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Roasted Tomato-Caper Sauce





Yields
Makes about 1 1/3 cups

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

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.

Step 2
2

Nutritional analysis per tablespoon.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories8.6
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 27mg2%
Total Carbohydrate 2g1%

Dietary Fiber 0.3g2%
Protein 0.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.