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Tomato Caponata

Scott Phillips

Yield: Yields 4 cups

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.


  • 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 caperberries
  • 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

Nutritional Information

  • Nutritional Sample Size Per 1/4 cup
  • Calories (kcal) : 35
  • Fat Calories (kcal): 25
  • Fat (g): 2.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): .5
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 0
  • Sodium (mg): 170
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 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, caperberries, 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.


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