One of my favorite things about the internet is that you can just say whatever the hell you want.
I love that you can round up the “100 Best Recipes Ever” and include in it things like “freezer burritos” and that’s okay because there are no rules anymore and this is obviously not even near our biggest problem.
So today I’m claiming a spot on the “best ever” list but telling you that this tomato confiture is the best sauce ever, as proven by me, the authority on savory sauces that have been made and that I have also tasted.
I feel so strongly about this being the best sauce ever that this year, while deciding what to do for my annual make-100-jars-of-tasty-treats-as-gifts, I included it. For years, I’ve been making jams, marmalades, and curds — sending my friends and family sweets, but this year, I decided to go for savory.
It was because of this sauce. Ever since I got a copy of Taste & Technique, I’ve been making it over and over again all year and I have been putting it on everything. I eat it with eggs in the morning, I spoon it on steaks and chicken and pork for dinner. And it pairs perfectly with vegetables like green beans and asparagus and potatoes. I wanted you all to have it.
But since I cannot send a jar to everyone in the world, which is what I assume is my blog readership at this point, I’m just going to post the recipe for you here. Make it. Enjoy it. Tell me I’m right that it’s the best thing you’ve ever eaten.
- ⅓ cup olive oil
- ½ cup yellow onion, minced
- ¼ cup shallot, minced
- 6 garlic cloves, minced
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon red chile flakes
- ¼ teaspoon orange zest
- ¼ teaspoon fennel seeds
- 2 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 4 teaspoons yellow mustard seeds
- 3 tablespoons tomato paste
- ¼ cup brown sugar
- ¼ cup sherry vinegar
- 3 cups canned tomatoes, with juice
- In a large non-reactive saucepan, heat olive oil over medium heat. Add onion, shallot, and garlic and cook for 2-3 minutes, until translucent.
- Add cumin, coriander, chile flakes, orange zest, fennel seeds, salt, pepper, and mustard seeds. Cook, stirring frequently, until mustard seeds begin to pop, about 1 minute.
- Add tomato paste and stir until oil starts to separate, about 30 seconds. Stir in sugar and stir until it starts to bubble, about 1 minute. Add vinegar and allow mixture to combine, stirring for about 1 more minute.
- Turn heat down to low and add the tomatoes. Continue to cook, stirring frequently, for about 25-30 minutes. The confiture should deepen in color and flavor.
Recipe adapted from Taste & Technique by Naomi Pomeroy.
Your best intro ever
writes Scott_bows_
writes VickyAnd I’m sure that putting this on my food will make it the Best. Food. Ever :)
writes Inger @ Art of Natural Living