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Caper Sauce


This is good served warm or cold with cooked shrimp.


  • 6 tablespoons vegetable oil
  • 1/2 cup chopped white onion
  • 1 cup chopped peeled tomatoes
  • 1 teaspoon mashed garlic
  • 1 teaspoon dried tarragon leaves
  • Salt
  • Pepper
  • 1/2 cup water
  • 1 tablespoon instant chicken bouillon granules
  • 1 teaspoon granulated sugar
  • 1/2 cup capers, washed and drained


  1. Heat oil in a Dutch oven and sauté onion with tomatoes. Cook, stirring often, over low heat.
  2. Add garlic and tarragon and season with salt and pepper.
  3. Add water, bouillon granules, sugar and all but 2 tablespoons of the capers. Cook, covered, for 3 minutes.
  4. Let cool.
  5. Pour mixture into a blender and puree.

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