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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 3 |
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Found this in The New York Times - Adapted from Jim Leiken, DBGB. Make ahead to slather on a thick crispy grilled burger or piece of chicken this weekend. Ingredients:
4 plum tomatoes, halved lengthwise and seeded (about 3/4 pound) |
1/4 teaspoon sugar |
salt, to taste |
white pepper, freshly ground, to taste |
3 fresh thyme sprigs |
2 garlic cloves, thinly sliced |
1 tablespoon extra virgin olive oil |
1 onion, spanish, quartered lengthwise and thinly sliced (about 3/4 pound) |
1/4 cup sun-dried tomato, oil-packed, drained and finely chopped |
2 tablespoons basil, chopped |
Directions:
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.
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