Gingery Tomato-Basil Sauce

Name: Gingery Tomato-Basil Sauce
Prep time: 10 min
Total time: 10 min
Yield: Makes 3/4 cup
Ingredients: 4 whole peeled plum tomatoes in juice (from a 14.5-ounce can); 1 tablespoon white balsamic vinegar; 2 teaspoons minced fresh ginger (from a 1/2-inch piece); 2 tablespoons extra-virgin olive oil; 1/4 cup lightly packed fresh basil leaves, chopped; Kosher salt and freshly ground pepper

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Vivid and versatile, this quick, no-cook sauce starts with canned plum tomatoes and goes nicely with fatty fish like salmon or sardines or a roasted whole fish; the bright heat of the ginger cuts right through their richness.

Martha Stewart Living, March 2019

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Credit: Ryan Liebe

Recipe Summary test

prep:

10 mins

total:

10 mins

Yield:

Makes 3/4 cup

Ingredients

4 whole peeled plum tomatoes in juice (from a 14.5-ounce can)
1 tablespoon white balsamic vinegar
2 teaspoons minced fresh ginger (from a 1/2-inch piece)
2 tablespoons extra-virgin olive oil
1/4 cup lightly packed fresh basil leaves, chopped
Kosher salt and freshly ground pepper

Directions

Step 1
Pulse tomatoes in a food processor (or crush by hand in a bowl). Stir in vinegar, ginger, oil, and basil; season with salt and pepper. Serve with poached, sauteed, steamed, roasted, or grilled fish. Sauce can be refrigerated in an airtight container up to 3 days.

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Gingery Tomato-Basil Sauce

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Gingery Tomato-Basil Sauce

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Gingery Tomato-Basil Sauce