Raw Tomato-Caper Sauce
Those tiny capers called nonpareilles are too subtle for this multipurpose Italian-style sauce. Look instead for large salt-packed capers from Pantelleria.
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Ingredients
- 1⁄2 cup capers
- 3 large fresh tomatoes, coarsely chopped
- 2 cloves garlic, peeled and crushed
- 3 anchovy filets, minced
- 1⁄2 cup extra-virgin olive oil
- Freshly ground black pepper
- Fresh parsley or basil, roughly chopped (optional)
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