Raw Tomato-Caper Sauce
Credit: Laurie Smith
MAKES 3 – 4 CUPS
Those tiny capers called nonpareilles are too subtle for this multipurpose Italian-style sauce. Look instead for large salt-packed capers from Pantelleria.
1/2 cup capers
3 large fresh tomatoes, coarsely chopped
2 garlic cloves, peeled and crushed
3 anchovy filets, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
Fresh parsley or basil, roughly chopped (optional)
1. Soak capers in water for 15 minutes, changing water once or twice. Rinse well, roughly chop, and place in a large bowl.
2. Add tomatoes, garlic, anchovies, and olive oil. Mix together and season to taste with pepper. Let stand for at least 1 hour to allow flavors to develop.
3. Discard garlic. If desired, add parsley or basil. Serve on hot pasta, toasted Italian bread, grilled fish, or vegetables. (Sauce becomes saltier if left overnight.)
I am an American artist. Been living on Pantelleria for 5 years now. I have not seen any recipe with capers here that involves slicing or chopping the capers. Of course, one should do what they want really. One question I have with many regional Italian foods is that they are a little rigid, but that is also one of their historic virtues.
I will post a few local Pantelleria recipes soon. Best regards.