Best Tomato Olive Caper Compote Recipes

Tomato, Olive, and Caper Compote image

Provided by Food Network Kitchen

Time 21m

Yield about 4 servings

Number Of Ingredients 11

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

Steps:

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.

Tomato Olive Caper Compote image

Provided by Catherine McCord

Yield 4 Servings

Number Of Ingredients 7

1 teaspoon oil
1 small onion, diced
1 clove garlic, minced
4 medium tomatoes, roughly chopped
1/4 cup black olives, quartered
1 tablespoons capers
1/2 teaspoon salt

Steps:

1. Heat oil in a skillet over medium heat. Add the onions and sauté for 5 minutes, until soft. Add the garlic and sauté for 1 minute more.
2. Add the tomatoes, olives, capers, and salt and cook over medium-high heat for 10-15 minutes, until most of the liquid has evaporated.
3. Serve over grilled chicken, fish, pasta or rice.

Broiled Bluefish with Tomato, Olive, and Caper Compote image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 main course servings

Number Of Ingredients 14

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)
1 pound vine ripened plum or round tomatoes, halved, seeds squeezed out, and diced
1/2 cup kalamata olives, pitted and roughly chopped
2 tablespoons capers
Freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped flat-leaf parsley leaves
Four 8-ounce center-cut bluefish fillets, skin-on
2 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Make the compote. Heat the olive 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. Set aside covered with foil to keep warm.
Place a rack 5 inches from the broiler element and preheat.
Prepare the fish. Using a sharp knife, slash the bluefish skin to form cross-hatch marks. Transfer the fillets to a foil-lined baking sheet and brush all over with the oil. Season with salt and generously with pepper. Broil the fish skin-side down, until just cooked through, about 5 minutes. (If the skin comes loose during cooking, you may remove and discard it.)
Using a metal spatula, transfer the fillets to 4 warmed plates and top with the compote. Serve immediately.