Tomato Sauce With Capers and Vinegar
Updated May 15, 2016
Andrew Scrivani for The New York Times
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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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 analysis per serving
4 grams carbs; 60 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 1 gram fiber; 222 milligrams sodium; 1 gram protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
FOR THE PUNGENT TOMATO SAUCE WITH CAPERS AND VINEGAR
- Step 1
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.
Private Notes
Comments
A 14.5 ounce can of tomatoes would be equivalent to the yield of one pound of fresh tomatoes grated. Use "diced" tomatoes for a chunky texture, use "crushed" tomatoes for a smoother sauce.
If you prefer a sweeter sauce use balsamic vinegar.
Pungent sounds so off-putting. I love this; it's nice and bright and fragrant. Call it Tangy.
This is a great, simple sauce if you love tangy. I like it cooked longer, but if you're in a rush not necessary. I've used it on chicken, turkey meatloaf and even fish, as well as pasta. Double the recipe and keep one stashed in the freezer.
An excellent Italian cookbook I have says to add the capers at the very end, else they lose their flavor. Anyone have experience testing this notion? Also, would lemon juice (and even some zest) make a difference versus vinegar? Which regions would traditionally use one or the other?
Thought I was making Tomato Sauce but turned out to be dynamite Gazpacho chilled. Made it with 8 lbs of fresh but watery, bland tomatoes. Multiplied all ingredients accordingly and substituted fresh rosemary for basil (what I had). Picked up taste with some crushed anchovies, healthy dose of TJ's Bomba Red Pepper Sauce (fermented Calabrian peppers), some pomegranate molasses and a fresh medium hot pepper in with onions and garlic. Did the minced parsley and combined sherry and red wine vinegars.
!Excellent side dish! Increaded to two garliccloves two tbsp capers, and two tbsp balsamic vinegar. I will make it again.