Tomato Caponata (Appetizer)

By Golfwidow7

This summery relish is reminiscent of Sicilian caponata, minus the eggplant and anchovies. It’s great with grilled seafood (think sardines, swordfish, or scallops) or just served over slices of grilled bread. Yields 4 cups

Ingredients

• 1/2 medium red onion, cut into fine dice (about 3/4 cup)
• 2 Tbs. red wine vinegar
• 1/4 tsp. granulated sugar
• Kosher salt
• 3 large tomatoes, cut into small dice
• 1/2 cup pitted chopped green olives
• 1/4 cup finely chopped caper berries
• 1 Tbs. extra-virgin olive oil
• 1 tsp. finely grated lemon zest
• 3 Tbs. toasted pine nuts
• 1 Tbs. chopped fresh flat-leaf parsley
• Freshly ground black pepper

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from foodnetwork.com

Preparation

Step 1

In a small bowl, combine the red onion, vinegar, sugar and 1/4 tsp. salt. Let sit while you prepare the remaining ingredients.
In a large bowl, combine the tomatoes, olives, caper berries, oil, lemon zest, and 1/2 tsp. salt.
Drain the onion mixture (discard the liquid) and add it to the tomato mixture. Gently stir in the pine nuts and parsley, and season to taste with salt and pepper.


nutrition information (per serving):
Size : Per 1/4 cup; Calories (kcal): 35; Fat (g): 2.5; Fat Calories (kcal): 25; Saturated Fat (g): 0; Protein (g): 1; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 3; Polyunsaturated Fat (g): .5; Sodium (mg): 170; Cholesterol (mg): 0; Fiber (g): 1;