Ingredients

• 1/4 cup extra virgin olive oil
• 1 medium-sized Spanish onion, minced
• 4 large garlic cloves, minced
• 1/4 cup Madeira or Marsala
• 2 cups tomato puree or any leftover tomato sauce
• finely grated zest and juice of one medium-sized orange
• finely grated zest and juice of one small lemon
• salt and freshly ground black pepper to taste
• 1/4 tsp cayenne pepper
• 2 tbsp finely chopped fresh Italian parsley leaves

Preparation

1. Heat oil in large saucepan over low heat until shimmering.
2. Add onion and garlic, cooking, stirring occasionally, until soft (about 15 minutes).
3. Add wine and tomato sauce.
4. Simmer for 10-15 minutes, or until sauce is slightly thickened.
5. Add zests, salt, pepper, and cayenne.
6. Cook, stirring occasionally, for 5 minutes.
7. Add parsley leaves and stir.
8. Cook an additional 3-5 minutes.
9. Serve while hot.

Notes

This sauce is recommended for roasted meats, poultry, or with poached fish or shellfish. It will keep, tightly covered, in the refrigerator for up to 5 days, or in the freezer for up to a month.

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