Christmas is coming – only 18 more days until Christmas Eve. This is the time of year that baking skills can be practiced, so I usually start by bringing out the four and yeast and baking soda. However, this sangria tomato compote sauce is so inspired that it seemed a good idea to start the high holiday season with it.  This recipe should serve four    To make the sauce, stir together 1/4 cup of sugar, 2 Tbsp fresh lemon juice, 2 Tbsp balsamic vinegar and 2 Tbsp dry red wine, in a large nonstick skillet    Bring to a boil over medium-high heat and stir in 1 lb of strawberries already hulled and cut into quarters along with 1 lb of cored and quartered tomatos    Reduce the heat to maintain a steady simmer    Simmer, stirring occasionally, until the tomatos are very soft – about twenty minutes    Strain through a mesh sieve and reserve the liquid    To make the compote, first wipe out the skillet, heat it over high heat and coat the bottom with 1/2 tsp of oil    Add 1 cup of grape tomatos that have been cut in half and cook – shaking the pan until they begin to blister (1 minute)    Remove them from the heat so they don’t start breaking down and add 1 Tbsp sugar and 1 Tbsp unsalted butter    Shake the pan to toss until the mixture is bubbly and caramelized and the tomatos are glossy and glazed    Serve the sangria sauce in four serving dishes    add a scoop of ice cream in the center    Spoon the tomato compote on top and let me know how good it is!!!