Fresh Tomato With Fresh Ginger Sauce Recipes

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SAUTEED FILLET OF SOLE WITH FRESH TOMATO AND GINGER SAUCE



Sauteed Fillet of Sole With Fresh Tomato and Ginger Sauce image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 ripe tomatoes, about 1 pound
1 tablespoon olive oil
2 tablespoons chopped shallots
1 teaspoon finely chopped garlic
2 tablespoons grated fresh ginger
1 teaspoon ground cumin
Salt and ground pepper to taste
4 tablespoons butter
4 skinless fillets of lemon sole, about 1 pound
4 tablespoons milk
1/2 cup flour
2 tablespoons vegetable oil
1 tablespoon fresh lemon juice
4 sprigs fresh basil or parsley

Steps:

  • Place tomatoes in boiling water for about 10 seconds. Drain, and pull away skins; remove cores. Cut tomatoes crosswise and into 1/4-inch cubes.
  • Heat olive oil in saucepan, add shallots and garlic. Cook briefly. Do not brown. Add tomatoes, ginger, cumin, and salt and pepper to taste. Bring to a boil and simmer 5 minutes.
  • Place tomato mixture in a blender. Add 1 tablespoon butter, and blend quickly to a fine texture. Check seasoning; transfer to small saucepan and keep warm.
  • Meanwhile, sprinkle fillets with salt and pepper to taste. Pour milk into a shallow bowl; put the flour on a dish. Dredge each fillet with flour, patting so flour adheres and shaking to remove excess.
  • Heat vegetable oil in a large nonstick skillet over medium-high heat. Place as many fillets in the pan as will fit in one layer without crowding.
  • Brown fillets thoroughly on one side; turn, and brown on other side. Cooking will take about 2 minutes on each side, depending on the thickness of the fillets. Do not overcook.
  • Divide tomato mixture equally among four warm serving plates. Place fillets over tomatoes, and keep warm.
  • While the pan is still warm, wipe it out with a paper towel and return it to medium-high heat. Add the remaining butter, and cook until hazelnut brown. Add lemon juice, and pour equally over each serving. Top with basil or parsley.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 14 grams, Carbohydrate 19 grams, Fat 26 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 808 milligrams, Sugar 4 grams, TransFat 1 gram

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

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

FRESH TOMATO SAUCE



Fresh Tomato Sauce image

Provided by Nancy Fuller

Categories     condiment

Time 20m

Yield 4 cups

Number Of Ingredients 7

1/4 cup olive oil
1 teaspoon crushed red pepper flakes
3 cloves garlic, smashed and chopped
One 28-ounce jar crushed red tomatoes, canned at the peak of the season, or store-bought canned crushed tomatoes
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons fresh basil leaves

Steps:

  • Combine the olive oil, red pepper flakes and garlic in a saucepan. Saute over medium-high heat until the garlic is fragrant, about 3 minutes. Add in the tomatoes, salt and pepper to taste, bring to a simmer and cook for about 10 minutes. Tear the basil leaves and stir them into the sauce.

FRESH TOMATO SAUCE



Fresh Tomato Sauce image

This is the sauce I use with my Family Favorite Basic Meatballs (recipe posted separately) to make meatball subs.

Provided by Muffin Goddess

Categories     Sauces

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
1 1/2 cups onions, diced
2 teaspoons garlic, minced (I typically increase this to a tablespoon since I love garlicky pasta sauce)
3 (14 1/2 ounce) cans plum tomatoes, crushed
1/2 cup reserved meatball pan dripping (meatball recipe posted separately)
1/2 cup fresh parsley, minced
1 tablespoon sugar
1 teaspoon crushed red pepper flakes
salt (to taste)

Steps:

  • Heat olive oil over medium high heat in a large dutch oven or similar pan.
  • Saute onions in oil for approximately 4 minutes, or until translucent. Add garlic and cook for an additional 30 seconds.
  • Add the tomatoes, pan drippings, parsley, sugar, red pepper flakes. Salt to taste.
  • Simmer for 15 minutes.
  • If you are using meatballs with the sauce, add the cooked meatballs after the 15 minutes and simmer for an additional 10 minutes.

Nutrition Facts : Calories 216.9, Fat 14.3, SaturatedFat 2, Sodium 22.9, Carbohydrate 21.9, Fiber 5.1, Sugar 14, Protein 3.7

BUTTERED TOMATOES WITH GINGER



Buttered Tomatoes with Ginger image

A quick sizzle with ginger, butter, and soy sauce transforms tomatoes into a savory condiment we're spooning over rice, pasta, and crusty bread.

Provided by Amiel Stanek

Categories     Bon Appétit     Side     Lunch     Tomato     Soy     Green Onion/Scallion     Ginger     Butter     Sauce     Summer     Vegetarian     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 7

4 scallions
4 Tbsp. unsalted butter
1 (1") piece ginger, peeled, cut into matchsticks
1½ pounds tomatoes (about 3 medium), cut into (1") pieces
2 Tbsp. plus 1½ tsp. white or regular soy sauce
Kosher salt (optional)
Toasted country-style bread or cooked rice or pasta (for serving)

Steps:

  • Trim dark green tops from scallions and thinly slice; set aside for serving. Finely chop remaining white and pale green parts. Heat butter in a large skillet over medium. Add white and pale green parts of scallions and ginger and cook, stirring often, until fragrant, about 1 minute.
  • Add tomatoes and cook, turning gently with a spoon, until juicy and just warmed through, about 2 minutes. Add soy sauce and toss to combine. Taste and season with kosher salt if needed. Top with reserved scallion greens.
  • Spoon tomatoes over toast and sprinkle with more salt if desired.

FRESH GARDEN TOMATO SAUCE



Fresh Garden Tomato Sauce image

I'm showing you how to make a tomato sauce using fresh tomatoes. You'll often hear me say in these videos that what we're making is way better than what you can buy at the store and with this, not only is it better, but you literally can't get this at a store! If you've never done this before, I think you'll be surprised at how simple and easy it is-in fact, the hardest thing will be finding vine-ripened tomatoes.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments     Sauces     Pasta Sauces     Tomato

Time 35m

Yield 10

Number Of Ingredients 6

3 tablespoons olive oil
3 cloves garlic, thinly sliced
8 leaves fresh basil
5 pounds vine-ripened tomatoes, seeded and quartered
1 teaspoon kosher salt, or to taste
⅛ teaspoon red pepper flakes

Steps:

  • Heat olive oil in a saucepan over medium heat and add sliced garlic. Cook and stir for about 30 seconds before adding basil leaves. Sizzle garlic and basil in olive oil until the thinnest slices of garlic just start to turn golden. Quickly transfer in tomatoes. Add salt and pepper flakes and increase heat to medium-high.
  • Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely collapsed and liquefied. Turn off the heat.
  • Using a strainer or colander, strain the sauce into another pot, pressing everything through with the back of a ladle or spatula, until nothing is left in the colander except the skins and seeds.
  • Place strained sauce back over medium heat and reduce to about 5 cups, or until desired thickness. Taste for seasoning and use immediately, or store in an airtight container until needed.

Nutrition Facts : Calories 78.2 calories, Carbohydrate 9.2 g, Fat 4.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 11.6 mg, Sugar 6 g

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

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.)

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