Courtesy of

Fresh Tomato-Ginger Sauce

Contributed by: Chris WebAdmin. of

Dhis lovely salmon-pink sauce can bring forth cheers when made with just-picked homegrown tomatoes and Hawaiian ginger. Its summery flavor is perfect with grilled seafood and chicken, kabobs and fritters.

For best flavor, serve the sauce chilled.


  • 1 pound ripe red tomatoes, peeled, halved and seeded
  • 1/4 pound shallots, peeled
  • 1 tablespoon chopped fresh ginger, preferably Hawaiian ginger
  • 1 teaspoon powdered dry mustard


Combine the tomatoes and shallots in a food processor and process until pureed as smooth or as course as you like. Pour the sauce into a saucepan and bring to a boil. Stir in the ginger and mustard and simmer, uncovered, for 5 minutes.

Transfer the sauce to a nice bowl, cover and refrigerate. (The sauce keeps well, covered, for up to three days in the refrigerator.)

Serve the sauce chilled.

Serving Size: Makes 2 cups

Find this page online at: