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    Tomato Compote

    Tomato Compote

    Photo by Foodiewife F.

    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!

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    • Cook Time


    • Servings



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    • 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)


    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.