Tomato Sauce With Capers And Vinegar Recipes
CAPER SAUCE
Make and share this Caper Sauce recipe from Food.com.
Provided by FLKeysJen
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 7
Steps:
- In a heavy 8 to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly. Pour in the stock and, stirring constantly with a whisk, cook over high heat until the sauce thickens and comes to a boil.
- Reduce the heat to low and simmer the sauce for about 3 minutes to remove any taste of raw flour. Then stir in the capers, vinegar, salt and a few grindings of pepper. Taste for seasoning and serve hot from a small bowl or a sauceboat.
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
TOMATO, CAPER AND OLIVE VINAIGRETTE
Categories Olive Tomato No-Cook Quick & Easy Salad Dressing Vinegar Summer Capers Gourmet
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Whisk together lemon juice and mustard. Add oil in a slow stream, whisking until emulsified. Stir in tomatoes, olives, capers, and salt and pepper to taste.
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- 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.
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