- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped garlic
- 2 cups chopped plum tomatoes
- 1/4 cup dry white wine
- 1 tablespoon tomato paste
- 1 tablespoon sugar
- 1 tablespoon small capers or chopped large capers
- 1 tablespoon lemon zest
- 1/4 cup chopped cured Moroccan olives
- salt and white pepper, to taste
- Add the olive oil to a medium pan over medium heat, and add the garlic. Sauté until the garlic is golden.
- Add chopped tomatoes and sauté for 1 minute.
- When the mixture is almost dry, When almost dry, add capers, lemon zest and olives. Continue to cook for another minute.
- Season with salt and white pepper.
Serve at room temperature or cool.
Tomatoes appear throughout chef Robert Horton’s menu at An American Bistro in Tuckahoe. At the market he shops for the richest, ripest plum tomatoes. “You have to look at every tomato in every box to get the right ones,” Horton says. Soft, oven-dried tomatoes are unctuous and intense with greens and fresh mozzarella. A sharply tangy tomato compote (with olives and capers) is a perfect accompaniment to grilled shrimp and angel hair pasta.