My friend, Sue, another of my friends who is a very good cook, served this sauce one night several years ago when we dined at their home. It was served as a major condiment on pork chops, I believe. And was it ever good! She told me the recipe came from a cookbook she'd purchased after hearing Lynne Rossetto Kasper talk about it on NPR. I tried to find the recipe online, but had no success at all. So, of course, I had to go buy the book too. Amazon being my good friend, it took no time at all to get it. I enjoyed reading it, The Italian Country Table, all on its own. The author includes lots of fun little stories about the different dishes, about the foodstuffs of Italy, and hundreds of little cooking tips. The sub-title of the book is: Home Cooking from Italy's Farmhouse Kitchens.
The recipe suggests this can be served with almost any grilled meat. It would be wonderful with grilled Italian sausages, over chicken, or even served as a side to a pork roast. It has a jammy consistency. In fact, Kasper even mentions it in the recipe write-up, that's it's more like tomato jam than a tomato sauce. So, this isn't a sauce for pouring over pasta. This is a tart and sweet reduced (side) sauce that will mound high on a spoon because it's so thick and goes WITH a protein. Or maybe grilled onions. Or grilled portobello mushrooms. And one of the best things is that this sauce will keep for several weeks. The recipe indicates a week or so, but I've kept this much longer than that with no problem. You could also freeze it in small quantities too. I always double this recipe because we use it on lots of different things. Being this is the end of tomato season, you probably could make this with fresh tomatoes too; it just so happens that the author uses canned ones.
Recipe From: The Italian Country Table, by Lynne Rossetto Kasper
1 tablespoon extra virgin olive oil
1/2 medium onion -- minced
1 1/2 inches rosemary sprig salt and pepper -- to taste
3 tablespoons sugar
1/8 teaspoon oregano
1/4 teaspoon dried basil zest of one large orange
1 large garlic clove -- minced
1/2 cup red wine vinegar
1 cup canned tomatoes -- drained, generous cup
1. In a 10-inch skillet, heat the oil over medium-high heat. Add the onion, rosemary and a generous sprinkling of salt and pepper. Saute until the onion begins to color, then add the sugar. Stir with a wooden spatula as sugar melts and bubbles (taking care not to burn), the finally turns pale amber, while the onions remain light-colored. 2. Immediately add the herbs, zest and garlic. Standing back to avoid splatters, quickly add the vinegar. Stir and boil down until the vinegar is a glaze, coating the onion and barely covering the bottom of the pan. Continue to scrape down the pan's sides, to bring the developing glaze back into the sauce. Watch for burning.
3. Stir in tomatoes, crushing them with your hands as they go into the pan. Boil, scraping down the sides and stirring, until the sauce is almost sizzling in its own juices. It should be a thick jam that mounds on a spoon. Finish seasoning with a few grinds of black pepper, turn out of the pan and cool. Serve at room temperature or warm. Store covered in the refrigerator.
Serving Ideas : Spread this on grilled lamb or tuna, thick slices of grilled onions or portobello mushrooms. Or, daub it on bruschetta.
NOTES : Sweet, tangy and tart all at the same time. Absolutely the best using San Marzano tomatoes from Italy.
Per Serving: 62 Calories; 2g Fat (32.8% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
To view a printable recipe click on title at top.