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.

Blistered tomatoes inspired by Argentine chef Francis Mallmann. These tomatoes have a complex flavor, and using a cast-iron skillet is essential for success.