Tomato White Wine Caper Sauce
Ok this is my go to sauce for like a million things, and here is why. First I almost always have all the needed ingredients in the house. Second my husband loves capers. And third it’s so simple plus I get to drink the rest of the bottle of wine with my meal. Shallots, tomatoes and lemons are three things that I almost never leave the grocery store without, so this versatile sauce is a favorite at our house. Here are a few things to keep in mind with this sauce. Capers are salty if that is a little over whelming to your taste buds rinse and drain the capers before using them. The color and type of tomato you use in this sauce doesn’t really matter. I have used everything from cherry tomatoes to big ugly ripe heirlooms, so just buy what looks good or what is growing in your garden. Last be sure the wine you use is drinkable but it need not be expensive.
The recipe below will yield about 1.5 cups of sauce; it was the perfect amount to use on top of large halibut steak that we split between the four of us. If you are using the sauce for a big bowl of pasta or mix with 2 or more cans of white beans you will need to at least double what is below. The nice thing is that if you need to stretch this sauce it very forgiving you can just add a tomato and some more capers and you should be fine. It really can’t be over or under cooked, so the time it spends on the stove top is totally adjustable too.
1 cup of diced tomato
1-3 tbsp of drained capers (add more or less depending on how much salt you want)
Juice of 2 lemons
¼ cup white wine
Fresh Parsley (optional)
Heat a pan with a drizzle of olive oil on the stove over medium high heat. When hot add in the thinly sliced shallots and sauté until clear and just starting to brown a little. Toss in the capers, the lemon juice and wine scraping any browned bits off the bottom of the pan. Bring back to a boil and put in the tomatoes. Let the sauce cook until the tomatoes cook as much as you want. Give the sauce a taste and see if it needs more of anything. If you want to give the sauce a little glossiness add a pat of butter before removing from the heat. You can also garnish with some fresh parsley if you have it.
Top Grilled Meat or Fish
I have used this sauce to top grilled fish, pork or chicken I whip the sauce up on the stove keep it warm on low and then when the protein comes off the grill the sauce gets quickly spooned on top. The longer this sauce sits on the stove top on low the more the tomatoes will break down and become more and more sauce like and less relish like.
Make a simple grilled or toasted bread round then rub with a slice of raw garlic and spoon this tasty sauce over the crunchy bread, garnish with a little grated Parmesan. You can even just serve the toasts naked and let guest spoon on the sauce themselves. When I am making bruschetta I try not to cook the sauce as long leaving it more relish like.
If you need a quick pasta dinner this sauce is your best friend. Whip it up while the pasta water comes to a boil. When the pasta is al dente drain it reserving a bit of pasta water in case you need it to thin the sauce then mix the sauce and pasta together adding some of the pasta water if needed to thin the sauce. You can easily toss some cooked shrimp or other protein in with the pasta and sauce if you have it to make this a more special meal. Want to do a little extra work you could sauté a few thin chicken or veal cutlets dredged in bread crumbs to put with the pasta, and it becomes a play on piccata.
Need an instant veggie side, ok this is too easy!! Mix up the sauce in a larger pan then add in a can or two of drained and rinsed white beans, heat through. You could serve the beans, a big salad, and nice crusty bread and call it meatless Monday dinner. If you need a quick veggie friendly appetizer put the bean and tomato mixture into a greased oven proof ramekin top with some cheese and breadcrumb bake until bubbly and then serve as a dip with a bruschetta type toasts. Think spinach dip without the spinach.