Tomato-Onion Compote

Ingredients

• 4 plum tomatoes (about 3/4 pound), halved lengthwise and seeded
• ¼ teaspoon sugar
• Salt
• 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
• ¼ cup oil-packed sun-dried tomatoes, drained and finely chopped
• 2 tablespoons chopped basil

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    199 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 4 grams protein; 53 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 1/2 cups

Preparation

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.

4 hours 15 minutes