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
FISH WITH TOMATOES, OLIVES AND CAPERS
Steps:
- In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
- Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.
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
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.
TOMATO, OLIVE, AND CAPER COMPOTE
Provided by Food Network Kitchen
Time 21m
Yield about 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.
- Remove from the heat and stir in the lemon juice and parsley.
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
BAKED FLOUNDER WITH TOMATO CAPER SAUCE
Steps:
- Preheat oven to 425°F.
- Make sauce:
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and fennel, stirring, until golden, about 8 minutes. Add garlic and sauté, stirring, 30 seconds. Add tomatoes and wine and simmer briskly until liquid is reduced by one third, about 5 minutes. Stir in capers, salt, and pepper, then transfer to a 2-quart gratin dish or other wide shallow baking dish.
- Prepare flounder:
- Stir together bread crumbs, butter, salt, and pepper with a fork until combined. Season flounder with salt and pepper, then roll each fillet, skinned side up, into a cylinder and arrange, seam side down, on top of sauce. Gently press bread crumbs onto flounder.
- Drizzle wine carefully around fish into sauce (not over fish) and bake in middle of oven until fish is just cooked through, 20 to 25 minutes.
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
CAPERS & SUN-DRIED TOMATO PASTA SAUCE
A nice, light tomato sauce for your favourite pasta. The capers and sun dried tomatoes give the flavour of this sauce a big boost!
Provided by Tony Bozzi
Categories Sauces
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- saute onions and garlic in olive oil until fragrant in large fry pan.
- add beef, pork and salt to pan and brown over medium high heat.
- before beef and pork are completely cooked through, reduce heat to low and add plum tomatoes, tomato paste, basil, oregano, and capers with brine.
- chop sun dried tomatoes and add to pan. add any optional ingredients, if desired.
- simmer over low heat for 20 minutes.
- enjoy!
Nutrition Facts : Calories 395.5, Fat 24.2, SaturatedFat 8.3, Cholesterol 91.9, Sodium 936, Carbohydrate 17.3, Fiber 3.8, Sugar 10.5, Protein 28.7
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
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
SALMON FILLETS IN TOMATO CAPER SAUCE
Make and share this Salmon Fillets in Tomato Caper Sauce recipe from Food.com.
Provided by PumpKIM
Categories < 60 Mins
Time 38m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees Farenheit.
- Brush salmon with oil.
- Season with salt and pepper.
- Set aside.
- In a 9-in metal baking pan, combine the butter, scallions and garlic.
- Reduce oven heat to 425.
- Cook the scallion mixture for 5 minutes.
- Stir in the tomatoes and capers and cook for 3 minutes.
- Top mixture with salmon and cook for another 20 minutes.
- Spoon sauce on a serving plate and top with fish.
Nutrition Facts : Calories 184.3, Fat 13.8, SaturatedFat 4.7, Cholesterol 29.9, Sodium 472.9, Carbohydrate 9.8, Fiber 2.4, Sugar 5.2, Protein 7.1
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- In an extra-large skillet cook onion and garlic in 2 tablespoons hot olive oil over medium 4 to 5 minutes or until tender. Add tomatoes, wine, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Stir in basil, capers, and, if desired, dried tomatoes. Let cool 1 hour.
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