Artichoke and Caper Tomato Sauce
When I was little I was a very picky eater and refused anything with chunks (or texture of any sort.) My father would beg me to try chunky sauce, claiming the tomatoes tasted like candy. Now, I’m a tomato sauce fiend. I bowls of it, and the chunkier the better. The tomatoes in this recipe truly taste like candy, and it is delicious on pasta, pizza or spaghetti squash.
The artichokes add a distinct, rich flavor to the sauce and the capers add a bright, salty note.
Now my dad can’t keep me away from the sauce!
- 1 medium carrot, grated finely
- 1/2 medium onion, grated finely
- 1/2 medium onion, diced
- 4 garlic cloves, minced
- 3 bay leaves
- 1 tbsp extra virgin olive oil
- 3 tbsp tomato paste
- 1 tbsp Dijon mustard
- 2 sprigs of thyme
- 1 sprig of rosemary
- 3 tbsp fresh chopped oregano
- 15 oz can (8.5 oz dry weight) artichoke hearts, quartered
- 2 tbsp capers
- 1 tbsp caper brine
- 14 oz can diced fire roasted tomatoes
- 24 oz can stewed tomatoes
- 1/2 cup chicken or vegetable stock, low or no sodium
- salt and black pepper
In a large sauté pan, heat the olive oil then add the gated carrot and onion and minced carrot. Cook over medium heat for 5 minutes then add the bay leaves and garlic. Continue cooking for 2 minutes.
Add the tomato paste and stir over medium heat until the paste mixture turns a dark red/maroon color. Add mustard, thyme, artichokes, capers, brine and both tomatoes (crush stewed tomatoes with hands, if desired).
Stir together and reduce the heat to low. Add black pepper, stock and rosemary then cover and simmer for 25 minutes, stirring every 5-10 minutes.
Remove rosemary, bay leaves and bare thyme sprigs. Stir in oregano and additional salt or pepper to taste.
Serve over whole wheat fettuccini. (Other options: spaghetti squash, lasagna, or pizza. Add a strip or two of parmesan or sprinkle with nutritional yeast.)
Add tomato paste
Note the dark red color of the paste in the right side of the photo.
The sauce will be thick
After cooking for 25 minutes
The artichoke hearts break apart and disperse through the sauce.
This was my first time trying spaghetti squash. It was good!
- Next time I make this, I’ll be serving it over grilled calamari rings. The flavors would go beautifully with calamari, clams, muscles, or scallops.