Tomato sauce "Gremolata"

Ingredients for 4 servings:

• 500 ml tomatoes, pureed
• 1 shallot(s)
• 3 garlic cloves
• 1 bunch of parsley
• 1 organic lemon(s)
• salt and pepper
• some olive oil for frying
• salt and pepper
• e.g. rosemary
• n. B. Thyme
• n. B. orange peel

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Finely dice the shallot. Peel the garlic. Wash and finely chop the parsley. Wash the lemon under hot water and finely slice the zest. Gently heat the oil in a cast-iron pan and add the diced shallots. Cook until translucent, taking care not to brown them. Add the diced garlic and sauté briefly. Deglaze everything with the passata and simmer gently for about 10 minutes. Then add about 1-1.5 teaspoons of lemon zest and the parsley and season with salt and pepper. If desired, refine the sauce with a little rosemary, thyme, or grated orange peel. This is a delicious tomato sauce with the flavors of gremolata, parsley, garlic, and lemon. I would personally serve this with fish and seafood, but also with dark meat.