Tomato, Caper, and Artichoke Sauce

"This recipe is a version of a dish I had at a restaurant. It's quick to make and can be served as a pasta sauce or over fish or chicken. I love it over chicken ravioli." -Alison Hughes, Union City, CA

Yield: 3 cups (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 104
  • Calories from fat: 27%
  • Fat: 3.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 4.1g
  • Carbohydrate: 16.9g
  • Fiber: 4.7g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 767mg
  • Calcium: 22mg

Ingredients

  • Cooking spray
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 3/4 cups presliced mushrooms
  • 1 tablespoon capers
  • 1 (14-ounce) can artichoke hearts, rinsed, drained, and chopped
  • 1/2 cup tomato sauce
  • 1/4 cup sliced ripe olives
  • 1/4 cup dry white wine
  • 1 (14.5-ounce) can diced tomatoes, undrained

Preparation

  1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion and garlic; cook 2 minutes or until tender, stirring occasionally. Add mushrooms; cook 3 minutes, stirring frequently. Stir in capers and artichokes; cook 30 seconds. Add tomato sauce, olives, wine, and tomatoes; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally.
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