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Gingery Tomato-Basil Sauce
Credit:
Ryan Liebe
Recipe Summary
prep: 10 mins
total: 10 mins
Yield: Makes 3/4 cup
Ingredients
Ingredient Checklist
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
Gallery
Gingery Tomato-Basil Sauce
Credit:
Ryan Liebe
Recipe Summary
prep: 10 mins
total: 10 mins
Yield: Makes 3/4 cup
Gallery
Gingery Tomato-Basil Sauce
Credit:
Ryan Liebe
Gingery Tomato-Basil Sauce
Credit:
Ryan Liebe
Gingery Tomato-Basil Sauce
Recipe Summary
prep: 10 mins
total: 10 mins
Yield: Makes 3/4 cup
Recipe Summary
prep: 10 mins
total: 10 mins
Yield: Makes 3/4 cup
prep: 10 mins
total: 10 mins
prep:
10 mins
total:
Yield: Makes 3/4 cup
Makes 3/4 cup
Ingredients
Ingredients
- 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
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Gingery Tomato-Basil Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Gingery Tomato-Basil Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
