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Sicilian Sauce




Source of Recipe


Lynne


Recipe Introduction


Try this condiment in place of ketchup!


Recipe Link: http://splendidtable.publicradio.org/recipes/sicilian_sauce.shtml

List of Ingredients




2 T. extra-virgin olive oil
1 medium onion, minced
3 inch sprig fresh rosemary
Salt and freshly ground black pepper to taste
6 T. sugar
1/2 t. dried oregano
1 t. dried basil
2 large clove garlic, minced
1 C. red wine vinegar
2 1/2 C. drained, canned whole tomatoes
zest of two large oranges


Recipe



1. In a 10-inch skillet, heat oil over medium high, adding the onion, rosemary, and a generous sprinkling of salt and pepper. Sauté until onion begins to color, and then add sugar. Stir with a wooden spatula as sugar melts and bubbles (taking care not to burn), then finally turns pale amber while onions remain light colored.

2. Immediately add the herbs, zest, and garlic. Standing back to avoid splatter, quickly add the vinegar. Stir and boil down until vinegar is a glaze, coating the onion and barely covering the bottom of the pan. Keep scraping down the pan's sides, to bring the developing glaze back into the sauce. Watch for burning.

3. Stir in tomatoes, crushing them as they go into the pan. Boil, scraping down sides and stirring until sauce is sautéing 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. Store covered in the refrigerator.