Tomato and Red Onion Compote

From Bon Appetite. June 2000 but I found it in my 2001 book. Serve over steamed fish or grilled pork.

• Ready In: 15 mins
• Yields: 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

Directions

1. Heat oil in large skillet over medium-high heat.
2. Add remaining ingredients and sauté just until heated through, about 2 minutes.
3. Season with salt and pepper.