Ingredients

• 3 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 slices dried orange zest (see note)
• 2 tablespoons balsamic vinegar
• 21 ounces tomatoes, roughly chopped
• 1 teaspoon tomato paste
• 1 tablespoon light muscovado sugar (optional)
• salt & fresh ground pepper, to taste

Instructions

1. Note: To dry orange zest, heat oven to 110*C.

2. Remove zest from oranges with a vegetable peeler and dry in a single layer, on a nonstick baking tray for up to 6 hours, until dry enough to snap in your fingers.

3. Heat the oil in a pan.

4. Toss in the onion, garlic and orange zest.

5. Fry in the oil until the onion is soft, but not coloured.

6. Add the balsamic vinegar and stir until it is completely evaporated.

7. Tip the tomatoes and tomato paste into the pan and cook over a medium heat for aobut 10 to 15 minutes, or until the compote is as thick as you want it.

8. Remove and discard the orange zest.

9. Season with salt and pepper if you like, plus the muscovado sugar to taste.

10. This keeps in the fridge for up to three days or in the freezer for up to 6 months.