Slow-Cooker Tomato Compote Recipe (2024)

How would you adapt this to cooking without a slow cooker? perhaps roast in oven at low temperature--but how low, and for how long?

Can you freeze this to keep for use later on?

I roast them in the oven at 350° for about 45 min. I’ve tossed them with pasta and goat cheese

It freezes very well in a ziploc. Just freeze flat and break off what you need. I do several batches to tide me through winter.

How long will this last in the fridge?

If you use ripe sungolds you don't need to add any honey or sugar. I slow roast them in a 200 degree oven, a few hours, w/oo and salt and they caramelize like candy. I leave them somewhat moist, not too dry, so it isn't a loose compote as much as a goopy divine thing. It freezes beautifully, I eat it through the winter and it's like August in your mouth, lol

I use a sheet pan with parchment paper. It works like a champ! Cook very low, 200 or so, for as many hours as you can spare (no fewer than three, no more than eight). Adjust the measurements in this recipe to fit your sheet pan. You can then lift and slightly fold the parchment to funnel off all that goodness into a bowl and store it right on your counter for quick access!

Janet: I make something similar in my oven and it is to die for over grilled fleshy fish such as cod or halibut, mixed in with any pasta or risotto or spooned atop crostini.Try this as your base: https://www.epicurious.com/recipes/food/views/honey-roasted-cherry-tomatoes-51174600I've never added the balsamic vinegar or fresh herbs but will try in the future. The honey-garlic-olive-oil-salt recipe I use is simply delicious.

No slow cooker? I roast in a 325 oven for about 2 hours. Been slow roasting cherry tomatoes this way for years. I didn't know to call it a compote. Do know there is usually a jar of it in my fridge. Occasionally add a few jalapeno to the tomatoes and very often add whole garlic cloves. Pour into sterilised jars right from the oven. Keeps for weeks in fridge. It's a great topping for everything from roasted cod to a slice of olive oil rubbed baguette.

I’ve roasted tomatoes every which way fir years, and while all good, I think they are best if you have the time at 325 degrees for 2-3 hours. For a pint of cherries I would add about 1/8 a cup of olive oil, about half that of basalmic vinegar, and some fresh - if you have it -thyme. Simple and delicious.

Like Colleen, I have been making the Hugh Fearnley-Whittingstall version in the oven for years. I first saw it as an insert in the Sunday London paper. Fantastic. I use thyme, garlic and plenty of red pepper flakes. Great on a slice of toast. Yes, it freezes. Yes, it keeps in the fridge for a week or so, but it never lasts that long at my house. Also delicious as a modified tomato and mozzarella (or burrata) salad. I will likely prefer roasting to the crock pot, but I will try this method

Pizza topping!

This should last a couple weeks in the fridge. You'll want to bring it to room temperature before using as the olive oil will congeal in the fridge. I leave this in a bowl on my kitchen counter for quick access. It lasts about a week there, if I don't use it all up first!

Question--Can something similar be done with quartered or halved plum or other types of larger tomatoes? Please advise on adating this for other types of tomatoes.Comment--One advantage of a slow cooker--not heating up the kitchen with the oven on for such a long time. In cooler months I slow- bake, -roast many foods but not in the summer.

To reduce liquid in crockpot, bring to a boil with lid on, remove the lid and simmer until you like the consistency.

Wonderfully delicious!!I added tiny new potatoes and chunky slices of onion. Substituted two red peppers for pepper flakes. Cooked in a Dutch oven at 200C for 4.5 hours. For some reason that I don’t understand, the onion remained crunchy and the potatoes were not over cooked, while the tomatoes were “melted” as one would expect. Out of this world.

This recipe was a disaster. Don't know what made me think a slow cooker would do it. Slow cooker did not evaporate the liquid at all. After several hours I transfered this to the oven and cooked another 2 hours to get it jammy. Then had a pot full of great tasting cooked down tomatoes with too many tough skins. Yuk. I ended up with a great tasting sauce after straining the skins out.

Made this almost exactly as described, but accidentally used brown rice syrup instead of honey, and it was still good. I used the slow cooker setting on an Instant Pot and was pleased with the results. I can see using the juice as an ingredient in a vinaigrette. Put a few tomatoes on an English muffin with a scrambled egg and that was a fine little dinner. Used rosemary, sage and parsley from the deck garden before frost kills everything. Excellent!

Love this recipe with 1/3 to 1/2 of the recommended olive oil.

The sauce was loose, but flavorful. Ended up using it in a cheese bake/ pasta dish. Read something that said oven roasting and crockpot are both good options. Not sure if shelf life but some ppl said they can leave it about a week on the counter, longer in fridge.

Started these today in the slow cooker and after at least six hours decided to put them in a sauce pan to finish otherwise would have been all night. Reduced to a nice jammy consistency and bonus - some roasted spots on the tomatoes. Tastes divine. An excellent use of the last of my garden's exuberant cherry tomatoes!

I suggest using less oil. Maybe 1/4 cup. Extra honey for my taste. Basil instead of rosemary. The skins were kind of unappealing--blending is a great idea.

Simply delicious. Much more flavourful than an oven version!

I made mine with Sungolds from my garden. It was soupy coming out of the slow cooker but okay once I simmered it for a while. I'm not really down with rosemary in this kind of sauce so will omit and add basil in at the last minute. Otherwise, it was good.

Has anyone try to can them and process the jars in a hot water bath?

I was disappointed in my results. It’s too thin and filled with tomato skins. I’m going to put it in the blender and use it as a sauce.I have better luck roasting in the oven. Turn oven to 450 degrees. While it heats up, halve your cherry tomatoes and put in an oven safe baking dish. Drizzle with oil and sprinkle with salt. Add desired herbs. When the oven reaches 450, put in the tomatoes, turn off the oven, and leave them for 8 hours.

Any suggested cooking temps and times for sous vide?

My result using tomatoes from my garden was a little watery. Next time, I'll salt and drain the tomatoes. I was still able to make a pretty good spaghetti sauce from my compote, cooking it down to thicken it.

Had so many tomatoes (of all kinds, not just cherry) to deal with and this was the perfect solution. I went light on the honey (tomatoes didn't need it). Found that cooking covered on low it was still quite watery after 6 hours so did an additional 4 with lid off. Picked out the herbs, ran rest through a food mill, packed into plastic zip lock bags and froze. Really easy way to get a fantastic tomato sauce, and so efficient to use a slow cooker instead of running the stove or oven.

Love the flavor! Question - i have lots of tom seeds, how did you get rid of some? i used an immersion blender for 1/2 the batch so there werent too many skins.After blending, mixed it with other half and continuing roasting in oven for luquid to evaporate a bit. Serving it over goat cheese tonight with crackers & glasses of white wine.