Tomato compote explained
Tomato compote is a relish or side 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]
See also
Notes and References
- Book: Hooper, Mary. Little dinners: how to serve them with elegance and economy. 1876. Henry L. King R. Co.. 114.
- Book: Busico, Michalene. 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. 2001. Macmillan. 978-0-312-28447-3. 5.
- Book: Malouf, Waldy. The Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty. 1998. Harvard Common Press. 978-1-55832-143-4. 293. Molly Finn .
- Book: Bremzen, Anya Von. The New Spanish Table. 2005. Workman Publishing. 978-0-7611-3555-5. 386–87. registration.
- Book: Posteraro, Pino. Cioppino's Mediterranean Grill: A Lifetime of Excellence in the Kitchen. 2007. Douglas & McIntyre. 978-1-55365-251-9. 55. Gerard Boyer . John Sherlock .
