This compote is delicious served warm with grilled tempeh, vegetables, fish and meat dishes alike, and it makes a delicious addition to cold sandwiches and wraps.
NOTE: this recipe uses sun-dried tomatoes that are not packed in olive oil, but for a richer sauce, feel free to substitute part or all of the sun-dried tomatoes for sun-dried tomatoes packed in olive oil.
Makes about 2 cups
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 8 ounces sun-dried tomatoes (see head note)
- 1/2 cup white wine
- 1/2 cup agave nectar or honey
- 3/4 cup fresh orange juice
- 2 T. fresh lemon juice
- 1/2 t. sea salt, plus more to taste
- pinch of cayenne pepper
- Finely chopped fresh herbs, such as thyme, basil and oregano, as desired
Preparation:
1. Combine all of the ingredients except for the fresh herbs (if using) in a medium saucepan over medium heat, stirring well to combine. Bring to a low boil, then turn down the heat to low and let the mixture simmer, covered, for about 1- 1 hour and 15 minutes. Stir in the finely chopped fresh herbs as desired, add salt and cayenne pepper to taste. Serve warm or cold. Sun-dried tomato compote will keep in an air-tight container in the refrigerator for 1-2 weeks.
