This is a bonus recipe from August Guest Blogger, Valerie Catullo, “Growing up, wastefulness was considered the eighth deadly sin. Never throw out something you can use again or in a new and different way. While making the Lemony Tomato Basil Soup I just couldn’t bring myself to throw away the leftover mushy tomato-root veggie mixture. After a few experiments I came up with this zesty caponata that mirrors the flavors in the soup – only now in a spread! Put it on sandwiches, over fish, or our personal favorite – as a sauce over zucchini noodles. Enjoy!”
To learn more about Valerie visit her original post for Lemony Tomato Basil Soup.
Yields: 8 half-pints
Leftover strained tomato, onion, carrot, celery and garlic mush from the Lemony Tomato Basil Soup recipe
1 cup red wine vinegar
3 Tbsp capers
1 tsp crushed red peppers (or more to taste)
½ tsp salt
1 cup snipped, shredded fresh basil
1 tsp finely shredded lemon peel
Juice of 1 lemon
1. Place tomato mixture into fresh pot over medium heat.
2. Add vinegar, capers, peppers and salt. Stir together until boiling, stirring frequently.
3. Remove from heat and add in basil, lemon peel and fresh squeezed lemon.
4. Ladle hot caponata into hot sterilized half-pint canning jars, leaving a half-inch headspace. Wipe jar rims; adjust lids and screw bands.
5. Process filled jars in a boiling-water bath for 15 minutes (start timing when water returns to boiling).
6. Remove jars from canner; cool on wire racks.
7. Use to spread on sandwiches, crostinis and fish. Enjoy!