The tomatoes natural sweetness is often overlooked when considering the potential of these ubiquitous fruits. Our sun-dried tomatoes are dried slowly to capture their peak flavor and tangy bite. Use this compote on sandwiches or top steaks and seafood.
Prep time: 180 min
Cook time: 20 min
Total time: 200 min
Ingredients
Makes 1 1/2 cups
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2 Tablespoons Olive Oil
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1 Small Onion, chopped
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4 Cloves Of Garlic, minced
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1/4 Cup Red Wine Vinegar
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4 Tablespoons White Sugar
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2 Tablespoons Brown Sugar
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1 Sprig Of Fresh Thyme
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1 Teaspoon Chopped Fresh Parsley
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Salt And Ground Black Pepper
Directions
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Soak the sun-dried tomatoes in water for 2-4 hours and strain.
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Place the sun-dried tomatoes and olive oil in a small saucepan. Heat slowly to just hot and set aside, covered.
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In a separate small saucepot add the onions, garlic and a tablespoon of the olive from the tomatoes. Cook the vegetables for 3 minutes over medium heat and add the vinegar. Heat this to a simmer and cook until the vinegar is almost gone.
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Drain the tomatoes and reserve the oil, add the tomatoes to the pot. Add the sugars and the thyme sprig. Cook this mixture slowly thick enough to coat a spoon.
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Remove the pan from the heat and cool to room temperature. Cover and refrigerate for up to one month.