Raw Tomato-Caper Sauce

Name: Raw Tomato-Caper Sauce
Total time: PT0D0H0M
Yield: makes 3-4 Cups
Ingredients: 1 ⁄ 2 cup capers; 3 large fresh tomatoes, coarsely chopped; 2 cloves garlic, 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)

Serves
makes 3-4 Cups

MATT TAYLOR-GROSS

Those tiny capers called nonpareilles are too subtle for this multipurpose Italian-style sauce. Look instead for large salt-packed capers from Pantelleria.

Ingredients

¹⁄₂ cup capers
3 large fresh tomatoes, coarsely chopped
2 cloves garlic, 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)

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Instructions

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.)

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