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

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