Tomato Onion Compote

NY Times 1 July 2009, adapted form Jim Leiken, DBGB

Time: 4 hours 15 minutes


4 plum tomatoes (about 3/4 pound), halved lengthwise and seeded

1/4 teaspoon sugar

Salt and freshly ground white pepper

3 thyme sprigs

2 garlic cloves, thinly sliced

1 tablespoon extra virgin olive oil

1 Spanish onion (about 3/4 pound), quartered lengthwise and thinly sliced

1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped

2 tablespoons chopped basil.



1. Heat oven to 200 degrees. Line a baking sheet with foil, and spread tomatoes cut side up on sheet. Season with sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Scatter thyme and garlic on top, and oven-dry for 4 hours.

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.

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.

Yield: About 1 1/2 cups.