Tomato, Olive, and Caper Compote

• 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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1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes.
3. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.
4. Remove from the heat and stir in the lemon juice and parsley.
5. Cook's Note: This briny Mediterranean-like compote goes well with grilled or broiled fish.

extravirgin olive oil, yellow onion, garlic, jalapeno, celery, tomatoes, kalmata olives, capers, freshly ground black pepper, freshly squeezed lemon juice, parsley, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/tomato-olive-and-caper-compote-recipe.html (may not work)