This is a chunky, slightly sweet, fancy tomato sauce for dinner parties. The slightly sweet orange tang adds intrigue rather than an obvious orange flavor, and in keeping with that, the sauce shouldn’t comprise the major part of the dish, by which I mean I wouldn’t use it as a sole sauce for pasta. It contrasts well with creamy sauces in moussaka, lasagna, and rollatini. It freezes well, too, both in and out of prepared dishes.
1 tbsp non-hydrogenated margarine (e.g. Earth Balance)
1 medium onion, chopped (optional)
5 cloves garlic
1/4 tsp black pepper
1 large tin (28 oz) chopped tomatoes in tomato juice
1 – 2 tbsp marmalade
1/2 cup black olives, quartered
salt to taste
In a large frying pan, gently sauté the onion (if using) in the margarine until translucent.
Add the garlic and ground black pepper to the margarine, and allow to warm through and become fragrant.
Stir in the chopped tomato and black olives, and simmer until the tomatoes have broken down slightly, and the juices have reduced to form a thickened sauce between the chunks of tomato.
Stir in the marmalade, and check for seasoning.