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tomato caper sauce?

post #1 of 5
6/14/09 at 8:00pm
Thread Starter 
looking to do grilled halibut with a tomato caper sauce. Haven't made a tomato caper sauce before so maybe looking for some input. below is the ingredients I am looking to use;

100 oz can san marzano tomatoes
onions
fresh garlic
13 oz can tomato paste
salt and pepper (to taste)
fresh basil
fresh tarragon
fresh oregano
pinch of crushed pepper flakes (for a little heat)
capers (about 1/2 cup)


Any insight on this potential recipe? Any thing you would add or take out? I am thinking that this sauce would go great with any white robust fish such as halibut, grouper, sword fish ect. Any help would be greatly appreciated. Thanks .
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post #2 of 5
6/14/09 at 9:11pm
maybe some white wine into the mix would go well, plus with all that tomato you'll prob need some sweetness, not so it tastes sweet, but to avoid it becoming too acidic. Maybe some brown sugar to taste. With the tomatoes and the capers (rinse them well first) it could go too salty.

Am guessing you'll be using some oil in there to cook with - can't see any fats. Grilled fish loves some fat

For my taste, I'd add some bay leaves too
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post #3 of 5
6/14/09 at 10:54pm
Thread Starter 
Hey thanks for the tips, I will be using some olive oil/butter to cook with. As for it being acidic I always make a tomato sauce first and then try it to see if it needs any sugar. Also, These san marzano tomatoes never seem to give me that acidic burn in my throat like alot of other canned tomatoes... They for my tastes are actually somewhat sweet on their own. Good point about the white wine, I forgot about that. Thanks once again.
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post #4 of 5
6/15/09 at 2:27pm
Byers...

In looking at this, are you putting this ON the fish or cooking it in it? You're making enough to use is as a sauce to cook in or have plenty left to put over pasta.

If it is a sauce to go on the fish, just a small can or cut up some fresh plum tomatoes, the tomato paste, the rest of your ingredients (get rid of the tarragon) and a little wine to make a small, thick ragu to put over the fish. With the addition of some anchovies and black olives, you'd have a great puttanesca .. :lips:

If you are making this as a sauce for pasta, then go with your original (still get rid of the tarragon... we Italians don't use it).

Also, in the sauce, if you use the bay leaf as suggested, eliminate the basil and the oregano. It'll make the sauce sweeter.. My family's region of Italy uses bay leaf with lamb in the sauce.

Good luck.
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post #5 of 5
6/15/09 at 3:19pm
When ur frying the onions and garlic, add some fennel. ( fish loves fennel) About half the ammount of onion. Deglaze with white wine. Reduce a tin of tomatoes and the capers. just wash the brine off them. You'll need some sweetness. I like to add a good dollop of sweet chilli sauce. Season with salt and plenty of black pepper.
If you're lucky enough to get some greenery with your fennel, chop it up finely and add at the end of cooking
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