Tomato-Onion Compote

Name: Tomato-Onion Compote
Total time: 4 h 15 min
Yield: About 1 1/2 cups
Ingredients: 4 plum tomatoes (about 3/4 pound), halved lengthwise and seeded; 1/4 teaspoon sugar; Salt; freshly ground white pepper; 3 thyme sprigs; 2 garlic cloves, thinly sliced; 1 tablespoon extra virgin olive oil; 1 Spanish onion (about 3/4 pound), quartered lengthwise and thinly sliced; 1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped; 2 tablespoons chopped basil

Recipe from Jim Leiken

Adapted by Jane Sigal

Tomato-Onion Compote — Christopher Smith for The New York Times

Total Time: 4 hours 15 minutes
Rating: 4(9)
Comments: Read comments

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Ingredients

Yield:About 1½ cups

4plum tomatoes (about ¾ pound), halved lengthwise and seeded
¼teaspoon sugar
Salt
freshly ground white pepper
3thyme sprigs
2garlic cloves, thinly sliced
1tablespoon extra virgin olive oil
1Spanish onion (about ¾ pound), quartered lengthwise and thinly sliced
¼cup oil-packed sun-dried tomatoes, drained and finely chopped
2tablespoons chopped basil

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 200 degrees. Line a baking sheet with foil, and spread tomatoes cut side up on sheet. Season with sugar, ¼ teaspoon salt and ⅛ teaspoon pepper. Scatter thyme and garlic on top, and oven-dry for 4 hours.
Step 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.
Step 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.