Recipes and Cooking Tomato-Caper Sauce Be the first to rate & review! Move over, jarred pasta sauce. In only 10 minutes, this combo of canned tomatoes, red wine, herbs, and capers simmers to a rich-bodied sauce for all kinds of culinary uses. By Lisa Holderness Brown Lisa Holderness Brown Instagram Lisa Holderness Brown is a skilled brand consultant, writer, and editor with over 30 years of experience developing products for Better Homes & Gardens, including TV shows, cookbooks, and contributions to the magazine. Lisa Holderness Brown attended Iowa State University, graduating with a degree in Journalism and Family & Consumer Sciences, Food and Nutrition. Learn about BHG's Editorial Process Published on March 10, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 25 mins Total Time: 25 mins Servings: 3 Yield: 6 cups Jump to Nutrition Facts Ingredients 1 cup chopped onion 4 cloves garlic, minced 2 tablespoon olive oil 2 28 ounce cans or four 14.5-ounce cans diced tomatoes with Italian herbs, undrained ⅓ cup dry red wine, dry vermouth, or reduced-sodium chicken broth ¼ - ½ teaspoon crushed red pepper ⅓ cup chopped fresh basil or flat-leaf parsley ¼ cup capers, drained ¼ cup finely chopped oil-packed dried tomatoes (optional) Directions In an extra-large skillet cook onion and garlic in 2 tablespoons hot olive oil over medium 4 to 5 minutes or until tender. Add tomatoes, wine, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Stir in basil, capers, and, if desired, dried tomatoes. Let cool 1 hour. Divide sauce into three 2-cup freezer containers (or 1-quart resealable freezer bags). Cover; freeze up to 6 months. Use sauce portion(s) in Sicilian Cod with Tomato-Caper Sauce and/or Tortellini & Smoked Sausage in Tomato-Caper Sauce. Makes three 2-cup portions. Sicilian Cod with Tomato-Caper Sauce In an extra-large skillet heat one frozen portion Tomato-Caper Sauce, covered, over medium-low 25 minutes or until bubbly, stirring occasionally. Stir in 1/4 cup golden raisins and, if desired, 1 tablespoon balsamic vinegar or lemon juice. Sprinkle four 6-oz. cod or white fish fillets with kosher salt and black pepper; place in skillet with sauce, turning to coat. Return to boiling; reduce heat. Cook, covered, 8 to 10 minutes or until fish flakes easily. Serve fish and sauce over orzo pasta or rice and, if desired, top with toasted sliced almonds. Serves 4.Nutrition analysis per serving: 353 calories, 35 g protein, 39 g carbohydrate, 5 g total fat (1 g sat. fat), 72 mg cholesterol, 2 g fiber, 12 g total sugar, 18% Vitamin A, 28% Vitamin C, 810 mg sodium, 6% calcium, 11% iron Tortellini & Smoked Sausage in Tomato-Caper Sauce In a 4- to 6-quart pot heat one frozen portion Tomato-Caper Sauce and 3 cups reduced-sodium chicken broth over medium-high, covered, 15 minutes or until sauce is bubbly, stirring occasionally. Stir in two 10-oz. packages refrigerated cheese tortellini and one 13.5-ounce cooked smoked link sausage or Andouille sausage, halved lengthwise and sliced. Return to boiling; reduce heat. Simmer, uncovered, 7 minutes, stirring occasionally. Stir in 4 cups chopped fresh spinach. Serves 6.Nutrition analysis per serving: 538 calories, 24 g protein, 52 g carbohydrate, 26 g total fat (9 g sat. fat), 75 mg cholesterol, 4 g fiber, 8 g total sugar, 49% Vitamin A, 24% Vitamin C, 1531 mg sodium, 15% calcium, 19% iron Optional variation: Bucatini with Meatballs, Broccolini, and Tomato-Caper Sauce / Not Using Cook 12 oz. bucatini or fettuccine pasta according to package directions, adding 4 cups chopped broccolini for the last 5 minutes cooking time. Drain and set aside. In a large skillet heat one frozen portion Tomato-Caper Sauce and 12 to 18 cooked Italian-style chicken or beef meatballs (12 to 20 oz.) until sauce is thawed and sauce and meatballs are warmed through, stirring occasionally. Serve over pasta and broccolini. If desired, top with grated Parmesan cheese. Makes 5 to 6 servings.Nutrition analysis per serving: 458 calories, 26 g protein, 67 g carbohydrate, 9 g total fat (3 g sat. fat), 52 mg cholesterol, 5 g fiber, 10 g total sugar, 20% Vitamin A, 20% Vitamin C, 671 mg sodium, 11% calcium, 21% iron Rate it Print Nutrition Facts (per serving) 254 Calories 9g Fat 32g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 3 Calories 254 % Daily Value * Total Fat 9g 12% Saturated Fat 1g 5% Sodium 1697mg 74% Total Carbohydrate 32g 12% Total Sugars 19g Protein 5g Vitamin C 92mg 460% Calcium 114mg 9% Iron 3.5mg 19% Potassium 112mg 2% Folate, total 16.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.