Total Calories: 109
Yield: 1 quart
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.
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