Creamed Tomato Caper Sauce

Crema di Pomodoro ai Capperi

Cooking With Nick Stellino
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Ingredients:

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

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Makes 2 cups
Printable Version
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
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