Piquant Citrus Tomato Sauce
The addition of dried orange zest to chopped tomatoes transforms the basics of a traditional Italian marinara into a sweet-savory tomato sauce that is a perfect complement to simple, roasted meats and fish. Try it with wild-caught salmon, broiled and seasoned with salt, pepper and lemon.
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup sweet onion, finely chopped
- 2 cups chopped tomatoes
- 1 teaspoon honey
- 1 tablespoon dried orange zest
- Salt and freshly ground pepper to taste
Heat olive oil in a large skillet over medium heat. Add the garlic and onion and sauté until garlic is fragrant and onion turns translucent. Add the tomatoes, honey and dried orange zest. Season to taste with salt and pepper. Cover and cook over low heat for 20 to 25 minutes to allow flavors to marry.
Serve over capellini.
Makes 2 cups (enough sauce for about 1/2 lb pasta)
This sauce is best served over a thin, delicate pasta like capellini or angel hair. It makes a nice side dish for a plain broiled salmon, roasted pork tenderloin or boneless chicken breast. Serve alongside a fresh green salad with balsamic vinaigrette or oven roasted asparagus.