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!
Servings 4
Calories 81kcal
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
You will need an ovenproof skillet