This is a great accompaniment for Roasted Meats, Chicken or Fish. I’ve served this so many ways but one of the most raved about dishes I served this with was a Roasted Grouper and Saffron Risotto. The flavors were so wonderful together and the color of the dish was outstanding. Use fresh oregano sprigs for garnish and the colors really pop.
Makes 3 Cups
1/3 Cup XVOO
8 Garlic Cloves, Sliced
2 28 Ounce Cans Diced Tomatoes, Drained
½ Teaspoon Fresh Thyme, Finely Chopped
½ Teaspoon Fresh Oregano, Finely Chopped
1 Bay Leaf
¼ Cup Granulated Sugar
1 Cup Madeira or Spanish Sherry
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
In a large sauté pan, heat the oil over medium heat and cook the garlic, stirring often until golden, 1 to 2 minutes. Add tomatoes, thyme, oregano, bay leaf, sugar, salt, pepper and the Madeira or Spanish Sherry and briskly simmer, stirring frequently and crushing tomatoes with the back of a spoon, until tomatoes start to break down and oil separates slightly, about 1 hour.
Remove from the heat and serve immediately or cool completely and store in the refrigerator in a covered container for up to one week.