ROASTED ONION AND CHERRY-TOMATO COMPOTE
Drizzle these vegetables with our Serrano Vinaigrette before serving.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees with a 12-by-14-inch roasting pan on center rack. Rub olive oil over onions and garlic, and place in pan. Season with salt and pepper. Cook until onions begin to brown, 35 to 45 minutes, stirring occasionally. If the pan gets too dry and onions begin to stick, add a few tablespoons of water. Lower heat to 400 degrees. Add raisins, stir, and cook 8 minutes more. Add tomatoes and brown sugar; cook until tomatoes begin to split, 5 to 7 minutes.
- Transfer the pan to top of stove over medium-high heat. Add Marsala, and season with salt and pepper. Stir well, scraping up any cooked-on bits. Stir until Marsala has been fully incorporated. Serve the vegetables warm.
TOMATO AND RED ONION COMPOTE
Categories Condiment/Spread Sauce Herb Onion Tomato Sauté Quick & Easy Summer Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Heat oil in large skillet over medium-high heat. Add remaining ingredients and sauté just until heated through, about 2 minutes. Season with salt and pepper.
TOMATO-ONION COMPOTE
Provided by Jane Sigal
Categories condiments, dips and spreads
Time 4h15m
Yield About 1 1/2 cups
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 432 milligrams, Sugar 6 grams
TOMATO AND RED ONION COMPOTE
From Bon Appetite. June 2000 but I found it in my 2001 book. Serve over steamed fish or grilled pork.
Provided by dicentra
Categories Chutneys
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Heat oil in large skillet over medium-high heat.
- Add remaining ingredients and sauté just until heated through, about 2 minutes.
- Season with salt and pepper.
Nutrition Facts : Calories 211, Fat 18.5, SaturatedFat 2.6, Sodium 11.3, Carbohydrate 11.7, Fiber 3.6, Sugar 6.3, Protein 2.1
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