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Posted on 16 April 2012 by

Tomato-Citrus Aioli

By David Harbilas

Despite having a summer-like quality to it, citrus is truly a winter fruit.

A trip to a supermarket will show that the sheer variety of citrus fruits available during the winter months makes it a great time to cook with citrus.

Despite tomatoes being out of season this is also a great time to pair tomatoes with citrus.

The freshest tomatoes at the height of their seasonal availability is in fact not what I had in mind for this recipe, and it can in fact be made with tomato paste. But a very slowly stewed mixture of chopped, seeded tomatoes can work just as well as a base for the sauce.

Aiolis can be a little intimidating due to their ability to break while drizzling in the olive oil. This one is a little more user friendly, given the use of the tomatoes. Serve it with fried or roasted fish, chicken, or pork.

Makes about 2 cups of sauce

4 egg yolks
3 tomaotes, peeled, seeded, and diced
Juice of 1 ½ oranges Read the rest of this entry »

Posted on 20 January 2012 by

Roast Duck with Tomato-Orange Glaze

By David Harbilas

Tomatoes and oranges are not a typical pairing, but when handled correctly they can make a sublime sauce.

If you’ve read any of my entries here you know that I love to roast tomatoes, and this sauce is meant for them.

In fact, it can be made with nothing more than the two ingredients listed in the title of the dish, and with great results. (Most recipes are made of only a few star ingredients, plus a few “flavorings”).

The real key is long, slow cooking, which not only thickens the sauce but concentrates the flavors and caramelizes the natural sugars.

Serves 2-4


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