Devised this recipe as a quick way to render tomatoes for supper during the summer crop. The sauce is vastly better with home-grown tomatoes. This time of year, it's better with canned diced tomatoes than the supermarket hot-house produce.
There's wide lattitude in the recipe (number of tomatoes, add more veggies or different herbs). The key combo is onion-tomato-caper in olive oil, which somehow ends up strangely buttery. I've used it for pizza sauce or directly on pasta - pictured here with shrimp over linguini.
The sauce can be ready to eat before pasta is done cooking.
Quick Tomato-Caper Sauce
- 1 T olive oil
- 1/2 c diced onion
- 1 T garlic
- 1-2 T capers - small capers taste best!
- 1-4 fresh tomatoes, chopped, or a can of petite diced tomatoes
- salt to taste
- optional : whatever herbs go with what you're making (dill above, or basil, or...)
- optional : thawed frozen shrimp (above)
- optional : sliced zucchini, chopped peppers... anything that cooks quickly
Sauté onion, garlic, and capers in olive oil until the onions are transparent (2 min for frozen onion, 5 minutes for fresh). Dump in tomatoes, herbs and salt to taste, and whatever else you want in the sauce. Heat back up to simmering, plus 5 minutes.