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Tomato and caper sauce served
Light and tasty tomato sauce with capers

Tomato & caper sauce

Author: Flavelo
Recipes Sauces and Gravies
This sauce is the simplified, elegant cousin of the Italian 'Puttanesca'. The acidity of the tomato, the saltiness of the capers and the scent of the basil form the essential flavour triad of Mediterranean cuisine. The secret lies in the timing: we cook the tomato to thicken and sweeten it, but add the herbs only at the very end so they don't lose their aroma to the heat.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 130 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Frying pan
  • Wooden spoon

Instructions

1 ✓

Finely chop the onion and garlic.

Tip: The finer you chop, the better it will break down in the sauce, providing a thicker texture.
2 ✓

Sauté the onion in the oil until translucent, then add the garlic in the last minute.

Tip: Garlic burns much faster than onion, which is why it must be added later.
3 ✓

Pour over the tomato sauce, add the capers, and simmer over a low heat for 15 minutes until thickened.

Tip: Cook the capers in the sauce so their flavour permeates it (infusion).
4 ✓

At the end, stir in the torn basil, season with salt and pepper, and remove from the heat.

Tip: Basil's essential oils are heat-sensitive. If added too early, they evaporate and the leaves turn brown.

Recipe FAQ

What if the tomato is too acidic?
A pinch of sugar or bicarbonate of soda can help neutralise the acidity.

Ingredients

  • 300 ml Tomato sauce (passata)
  • 50 g Capers (rinsed)
  • 1 whole Onion
  • 2 cloves Garlic
  • 10 g Fresh basil
  • 2 tbsp Olive oil
  • 1 pinch Salt
  • 1 pinch Black pepper