Best 8 Tomato Sauce With Pine Nuts Capers Olives And Raisins Recipes

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Embark on a culinary journey to the heart of the Mediterranean with this tantalizing tomato sauce bursting with vibrant flavors. Pine nuts, capers, olives, and raisins dance harmoniously in a symphony of textures and tastes, creating a sauce that is both rustic and refined. From classic spaghetti to succulent chicken, this versatile sauce elevates any dish it graces. Dive into the depths of flavor with our curated collection of recipes, each offering a unique twist on this timeless sauce. Let your taste buds wander through sun-kissed Italian landscapes as you savor the essence of the Mediterranean.

**Recipes Included:**

* **Spaghetti with Tomato Sauce, Pine Nuts, Capers, Olives, and Raisins:** Experience the harmonious fusion of flavors as the tangy capers and olives intertwine with the sweetness of raisins and pine nuts, all enveloped in a rich tomato sauce.

* **Chicken with Tomato Sauce, Pine Nuts, Capers, Olives, and Raisins:** Succulent chicken pieces bask in the glory of this flavorful sauce, absorbing the vibrant essence of each ingredient.

* **Vegetable Medley with Tomato Sauce, Pine Nuts, Capers, Olives, and Raisins:** A symphony of crisp vegetables, bathed in the aromatic sauce, creates a delightful vegetarian dish that is both nutritious and satisfying.

* **Pasta Bake with Tomato Sauce, Pine Nuts, Capers, Olives, and Raisins:** Layers of pasta, bathed in the luscious sauce and topped with a golden crust, create a comforting and indulgent casserole that is perfect for a family gathering.

* **Stuffed Bell Peppers with Tomato Sauce, Pine Nuts, Capers, Olives, and Raisins:** Vibrant bell peppers, filled to the brim with the tantalizing sauce and a medley of savory ingredients, offer a delightful combination of flavors and textures.

* **Grilled Halloumi with Tomato Sauce, Pine Nuts, Capers, Olives, and Raisins:** Experience the magic as the tangy tomato sauce complements the salty halloumi, creating a delightful balance of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO SAUCE WITH PINE NUTS, CAPERS, OLIVES AND RAISINS



Tomato Sauce With Pine Nuts, Capers, Olives and Raisins image

This sauce (adapted from a recipe by Nick Kindelsperger at Serious Eats http://bit.ly/oNz3EI ) is reminiscent of puttanesca, but with the sweet and nutty addition of raisins and pignoli.

Provided by DrGaellon

Categories     Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 (28 ounce) can plum tomatoes, preferably San Marzano variety
2 tablespoons olive oil
2 garlic cloves, chopped
2 tablespoons pine nuts
2 tablespoons golden raisins, plumped in hot water then drained
1/2 cup black olives, pitted and roughly chopped
2 tablespoons capers, chopped
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Drain tomatoes into a measuring cup. Reserve 1/4 cup of packing juice. Roughly chop tomatoes and set aside.
  • In a medium saucepan, heat olive oil over low heat until shimmering. Add garlic and cook gently until soft but not brown. Add tomatoes, raise heat to medium, and cook tomatoes until they are soft and broken down, about 15 minutes. Add a little reserved juice if necessary, but keep the sauce very thick.
  • Meanwhile, toast pine nuts in a small dry skillet over medium heat until golden, stirring (or shaking and tossing) often. Stir into the sauce along with the raisins, olive, and capers. Season sauce to taste and serve with fish or tossed with pasta.

CAPONATA



Caponata image

This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. Perfect spread for bread or a dip for breadsticks!

Provided by Elise Bauer

Categories     Appetizer     Condiment     Caponata     Eggplant     Italian     Relish

Time 1h45m

Yield 10

Number Of Ingredients 15

1 globe eggplant - about 1 pound, diced
Salt
4 tablespoons extra virgin olive oil, divided
1 small onion, minced
1 celery stalk, minced
1 garlic clove, minced
4-6 plum tomatoes, finely chopped
1/2 cup pitted green olives, finely chopped
1/4 cup pine nuts, toasted
2 to 3 tablespoons small capers, drained
1 teaspoon red pepper flakes
1/4 cup red wine vinegar
2 to 3 tablespoons sugar
1 tablespoon tomato paste
1/4 cup chopped basil

Steps:

  • Toss eggplant with salt, let drain: Toss the diced eggplant with about 2 tablespoons salt and put into a large bowl. Cover the bowl with a plate that just about fits the bowl and weigh it down with a heavy can. Let this sit for 1 hour. Drain the eggplant, rinse with fresh water and pat dry with paper towels.
  • Cook onions, celery, garlic: Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and celery, season with salt. Cook, stirring occasionally until the onion begins to soften - about 5 minutes. Add the garlic. Cook 1-2 minutes more. Remove from the skillet and set aside.
  • Sear the eggplant: Wipe the pan with a paper towel, turn the heat to high and add the remaining olive oil. Let this heat until the oil is nearly smoking. Add the eggplant and spread it out in as thin a layer as you can in the skillet. Let this sizzle for 1-2 minutes before stirring, then let it sit for a full minute before stirring again. Cook like this for 5-6 minutes.
  • Combine with other ingredients: Add the onion-celery mixture, the tomatoes, olives, pine nuts, capers and red pepper flakes. Stir well. Add the vinegar, sugar and tomato paste and stir once more. Cook, stirring occasionally until eggplant is very soft, about 8 minutes.
  • Let cool, add basil, salt, pepper: Remove from heat and let cool to room temperature. Mix in the basil. Season with salt and pepper to taste. Caponata can be refrigerated, covered, up to 5 days.

SAUTEED CALAMARI WITH TOMATOES, BASIL, RAISINS, AND PINE NUTS



Sauteed Calamari with Tomatoes, Basil, Raisins, and Pine Nuts image

This delicious recipe is courtesy of Vincent Nargi from Cafe Cluny.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 14

4 cloves garlic
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon minced salted anchovies
Pinch of crushed red pepper flakes
One 32-ounce can crushed tomatoes, drained and juice reserved
1 tablespoon capers
1 bunch basil leaves
3 tablespoons pine nuts, toasted
3 tablespoons golden raisins
Coarse salt and freshly ground black pepper
1 1/2 pounds squid, cleaned, tentacles removed and trimmed, and bodies cut into very thin rings
8 slices baguette, cut on a bias
Zest of 1 lemon
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 450 degrees. Thinly slice 3 cloves garlic. Heat 1/4 cup olive oil in a large skillet over medium heat. Add garlic, anchovies, and red pepper flakes; cook until garlic has browned. Stir in tomatoes; transfer to oven and roast until dried and thickened, about 20 minutes.
  • Add reserved tomato juice to cooked tomato mixture and stir to reconstitute sauce. Add capers, basil, pine nuts, and raisins; stir to combine. Season with salt and pepper; place over low heat to keep warm.
  • Heat a large skillet and add 3 tablespoons olive oil; heat until smoking. Add squid, cook, stirring constantly, until squid rings begin to open up and become firm, about 30 seconds. Season with salt and pepper. Add tomato sauce to skillet, bring to a boil, then reduce to a simmer. Cook until squid is opaque and sauce is hot, 2 to 3 minutes.
  • Preheat a grill pan. Drizzle bread with 3 tablespoons olive oil and season with salt and pepper. Grill until toasted on both sides. Rub cut sides of toasted bread with remaining clove of garlic.
  • Divide calamari evenly among 4 shallow bowls. Drizzle with olive oil and sprinkle with lemon zest and parsley. Serve immediately with toasted bread.

SWORDFISH A LA SICILIANA



Swordfish a la Siciliana image

Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish.

Provided by Dan

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 6

Number Of Ingredients 10

3 ounces raisins
5 tablespoons olive oil
1 small onion, minced
1 clove garlic, minced
½ pound ripe tomatoes, diced
10 green olives, pitted and minced
2 ounces pine nuts
¼ cup capers
2 pounds swordfish steaks
salt and pepper to taste

Steps:

  • Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
  • Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
  • Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 13.3 g, Cholesterol 58.3 mg, Fat 23.1 g, Fiber 1.6 g, Protein 32.9 g, SaturatedFat 4.1 g, Sodium 453.5 mg, Sugar 2.3 g

BEEF ROLLS WITH PARMESAN, PINE NUTS, OLIVES, AND CAPERS



Beef Rolls with Parmesan, Pine Nuts, Olives, and Capers image

Categories     Beef     Olive     Tomato     Sauté     Quick & Easy     Parmesan     Pine Nut     Gourmet

Yield Makes 4 servings

Number Of Ingredients 14

1 1/2 lb fresh plum tomatoes, coarsely chopped
2 large garlic cloves, smashed and peeled
1/4 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons olive oil
1/3 cup pitted green olives, chopped
1 tablespoon drained bottled capers, chopped
4 tablespoons pine nuts
1/4 cup fresh bread crumbs from an Italian loaf
2/3 oz finely grated Parmigiano-Reggiano (1/3 cup)
4 tablespoons finely chopped fresh flat-leaf parsley
2 (1/2-lb) pieces boneless beef top round (1/4 inch thick)
Special Equipment
kitchen string

Steps:

  • Make tomato sauce:
  • Cook tomatoes with garlic, salt, and 1/8 teaspoon pepper in 2 tablespoons oil in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until tomatoes have broken down and sauce is thickened, 8 to 12 minutes.
  • Make filling:
  • While tomatoes are cooking, pulse olives, capers, and 2 tablespoons pine nuts in a food processor until coarsely chopped and transfer to a bowl. Stir in bread crumbs, cheese, 2 tablespoons parsley, 1 tablespoon oil, and remaining 1/8 teaspoon pepper.
  • Pulse tomato sauce in cleaned processor until coarsely puréed, then return to saucepan and keep warm.
  • Make beef rolls:
  • Pound meat between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/8 inch thick, then cut each piece in half crosswise. Sprinkle 1 piece of beef evenly with one fourth of filling. Starting with a long side, roll up beef, then tie in 3 places with kitchen string. Season beef roll well with salt and pepper. Make 3 more rolls with remaining beef and filling. Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until just beginning to smoke, then cook beef rolls, turning, until well browned on outside, 3 to 4 minutes for medium-rare. Let beef stand 5 minutes. Cut off kitchen string and halve each roll diagonally.
  • Spoon sauce onto 4 plates, then top with beef and sprinkle with remaining 2 tablespoons each of pine nuts and parsley.

OLIVE OIL POACHED COD WITH TOMATO SAUCE, PINE NUTS AND HERBS



Olive Oil Poached Cod with Tomato Sauce, Pine Nuts and Herbs image

This is definitely the most Christmas-looking dish I've ever made! When arranged on a platter, it just looks so beautiful and inviting - with all the vibrant colors of the tomatoes, olives, crispy caramelized shallots and fresh herb topping.

Provided by Antonia Lofaso

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 23

1/2 cup extra-virgin olive oil
10 cloves garlic, chopped
1 large pinch red pepper flakes
2 cups crushed canned tomatoes, preferably Italian
1 cup pitted kalamata olives
2 tablespoons drained capers
Kosher salt and freshly ground black pepper
2 sprigs fresh rosemary
6 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
6 shallots, thinly sliced
4 teaspoons sugar
2 teaspoons kosher salt
5 cups olive oil
2 cloves garlic, peeled and crushed
1 sprig fresh basil
Five 6-ounce fillets lingcod, about 2 inches thick
Kosher salt
1/4 cup pine nuts
1/4 cup torn fresh basil leaves
1/4 cup picked fresh Italian parsley
1 tablespoon extra-virgin olive oil
Kosher salt

Steps:

  • For the sauce: Add 1/4 cup olive oil and the garlic to a large Dutch oven over medium heat and cook until the garlic is aromatic, about 2 minutes. (Make sure not to overcook the garlic, as there should be no color.) Add the red pepper flakes, then the crushed tomatoes and the remaining 1/4 cup olive oil and bring to a simmer. Add the olives and capers and cook, stirring occasionally, until the sauce thickens and the water reduces from the top, about 12 minutes. Season with salt and pepper, then add the rosemary sprigs and allow to steep.
  • For the caramelized shallots: Meanwhile, heat the butter and oil in a 12-inch saute pan over medium-low heat. Add the shallots, sugar and salt and cook, stirring occasionally, until the shallots are caramelized, 8 to 10 minutes. Set aside.
  • For the cod: Heat the oil, garlic and basil in a 14-inch saute pan to 120 degrees F and cook until the garlic is golden brown and the basil has started to wilt. Discard the garlic and basil (they have done their job and seasoned the oil).
  • Season both sides of the cod with salt. Gently place the cod fillets in the pan, making sure they are submerged, and poach until the fillets turn cloudy white and are firm to the touch with a slight bounce, about 8 to 9 minutes. Remove from the oil with a slotted spatula and drain on a paper towel-lined plate.
  • For serving: Lightly toast the pine nuts in a small saucepan over medium-low heat, stirring occasionally, until golden brown, about 5 minutes. Toss together with the basil, parsley, oil and a pinch of salt in a small bowl.
  • Spoon the sauce onto a large platter and nestle the fish on top. Top each filet with a spoonful of caramelized shallots, then sprinkle the pine nut mixture over the fish.

TOMATO SAUCE WITH CAPERS AND VINEGAR



Tomato Sauce With Capers and Vinegar image

There are so many ways to enjoy this sauce. You can serve it with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta. I recently tried it with Israeli couscous, sautéed in olive oil then simmered in stock and topped with this sauce.

Provided by Martha Rose Shulman

Categories     easy, quick, condiments, sauces and gravies

Time 30m

Yield About 1 1/4 cups, serving four to six

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1/2 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)

Steps:

  • Heat 1 tablespoon of the olive oil in a medium heavy saucepan. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, basil sprig, capers, salt and pepper. Bring to a simmer over medium-high heat, stir and reduce the heat. Simmer 10 to 15 minutes until cooked down and very fragrant. Remove the basil sprig. Stir in the vinegar, the remaining tablespoon of olive oil and the optional parsley or basil. Taste and adjust seasonings. Serve hot or cold.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 220 milligrams, Sugar 2 grams

EASY CAPONATA



Easy Caponata image

Caponata is a Sicilian dish with eggplant, zucchini, tomato, and peppers traditionally cooked in oil and vinegar and flavored with sugar, raisins, capers, olives, and pine nuts. It's tangy, sweet, crunchy, and salty all at the same time. Serve at room temperature as a side dish to grilled fish or as a starter on toasted bread. Store leftovers in fridge and reheat gently. It will taste even better the next day!

Provided by Carmencita

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 56m

Yield 6

Number Of Ingredients 15

2 stalks stalk celery, chopped into 1/4-inch pieces
½ cup olive oil
1 onion, thinly sliced
1 medium eggplant, chopped into bite-size pieces
2 red bell peppers, thinly sliced
2 zucchini, cubed
1 ¾ cups tomato puree (passata)
½ cup white vinegar
1 tablespoon white sugar
10 black olives, pitted
2 tablespoons raisins
2 tablespoons pine nuts
1 teaspoon capers
salt and ground black pepper to taste
10 leaves basil, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  • Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.
  • Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.

Nutrition Facts : Calories 289.5 calories, Carbohydrate 25.2 g, Fat 20.9 g, Fiber 7.1 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 424 mg, Sugar 14 g

Tips:

  • Use ripe, fresh tomatoes. This will ensure the best flavor in your sauce.
  • Don't be afraid to experiment with different types of tomatoes. There are many different varieties available, each with its own unique flavor profile.
  • Roast your tomatoes before making the sauce. This will concentrate their flavor and make them even more delicious.
  • Add some herbs and spices to your sauce. This will give it even more flavor. Some good options include basil, oregano, garlic, and chili flakes.
  • Let your sauce simmer for a while. This will allow the flavors to meld together and develop.
  • Serve your sauce with your favorite pasta, rice, or vegetables. It's also great as a pizza topping.

Conclusion:

Tomato sauce is a versatile and delicious condiment that can be used in a variety of dishes. It's easy to make and can be customized to your own taste. So next time you're looking for a quick and easy meal, try making a batch of tomato sauce. You won't be disappointed!

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