Tomato And Red Onion Compote Recipes

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TOMATO, OLIVE, AND CAPER COMPOTE



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 AND RED ONION COMPOTE



Tomato and Red Onion Compote image

Categories     Condiment/Spread     Sauce     Herb     Onion     Tomato     Sauté     Quick & Easy     Summer     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

2 tablespoons extra-virgin olive oil
1 1/2 cups chopped tomatoes
1/3 cup chopped red onion
3 tablespoons chopped fresh oregano

Steps:

  • Heat oil in large skillet over medium-high heat. Add remaining ingredients and sauté just until heated through, about 2 minutes. Season with salt and pepper.

TOMATO AND RED ONION COMPOTE



Tomato and Red Onion Compote image

From Bon Appetite. June 2000 but I found it in my 2001 book. Serve over steamed fish or grilled pork.

Provided by dicentra

Categories     Chutneys

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 4

2 tablespoons extra virgin olive oil
1 1/2 cups chopped tomatoes
1/3 cup chopped red onion
3 tablespoons chopped fresh oregano

Steps:

  • Heat oil in large skillet over medium-high heat.
  • Add remaining ingredients and sauté just until heated through, about 2 minutes.
  • Season with salt and pepper.

Nutrition Facts : Calories 211, Fat 18.5, SaturatedFat 2.6, Sodium 11.3, Carbohydrate 11.7, Fiber 3.6, Sugar 6.3, Protein 2.1

TOMATO-ONION COMPOTE



Tomato-Onion Compote image

Provided by Jane Sigal

Categories     condiments, dips and spreads

Time 4h15m

Yield About 1 1/2 cups

Number Of Ingredients 10

4 plum tomatoes (about 3/4 pound), halved lengthwise and seeded
1/4 teaspoon sugar
Salt
freshly ground white pepper
3 thyme sprigs
2 garlic cloves, thinly sliced
1 tablespoon extra virgin olive oil
1 Spanish onion (about 3/4 pound), quartered lengthwise and thinly sliced
1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped
2 tablespoons chopped basil

Steps:

  • Heat oven to 200 degrees. Line a baking sheet with foil, and spread tomatoes cut side up on sheet. Season with sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Scatter thyme and garlic on top, and oven-dry for 4 hours.
  • Meanwhile, in a medium sauté pan, heat olive oil. Add onion, season with salt, and cook over medium-low heat, stirring occasionally, until very tender and golden brown, about 35 minutes.
  • Cool tomatoes, then peel and place on a cutting board. Finely chop tomatoes with cooked garlic. Place in a bowl. Pull oven-dried thyme leaves off their stems and add to tomatoes; discard stems. Add sun-dried tomatoes, onion and basil to bowl and combine. Taste compote, and add salt and pepper if needed.

Nutrition Facts : @context http, Calories 95, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 432 milligrams, Sugar 6 grams

ONION COMPOTE



Onion Compote image

Onion compote can embellish broiled fish fillets or steamed vegetables. Great on pizza! Cook time can vary.

Provided by Sharon123

Categories     Weeknight

Time 1h10m

Yield 1 batch

Number Of Ingredients 6

1 lb Spanish onion, peeled and thinly sliced
2 tablespoons honey
1/4 cup red wine vinegar
1/2 cup water, more if needed
2 tablespoons butter
salt & freshly ground black pepper

Steps:

  • In a saucepan over medium heat combine onions and honey.
  • Cook slowly until caramelized, about 45 minutes.
  • Add vinegar and stir.
  • Add water and reduce to low heat.
  • Cook uncovered until liquid has been absorbed.
  • Onions are done when they are tender, have melted together,and are moist but not wet.
  • (More liquid and cooking time may be needed.) Whisk in butter.
  • Season.
  • Let cool and store in a mason jar.
  • When ready to use, reheat the compote over low heat and adjust seasoning.
  • Onion compote will keep refrigerated for at least a month.
  • Enjoy!

TOMATO COMPOTE



Tomato Compote image

Provided by Pierre Franey

Categories     condiments, appetizer

Time 15m

Yield Compote for 4 small tartlets

Number Of Ingredients 8

2 tablespoons olive oil
1/4 cup finely chopped onions
1 sprig fresh thyme
1 sprig fresh tarragon
1 whole garlic clove, peeled
2 cups tomatoes (peeled, seeded and diced)
2 tablespoons tomato paste
Salt and freshly ground pepper to taste

Steps:

  • In a saucepan over medium heat, briefly cook the olive oil, onions, thyme, tarragon and garlic. When onions begin to wilt, add the tomatoes, tomato paste, salt and pepper. Combine well.
  • Cover, reduce heat and simmer about 10 minutes or until all liquid has evaporated.
  • Remove the garlic clove and herb sprigs before using.

Nutrition Facts : @context http, Calories 88, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 3 grams

TOMATO AND RED ONION SALAD



Tomato and Red Onion Salad image

Take advantage of your tomato haul and create this simple -- and simply delicious -- summer salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 6

1 1/2 pounds small to medium red and yellow tomatoes, halved if small and quartered if medium
1 medium red onion, quartered and cut into 1/4-inch-thick slices
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon coarse salt
Freshly ground pepper
1/3 cup good-quality extra-virgin olive oil

Steps:

  • Gently toss together tomatoes, onion, parsley, and salt in a large bowl; season with pepper. Drizzle in oil, and toss to combine. Let stand 10 minutes before serving.

TOMATO AND RED ONION SAUCE



Tomato and Red Onion Sauce image

This is a brilliant recipe to use if you want to prep and cook something that you only need to check on occasionally. No slaving over a hot stove for me thanks! This can be used on meats, on sandwiches or with fries like ketchup.

Provided by MADAMEMIMI

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h15m

Yield 12

Number Of Ingredients 8

1 pound cherry tomatoes
1 red onion, finely chopped
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh red chile pepper
1 teaspoon crushed garlic
1 pinch Italian seasoning
1 teaspoon white sugar
salt and pepper to taste

Steps:

  • In a saucepan over medium-low heat, combine the cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt and pepper. Simmer for about 15 minutes, then mash the tomatoes to release the juices. Continue to cook, stirring occasionally, until the sauce is thick, about 45 minutes. Allow to cool, then cover and refrigerate until needed.

Nutrition Facts : Calories 14.4 calories, Carbohydrate 3.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 4.2 mg, Sugar 0.9 g

ROASTED ONION AND CHERRY-TOMATO COMPOTE



Roasted Onion and Cherry-Tomato Compote image

Drizzle these vegetables with our Serrano Vinaigrette before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

1 tablespoon olive oil
2 large sweet onions, peeled and cut into 1/2-inch dice
4 to 5 cloves garlic, peeled
Salt and freshly ground pepper, to taste
1/2 cup golden raisins
2 cups red cherry tomatoes
2 cups yellow cherry tomatoes
1 tablespoon light-brown sugar
2 tablespoons Marsala wine

Steps:

  • Preheat oven to 425 degrees with a 12-by-14-inch roasting pan on center rack. Rub olive oil over onions and garlic, and place in pan. Season with salt and pepper. Cook until onions begin to brown, 35 to 45 minutes, stirring occasionally. If the pan gets too dry and onions begin to stick, add a few tablespoons of water. Lower heat to 400 degrees. Add raisins, stir, and cook 8 minutes more. Add tomatoes and brown sugar; cook until tomatoes begin to split, 5 to 7 minutes.
  • Transfer the pan to top of stove over medium-high heat. Add Marsala, and season with salt and pepper. Stir well, scraping up any cooked-on bits. Stir until Marsala has been fully incorporated. Serve the vegetables warm.

ROASTED TOMATOES & RED ONIONS



Roasted tomatoes & red onions image

Try a mix of smallish tomatoes such as baby plum, cherry and pomodorino. This recipe works well as a side for eggy and cheesy dishes!

Provided by Good Food team

Categories     Side dish

Time 20m

Number Of Ingredients 5

2 red onions , halved and sliced
500g mixed small tomato , such as baby plum, cherry and pomodorino
olive oil
3 garlic cloves , bashed
3 thyme sprigs

Steps:

  • Put the onion in the middle of a large square of double thickness foil. Fold up the sides of the foil to make a baking tray. Scatter the tomatoes on top of the onion and drizzle 3 tbsp olive oil over. Add the garlic and thyme and season. Put the foil on a rack on the barbecue and cook for about 15 mins, or until the onions and the tomatoes are tender. If you are using an oven, put everything into a roasting tray and cook at 220C / fan 200C / gas 7 for 20 mins. Serve with herb omelettes.

TOMATO OLIVE CAPER COMPOTE



Tomato Olive Caper Compote image

Provided by Catherine McCord

Categories     Sauce     Olive     Onion     Tomato     Kid-Friendly     Summer     Weelicious     Small Plates

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.

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