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Fresh Tomato With Fresh Ginger Sauce

This sauce is not a traditional Italian sauce, but don't let that stop you -- the surprise of fresh ginger in a tomato sauce is utterly delicious. This is a great sauce to make ahead and reheat when you need a really quick meal. To make this sauce even quicker, you can serve it unpureed or unmilled -- but we think the extra step of smoothing it out better distributes the ginger flavor. This sauce is superb with spaghetti or any long, thin, dried pasta.

Type: Vegetables
Courses: Sauces
Serves: 4 people

Recipe Ingredients

3/4 cup 69g / 2.4ozMinced shallots
2 teaspoons 10mlMinced peeled fresh ginger
2   Garlic cloves - minced
1/4 cup 49g / 1.7ozUnsalted butter - - (1/2 stick)
2 cups 125g / 4.4ozDiced peeled fresh ripe tomatoes
  (if necessary - you may use an equivalent
  Amount of canned tomatoes)
1   Sugar
  Salt - to taste
  Freshly-ground black pepper - to taste
1/4 cup 23g / 0.8ozMinced fresh parsley leaves

Recipe Instructions

Cook the shallots, ginger, and garlic in the butter in a medium skillet over moderate heat for 4 minutes, stirring.

Stir in the tomatoes and the sugar, and gently simmer, stirring occasionally, for 15 minutes.

Season to taste with salt and pepper. Put the sauce through a food mill or puree in a food processor or blender until smooth.

Toss with hot pasta and parsley leaves. Serve immediately.

This recipe yields 4 servings, enough sauce for 1 pound of dried pasta.

Source:
THE DEAN & DELUCA COOKBOOK by David Rosengarten with Joel Dean and Giorgio DeLuca

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