DBGB'S Tomato-Onion Compote
Chef's Table: DBGB Kitchen and Bar
Chef Jim Leiken's tomato fresh burger topping.
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
More Info: Kids Friendly