Yield: 12 servings
Measure | Ingredient |
---|---|
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.