Yield: 12 servings
|2 tablespoons||Oil, olive|
|2 teaspoons||Garlic minced|
|1 teaspoon||Gingerroot fresh, minced|
|1 cup||Onion, chopped|
|1 can||Tomatoes (28oz) whole+puree|
|1 teaspoon||Sambal oelek|
|1 teaspoon||Soy sauce|
Heat the olive oil in a large saucepan. Add the garlic and gingerroot and cook briefly then add the onion and cook until soft. Add the tomatoes and puree breaking up the tomatoes with a wooden spoon.
Reduce heat and simmer for 15 minutes then add the sambal and soy sauce and simmer for 15 more minutes. Run the sauce through the coarse blade of a food mill and save until needed. To serve, reheat and correct seasonings to taste. Makes 2¾ cups. For a milder sauce, reduce the sambal. May be stored for brief periods if refrigerated. Serve with Cabbage Rolls, Spaghetti, Steamed Fish.