Posts Tagged Tomato and orange sauce
How can anyone resist a recipe that goes straight to the point and lets your taste buds savor the dish at the mere mention of its ingredients? I do not think it is possible. And did I mention the ginger?
Imagine… Sweet, slightly spicy – just enough to awaken the senses – vibrantly colorful, aromatic, poured over broiled or backed chicken just before serving. A note: I have a hunch you might have to consider making extra, because you will want seconds. But, we do have to make it first, don’t we?
2 tbsp oil
5 cloves garlic, peeled
1 1/2 cup tomato purée (we make ours with a Squeezo, of course)
Salt & pepper to taste
1/2 cup bitter orange marmalade (see footnote)
2 tsp fresh ginger root, chopped
Heat the oil in a heavy skillet and sauté garlic cloves for 10 minutes, until golden. Make sure you do not burn them. Stir in tomato purée, salt and pepper. Cook over medium heat for 10 minutes. Add marmalade and ginger. Cook for 20 minutes or until thick.
Remove garlic cloves before serving. While it may seem like an unusually large amount of garlic is used in this recipe, because they are not chopped, they will provide a mild and pleasant undertone, not overpowering.
Pour over broiled or baked chicken, as suggested above, perhaps on a bed of rice pilaf or pasta. I like mine with steamed broccoli or spinach on the side for an added touch of color, flavor and nutrition.
Footnote: Bitter orange marmalade is made from Seville oranges and will be labeled as such. If you cannot find it, use regular marmalade and add the juice of 1/2 a lemon.