Fresh Tomato With Fresh Ginger Sauce Recipe - Cooking Index
Fresh Tomato With Fresh Ginger Sauce Recipe - Cooking Index
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| 3/4 cup | 69g / 2.4oz | Minced shallots |
| 2 teaspoons | 10ml | Minced peeled fresh ginger |
| 2 | Garlic cloves - minced | |
| 1/4 cup | 49g / 1.7oz | Unsalted butter - - (1/2 stick) |
| 2 cups | 125g / 4.4oz | Diced 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 / 0.8oz | Minced fresh parsley leaves |
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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