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caper tomato sauce

2016-02-21

This is a rich sauce, so full of flavor. Start with whole tomatoes for the best result. The capers add a momentary lightly-sour contrast to the tomato flavor. Do not stew them for very long or they’ll lose their flavor.

I served this over beef tongue. It was delicious.

INGREDIENTS

This is what you need for 4 servings:

• 1 pt. of beef (tongue) stock
• 12 plum tomatoes, peeled and cored
• 1 jar non pareil capers
• ½ lb. bacon, cut small
• olive oil
• S&P

optional:

• 2 tsp. general-purpose flour or 1 egg
• 1 or more jalapeño peppers
  or hot pepper powder
• ½ cup sangria wine
• fresh mint sprig and leaves
  or 1 tbsp. crushed dried mint leaves
• ½ cup evaporated milk
  or heavy cream

Pic1: caper tomato sauce, beef tongue, pasta

Directions

• Sauté the bacon in olive oil until it browns and renders out the fat. (Pic2)
• 2 options:
  • a. If you leave the bacon in the sauce, more bacon flavor will be transferred to the sauce, but the bacon itself will have little flavor left.
  • b. If you want to eat the bacon and taste it too, reserve the bacon now and add it 5 minutes before serving back to the sauce together with the capers.
• Stew the whole tomatoes on medium heat until they are quite soft.
• If the mixture becomes too dry, add water or beef tongue stock.
• Crush the tomatoes.
• Add S&P, mint, wine.
• Add jalapeño pepper(s) to taste.
• Keep simmering over low to medium heat until the volume is reduced by half.
  If you want to thicken the sauce even more, stir in oil dough 1/2 tsp. at a time or use a beaten egg instead.
• Stir in the capers
• Optional:
  • Stir in cream and reserved bacon.
    Cream helps to reduce the sharp metallic overtone of canned tomatoes, softens that taste. 
  • Add some whole fresh mint leaves to get stronger mint accents.
• Add the sliced beef tongue.
• Bring to a near-boil again.
  Reduce heat and simmer over low heat for another 5 minutes to give the sauce some extra meat flavor.
• Serve with rice, pasta or boiled potatoes.
  Either way, be generous with the sauce.
• Left-over sauce can be frozen for later use.

 

2016-02-21

Pic2: fry bacon
Pic3: stew tomatoes
Pic4: crushed tomatoes,  jalapeño

 

Pic5: cream, capers and bacon
Pic6: beef tongue
Pic7: served with rice

 

• Home
• Soups
• Meats
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• Eggs
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• Little Things
• Other