15 Ingredients
  • 3 tablespoons good olive oil
  • 1 1/2 cups (1/2-inch-diced) red onion
  • 2 cups (1/2-inch-diced) fennel (1 large)
  • 3 garlic cloves, thinly sliced
  • 1/3 cup good sherry vinegar
  • 1 cup canned crushed tomatoes in puree, such as Redpack
  • 8 dried Calimyrna figs, stems removed and 1/4-inch-diced
  • 2 1/2 tablespoons light brown sugar, lightly packed
  • 2 tablespoons drained capers
  • 1/2 cup green olives, pitted and coarsely chopped, such as Cerignola
  • 1 teaspoon grated orange zest
  • Kosher salt and freshly ground black pepper
  • 1/3 cup freshly squeezed orange juice
  • 3 tablespoons chopped flat-leaf parsley
  • Grilled bread for serving
Nutrition
149
7% daily value
8 servings
                                       
                                            vegan, vegetarian, dairy-​free
     

Fat

10% 7

Saturated

5% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

8% 23

Carbs (net)

- 19

Fiber

15% 4

Sugars

- 17

Sugars, added

- 4

Protein

4% 2

Cholesterol

- 0

Sodium

17% 410

Calcium

6% 63

Magnesium

6% 27

Potassium

8% 393

Iron

6% 1

Zinc

3% 0

Phosphorus

6% 43

Vitamin A

3% 26

Vitamin C

18% 16

Thiamin (B1)

7% 0

Riboflavin (B2)

5% 0

Niacin (B3)

5% 1

Vitamin B6

14% 0

Folate equivalent (total)

6% 25

Folate (food)

- 25

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

11% 2

Vitamin K

38% 46

Sugar alcohols

- 0

Water

- 142
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