So, yeh, I realize that cod is not the first thing that springs to mind when one talks about tomato sauce, but it really does work a treat with this sauce, and…
while I am at it, this zippy little tomato sauce deserves its own claim to fame and a spot in your arsenal of sauces.
Simple to toss together, and pretty stellar in taste, this sauce is good for so much more than just fish. Or pasta for that matter. You can even up the zip factor if you like.
INGREDIENTS
•1 tbsp unsalted butter
1 clove garlic crushed
•1/2 tsp red pepper flakes
•5 tbsp parsley chopped
•1 tbsp Sherry Peppers Sauce*
•28 oz tomatoes
•1/2 tsp sugar
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1 tsp dried oregano
•1 tbsp sherry vinegar
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Melt the butter in a medium sauce pan over medium heat, then add the garlic and cook, stirring often, for five minutes.
Stir in the parsley and red pepper flakes and continue to cook, and stir, for another minute or two.
Add the tomatoes, Sherry Peppers Sauce, sugar, Seasoned Salt, black and Aleppo pepper, and the oregano and simmer for five minutes more.
Give the sauce a taste, it’ll be quite nice, but, one tablespoon of sherry vinegar will fill it out very nicely.
Note: the original recipe for this sauce called for using crushed tomatoes, but I normally have fire roasted chopped on hand, and so that is what I used. A little hit with the immersion blender made for a nicely smooth sauce.
Keep warm until needed.