Cherry Tomato Caper and Balsamic
So, we're assuming a "lug" is a hearty splash. If you want to get technical, a tablespoon should do it. This is one of those great sauces that comes together as you are boiling the pasta. Don't overlook possibilities to serve it room temp on some grilled bread. From JAMIE'S FOOD REVOLUTION by Jamie Oliver.
- 4 cloves of garlic
- 1 pint cherry or grape tomatoes, about 25, mixed colors, if possible.
- Olive oil
- Dried oregano
- 2 tablespoons capers, drained from brine
- Sea salt and freshly ground black pepper
- A pat of butter
- Balsamic vinegar
Peel and finely slice the garlic. Halve the tomatoes. Put a frying pan on medium heat and add 2 good lugs of olive oil. Add garlic, a big pinch of oregano and the capers. When lightly golden, add your tomatoes; season to taste with salt and pepper and stir. Add the butter and 2 big splashes of balsamic vinegar and stir again. Leave the sauce to bubble away for around 3-5 minutes. The tomatoes will soften and make a lovely rich sauce. Serve hot with your chosen fish or meat, or stir into hot cooked pasta.
From JAMIE'S FOOD REVOLUTION by Jamie Oliver. Copyright (c) Jamie Oliver, 2008,2009. Published by Hyperion. Available wherever books are sold. All Rights Reserved.