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Tomato Compote PRINT
- YIELD: 4-6 servings
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- PREP TIME: 10 min
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- COOK TIME: 15 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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