Tomato Caper Sauce

Steven Marsella

Tomato Caper Sauce

Serves 4. Recipe is from Steven Marsella, executive chef of Heritage Grill and Ralph Brennan Catering and Events, New Orleans.

2 tsps. extra virgin olive oil

2 tbls. finely chopped onion

1 tsp. chopped garlic

2 tbls. capers, drained, rinsed and roughly chopped

1 lb. ripe tomatoes, peeled, seeded and finely chopped, or 1 (14-oz.) can San Marzano tomatoes

1 tsp. chopped fresh lemon thyme leaves

Salt, preferably kosher, to taste

Freshly ground pepper, to taste

1. Heat the olive oil in a medium-size skillet over medium heat. Add the onion and garlic and cook, stirring often, until tender, 3 to 5 minutes. Add capers and continue to cook for 2 minutes.

2. Add the tomatoes. Bring to a simmer and cook for an additional 7-10 minutes. Stir in lemon thyme, remove from heat and taste to adjust seasonings.

3. Serve hot or cold with salmon, snapper, redfish, tuna, swordfish, flounder, sea bass, shrimp or chicken.