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12 Best Foods Cookbook by Dana Jacobi

This tomato sauce is full of surprises. Ginger and jalaperio pepper hit your mouth  with heat, carrots give it a sweet base, and vermouth adds herbal notes. Grating the onion lets it disappear while also adding more pungency. Serve this sauce on ziti, curly cavatappi, or spinach fusilli and with seafood.

Makes 6 servings

1   tablespoon + 1 teaspoon canola oil
1   tablespoon freshly grated ginger
2   cloves garlic, finely chopped
1   small jalaperio pepper, seeded and finely chopped
1/2 cup grated or finely chopped onion
1   medium  carrot, finely shredded
1/3 cup sweet vermouth
1   (28-ounce) can chopped tomatoes
1   teaspoon sugar
    Salt and freshly ground black pepper

1. Heat the oil in a deep, large saucepan over medium heat. Saute the ginger, garlic, and jalaperio until they cling together, 4 minutes.

2. Mix in the onion and increase the heat to medium-high. Cook, stirring occasionally, until the onion is soft, 5 minutes, taking care not to let it color. Mix in the carrot and cook, stirring often, until the mixture in the pan is nearly dry and clings together, 8 minutes.

3. Pour in the vermouth and cook until it has boiled off and the vegetables are almost dry, 6 minutes. Add the tomatoes and sugar. Simmer the sauce, stirring occasionally, until it is thick enough to plop from a spoon, 15 minutes. Season to taste with salt and pepper.

Per serving:
  95 calories, 4 g fat, 0 g saturated fat, 2 g protein. 12 g carbohydrates, 2 g fiber


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