Great Spaghetti Sauce Cookoff: Tomato Sauce with Orange and Basil

December/January 1992
By Linda Ligon 
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The appeal of this sauce lay in its freshness, simplicity, and secret ingredient—orange peel. Michael serves it over fish, meat, or vegetables, as well as angel-hair pasta.

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• 2 pounds Italian plum tomatoes, cored and coarsely chopped
• 2 tablespoons fruity olive oil
• 2 cloves garlic, minced or pressed
• 1 cup carrot, shredded
• 1/2 cup onion, chopped
• 1 tablespoon plus 2 teaspoons grated orange peel—colored part only
• 1/4 cup fresh basil, chopped
• Salt and freshly ground black pepper to taste

Sauté garlic in olive oil for 1 to 2 minutes. Add carrots and onion and sauté until soft and tender. Add tomatoes, cover, and simmer (do not boil) for 20 minutes. Uncover, add orange peel and basil, and simmer another 20 minutes. At this point, sauce can be processed through a food mill for a smooth, creamy texture or left as is for a more robust sauce. In either case, cook another 10 or 15 minutes until sauce is thickened, adding salt and pepper.

Michael Taylor
Cincinnati, Ohio

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