Spicy Raw Tomato, Herb and Caper Sauce

Spicy Raw Tomato, Herb and Caper Sauce

Spicy Raw Tomato, Herb and Caper Sauce

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.
Prep Time15 mins
Total Time15 mins
Course: Soups and Stews
Yield: 6 servings

Materials

  • 1 lb fresh plum tomatoes seeded and coarsely chopped
  • ½ cup packed fresh flat leaf parsley
  • ½ cup packed fresh mint leaves
  • ¼ cup capers drained, rinsed, and pressed*
  • 3 cloves garlic chopped
  • ½ tsp crushed red pepper flakes or to taste
  • 1 pinch sugar
  • 6 tbsp olive oil extra virgin
  • 1 cup walnuts toasted and coarsely chopped
  • 1 lb pasta
  • freshly ground black pepper to taste
  • freshly chopped parsley for garnish

Instructions

  • Reserve about ⅓ 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.
  • 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.

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.
Share on facebook
Facebook
Share on pinterest
Pinterest
Share on linkedin
LinkedIn
Share on twitter
Twitter
Share on email
Email

MORE ARTICLES FROM MONA

I am a Registered Dietitian Nutritionist living in Greensboro, North Carolina. I help people overcome nutrition obstacles and help them meet their nutrition and wellness goals.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi, I’m Mona. I have been living with Relapsing Remitting Multiple Sclerosis (RRMS) for over ten years. As a registered dietitian nutritionist (RDN) I help others with MS to navigate the nutrition superhighway and make sustainable progress toward their unique wellness goals.

This website uses cookies to ensure you get the best experience on our website.