Equipment
Ingredients
Aromatics
- 30 ml olive oil
- 150 g yellow onion, finely diced
- 10 g garlic, minced
- 2 g coriander seeds, lightly crushed
- 1 orange peel, whole strip
Base and Seasoning
- 800 g canned whole peeled tomatoes, crushed by hand
- 4 g salt
- 1 g black pepper, freshly ground
Finishing
- 10 g fresh basil, roughly torn
Nutrition (per serving)
Method
Using a vegetable peeler, carefully remove a single strip of zest from an orange, pressing lightly to avoid removing any of the bitter white pith beneath the skin.
Heat the olive oil in a Dutch oven over medium heat. Add the diced yellow onions and cook until translucent and softened, stirring occasionally with a wooden spoon.
Add the minced garlic and crushed coriander seeds to the softened onions. Cook in the hot oil until highly fragrant, ensuring the garlic does not take on any color.
Pour the hand-crushed canned tomatoes and their juices into the pot. Submerge the orange peel strip, then season with the salt and black pepper. Bring the mixture to a gentle bubble, then reduce the heat to maintain a slow, steady simmer around 90C/195F.
Remove the Dutch oven from the heat. Carefully fish out and discard the orange peel. Gently stir in the torn fresh basil leaves just before serving.
Chef's Notes
- Toasting the crushed coriander seeds in the hot oil before adding the liquid unlocks their fat-soluble flavor compounds, providing a much deeper, warmer flavor than if added during the simmer.
- High-quality canned whole peeled tomatoes consistently yield a better sauce than out-of-season fresh tomatoes. Crushing them by hand results in a rustic, pleasingly uneven texture.
- For a completely smooth, refined presentation typical of high-end French dining, pass the finished sauce through a food mill or blend it immediately after removing the orange peel and before adding the basil.
Storage
Refrigerator: 1 week — Store in an airtight glass or non-reactive container to prevent staining and flavor absorption.
Freezer: 3 months — Freeze in heavy-duty airtight bags laid flat to save space and allow for rapid thawing.
Reheating: Warm gently in a saucepan over medium-low heat, stirring occasionally until bubbling.
