Equipment
Ingredients
Aromatics
- 30 ml olive oil
- 150 g yellow onion, finely diced
- 10 g garlic, minced
- 2 g coriander seeds, lightly crushed
- 1 orange peel, whole strip
Base and Seasoning
- 800 g canned whole peeled tomatoes, crushed by hand
- 4 g salt
- 1 g black pepper, freshly ground
Finishing
- 10 g fresh basil, roughly torn
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 134 kcal
- Protein
- 3 g
- Carbohydrates
- 15 g
- Fat
- 8 g
- Fiber
- 4 g
- Sugar
- 8 g
- Sodium
- 820 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 464 mg
- Calcium
- 24 mg
- Iron
- 0.4 mg
- Magnesium
- 8 mg
- Phosphorus
- 19 mg
- Zinc
- 0.1 mg
- Vitamin A
- 7 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 1.1 mg
- Vitamin K
- 15 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.1 mg
- Folate
- 9 mcg
- Water
- 38 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a vegetable peeler, carefully remove a single strip of zest from an orange, pressing lightly to avoid removing any of the bitter white pith beneath the skin.
Heat the olive oil in a Dutch oven over medium heat. Add the diced yellow onions and cook until translucent and softened, stirring occasionally with a wooden spoon.
Add the minced garlic and crushed coriander seeds to the softened onions. Cook in the hot oil until highly fragrant, ensuring the garlic does not take on any color.
Pour the hand-crushed canned tomatoes and their juices into the pot. Submerge the orange peel strip, then season with the salt and black pepper. Bring the mixture to a gentle bubble, then reduce the heat to maintain a slow, steady simmer around 90C/195F.
Remove the Dutch oven from the heat. Carefully fish out and discard the orange peel. Gently stir in the torn fresh basil leaves just before serving.
Chef's Notes
- Toasting the crushed coriander seeds in the hot oil before adding the liquid unlocks their fat-soluble flavor compounds, providing a much deeper, warmer flavor than if added during the simmer.
- High-quality canned whole peeled tomatoes consistently yield a better sauce than out-of-season fresh tomatoes. Crushing them by hand results in a rustic, pleasingly uneven texture.
- For a completely smooth, refined presentation typical of high-end French dining, pass the finished sauce through a food mill or blend it immediately after removing the orange peel and before adding the basil.
Storage
Refrigerator: 1 week — Store in an airtight glass or non-reactive container to prevent staining and flavor absorption.
Freezer: 3 months — Freeze in heavy-duty airtight bags laid flat to save space and allow for rapid thawing.
Reheating: Warm gently in a saucepan over medium-low heat, stirring occasionally until bubbling.
Troubleshooting
Sauce has an underlying bitter taste
Cause: The orange peel contained too much white pith, or the garlic was browned during the sauté phase
Fix: Stir in a very small pinch of sugar or a splash of rich olive oil to mask the bitterness, though severe bitterness cannot be completely fixed.
Prevention: Ensure the orange peel is entirely free of white pith. Keep the heat moderate when cooking garlic.
Sauce tastes overly sharp or acidic
Cause: The brand of canned tomatoes used was naturally high in acid and picked before peak ripeness
Fix: Add a small pinch of granulated sugar (about 2g) or a tiny pinch of baking soda to neutralize the acidity without sweetening.
Prevention: Use high-quality whole peeled plum tomatoes, such as certified San Marzano varieties.
Sauce is too watery and thin
Cause: The sauce was not simmered long enough to evaporate the excess water from the tomatoes
Fix: Return the pot to low heat and continue simmering uncovered until the desired consistency is reached.
Prevention: Ensure the sauce simmers uncovered for the full duration.
Cultural Context
Julia Child revolutionized the way home cooks approached traditional French cuisine, emphasizing the importance of building flavor in careful layers. The inclusion of orange peel and coriander seed in a simple tomato sauce points heavily to the regional influences of Provence and the broader Mediterranean coast. These specific additions transform a humble, everyday pantry staple into an aromatic centerpiece with bright, floral top notes that cut through the richness of the slow-cooked tomatoes.
