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Tomato Compote

Tomato Compote

Tomato Compote
  • 4 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time
  • YIELD: 4-6 servings
  • |
  • PREP TIME: min
  • |
  • COOK TIME: min

Roasting cherry tomatoes with sweet onion, white wine and herbs takes only 15 minutes for a perfect side dish. It's delicious as a side dish to any kind of grilled chicken, fish or even pork. Added to Angel Hair Pasta, and you have a delicious and healthy side dish in 20 minutes or less. The color is beautiful, too!

Ingredients

2 pints cherry tomatoes (mix orange or yellow pear tomatoes for more color
1 small vidalia onion (yellow or white is fine, too)
¼ cup white wine (I use Sauvignon Blanc)
1-2 garlic cloves, sliced thin
2-3 springs thyme (about 3-4" long)
kosher salt & fresh cracked pepper
freshly grated Parmesan cheese as a garnish (optional)
olive oil (about 1-2 Tbsp)

Directions

Preheat oven to 375F You will need an ovenproof skillet On medium heat, coat the skillet with a thin layer of olive oil. Add the onions and cook until tender, 3-4 minutes. Add the garlic and cook for about one minute, being careful not to let it burn. Turn off the heat. Add the thyme and season, to taste, with kosher salt & fresh cracked pepper. Add the tomatoes. Add the white wine. If not using white wine, drizzle with a little extra olive oil. Place the skillet in the oven, and roast until the tomato skins "pop"-- about 10-15 minutes. Remove from the oven. NOTE: You can cook this entirely on a stovetop, but I think that roasting gives the tomatoes an even sweeter flavor. If desired, you can even add a little balsamic vinegar. Serve as a side dish, or blend with cooked angel hair pasta. Garnish with fresh Parmesan or Romano cheese, if desired.

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