TOMATO COMPOTE RECIPE - (4.4/5)

Tomato Compote Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 8

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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)
1/4 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)

Steps:

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.