Every so often, a recipe hits the spot, and I find myself making it again and again. So it is with this dish, which I have devoured twice this week. The process, rather than the recipe itself, is what makes it so creamy, crunchy, salty, and utterly satisfying. It is simple to double—or even triple—the amount, but the potatoes need to roast in a single layer.

A sweet-tart apricot and plum compote. The difference between a compote and a preserve is a faster cooking time and lack of pectin. Delicious served over ice cream or plain cake. 

Is your garden suddenly overflowing with cherry tomatoes? This tomato compote is a secret weapon. Keep it on hand for bruschetta; dollop on top of hummus; whisk the tomato-infused olive oil into dressings; toss it warm with pasta, basil, toasted pine nuts, and Parmesan; drizzle over grilled vegetables. It will keep refrigerated in a closed container for days. The recipe was developed for and featured on My Cortona Blog.