Chef Steven Marsella
Fresh Tomato & Basil Sauce
Serves 4. Recipe is by Steven Marsella, executive chef of Heritage Grill and Ralph Brennan Catering and Events, New Orleans.
1 tbl. olive oil
1/2 tsp. minced garlic
1/4 tsp. lemon zest
1/4 tsp. crushed red pepper
11/2 cups cherry grape tomatoes, cut in half
1⁄3 cup white wine
1 tbl. chopped fresh basil
Salt, to taste
1. Heat olive oil in a medium skillet over medium heat. Add garlic, lemon zest and crushed red pepper and cook until garlic begins to turn golden in color.
2. Add halved tomatoes, stir and cook for 2 minutes. Add white wine and continue to cook for 2 to 3 minutes.
3. Add fresh basil, stir, remove from heat, taste to adjust salt and serve.
Note: Sauce pairs well with salmon, swordfish, tuna, redfish, sea bas, trout, sheephead, shrimp and chicken.