Tomato Sauce with Capers and Vinegar

Ingredients

  • 2 Small Zucchini

Sauce

  • 2 tablespoons extra virgin olive oil
  • ½ medium onion, finely chopped
  • 1 large garlic clove, minced
  • 1 pound fresh tomatoes, grated, or 1 can chopped tomatoes
  • 1 basil sprig
  • 1 tablespoon capers, rinsed and finely chopped
  • Salt
  • freshly ground pepper to taste
  • 1 tablespoon red wine vinegar or sherry vinegar (more to taste)
  • 1 to 2 tablespoons minced parsley or slivered basil (optional)

Meatballs

Directions

  1. Form the meat into 20 small meatballs, use a tablespoon for a guide
  2. Heat 1 tablespoon of the olive oil in a medium heavy saucepan. Add the onion.
  3. Cook, stirring often, until tender, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about 30 seconds.
  4. Stir in the tomatoes, basil sprig, capers, salt and pepper. Bring to a simmer over medium-high heat, stir and reduce the heat.
  5. Simmer 10 to 15 minutes until cooked down and very fragrant. Remove the basil sprig.
  6. Stir in the vinegar, the remaining tablespoon of olive oil and the optional parsley or basil.
  7. Taste and adjust seasonings. Serve hot or cold.
Servings 4.0
calories 282
Total Fat 12 g 19 %
Saturated Fat 2 g 8 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 70 mg 23 %
Sodium 234 mg 18 %
Potassium 418 mg 12 %
Total Carbohydrate 16 g 5 %
Dietary Fiber 8 g 34 %
Sugars 4 g
Protein 34 g 67 %
Vitamin A 36 %
Vitamin C 50 %
Calcium 10 %
Iron 30 %