Italian Appetizers Recipes - Tomatillo Caponata

Ingredients

• 3 tablespoons olive oil

• 2 tablespoons pine nuts or chopped almonds

• 1 large onion, chopped

• 1 pound tomatillos, husks removed and coarsely chopped, or 1 pound green tomatoes, seeded and coarsely chopped (3 to 3 1/2 cups)

• 2 tablespoons red wine vinegar

• 2 tablespoons drained capers

• 2 tablespoons tomato paste

• 4 olive oil-packed anchovies, drained and mashed

• 1/2 teaspoon black pepper

• 1/4 teaspoon salt

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Method:

1. In a large skillet heat olive oil over medium heat. Add nuts; cook and stir for 2 to 3 minutes or until lightly golden brown. Remove with a slotted spoon to paper towels to drain. Set aside.

2. Add onion to skillet. Cook and stir for 3 to 4 minutes or until just tender. Add chopped tomatillos or green tomatoes; cook for 4 minutes more, stirring occasionally.

3. Stir in red wine vinegar, capers, tomato paste, anchovies, pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until thickened, stirring occasionally.

4. Remove from heat. Transfer to a serving bowl; cover and cool for 1 hour. To serve, top with the nuts.