By Martha Rose Shulman
- Total Time
- About 30 minutes
- Rating
- 5(184)
- Notes
- Read community notes
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.
Featured in: Summer Vegetable Sauces
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Ingredients
Yield:About 1¼ cups, serving four to six
- 2tablespoons extra virgin olive oil
- ½medium onion, finely chopped
- 1large garlic clove, minced
- 1pound fresh tomatoes, grated, or 1 can chopped tomatoes
- 1basil sprig
- 1tablespoon capers, rinsed and finely chopped
- Salt
- freshly ground pepper to taste
- 1tablespoon red wine vinegar or sherry vinegar (more to taste)
- 1 to 2tablespoons minced parsley or slivered basil (optional)
For the Pungent Tomato Sauce With Capers and Vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
60 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 222 milligrams sodium
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.
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.
Tip
- Advance preparation: You can keep this sauce for about a week in the refrigerator. It freezes well.
Ratings
5
out of 5
184
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Cooking Notes
Randy
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.
Clive
Pungent sounds so off-putting. I love this; it's nice and bright and fragrant. Call it Tangy.
SonomaSMB
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.
Micah
I used a 28oz can of crushed tomatoes and doubled all the other ingredients as suggested by other cooks and used the vinegar I had on hand; 1 tbsp of ACV and 1 tbsp of balsamic. The result was divine.
LarryPDX
This is Great! I easily ate half over pasta, I eat a whole canned of stewed tomatoes, over pasta mixed with Parmesan and black pepper, and topped with cheese, still this was filling maybe all the olive oil. Probably use half the onion next time, but it was great as it was.
Definitely make again
Joanne
!Excellent side dish! Increaded to two garliccloves two tbsp capers, and two tbsp balsamic vinegar. I will make it again.
Julia
Split the recipe in half and added a pinch of sumac and lemon zest in the last minute or two of simmering. It was delicious!
Es
My last pound of summer tomatoes, grated (large holes) made a most delicious, and quick, tomato sauce. The texture was thick and lustrous. Served it with sauteed mushrooms. Can't wait until next summer!
Micah
I used a 28oz can of crushed tomatoes and doubled all the other ingredients as suggested by other cooks and used the vinegar I had on hand; 1 tbsp of ACV and 1 tbsp of balsamic. The result was divine.
Paul Mansfield
Added a pinch of Chimayo red chile flakes.
This is like a base for A Puttanesca
Very good! It turned out great, added some anchovies and black olives! Thanks!
susan
Kind of sweet with sherry vinegar. I think red wine vinegar would be better
Baiyu & Jules
We added spicy Italian sausage--ahh, it's really good.
Matt
This was a great way to improve regular tomato sauce with things we usually have lying around. Great flavor while still a comfort food. We like a heavy hand with sauce, so I made it with a 28oz can of Italian tomatoes and doubled the rest of the ingredients. A little shredded pecorino Romano cheese went quite nicely with it.
EMB
Delicious. Added more vinegar to taste (sherry). Used 28oz can of SM tomatoes. Perfect proportion.
SonomaSMB
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.
LarryPDX
This is Great! I easily ate half over pasta, I eat a whole canned of stewed tomatoes, over pasta mixed with Parmesan and black pepper, and topped with cheese, still this was filling maybe all the olive oil. Probably use half the onion next time, but it was great as it was.
Definitely make again
Cathie
What size can tomatoes?
Randy
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.
Sid
Darn this sauce is good. I used a 1 lb 12 oz can of Italian tomatoes and increased the ingredients proportionally.These were pompodor type not even chopped but whole in the can.They break up easily during the cooking process. I read in an Alice Waters cookbook to look for those Italian imports in the large cans. Experiment if you have the choice. I've found some darn good tomatoes in a can from Italy let me tell you.
Clive
Pungent sounds so off-putting. I love this; it's nice and bright and fragrant. Call it Tangy.
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