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.