Ingredients:
3/4 cup minced shallots
2 teaspoons minced peeled fresh ginger
2 cloves garlic, minced
1/4 cup unsalted butter
2 cups diced peeled fresh ripe tomatoes ( if necessary, you may use an equivalent amount of canned tomatoes)
1 pinch sugar
salt, to taste
fresh ground black pepper, to taste
1/4 cup minced fresh parsley leaves
Directions:
Cook the shallots, ginger, and garlic in the butter in a medium skillet over moderate heat for 4 minutes, stirring.
Stir in the tomatoes and the sugar, and gently simmer, stirring occasionally, for 15 minutes.
Season to taste with salt and pepper.
Put the sauce through a food mill or puree in a food processor or blender until smooth.
Toss with hot pasta and parsley leaves.
Serve immediately.
This recipe yields 4 servings, enough sauce for 1 pound of dried pasta.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.