Roasted Tomato-Caper Sauce
- 1 pound rinsed cherry tomatoes
- 1/2 pound unpeeled pearl onions
- 1/4 cup lightly packed parsley
- 4 teaspoons drained capers
- salt to taste
- 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 puree 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.
tomatoes, pearl onions, lightly packed parsley, capers, salt
Taken from www.myrecipes.com/recipe/roasted-tomato-caper-sauce (may not work)