Fresh tomato compote and assembly
3 large beefsteak tomatoes, coarsely chopped (skins and seeds optional)
4 teaspoons chopped garlic
2 to 3 tablespoons heavy cream
Kosher salt and freshly ground pepper
1 heaping tablespoon chopped fresh basil (from about 5 large leaves)
Dry white wine, for thinning the sauce, if desired
1. Heat a large saute pan over medium-high heat. Add the olive oil and tomatoes and saute, stirring frequently, just until they start to break down, 5 to 7 minutes. Stir in the garlic and reduce the heat to medium. Simmer the mixture, stirring occasionally, until the garlic softens and the sauce begins to thicken, about 10 minutes.
2. Stir in the cream and season with 1 teaspoon, or to taste, of salt and several grinds of fresh pepper. Stir in the basil and thin, if desired, with white wine. Remove from heat.
3. Slice the strudel into wedges and serve with the tomato compote.
Each of 8 servings: 269 calories; 13 grams protein; 19 grams carbohydrates; 3 grams fiber; 16 grams fat; 7 grams saturated fat; 45 mg. cholesterol; 569 mg. sodium.