Egyptian Garlic & Coriander Chunky Marinara

This is the sauce from a salmon recipe from Ana Sortun's book "Spice: Flavors of the Mediterranean." It's served with pan-seared salmon, but would be nice as a pasta sauce as well (though I *really* recommend it with salmon!). This sauce can be made vegan if you omit the butter (in that case, add a little more olive oil). The book suggests using cilantro as a garnish instead of parsley, if desired, which makes sense, considering the coriander...

• Ready In: 17 mins
• Serves: 2-4

Ingredients

• 2  teaspoons butter
• 1  tablespoon olive oil
• 2 -3  garlic cloves, finely chopped
• 1 (14 1/2ounce) can diced tomatoes
• 2  teaspoons ground coriander
•  salt & pepper
• 2  tablespoons peanuts, lightly toasted and toughly chopped (garnish)
• 2  tablespoons fresh parsley, chopped (garnish)

Directions

1. Melt butter and olive oil then add garlic
2. Stirring constantly, saute until garlic is toasted a golden brown.
3. Add in tomatoes and coriander and stir until heated through.
4. Season with salt and pepper to taste.
5. Immediately add the sauce to your dish (pan-seared salmon, pasta, what-have-you).
6. Top each serving with desired amount of chopped peanuts and parsley (or cilantro).