Jayne Cohen, author of Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations, writes and lectures extensively about Jewish cuisine and culture. She hosts an annual program on Jewish cuisine around the world at New York’s Museum of Jewish Heritage. Featured cuisine writer and food blogger (Beyond Brisket) for Jewish Woman Magazine, she also writes Essen Around, food column at Centropa.org.
To be served with gefiltefish.
- Warm the olive oil in a large, heavy skillet. Add the onion, sprinkle lightly with salt, and cook over medium heat, stirring, until soft and translucent. Add the garlic and cook until fragrant but barely colored. Add the tomatoes, additional salt and pepper to taste, and the oregano.
- Raise heat to moderately high and cook, stirring, for about 15 minutes, until the tomatoes break up and the sauce has thickened. Taste and adjust seasoning. Stir in the parsley, cilantro, olives, capers, and jalapeños and simmer a few more minutes.
- Serve the sauce warm with fish balls, garnished with sprigs of parsley and cilantro, along with plenty of challah to mop up the sauce.