- by Chef Barb, Figueroa Farms
Late summer is a time for family reunions when we rely on old favorites to fill the picnic table. Since it’s tomato time too, we decided to reach back into our own archives to find a classic recipe and make it new again by featuring it as our second installment of the new Olive Oil Source video cooking class.
Serving this bright, citrus-y sauce, created by our own Chef Barb, may encourage you to eat more fish! It’s also great as a sauce for grilled chicken breasts or cooked pasta. But, fresh tomato season will be ending when the weather turns cool, so run, don’t walk to the nearest farmer’s market to pick up a bushel of tomatoes and create this super healthy dinner dish for friends and family.
4 large tomatoes, diced
1 tablespoon capers
1 lemon, zested and juiced (Meyer lemon, if available)
1 orange, zested and juiced
6 fresh basil leaves, sliced
3 green onions, chopped
Mix together into a medium sauce pan. Heat over medium heat until reduced to the thickness of syrup, about 15 to 20 minutes.
Serve over grilled chicken breasts, grilled salmon, or pan-seared halibut or snapper. Try over cooked pasta.
Serves 4 as a fish or chicken accompaniment or serves 2 if used as a sauce for pasta.