TOMATO SAUCE WITH ORANGE AND BASIL
"The appeal of this sauce lay in its freshness, simplicity and secret ingredient - orange peel. Michael serves it over fish, meat or vegetables, as well as angel-hair pasta."
2 garlic cloves, minced or pressed
2 tbsp fruity olive oil
1 cup shredded carrots
1/2 cup chopped onion
2 lb Italian plum tomatoes, cored and coarsely chopped
1 tbsp plus 2 tsp. grated orange peel (colored part only)
1/4 cup chopped fresh basil
salt and pepper (to taste)
Saute garlic in olive oil for 1 to 2 minutes.
Add carrots and onion and saute until soft and tender.
Add tomatoes, cover, and simmer (do not boil) for 20 minutes.
Uncover, add orange peel and basil, and simmer another 20 minutes.
At this point, sauce can be processed through a food mill for a smooth, creamy texture or left as is for a more robust sauce. In either case, cook another 10 to 15 minutes until sauce is thickened, adding salt and pepper.
Source: Michael Taylor of Cincinnati, OH in Great Spaghetti Sauce Cookoff article in The Herb Companion; December 1992/January 1993
"The appeal of this sauce lay in its freshness, simplicity and secret ingredient - orange peel. Michael serves it over fish, meat or vegetables, as well as angel-hair pasta."
2 garlic cloves, minced or pressed
2 tbsp fruity olive oil
1 cup shredded carrots
1/2 cup chopped onion
2 lb Italian plum tomatoes, cored and coarsely chopped
1 tbsp plus 2 tsp. grated orange peel (colored part only)
1/4 cup chopped fresh basil
salt and pepper (to taste)
Saute garlic in olive oil for 1 to 2 minutes.
Add carrots and onion and saute until soft and tender.
Add tomatoes, cover, and simmer (do not boil) for 20 minutes.
Uncover, add orange peel and basil, and simmer another 20 minutes.
At this point, sauce can be processed through a food mill for a smooth, creamy texture or left as is for a more robust sauce. In either case, cook another 10 to 15 minutes until sauce is thickened, adding salt and pepper.
Source: Michael Taylor of Cincinnati, OH in Great Spaghetti Sauce Cookoff article in The Herb Companion; December 1992/January 1993
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