Fresh Ginger, Garlic and Tomato Sauce

Name: Fresh Ginger, Garlic and Tomato Sauce
Cuisine: France
Ingredients: 1 tablespoon chopped chives; salt and black pepper; salt and black pepper; 1 tablespoon tomato passata (sieved tomatoes); 25g (1 oz/¼ stick) unsalted butter; 1 tablespoon chopped coriander (cilantro); 1 tablespoon chopped coriander (cilantro); 2 large cloves garlic; 1 small red chilli; 1 tablespoon light sesame or sunflower oil; 1 tablespoon light sesame or sunflower oil; 2 shallots; 10cm (4in) piece fresh ginger; 4 large tomatoes

Preparation info

For
4
Persons

Difficulty
Easy

Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

About

Not a sauce from the classic repertoire, this salsa-like mixture goes well with any slightly oily fish such as red mullet or sea bass. It is also a fine accompaniment to vegetable dishes such as stuffed aubergine (eggplant) or courgette (zucchini).

Ingredients

4 large tomatoes
10cm (4in) piece fresh ginger

Europe
France
Sauce
Mediterranean
Vegetarian
Gluten-free

Method

Skin and deseed the tomatoes and dice the flesh. Peel and finely chop the ginger, shallots and garlic. Finely chop the chilli.

In a saucepan, sweat the ginger, shallot, garlic and chilli in the oil. Add the passata and 1 tablespoon of water and cook gently for 2 minutes. Add the diced tomato, some salt and milled black pepper, and allow to heat through.

Just before serving, heat