Tomato, Olive, and Caper Compote (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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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 |
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Directions:
1. 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.
2. Remove from the heat and stir in the lemon juice and parsley.
3. Cook's Note: This briny Mediterranean-like compote goes well with grilled or broiled fish.
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