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Hey! I'm glad you made this post and with lots of pictures too! Yeah, I know my recipe was more of a method than a real recipe. For me, sauce is much more of a "mom-style" thing than "dad-style". Incidentally, I also ended up using a mandarin orange and its zest in a sauce, just last week and came to the same conclusion you did: good, but a bit weird. I will say though, that I recommended the nice tomato paste, because the most readily available tomatoes to me are the supermarket kind, which are generally kind of wan and flavorless. Also, "chiffonade" is just one of those chef-y words that means to cut something up in a particular way, like this: as long as the herbs go in, whatever! That sauce looks really tasty :)