Tomato Caper Sauce Tomato Caper Sauce Steven Marsella May 01, 2013 Comments 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.