The tomatoes natural sweetness is often overlooked when considering the potential of these ubiquitous fruits. Our sun-dried tomatoes are dried slowly to capture their peak flavor and tangy bite. Use this compote on sandwiches or top steaks and seafood.

Prep time: 180 min

Cook time: 20 min

Total time: 200 min

Tomato Preserves
Copyright Recipe © 2016 Woodland Foods


Makes 1 1/2 cups

  • 1 Cup Coarse Diced Organic Sun-Dried Tomatoes

  • 2 Tablespoons Olive Oil

  • 1 Small Onion, chopped

  • 4 Cloves Of Garlic, minced

  • 1/4 Cup Red Wine Vinegar

  • 4 Tablespoons White Sugar

  • 2 Tablespoons Brown Sugar

  • 1 Sprig Of Fresh Thyme

  • 1 Teaspoon Chopped Fresh Parsley

  • Salt And Ground Black Pepper


  1. Soak the sun-dried tomatoes in water for 2-4 hours and strain.

  2. Place the sun-dried tomatoes and olive oil in a small saucepan. Heat slowly to just hot and set aside, covered.

  3. In a separate small saucepot add the onions, garlic and a tablespoon of the olive from the tomatoes. Cook the vegetables for 3 minutes over medium heat and add the vinegar. Heat this to a simmer and cook until the vinegar is almost gone.

  4. Drain the tomatoes and reserve the oil, add the tomatoes to the pot. Add the sugars and the thyme sprig. Cook this mixture slowly thick enough to coat a spoon.

  5. Remove the pan from the heat and cool to room temperature. Cover and refrigerate for up to one month.