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.)