Looking to liven a classic? We've partnered with Chef Carla Hall in sharing her take on creating an exciting and vibrant snacking board! The Tomato Berry Compote and Sweet Tomato Curd use Muir Glen Organic Diced Tomatoes to add the necessary acidity and tomatoey depth. Grown in Sacramento, California, Muir Glen Organic Tomatoes are only harvested at peak season to ensure their complex and slightly tart flavor.
This recipe features some of our favorite California brands like Jackie’s Jams Strawberry Jam, which is made using locally grown organic strawberries. Joolie’s Organic Medjool Dates ripen under the golden California sunshine, while rich and flavorful Lindsay Kalamata Olive Halves are the perfect complement to any board. Imagery’s Pinot Noir pairs nicely with this recipe, and it can also be used when making the Tomato Berry Compote. That’s the kind of multitasking we’re all about!
Click HERE to find Muir Glen Organic Tomatoes at a Sprouts location near you!
Tomato Berry Compote:
- 1 (28 ounce) can Muir Glen Diced Tomatoes, drained
- 1 cup strawberry jam
- 2 tablespoons orange zest
- 2 tablespoons red wine
- 2 tablespoons balsamic vinegar
Sweet Tomato Curd:
- 8 large egg yolks
- 1 cup tomato liquid drained from 1 28-ounce can of Muir Glen Diced Tomatoes,
- 3/ 4 cup sugar
- 1/ 4 cup lime juice
- 1 tablespoon lime zest
- 1/ 8 teaspoon salt
- 1/ 4 pound butter, softened
For the Tomato Berry Compote:
Combine all ingredients in a medium saucepan over medium-high heat and cook, stirring occasionally, until fruit is soft and liquid is thickened, about 8-12 minutes. Use a wooden spoon or potato masher to lightly crush the tomatoes as the compote cooks. Allow to cool thoroughly before storing, or feel free to serve while still slightly warm. Can be stored in an airtight container in the refrigerator for up to two weeks.
For the Sweet Tomato Curd:
Put egg yolks in a medium bowl and lightly whisk. Set aside.
Place a 2-quart saucepan over medium heat and add the Muir Glen Tomatoes Liquid, sugar, lime juice, lime zest and salt. Bring to a boil and reduce to a simmer for a minute, then remove from heat.
Quickly whisk the tomato mixture one tablespoon at a time into the bowl of egg yolks, being careful not to curdle them, until completely blended. Pour the mixture back into the saucepan through a mesh strainer.
Place the saucepan back on the stove over low heat and whisk in the butter, one tablespoon at a time, until fully incorporated. Cook slowly for about seven or eight minutes, whisking constantly, until the mixture is thickened and coats the back of a spoon.
Remove from heat and pour the curd into a glass jar or small bowl and cover with plastic wrap that touches the top of the curd to prevent it from forming a skin. Can be refrigerated, covered, for up to a week.