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

prep:
10 mins
total:
10 mins
Yield:
Makes 3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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