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Rosemary tomato caper sauce served
Savoury tomato sauce speckled with salty capers

Rosemary, tomato & caper sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
This sauce is a relative of the famous 'Puttanesca' sauce: loud, salty, and rich in flavour. The caper flower bud provides that distinctive, tart taste we adore. Rosemary and red wine add depth, elevating even a simple pasta into a festive dish.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 160 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Frying pan
  • Knife, chopping board

Allergen Information

⚠️ Sulphites

Instructions

1 ✓

Finely chop the onion and garlic. Chop the rosemary. Rinse the capers (to remove excess salt) and roughly chop them.

Tip: Chopping the capers helps distribute their flavour better throughout the sauce.
2 ✓

Sauté the onion and garlic in the oil until translucent.

Tip: The onion is ready when soft and transparent; it doesn't need to be browned.
3 ✓

Pour in the red wine and boil for 1-2 minutes until the alcohol smell dissipates.

Tip: The wine acids loosen the flavours stuck to the bottom of the pan (deglazing).
4 ✓

Stir in the tomato purée, sugar, capers, and rosemary. If too thick, splash in a little water.

Tip: Cooking and sugar tame the raw taste of tomato purée.
5 ✓

Simmer on a low heat for 5-10 minutes until the flavours meld. Season with salt and pepper (be careful with salt due to the capers!).

Tip: Short cooking is sufficient because the concentrated tomato is already 'cooked', it just needs flavouring.

Recipe FAQ

The sauce became too salty. Why?
Capers are preserved in brine or salt. Always rinse them thoroughly with cold water before use!
Can I substitute the wine?
If you prefer not to use alcohol, add a little balsamic vinegar and slightly more water, but the wine gives the real depth.

Ingredients

  • 200 g Tomato purée (concentrated)
  • 10 g Fresh rosemary
  • 50 g Capers
  • 1 whole Onion
  • 2 cloves Garlic
  • 2 ml Olive oil
  • 50 ml Red wine
  • 1 tbsp Brown sugar
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper