Serves: 4
Total Calories: 109
Yield: 1 quart

1 1/2 cups diced onions
1 cup diced celery
1 tablespoon diced shallot
pinch saffron threads
6 cups seeded and diced fresh or canned tomatoes
20 cloves garlic roasted
1/4 cup chopped chives

Put the onions, celery, shallot, and saffron in a medium dry saucepan over medium heat and cook, stirring occasionally, until the bottom of the saucepan is well browned, 4 to 5 minutes. Add the tomatoes and simmer, stirring occasionally, until the volume is reduced by half, 15 to 20 minutes. Stir in the garlic and cook for 2 minutes. Remove from the heat and let cool for 30 minutes. Stir in the chives just before serving. Stored in a sealed container in the refrigerator, Saffron- Tomato Compote will keep for 5 days.

Nutritional Facts:

Serves: 4
Total Calories: 109
Calories from Fat: 0

More Recipes from the Bravo Cookbook:
Dried Peach Sauce
Bell Pepper Coulis
Sweet and Sour Sauce
Saffron-Tomato Compote
Roasted Garlic and Tamarind Glaze
Bravo Tomato Sauce
Pesto Sauce
Picante Salsa
Tomatillo Salsa
Herbed Hummus