Guest guest Posted February 4, 2009 Report Share Posted February 4, 2009 Tunisian Pasta Sauce with Capers 3 large tomatoes 8 unpeeled garlic cloves 2 tablespoons capers, drained 2 teaspoons caper juice 15 fresh flat-leaf parsley sprigs, minced 2 tablespoons olive oil salt and freshly ground pepper to taste 1 tablespoon harissa 1 jalapeno chili, seeded, deribbed, and minced (optional) Preheat the broiler. Place the tomatoes on a lightly oiled baking sheet, and broil about 1 inch from the heat source, until the skins are evenly blackened. Set aside to cool. Broil the unpeeled garlic cloves until lightly browned on both sides. Five to six minutes. Set aside to cool. When the tomatoes are cool enough to handle, peel, seal, and finely dice them. Place them in a colander to drain for 30 minutes. Squeeze the tender garlic cloves out of their skins and mash them coarsely with a fork. Set a side. Transfer the tomatoes to a serving bowl. Stir in the garlic, capers, caper juice, half of the parsley, one tablespoon of the olive oil, salt, pepper, harrisa, and optional jalapeno. Quote Link to comment Share on other sites More sharing options...
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