Skip to main content
Epicurious
Bon Appétit

Tomato and Red Onion Compote

3.8

(14)

Recipe information

  • Yield

    Makes about 1 1/2 cups

Ingredients

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

Preparation

  1. 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.

TagsCompoteCondimentTomatoVegetableRed OnionOnionRoot VegetableNut FreeGluten FreeDairy FreeVeganVegetarianEasyQuickWeeknight Meals30 Minutes or Less5 Ingredients or FewerSauteSummerBon Appétit
Read More
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
Edna Lewis Recipes to Add to Your Repertoire
Like “spectacular” breakfast shrimp and a lentil scallion salad.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.