Name: Tomato, Olive, and Caper Compote
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H21M0.000S
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

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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Tomato, Olive, and Caper Compote

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