Recipes With Videos
Soups, Salads, Appetizers, Vegetables & Side Dishes
Pizza & Pasta
Basics & Sauces
Cooking School Recipes
Creamed Tomato Caper Sauce
Crema di Pomodoro ai Capperi
Get Nick's eBooks!
For IPad®, IPod Touch®, IPhone®, Nook®, Kindle®, Mac®, or PC.
1 ½ cups Tomato Sauce
¾ cup Chicken Stock
1/8 teaspoon Salt
1/8 teaspoon freshly ground Black Pepper
Pinch of sugar
3 Tablespoons Unsalted Butter
3 Tablespoons Capers, drained and rinsed
3 tablespoons chopped fresh Parsley
Makes 2 cups
Combine the tomato sauce, stock and 2 tablespoons of the parsley in a blender of food processor and process to a smooth, velvety texture. Pour the sauce into a medium saucepan and bring to a boil. Add the rest of the parsley, remove from the heat and whisk in the butter one tablespoon at a time until it just melts into the sauce. Stir in the capers and season with salt, pepper and sugar. Reheat gently. Do not boil.
Chef’s tip :
If you make this ahead of time keep it warm in a double boiler
©2013 Nick Stellino Productions