Fresh Tomato and Caper Sauce

Name: Fresh Tomato and Caper Sauce (Sauce Tomate aux Câpres)
Yield: Makes 1 Cup
Cuisine: France
Ingredients: ½ cup peeled, seeded, and finely chopped plum red-ripe tomatoes; 3 tablespoons aged red wine vinegar; 1 tablespoon finely chopped fresh flat-leaf parsley; Salt and freshly ground pepper; 1 tablespoon nonpareil capers, drained but not rinsed; ⅓ cup extra virgin olive oil; 1 hard-boiled egg, shelled; 1 tablespoon finely chopped shallots

Sauce Tomate aux Câpres

Preparation info

Makes
1
Cup

Difficulty
Easy

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

This is a light and tasty sauce. It cannot be made successfully in a food processor, but it can be made many hours in advance and refrigerated.

Ingredients

1 hard-boiled egg, shelled
1 tablespoon finely chopped shallots
1 tablespoon

Europe
France
Sauce
Gluten-free
Vegetarian

Method

In a small bowl, coarsely mash the egg with a fork. Add the shallots, parsley, vinegar, and tomatoes and toss to mix.
Whisk in the olive oil in a slow steady stream.
Fold in the capers. Season with salt and pepper to taste. Serve at room temperature.