Sauce Niçoise
This pungent, quickly cooked sauce studded with olives and capers imparts the zesty flavors of southern France.
Recipe information
Yield
yields 2 cups
Ingredients
Preparation
Step 1
In a bowl, mix together the tomatoes, olives, parsley, capers, and lemon juice. Sprinkle generously with black pepper.
Step 2
Warm the oil in a saucepan on low heat, add the garlic and thyme, and cook for a minute. Add the tomato mixture, increase the heat to medium-high, and simmer, stirring frequently, just until the tomatoes soften and become saucy, about 5 minutes.
Ingredient Notes
Step 3
Dried thyme varies in freshness and potency, so use more or less depending on the strength and flavor of yours. If you have fresh thyme, use about 2 teaspoons.
Serving & menu ideas
Step 4
Grill, broil, pan-fry, or poach your favorite fish (see page 152), and top it with Sauce Niçoise. It’s also good on shrimp or scallops. Stir some into Potato Salad with Green & White Beans (page 105) to transform it into a fresh new dish.
