Raw Tomato-Caper Sauce

  • Serves

    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.


  • 12 cup capers
  • 3 large fresh tomatoes, coarsely chopped
  • 2 cloves garlic, peeled and crushed
  • 3 anchovy filets, minced
  • 12 cup extra-virgin olive oil
  • Freshly ground black pepper
  • Fresh parsley or basil, roughly chopped (optional)


Step 1

Soak capers in water for 15 minutes, changing water once or twice. Rinse well, roughly chop, and place in a large bowl.

Step 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.

Step 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.)

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