heat and add parsley. This compote can sit covered, off the heat until you are ready for it. The parsley will wilt slightly, but won't lose it's pretty color and flavor. This is also great the next day cold as a sandwich spread. It will firm up a bit in the fridge.
|Now aren't you glad you didn't waste them?|
Food for thought . . .