Tomato Compote

By Foodiewife

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!

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 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)

Preparation

Step 1

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.