Roasted Tomato-Caper Sauce

Recipe from

Nutritional Information

Calories 8.6
Caloriesfromfat 10 %
Protein 0.3 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 2 g
Fiber 0.3 g
Sodium 27 mg
Cholesterol 0.0 mg

Ingredients

1 pound rinsed cherry tomatoes
1/2 pound unpeeled pearl onions
1/4 cup lightly packed parsley
4 teaspoons drained capers
salt to taste

Preparation

Thread 1 pound rinsed cherry tomatoes (about 1 in. wide), touching, onto thin metal skewers. Thread 1/2 pound unpeeled pearl onions (about 1 in. wide), touching, onto thin metal skewers. Lay skewers on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Turn often until vegetables are charred, 5 to 8 minutes for tomatoes, 8 to 10 minutes for onions. Pull off and discard onion skins. In a blender or food processor, coarsely purée tomatoes, onions, 1/4 cup lightly packed parsley, and 4 teaspoons drained capers. Add salt to taste. If making sauce up to 1 day ahead, cover and chill.

Nutritional analysis per tablespoon.

Note:

August 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note