Makes 4 servings
This sauce starts with Slow-Roasted Tomatoes for Everything, and its name is not an exaggeration: It really does make everything better. The additions to the slow-roasted tomatoes are simple — capers, basil, chives, garlic and lemon — but their effect is outsized. I’ve used the sauce over rice, mixed it into pasta and topped chicken (try it over chicken Milanese), seafood, fish and even a hunk of beef with it. Don’t miss having it over roasted or grilled eggplant. Most of the time I use the sauce at room temperature, but it can be heated. And while I usually make a batch when I need it, you can certainly make it ahead — the flavors will only get better.
Working Ahead
You can refrigerate the sauce in a covered container overnight (it will keep a day longer if you don’t add the lemon juice). If you want to heat the sauce, warm it in a saucepan over low heat or in the microwave; don’t overdo it.
Using kitchen scissors (my preference) or a small knife, cut each piece of tomato into quarters. Or cut into smaller pieces, if you’d like. Put the tomatoes in a bowl and mix in the oil, capers, garlic, chives and basil. Finely grate the zest of the lemon into the bowl, stir and then squeeze in the juice from one half. Season with red pepper, salt and black pepper, taste and decide if you’d like more lemon juice and more salt and/or pepper. Even though the capers are salty, I find that this sauce usually wants a generous amount of salt.
The sauce is ready to use now or it can be refrigerated until needed.