Tomato Sauce with Garlic and Orange

Name: Tomato Sauce with Garlic and Orange
Yield: makes about 2 cups
Ingredients: 3 tablespoons extra virgin olive oil; 10 garlic cloves, peeled and lightly smashed; 2 cups cored and chopped fresh or canned tomato, with liquid; Pinch of cayenne or 1/2 teaspoon paprika; Salt and black pepper to taste; 1 orange, sliced

December 14, 2011

From the Mediterranean coast of Spain comes this distinctive sauce, whose flavors are reminiscent of bouillabaisse. Not surprisingly, it’s often served on grilled fish, but it is equally good on chicken and incredible over pork. If possible, use strong-tasting oranges—Valencias are a good choice—not overly sweet ones like navels. In Spain, the oranges used for this are very acidic, even bitter.

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