Gingered Tomato Sauce

Despite the Indian origin of the "chonk" or oil-fried spice seasoning in this very simple tomato sauce from Yamuna Devi's Vegetarian Table, it makes a beautiful and versatile deep-flavored pizza or pasta sauce as well.

After making a batch as a base for an Indian dal curry the other day, I had plenty left over to mix with some mushrooms for a perfect pasta dish the next day. Use a can of crushed tomatoes for a smooth sauce or 4 cups of chopped fresh tomatoes for a chunkier version.

Gingered Tomato Sauce

Recipe by Lisa Turner Adapted from Vegetarian Table: India Cuisine: Indian Published on April 27, 2008 Simple zesty gingered tomato sauce with Indian spicings and techniques — easy and delicious for Indian dishes as well as pasta and pizza Print this recipe Ingredients: 2-inch piece fresh ginger, chopped (2 tablespoons) 1/2 tablespoon garam masala 1 teaspoon fennel seeds 1/4 teaspoon dried red chili flakes 1/4 cup water 1 tablespoon ghee or olive oil 4 cups chopped fresh tomatoes (1 28 oz can) 1/2 teaspoon sea salt fresh ground black pepper 2 tablespoons chopped fresh cilantro for garnish (optional) Instructions: Combine the ginger, garam masala, fennel seeds, dried red chili flakes and water in a blender or food processor and purée until smooth. Heat the ghee or olive oil in a medium saucepan over low heat and add the spice mixture. Cook slowly, stirring occasionally, until a thick paste separates from the oil — up to 10 minutes. Raise the heat, add the tomatoes, and bring to a boil, being careful of splattering. Lower the heat and simmer for 5 to 8 minutes. Season with salt and pepper, and garnish with cilantro if preferred. Makes 3 cups