- Prep Time:10m
- Cook Time:10m
- Total Time:20m
- Serves: 4
- 1 1/2 pounds beefsteak, roma or heirloom tomatoes (about 3 large tomatoes)
- 2 tablespoons good olive oil
- 1 1/2 tablespoons capers, rinsed
- 3 cloves garlic, minced or grated
- 1/4 teaspoon salt (or more if not using capers)
- 1/2 teaspoon pepper
- 4 servings of grilled boneless chicken, store-bought roasted chicken, omelettes or pasta
- PREPARE THE TOMATOES: Chop tomatoes into 2 inch pieces (no need to remove the skins). If tomatoes have a lot of juice and seeds in them, pick up handfuls at a time and give them a good squeeze and shake over the sink. It's ok if some seeds and juice remain.
- SAUTE THE TOMATOES: Heat olive oil in a medium skillet over medium high heat. Saute the garlic for 20 seconds until fragrant. Add the tomatoes, capers, salt and pepper, Stir for 3-4 minutes until the tomatoes start breaking down. I like to leave lots of chunks so I don't saute it too long. The sauce will be loose. Taste and add more salt if needed.
- SERVING: Spoon sauteed tomatoes into individual large shallow bowls or plates with a lip. Place omelette, pasta or chicken on top (you can use fish or shrimp instead). Garnish with freshly chopped parsley or basil. For pasta, sprinkle with Parmesan cheese if desired. Serve with hot, crusty bread to soak up the juices.