Fresh Tomato-Ginger Sauce
Contributed by: Chris WebAdmin. of RecipesNow.com
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