Tomato-Onion Compote

Buster's friend's Note:

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.

• Total Time: 4 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 4 hrs

Ingredients:

Yield: 1.5 cups

• 4 plum tomatoes , halved lengthwise and seeded (about 3/4 pound)
• ¼ 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)
• ¼ 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.