Good Morning America Recipes

DBGB'S Tomato-Onion Compote

Chef's Table: DBGB Kitchen and Bar

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Servings:4
Difficulty: Easy
Cook Time: min

Chef Jim Leiken's tomato fresh burger topping.

Ingredients

  • For Tomato-Onion Compote
  • 4 plum tomatoes (about 3/4 pound), halved lengthwise and seeded
  • 1/4 teaspoon sugar
  • Salt
  • White Pepper, freshly ground
  • 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
  • 1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped
  • 2 tablespoons chopped basil.
  • Cooking Directions

    Assembly:

    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.

    Yield: About 1 1/2 cups

    Recipe Summary

    Main Ingredients: basil, plum tomatoes, sun-dried tomatoes, onions,

    Course: Vegetable, Dressing, Sauces and marinades

    More Info: Kids Friendly


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