Recipes // Spreads // Warm Tomato Caper Vinaigrette

Warm Tomato Caper Vinaigrette


By Chef Jason Tilmann

Yield: About 4 cups of sauce.


  • 1/4 cup olive oil
  • 1 cup finely chopped onion
  • 6 cloves minced garlic
  • 2 (28-ounce) cans roma plum tomatoes, broken into pieces, with juice
  • 1 cup tightly packed, pitted, and halved kalamata olives
  • 2 tablespoons tomato paste
  • 2 tablespoons drained capers
  • 2 tablespoons mincedanchovy fillet (about 8 fillets)
  • 1/2 teaspoon dried crushed basil
  • 1/2 teaspoon dried crushed red pepper flake
  • Salt


  1. In a large pot heat the olive oil over medium high heat.
  2. Add the onion and sauté until soft and lightly caramelized, about 6 minutes.
  3. Add the garlic and cook an additional 2 minutes.
  4. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes.
  5. Adjust seasoning, to taste, cover and set aside.
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