With an abundance of summer tomatoes, this Tomato Compote is a perfect condiment to serve with chicken, fish or any kind of meat. Homegrown Garden ripe tomatoes are extra sweet and bountiful. Roasted tomatoes with a little garlic, onion, herbs and white wine is bursting with flavor. Commercially grown tomatoes work perfectly fine, too.
Living on the Central Coast of California, our back yard is blessed with plenty of sunshine. That’s perfect for growing tomatoes. My tomatoes were happy little campers!
…and the next time I looked, they were bursting with summer sunshine ripeness. I had to start using these fast!
Roasted tomatoes, are one of my favorite ways to enjoy tomatoes. Tomato compote is an excellent way to use up a tomato bounty. It’s so simple to make: slice an onion, 2 cloves of fresh garlic. Heat olive oil in a skillet…
Add fresh thyme, (dry would work fine, too.) Cook the onion until tender, add the garlic for a minute or two. Add thyme, kosher salt & black pepper (to taste). Turn off the heat and add tomatoes.
…and I grabbed some cherry tomatoes that were so ripe, some of the skins were already splitting. These were added to the mix.
I had some leftover white wine (sauvignon blanc), so I added that (about 1/4 cup). I popped the skillet into the oven, next to some chicken breasts that I was roasting. (You could certainly cook these on the stove top if you choose to.)
About 15 minutes later, the tomatoes looked roasted to perfection. I set the skillet on very low heat, to let the wine finish reducing. These were so fragrant, I wish I had cooked some Angel Hair Pasta!
TASTING NOTES: Amazing! My taste buds said “sweet”, “savory”, “mildly garlicky” and “dee-licious! I so will make this again, as a pasta. For a side dish I made Hasselback Potatoes and Roast Chicken. Perfect!
Tomato Compote
Ingredients
- 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 sprigs 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
Instructions
- Preheat oven to 375°F.
- 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.
Notes
Nutrition
Both dishes look amazing. I'll keep an eye out for the spices and will definitely try the compote.
Great summer combination! Tomatoes and chicken, yum.
Tomatoes are my all time favorite food, but that char crust chicken is running them a close second.
Fabulous photos!
Sam
My lackluster cherry tomatoes are jealous of your tomatoes–they look wonderful!
Drool….your food and photos are amazing! What a great combo~
Oh that chicken looks amazing. We eat lots and lots of chicken, I could handle something new like this. Thank you so much for sharing. The tomatoes look awesome too. Our cherry tomato plants are done but the big tomatoes are doing great so think I'll slice them into quarters and give your recipe a try too.
Thank you for sharing. Stopping by from Fresh, Clear and Pure.
Take care and God Bless!!
Deb,
I have so many tomatoes, so this post is perfect!
I agree about bone in chicken, it is the only way (with skin too!).
I received the CharCrust but haven't tried it yet. This is the perfect push. Looks delicious!
Your produce is so gorgeous and I am super jealous of all your tomatoes! Homegrown always tastes delicious…but your compote really takes them to another level!
I popped over from Wives with Knives and I definitely see the tomato theme going on! Yummy! I am a Pampered Chef and I always love being inspired to try new things!
Thanks so much for sharing!
KJ
Debby, your chicken looks so juicy and I love the charred parts the best! How do you it all with your new job . . . you're amazing to me!
I must look into Char Crust. Looks wonderful.
I love roasted tomatoes too. It's the best thing to do with weak winter tomatoes to give them flavor.
That crunchy chicken exterior is mouth-watering. I haven't eaten lunch today and would love to sink into a big piece right now!
WOW those tomatoes look so pretty!
This is such a lovely blog and I am so pleased to have found it! What a fab recipe for tomatoes- I have just successfully grown my first batch of tomatoes and maybe I shall do this recipe with them.
I love the idea of creating a compote out of summer tomatoes! I can just imagine how flavorful it is.
Wow, I am making that tomato compote tonight along with my oven fried chicken. MY little tomatoes are doing great but my big ones seem to have stalled out!
The tomato compote looks fabulous! The compote screams late summer, love it.
The juicy chicken with the char rub looks fabulous too.
This looks delicious! Your photographs are beautiful!
I'd love for you to check out my blog and let me know what you think! http://www.prettygoodfood.com
Thanks and Happy Cooking!
While I'm not a fan of tomatoes I'm totally diggin the chicken. I'm gonna be on the look out for that rub.
~ingrid
I've got to get my hands on some of that char crust rub. it's looks so incredbly juicy and flavorful.
Absolutely lovey tomato compote! I wish I could say my tomatoes did as well this year, but the weather in Seattle has been less then sunny. 🙂