Best Gingery Tomato Sauce Recipes

Gingery Chickpeas in Spicy Tomato Sauce image

Provided by appleydapply

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, large, finely chopped
4 garlic cloves, minced
2 tablespoons minced gingerroot
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons balsamic vinegar
2 (14 ounce) cans diced tomatoes
2 (15 ounce) cans chickpeas, rinsed and drained (or cook 2 cups dried garbanzo beans until tender, drain, and use)
chopped green onion

Steps:

In a large pot or Dutch oven, heat oil over medium heat. And diced onion and cook, stirring, for about 10 minutes, until it begins to brown.
Add garlic, ginger, cumin, salt, and pepper. Cook, stirring, for 1 minute.
Add balsamic vinegar and tomatoes, and bring to a boil over medium-high heat.
Stir in chickpeas, reduce heat to low.
Cover and simmer 45 minutes, lifting lid to stir occasionally.
When serving, top each bowl with chopped green onions if desired.
Slow cooker method: after step 3, add chickpeas to crock-pot. Pour in hot tomato mixture and stir to combine. Cook on high for 2-3 hours, or low for 6 hours.

Gingery Tomato-Basil Sauce image

Provided by Martha Stewart

Time 10m

Yield Makes 3/4 cup

Number Of Ingredients 6

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

Steps:

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.

GINGERY TOMATO SAUCE image

Number Of Ingredients 14

1 onion, peeled and halved
2 cloves garlic, peeled
(*we used 3)
1 teaspoon dried ginger
(*we used a little extra)
1-inch length fresh ginger, peeled
1 tablespoon butter
1 tablespoon olive oil
3 cups organic tomato sauce
(*we used 2 cans, 15 oz. each)
2 cups water
(*we used 1 cup)
1 teaspoon superfine sugar
Salt and pepper to taste

Steps:

1. Put the onion, garlic, dried ginger, and fresh ginger into a processor and blitz to a pulp. 2. Heat the butter and oil in a deep, wide skillet, then add the onion-garlic mixture. Cook over a low heat for about 10 minutes, stirring occasionally so that it doesn't burn. Add the tomato sauce and water to the pan, and season with the sugar, salt and pepper. Cook for 15 minutes, at a gentle simmer, then taste for seasoning before decanting into a warmed jug or gravy boat and taking to the table for people to pour over their slices of stuffed pumpkin. - From Nigella Christmas (Hyperion) Per serving (based on 12): 43 calories, 1 gram protein, 6 grams carbohydrates, 1 gram sugar, 2 grams fat, 3 milligrams cholesterol, 371 milligrams sodium, 1 gram dietary fiber.