| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sides, Condiments, Vegetables, Soup/stews | 4 | Servings | |
INGREDIENTS
| 1 1/2 | tb | Olive oil |
| 1 | Cloves garlic, peeled and thinly sliced | |
| 1 1/2 | pt | Yellow, red, and orange pear and cherry tomatoes, in any combination |
| Salt & freshly ground pepper | ||
| 8 | lg | Basil leaves |
INSTRUCTIONS
Heat oil in a large skillet over medium-low heat. Add garlic and cook until soft and golden, about 3 minutes. Add tomatoes, season well with salt and pepper, and cook, stirring often, until tomatoes are just warm and ready to burst, 3 to 5 minutes. Add basil and cook until just wilted, about 1 minute. Spoon compote over pork skewers. Heat plumps the tiny tomatoes, creating a luscious compote to top grilled foods or serve as a side dish. Martha Stewart Living/August/94 Scanned & fixed by Di Pahl Posted to MC-Recipe Digest V1 #514 by kathy <[email protected]> on Mar 13, 1997
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