Best Tomatoes With Ginger Lemon And Chile Recipes

TOMATO SALAD WITH CUCUMBER AND GINGER

Tomato Salad With Cucumber and Ginger image

The classic combination of tomatoes and cucumbers gets new life here from a lively dressing of lime zest and juice, fish sauce and serrano chile inspired by Thai papaya salad. It's a study in contrasts: Bracing on its own, the salty-spicy vinaigrette is mellowed by fresh summer tomatoes and cucumbers. Large pieces of fresh ginger add a punch of spice without the heat, while cilantro and basil serve as fresh, cooling elements. Enjoy with red curry chicken, coconut rice and a nice crisp beer.

Provided by Alexa Weibel

Categories brunch, dinner, lunch, quick, weekday, salads and dressings, vegetables, appetizer, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

3 Persian cucumbers
Kosher salt
3 teaspoons granulated sugar
1 1/2 teaspoons fresh lime zest plus 3 tablespoons juice (from 2 limes)
4 teaspoons fish sauce
1 tablespoon coconut oil or canola oil
1 tablespoon very thinly sliced green serrano chile (about 1/2 large chile)
1 garlic clove, finely grated
12 ounces multicolored cherry tomatoes and small tomatoes, halved or quartered, depending on size
1/2 cup torn fresh basil
1/2 cup small sprigs cilantro
1/4 small red onion, very thinly sliced
1 (1-inch) piece fresh ginger, peeled and cut into matchsticks
1/4 cup roasted salted peanuts, coarsely chopped

Steps:

Create stripes on the exterior of the cucumbers by running the tines of a fork along the length of the skin. Halve the cucumbers lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a colander and toss with 1 teaspoon salt and 1 teaspoon sugar.
Meanwhile, make the dressing: In a large bowl, whisk together the lime zest and juice, fish sauce, coconut oil, chile, garlic and the remaining 2 teaspoons sugar.
Just before serving, add the tomatoes, basil, cilantro, red onion, ginger, cucumbers and half the nuts to the dressing; toss to coat. Transfer to a bowl or platter, top with remaining nuts and serve immediately.

TOMATO AND FRESH GINGER SALSA

Tomato and Fresh Ginger Salsa image

Provided by Phillippe Padovani

Categories Condiment/Spread Ginger Tomato No-Cook Summer Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

Ingredients

2 large tomatoes (about 12 ounces), seeded, chopped
1/4 cup thinly sliced green onions
1/4 cup finely chopped sweet onion (such as Maui or Vidalia)
2 tablespoons finely chopped peeled fresh ginger
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon fish sauce (nam pla)*
Available at Asian markets and in the Asian section of many supermarkets.

Steps:

Combine all ingredients in medium bowl. Season salsa to taste with salt and pepper. Toss to blend. (Can be prepared 4 hours ahead. Cover and refrigerate.)

TOMATO CHILE JAM

Tomato Chile Jam image

If ketchup put on $300 Japanese cult-brand jeans, this is what it would taste like: global, hip, sexy. This formula - infinitely adaptable, good with cheese, with fish, with spring rolls, as a chutney, as a sambal - began with the New Zealand chef Peter Gordon and was adapted by Darina Allen, the Irish cooking teacher. It appears in her book "Forgotten Skills of Cooking," the first book anyone interested in craft cooking should read.

Provided by Julia Moskin

Categories brunch, dinner, lunch, condiments, dips and spreads, sauces and gravies

Time 1h15m

Number Of Ingredients 7

Ingredients

28-ounce can plum tomatoes, diced (look for best quality)
3 to 6 fresh red chile peppers
4 large garlic cloves, chopped
Fresh ginger, a 3-inch piece, peeled and chopped
1/4 cup fish sauce
1/2 cup vinegar (like rice, wine or cider)
1 cup sugar

Steps:

Open the can of tomatoes and drain the liquid into a food processor or blender. Reserve the tomatoes.
Slice 3 to 6 fresh red chile peppers (depending on their heat) and add to the blender or processor with garlic, ginger and fish sauce. Blend until smooth.
Pour into a pan, add the diced tomatoes and vinegar and sugar. Simmer until thick and syrupy, about an hour. Natural pectin in the tomatoes gives the sauce its jammy consistency.
When cool, transfer to containers or jars, and keep refrigerated.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 0 grams, Carbohydrate 43 grams, Fat 0 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 953 milligrams, Sugar 39 grams

FRESH TOMATO WITH FRESH GINGER SAUCE

Fresh Tomato With Fresh Ginger Sauce image

This sauce is not a traditional Italian sauce, but don't let that stop you -- the surprise of fresh ginger in a tomato sauce is utterly delicious. This is a great sauce to make ahead and reheat when you need a really quick meal. To make this sauce even quicker, you can serve it unpureed or unmilled -- but I think the extra step of smoothing it out better distributes the ginger flavor. This sauce is superb with spaghetti or any long, thin, dried pasta. Recipe by David Rosengarten

Provided by Babyoil

Categories Sauces

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup minced shallot
2 teaspoons minced peeled fresh ginger
2 cloves garlic, minced
1/4 cup unsalted butter
2 cups diced peeled fresh ripe tomatoes (if necessary, you may use an equivalent amount of canned tomatoes)
1 pinch sugar
salt, to taste
fresh ground black pepper, to taste
1/4 cup minced fresh parsley leaves

Steps:

Cook the shallots, ginger, and garlic in the butter in a medium skillet over moderate heat for 4 minutes, stirring.
Stir in the tomatoes and the sugar, and gently simmer, stirring occasionally, for 15 minutes.
Season to taste with salt and pepper.
Put the sauce through a food mill or puree in a food processor or blender until smooth.
Toss with hot pasta and parsley leaves.
Serve immediately.
This recipe yields 4 servings, enough sauce for 1 pound of dried pasta.

Nutrition Facts : Calories 143.9, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 12.2, Carbohydrate 9.5, Fiber 1.3, Sugar 2.4, Protein 1.9