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Tomato compote

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Tomato compote is a relishorside dish whose main ingredient is roasted or cooked tomatoes. In the United States, it has been prepared at least since 1876, when it appeared in the Little Dinners cookbook by Mary Hooper (1829–1904).^[1]

The main ingredient can be roasted,^[2] sauteed,^[3]^[4] or boiled tomatoes.^[5]

References

edit

^ Hooper, Mary (1876). Little dinners: how to serve them with elegance and economy. Henry L. King R. Co. p. 114.

^ Busico, Michalene (2001). The chefs of the times: more than 200 recipes and reflections from some of America's most creative chefs, based on the popular column in the New York Times. Macmillan. p. 5. ISBN 978-0-312-28447-3.

^ Malouf, Waldy; Molly Finn (1998). The Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty. Harvard Common Press. p. 293. ISBN 978-1-55832-143-4.

^ Bremzen, Anya Von (2005). The New Spanish Table. Workman Publishing. pp. 386–87. ISBN 978-0-7611-3555-5.

^ Posteraro, Pino; Gerard Boyer; John Sherlock (2007). Cioppino's Mediterranean Grill: A Lifetime of Excellence in the Kitchen. Douglas & McIntyre. p. 55. ISBN 978-1-55365-251-9.

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Tomato compote

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References

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