caper tomato sauce


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.


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


  • 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




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


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