Tomato Compote

Roasting cherry tomatoes with sweet onion, white wine and herbs takes only 15 minutes for a perfect tomato compote 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!

Fresh tomato compote

Photo by

Fresh tomato compote

  • Prep Time


  • Total Time


  • Servings



  • 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 to 2

    garlic cloves, sliced thin

  • 2 to 3

    springs thyme (about 3 to 4" long)

  • Kosher salt & fresh cracked pepper

  • Freshly grated Parmesan cheese as a garnish (optional)

  • Olive oil (about 1 to 2 tablespoons)


Preheat oven to 375°F. 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.


Facebook Conversations