Tomato and Caper Sauce Recipe

From Dorothy McNett's Recipe Book.

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Tomato and Caper Sauce

From Dorothy McNett's recipes at A nice sauce to serve with beef steaks or roasts, or with lamb or pork a well!

1 hard cooked egg
1 small shallot, finely minced (about 1 -2 tablespoons)
1 tablespoon finely minced fresh parsley
3 tablespoons red wine vinegar
1 small red ripe tomato, diced (about 1/2 - 3/4 cup)
1 tablespoon capers, drained
1/3 cup extra virgin olive oil
1/4 teaspoon fine sea salt
several grindings of pepper

Hard cook the egg, peel and cool. Very finely dice the egg and then combine with all of the remaining ingredients. Place in a beautiful cup or small bowl and serve with beef, lamb, or pork.

Recipe created 2016-06-12.

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