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    Fresh Tomato With Fresh Ginger Sauce

    Source of Recipe

    David Rosengarten

    Recipe Introduction

    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.

    List of Ingredients

    3/4 cup minced shallots
    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

    Recipe

    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.

 

 

 


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