Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Onion and Cherry-Tomato Compote Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: James Merrell Servings: 4 Drizzle these vegetables with our Serrano Vinaigrette before serving. Ingredients 1 tablespoon olive oil 2 large sweet onions, peeled and cut into ½-inch dice 4 to 5 cloves garlic, peeled Salt and freshly ground pepper, to taste ½ cup golden raisins 2 cups red cherry tomatoes 2 cups yellow cherry tomatoes 1 tablespoon light-brown sugar 2 tablespoons Marsala wine Directions Preheat oven to 425 degrees with a 12-by-14-inch roasting pan on center rack. Rub olive oil over onions and garlic, and place in pan. Season with salt and pepper. Cook until onions begin to brown, 35 to 45 minutes, stirring occasionally. If the pan gets too dry and onions begin to stick, add a few tablespoons of water. Lower heat to 400 degrees. Add raisins, stir, and cook 8 minutes more. Add tomatoes and brown sugar; cook until tomatoes begin to split, 5 to 7 minutes. Transfer the pan to top of stove over medium-high heat. Add Marsala, and season with salt and pepper. Stir well, scraping up any cooked-on bits. Stir until Marsala has been fully incorporated. Serve the vegetables warm. Rate it Print