Fresh Tomato and Caper Sauce

Sauce Tomate aux Câpres

Preparation info
  • Makes


    • Difficulty


Appears in

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.


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


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