By David Harbilas

Compotes are little more than cooked vegetables or fruits dressed with vinegar and olive oil.

In this they resemble salsas and jams, and often the terms can be used interchangeably.

Here, firmer, slightly under-ripe tomatoes are used to keep the texture after grilling, while red onions add sweetness that the tomatoes may lack.

Fresh basil and balsamic vinegar round out the sauce, which also works well with chicken, beef, and pork.

Serves 4

• 3 large, firm red tomatoes, slightly under-ripe, sliced thick
• 1 large red onion. sliced thick
• 1 clove of garlic, finely chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 3 tablespoons chopped fresh basil
• salt and pepper to taste
• 4 salmon filets, about 6 ounces each

Preheat an oven to 275 degrees. Meanwhile, prepare a grill to high heat. Rub the tomato Read the rest of this entry »

By Michelle Fabio

Lakeisha Germany-Ross, a 17-year-old 11th grader at Connections High School in Panaewa, Hawaii, won first prize in Hamakua Springs Country Farm’s You Say Tomato Recipe Contest for Hawaii Community College students.

The winning dish?

Cherry tomato compote served over a mascarpone, cream cheese, and citrus zest budino (pudding in Italian).

Germany-Ross cooked cherry and beefsteak tomatoes slowly in a sugar Read the rest of this entry »