Tomato, Olive, and Caper Compote

Total Time:
21 min
Prep:
15 min
Cook:
6 min

Yield:
about 4 servings

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 7 cloves garlic, minced
  • 1/2 to 1 jalapeno, seeded and finely chopped
  • 1/4 cup finely chopped celery (with leaves)
  • 7 plum tomatoes (about 14 ounces), halved, seeds squeezed out, and diced
  • 1/2 cup kalmata olives, roughly chopped
  • 2 tablespoons capers
  • Freshly ground black pepper, to taste
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped parsley
  • Copyright 2001 Television Food Network, G.P. All rights reserved
Directions

Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.

Remove from the heat and stir in the lemon juice and parsley.

Cook's Note: This briny Mediterranean-like compote goes well with grilled or broiled fish.


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