There are so many ways to enjoy this sauce. You can serve it with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta. I recently tried it with Israeli couscous, sautéed in olive oil then simmered in stock and topped with this sauce.
Ingredients
For the pungent tomato sauce with capers and vinegar
- 2 tablespoons extra virgin olive oil
- ½ medium onion, finely chopped
- 1 large garlic clove, minced
- 1 pound fresh tomatoes, grated, or 1 can chopped tomatoes
- 1 basil sprig
- 1 tablespoon capers, rinsed and finely chopped
- Salt
- freshly ground pepper to taste
- 1 tablespoon red wine vinegar or sherry vinegar (more to taste)
- 1 to 2 tablespoons minced parsley or slivered basil (optional)
- Nutritional Information
Nutritional analysis per serving (4 servings)
86 calories; 7 grams fat; 0 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 182 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 1 1/4 cups, serving four to six
Preparation
For the pungent tomato sauce with capers and vinegar
- Heat 1 tablespoon of the olive oil in a medium heavy saucepan. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, basil sprig, capers, salt and pepper. Bring to a simmer over medium-high heat, stir and reduce the heat. Simmer 10 to 15 minutes until cooked down and very fragrant. Remove the basil sprig. Stir in the vinegar, the remaining tablespoon of olive oil and the optional parsley or basil. Taste and adjust seasonings. Serve hot or cold.
- Advance preparation: You can keep this sauce for about a week in the refrigerator. It freezes well.
About 30 minutes
Dining and Cooking