Roasted Tomato-Caper Sauce

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Roasted Tomato-Caper Sauce

 

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. Have barbecue ready with direct heat at hot.

Lay skewers on 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. 1 1/3 cups.

 

 

 

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