UCLA had the last tailgate this year, and what better way to celebrate an exceptional season than go all out in the grub department. I decided to make sliders and went with an Italian mix of flavors. Behold…the topper to my meat…. the oh so delicious tomato and onion compote. The mixture topped 24 sliders.
1 lb baby tomatoes
1 whole yellow onion
1/2 cup raisins
1.5 tsp white sugar
2 tsp rosemary
salt and pepper
The key here is to mesh all these fabulous flavors together into an ooey, gooey mess. You don’t want to overlook anything so it dries out. Therefore, if you see things start to get overdone, adding a little water always helps.
Add some olive oil to a pan. Slice your onion in half, and then slice thin half circles. Get them started in the pan. You want them to get tender but not start to brown.
In the meantime, cut your tomatoes in half. Once the mixture has broken down a bit, toss them in with the onions. The tomatoes will break down and release a lot of liquid which is good. Once they have cooked for about 5 minutes, add the rosemary.
When you see the vegetables start to mesh into one another, you want to grind about 1/2 tsp of salt in the mixture as well as adding in the sugar.
Add the raisins in when your compote is pretty much done. You are sort of looking for a chutney like consistency. Remember, if things start to get dry, add a little water.
Let simmer for about 3-5 minutes, or until the raisins get plump. Serve at room temperature.
Mine topped my sliders from the weekend’s game. Recipe here.