I’m going to come right out and say this is the best tomato sauce I’ve ever tasted. It’s not traditional, and when I read the recipe for it I thought it was crazy. It calls for pickled garlic and coriander, and in my tiny little brain, I couldn't fathom how it would work. Cut to my Mom and I trying it out, and me licking the plates as I couldn’t get enough.
*To be perfectly clear, this is not my recipe. It was created by Andrea Carlson and is taken from her cookbook, “Burdock & Co: Poetic Recipes Inspired by Ocean, Land & Air” (pp. 83-84 to be exact.)
TAKES: 1:15 hrs
MAKES: 4
INGREDIENTS
A couple of glugs of white wine vinegar (I used apple cider vinegar)
3 tbsp water
2 tsp kosher salt
1 tsp sugar
6 coriander seeds
4 black peppercorns
10 large garlic cloves sliced
¼ cup olive oil
3 lbs baby tomatoes cut in half (Original recipe calls for Sungold tomatoes but I used whatever baby tomatoes I could get)
*2 tbsp fresh green coriander seeds (didn’t have this so opted out and it still was delicious)
INSTRUCTIONS
First, make the pickled garlic. In a small pot add the white wine vinegar, water, kosher salt, sugar, coriander seeds, and black peppercorns and bring to a simmer over low heat.
Once fragrant and simmering, turn off the heat and let this liquid sit for 10 minutes.
Strain and cool or just fish out the black peppercorns/coriander seeds.
Next, thinly shave the garlic and marinate it in the cool pickling liquid for 1 hour.
Once the pickled garlic (and liquid) is ready to go, add this and ¼ cup extra virgin olive oil to a large saucepan.
Gently heat the olive oil and pickled garlic, add the tomatoes and simmer for 7 minutes. You want the tomatoes to soften and sauce thickens.
Lastly, add the green coriander seeds and salt to taste. (If you don’t have green coriander seeds, just add salt.)
Serve on freshly made pasta or if you’re feeling sassy spoon it on top of a piece of sourdough toast.
Kommentare