Tomato-Onion Compote
- Total Time
- 4 hours 15 minutes
- Rating
- Notes
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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
Nutritional analysis per serving (4 servings)
95 calories; 5 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 2 grams protein; 432 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- 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.
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Ycmalek
A real crowd pleaser. This is better than the Italian tomato bruschetta as it is easier and less messy to eat at a party and just as tasty
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