Spicy Raw Tomato Herb and Caper Sauce

This is one of my all-time favorite summertime concoctions.It is the single most requested food that I have made in my house. It really bursts with flavor and is a great way to use up tomatoes if you should find yourself with more than you know what to do with. It is delicious served at room temperature tossed with the pasta of your choice. The recipe calls for plum tomatoes but any acid tomato will work well. You can adjust the heat to suit your preference.

Capers are packed in a vinegary, salty brine. They add sodium but also add such a distinct flavor to this dish that it is worth it.  Capers are the only ingredient that adds sodium and the overall sodium content is still considerably lower than any canned or jarred pasta sauce available. Drain, rinse and press the capers between several layers of paper towels to remove as much liquid as possible before adding to recipe.

Hope you enjoy it!

Spicy Raw Tomato, Herb and Caper Sauce
Print Recipe
This is one of my all-time favorite summertime concoctions. It really bursts with flavor and is a great way to use up tomatoes if you should find yourself with more than you know what to do with. It is delicious served at room temperature tossed with the pasta of your choice. The recipe calls for plum tomatoes but any acid tomato will work well. You can adjust the heat to suit your preference.
Servings Prep Time
6-8 servings 15 minutes
Servings Prep Time
6-8 servings 15 minutes
Spicy Raw Tomato, Herb and Caper Sauce
Print Recipe
This is one of my all-time favorite summertime concoctions. It really bursts with flavor and is a great way to use up tomatoes if you should find yourself with more than you know what to do with. It is delicious served at room temperature tossed with the pasta of your choice. The recipe calls for plum tomatoes but any acid tomato will work well. You can adjust the heat to suit your preference.
Servings Prep Time
6-8 servings 15 minutes
Servings Prep Time
6-8 servings 15 minutes
Ingredients
Servings: servings
Instructions
  1. Reserve about 1/3 of the chopped tomatoes. Combine the remaining tomatoes, parsley, mint, basil, capers, garlic, red pepper flakes, sugar, and black pepper in a food processer fitted with the metal blade: process until a smooth paste is formed. With the motor running, add the oil in a thin, steady stream. Transfer mixture to a large serving bowl.
  2. Meanwhile, prepare pasta. Drain well and add to the bowl with the tomato sauce. Add the reserved tomatoes and toss like a salad until well combined. Serve immediately, garnished with crushed walnuts and parsley.
Recipe Notes
* Capers are packed in a vinegary, salty brine. They add sodium but also add such a distinct flavor to this dish that it is worth it.  Capers are the only ingredient that adds sodium and the overall sodium content is still considerably lower than any canned or jarred pasta sauce available. Drain, rinse and press the capers between several layers of paper towels to remove as much liquid as possible.
Recipe adapted slightly from on of my favorite and heavily work cookbooks:  The Mediterranean Vegan Kitchen by Donna Klein.

 

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