YELLOW TOMATO AND GINGER SAUCE
Tomato
by Lawrence Davis-Hollander
Ginger and lemon team with mild yellow tomatoes to make this sunny sauce. It is especially good with seafood, which is easily overwhelmed by red tomato sauces. Try it also with pork chops or slices of pork loin. Limmony and Manyel are excellent yellow tomatoes for this sauce.
Makes About 2 Cups
Ingredients
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped or grated fresh ginger
2 tablespoons finely chopped onion
2 garlic cloves, peeled and finely chopped
2 pounds [2 1/3 to 3 cups) yellow tomatoes, peeled, seeded,and chopped
1 teaspoon grated lemon zest
1 teaspoon lemon juice, or more to taste
1/2 teaspoon ground coriander
salt
1/2 teaspoon Worcestershire sauce
Directions
1. Heat 2 tablespoons of the oil in a skillet over low heat. Stir in the ginger, onion, and garlic, and cook gently for 4 to 5 minutes, until they are fragrant and softened.
2. Stir in the tomatoes, lemon zest, lemon juice, and coriander. Add salt to taste. Cook over medium-high heat until most of the juice has evaporated and the tomatoes are soft, 10 to 15 minutes, depending on the ripeness of the tomatoes. Add the Worcestershire. Taste and add lemon juice if desired, and more salt if necessary.
3. Pour the tomato mixture into a food processor, blender, or food mill. Add the remaining tablespoon oil and puree the mixture into a smooth sauce.
4. Serve warm or at room temperature. Store in the refrigerator for up to 3 days.
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