Tomato-Onion Compote Recipe #380013
Found this in The New York Times - Adapted from Jim Leiken, DBGB. Make ahead to slather on a thick crispy grilled burger or piece of chicken this weekend.
4½ hours | 20 min prep
1 1/2 cups
- 4 plum tomatoes, halved lengthwise and seeded (about 3/4 pound)
- 1/4 teaspoon sugar
- salt, to taste
- white pepper, freshly ground, to taste
- 3 fresh thyme sprigs
- 2 garlic cloves, thinly sliced
- 1 tablespoon extra virgin olive oil
- 1 onion, Spanish, quartered lengthwise and thinly sliced (about 3/4 pound)
- 1/4 cup sun-dried tomato, oil-packed, drained and finely chopped
- 2 tablespoons basil, chopped
- Heat oven to 200 degrees. Line a baking sheet with foil, and spread tomatoes cut side up on sheet. Season with sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Scatter thyme and garlic on top, and oven-dry for 4 hours.
- Meanwhile, in a medium sauté pan, heat olive oil. Add onion, season with salt, and cook over medium-low heat, stirring occasionally, until very tender and golden brown, about 35 minutes.
- Cool tomatoes, then peel and place on a cutting board. Finely chop tomatoes with cooked garlic. Place in a bowl. Pull oven-dried thyme leaves off their stems and add to tomatoes; discard stems. Add sun-dried tomatoes, onion and basil to bowl and combine. Taste compote, and add salt and pepper if needed.
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5 stars