Fresh Tomato With Fresh Ginger Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 I 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. Recipe by David Rosengarten Ingredients:
3/4 cup minced shallot |
2 teaspoons minced peeled fresh ginger |
2 cloves garlic, minced |
1/4 cup unsalted butter |
2 cups diced peeled fresh ripe tomatoes (if necessary, you may use an equivalent amount of canned tomatoes) |
1 pinch sugar |
salt, to taste |
fresh ground black pepper, to taste |
1/4 cup minced fresh parsley leaves |
Directions:
1. Cook the shallots, ginger, and garlic in the butter in a medium skillet over moderate heat for 4 minutes, stirring.
2. Stir in the tomatoes and the sugar, and gently simmer, stirring occasionally, for 15 minutes.
3. Season to taste with salt and pepper.
4. Put the sauce through a food mill or puree in a food processor or blender until smooth.
5. Toss with hot pasta and parsley leaves.
6. Serve immediately.
7. This recipe yields 4 servings, enough sauce for 1 pound of dried pasta.
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