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Tomato Sauce With Capers and Vinegar

5.0(214)

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.

by Martha Rose Shulman

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Easy, Quick, Condiments, Sauces And Gravies

Servings

About 1 1/4 cups, serving four to six

Total time

30 min

Calories / serving

60 kcal

Ingredients (10)

serves

2 tablespoons extra virgin olive oilextra-virgin-olive-oil
1/2 medium onion, finely choppedonion
1 large garlic clove, mincedgarlic
1 pound fresh tomatoes, grated, or 1 can chopped tomatoestomato
1 basil sprigbasil
1 tablespoon capers, rinsed and finely choppedcapers
Saltsalt
freshly ground pepper to tastepepper
1 tablespoon red wine vinegar or sherry vinegar (more to taste)
1 to 2 tablespoons minced parsley or slivered basil (optional)parsley

Instructions (1 steps)

01Heat 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.

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Rich recipe — supports nutrition-aware planning.