Tomato-Onion Compote

Ingredients

• 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

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.