This versatile compote can be used as a topping for fish, chicken, beef, bruschetta, salad greens or by itself as a side dish hot or room temp.
Double this savory recipe and enjoy a week’s worth of sides, sauces and salad dressing!* The preparation time it takes to create this dish is well worth the effort.
- 4 plum tomatoes - ¾ lb. – cut in half lengthwise, seeded
- ¼ tsp. sugar (more or less depending on sweetness of tomatoes)
- Kosher salt, freshly ground pepper to taste
- 3 fresh thyme sprigs
- 2 garlic cloves (or more) thinly sliced
- 1 Tbs. olive oil
- 1 Spanish onion – ¾ lb. – quartered lengthwise, thinly sliced
- ¼ cup oil-packed sun-dried tomatoes, drained, finely chopped OR use ¼ cup sun-dried tomatoes, reconstituted in hot water until softened (to reduce calories).
- 2 Tbs. chopped basil
Pre-heat oven to 200 degrees. Line baking sheet with foil, spread tomatoes – cut side up – on sheet. Season tomatoes with sprinkling of sugar, ¼ tsp. salt, 1/8 tsp. pepper. Sprinkle thyme sprigs and garlic on top. Oven-dry for 4 hours. Meanwhile, heat oil in a medium sauté pan.
Add onion – season with salt. Cook over medium-low heat, stirring occasionally, til very tender, golden brown – about 35 minutes. Cool tomatoes, peel, finely chop with cooked garlic. Pull thyme leaves off stems, add to tomatoes. Toss out stems. Add sun-dried tomatoes, onion, basil to bowl.
Combine. Taste, add salt and pepper if needed.
Yields 1 ½ cups