TOMATO SAUCE WITH CAPERS AND VINEGAR
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.
Provided by Martha Rose Shulman
Categories easy, quick, condiments, sauces and gravies
Time 30m
Yield About 1 1/4 cups, serving four to six
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 220 milligrams, Sugar 2 grams
TOMATO OLIVE CAPER COMPOTE
Provided by Catherine McCord
Categories Sauce Olive Onion Tomato Kid-Friendly Summer Weelicious Small Plates
Yield 4 Servings
Number Of Ingredients 7
Steps:
- 1. Heat oil in a skillet over medium heat. Add the onions and sauté for 5 minutes, until soft. Add the garlic and sauté for 1 minute more.
- 2. Add the tomatoes, olives, capers, and salt and cook over medium-high heat for 10-15 minutes, until most of the liquid has evaporated.
- 3. Serve over grilled chicken, fish, pasta or rice.
BAKED HALIBUT WITH TOMATO CAPER SAUCE
This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.
Provided by Martha Rose Shulman
Categories dinner, weekday, sauces and gravies, main course
Time 1h
Yield Serves 6
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
- Make the sauce as directed and keep warm.
- Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
- Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 6 grams
CAPER AND TOMATO BUTTER SAUCE
Steps:
- In a saucepan, over medium heat, combine the shallots and wine. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt, cayenne, hot sauce and Worcestershire. Strain through a fine-mesh sieve. Place back in the saucepan and add the shallots, capers and tomatoes. Stir well and keep warm.
TOMATO AND CAPER SAUCE
Steps:
- Melt the butter in a saucepan. Stew the tomatoes, uncovered, with the chicken stock and tomato paste until thickened. Season. Stir in the capers. Correct seasoning and serve hot with the cabbage and onion tart.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 369 milligrams, Sugar 4 grams, TransFat 0 grams
SUN-DRIED TOMATO & CAPER SAUCE
I was going to make Pan-Seared Filet Mignon With Caper Sauce (#226516) but after I started the sauce I realized that I didn't have several of the ingredients. This is the sauce I came up with using stuff I had on hand. It's pretty good but quite salty. Next time I'll rinse the capers first. We had it over steaks, next time I'll probably try it on chicken.
Provided by Tinat51796
Categories Sauces
Time 15m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in saute pan.
- Add garlic to melted butter.
- Add chicken broth, worcestershire sauce, sun-dried tomatoes & capers.
- Cook until reduced.
- Spoon over meat of your choice.
Nutrition Facts : Calories 135.4, Fat 12.3, SaturatedFat 7.5, Cholesterol 30.5, Sodium 715.9, Carbohydrate 3.9, Fiber 0.7, Sugar 1.8, Protein 3.2
STURGEON WITH CAPER, OLIVE AND TOMATO SAUCE
Steps:
- Preheat saute pan over medium high heat (hot pan, cold oil, food won't stick) until just warm and add the olive oil. Let oil heat and place fillets in the pan. Let sides brown for 1 minute or 2, then add onion. Stir until onion starts to become translucent. Add garlic and rosemary. Cook for 1 to 2 minutes until garlic just begins to brown. Flip fillets over to brown. Add olives and stir in. Then, add capers. Stir for 1 to 2 minutes, then, add white wine. Increase heat for a few minutes to reduce wine. Reduce heat to medium and add tomato sauce. Stir to combine all ingredients and let sit for a few minutes. Flip fillets so that both sides are coated with sauce. Fish is done when there is resistance to pressure. (Check also with your seafood market person about recommended cooking times for the fish.) Freshly ground pepper can be added during the cooking, but salting the dish isn't necessary since there is a lot of salt in the olives and capers. Serve with rice, pasta, or couscous. Garnish with a sprig of fresh rosemary.
KAZI'S CAPER TOMATO CREAM SAUCE
Make and share this Kazi's Caper Tomato Cream Sauce recipe from Food.com.
Provided by eldestFLeTcH
Categories Sauces
Time 23m
Yield 2 cups
Number Of Ingredients 8
Steps:
- saute garlic on low heat until fragrant to infuse oil with flavor.
- add onions and heat through until slightly translucent
- raise heat to high; add capers, and tomato sauce.
- reduce heat - add wine and lemon juice - season to taste.
- simmer until sauce thickens to coat back of spoon.
Nutrition Facts : Calories 383.6, Fat 29.2, SaturatedFat 4.1, Sodium 2447.7, Carbohydrate 21.6, Fiber 4.6, Sugar 8.8, Protein 3.9
CHICKEN AND CAPERS IN TOMATO SAUCE
If you like tons of sauce then double all ingredients, this can also be cooked in the oven instead of on top of the stove using an oven proof skillet, this is even better better the second day! --- see my recipe#136292
Provided by Kittencalrecipezazz
Categories Chicken
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Season the chicken pieces with seasoning salt (or regular salt) and pepper.
- Place the flour in a heavy plastic bag; add in chicken pieces and coat completely with flour.
- Heat oil in a large heavy skillet or Dutch oven over medium heat (I use my large electric frypan for this).
- Add in the chicken pieces to the skillet and brown for about 4 minutes on each side.
- Transfer to a plate.
- Pour off some of the fat, and leave a little in the skillet.
- Add in mushrooms, green bell peppers, chopped garlic, onion, crushed red pepper flakes and oregano; saute until onion is tender (about 10 minutes).
- Add/mix in marinara sauce, chicken broth, wine and capers.
- Return the chicken to the skillet, tossing the sauce over the chicken; bring sauce to a boil, reduce heat to medium low.
- Cover skillet and simmer until chicken is tender (about 35 minutes, or more).
- Using long tongs transfer the chicken to a large serving platter.
- Boil the sauce until slightly thickened (about another 5 minutes).
- Spoon the sauce over chicken.
- Serve with grated Parmesan cheese.
- Delicious!
Nutrition Facts : Calories 1501, Fat 99, SaturatedFat 24.2, Cholesterol 325.1, Sodium 1343.7, Carbohydrate 54.8, Fiber 5.5, Sugar 18.3, Protein 89.4
FISH WITH TOMATO CAPER SAUCE
Make and share this Fish with Tomato Caper Sauce recipe from Food.com.
Provided by JustJanS
Categories Australian
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the fish in a glass dish and sprinkle with the lime juice.
- Cover and marinate for 1 hour.
- Heat the oil in a large saucepan and cook the onion over a low heat for 10 minutes or until soft.
- Add the garlic and chilli and increase the heat to medium and cook stirring, for 1 minute or until aromatic.
- Add the tomatoes and simmer uncovered for 10-15 minutes over a medium heat until slightly thickened.
- Stir in the fresh herbs and capers,and season with salt and pepper.
- Drain the fish from the marinade.
- Pour half the sauce into a large frying pan, and place the fillets on top of this.
- Pour the remaining sauce over.
- Cover and simmer over a low to medium heat for 6-7 minutes or until the fish is just cooked.
- Serve at once.
PASTA WITH ROASTED TOMATOES AND CAPERS
The roasted cherry tomatoes break down just enough to coat the pasta. The oregano provides needed herb flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, capers, and oregano with oil and season with salt. Roast until tomatoes burst and begin to brown, 25 to 30 minutes. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
- Return pasta and 1/4 cup pasta water to pot and add tomato mixture. Cook over high until sauce is slightly thickened, 3 to 4 minutes. If necessary, add remaining pasta water to create a light sauce that coats pasta. Serve sprinkled with oregano.
Nutrition Facts : Calories 432 g, Fat 12 g, Fiber 5 g, Protein 13 g, SaturatedFat 2 g
CHICKEN IN TOMATO-CAPER SAUCE
This is what I call an easy crowd-pleaser. I like to serve this entree with pasta and a nice salad. If you don't have capers, try using diced green olives instead. -Shemaine Rohrbach, Allentown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Brown chicken on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, spinach, capers, basil and cayenne. Return chicken to pan. Cook, covered, 8-10 minutes or until chicken is no longer pink., Sprinkle with cheeses. Remove from heat; let stand, covered, until cheese is melted.
Nutrition Facts : Calories 392 calories, Fat 16g fat (5g saturated fat), Cholesterol 111mg cholesterol, Sodium 545mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 5g fiber), Protein 45g protein. Diabetic Exchanges
ROASTED CHICKEN WITH TOMATO, CHILLI AND CAPER SAUCE
I made this recipe up while trying to think of inexpensive ways to feed 10 people that were coming over for dinner. Whole chicken thighs or chicken marylands are the best cut for this, and the whole recipe can be made ahead and reheated very easily. I served this with garlic, herb and lemon fettucine, a loaf of sourdough bread, and a green salad.
Provided by peachy_pie
Categories Chicken
Time 35m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180 degrees Celcius.
- Place the chicken pieces on a roasting tray with a rack, skin side up. Rub the skin with a little salt.
- Roast for 30 minutes or until chicken is cooked and the skin is fairly crispy.
- Meanwhile, warm the garlic and onion in the oil until fragrant. Add the chilli and capers and stir for a minute or two. Add all remaining ingredients except herbs, and lower heat. Leave to simmer while the chicken continues to cook, which will probably be about twenty minutes. It will start to thicken and become more full bodied in flavour.
- Place the chicken on a serving plate and pour the sauce over the top. Scatter with the fresh herbs and serve.
Nutrition Facts : Calories 250.9, Fat 15.9, SaturatedFat 4.3, Cholesterol 79, Sodium 314.8, Carbohydrate 7.5, Fiber 1.5, Sugar 4.1, Protein 17.5
GRIDDLED SARDINES WITH TOMATO AND CAPER SAUCE
I am a fish lover, especially oily fish. I found this recipe on the bbc website and will try it tonight. It was suggested to serve with toasted bread.
Provided by Karolina_London
Categories Lactose Free
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- For the tomato and caper sauce, heat the olive oil in a small pan, add all the remaining sauce ingredients and cook over a gentle heat for five minutes, or until the tomatoes have softened slightly.
- For the sardines, rub the sardines with oil. Heat a griddle pan until smoking hot and griddle the sardines for 1-2 minutes on each side, or until cooked through.
- To serve, place the toasted bread onto a serving plate, top with the griddled sardines and pour over the tomato and caper sauce.
Nutrition Facts : Calories 390.4, Fat 33, SaturatedFat 4.6, Cholesterol 68.2, Sodium 588.3, Carbohydrate 11.9, Fiber 2.6, Sugar 8.7, Protein 14
More about "tomato and caper sauce food"
CREAMY TOMATO PASTA SAUCE WITH CAPERS - HAPPY VEGGIE …
From happyveggiekitchen.com
4.7/5 (6)Total Time 30 minsCategory Main CourseCalories 346 per serving
- Heat a little olive oil in a pan and saute the shallot until soft. Add the mushrooms, red pepper and garlic and cook for a couple of minutes until the mushrooms are softened and the garlic is fragrant.
- Now add your herbs, followed by the capers. Use the wooden spoon to smoosh them into the sides of the pan and crush them down a little - this will help release all the flavors!
- Simmer until the tomatoes have cooked down a little. If you're using whole tomatoes, use the spoon to break them up.
ROASTED-TOMATO AND CAPER SPREAD RECIPE - SERIOUS EATS
From seriouseats.com
FRESH HERB, TOMATO, AND CAPER SAUCE | BETTER HOMES …
From bhg.com
THIS TOMATO AND CAPER SPREAD IS A TASTE OF SUMMER, …
From seriouseats.com
PASTA WITH CAPERS AND TOMATOES | JAMIE MAGAZINE RECIPES
From jamieoliver.com
MEDITERRANEAN BAKED FISH RECIPE WITH TOMATOES AND …
From themediterraneandish.com
EGGPLANT PARMIGIANO-REGGIANO WITH TOMATO AND CAPER SAUCE
From food.com
CAPER, OLIVE, AND TOMATO SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
CHILEAN SEA BASS WITH TOMATOES AND CAPERS – FOOD LIFE LOVE
From foodlifelovebyrachel.com
FRESH TOMATO AND CAPER SALAD RECIPE - PAULA WOLFERT | FOOD & WINE
From foodandwine.com
CAPER, OLIVE, AND TOMATO SAUCE RECIPE | MYRECIPES
From myrecipes.com
SPAGHETTI WITH TOMATO CAPER SAUCE RECIPE - THE RELUCTANT …
From reluctantgourmet.com
BACCALA WITH TOMATOES, CAPERS AND OLIVES: BACCALà ALLA NAPOLETANA
From acanadianfoodie.com
TOMATO WHITE WINE CAPER SAUCE - COOK BETTER THAN MOST …
From cookbetterthan.com
PASTA WITH OLIVE-CAPER SAUCE - FOOD NETWORK
From foodnetwork.com
GRILLED HALIBUT WITH TOMATO AND CAPER SAUCE - FOOD
From foodandwine.com
PAN-SEARED SEA BASS IN TOMATO SAUCE WITH CAPERS RECIPE | PBS FOOD
From pbs.org
FRESH TOMATO, CAPER AND BASIL SAUCE - HANDY.RECIPES
From handy.recipes
ROASTED TOMATO-CAPER SAUCE RECIPE -SUNSET MAGAZINE
FETTUCCINE WITH TOMATOES AND CRISPY CAPERS - FOOD & WINE
From foodandwine.com
STEAMED CHILEAN SEA BASS IN TOMATO CAPER SAUCE – FOOD LIFE LOVE
From foodlifelovebyrachel.com
SIRLOIN STEAKS IN A TOMATO AND CAPER SAUCE RECIPE - BBC FOOD
From bbc.co.uk
TOMATO-CAPER SAUCE - BETTER HOMES & GARDENS
From bhg.com
HOW TO MAKE INCREDIBLY SIMPLE TOMATO CAPER PASTA
From thefedupfoodie.com
ROAST TOMATO, GARLIC AND CAPER PASTA SAUCE - A FARM OF YOUR HOME
From afarmofyourhome.com
CHICKEN AND CAPERS IN TOMATO SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
TOMATO, CAPER, AND ARTICHOKE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
SUN-DRIED TOMATO AND CAPER SAUCE | METRO
From metro.ca
CROCKPOT CHICKEN IN TOMATO CAPER SAUCE - CLEAN FOOD CRUSH
From cleanfoodcrush.com
CAPER-MAYONNAISE SAUCE | RICARDO
From ricardocuisine.com
900+ TOMATO SAUCE AND CAPERS STOCK PHOTOS - GOGRAPH
From gograph.com
CAPER, TOMATO, AND OLIVE BUTTER RECIPE | MYRECIPES
From myrecipes.com
CHICKEN AND CAPERS IN TOMATO SAUCE RECIPE - FOOD HOUSE
From foodhousehome.com
SUN-DRIED TOMATO AND CAPER SAUCE | METRO
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love