Healthy Frugal Recipe: Fresh Asian Tomato Sauce

Submitted By Helen Chin Lui, Reflexologist and Reiki Master of Healing Place Medfield, MA

This is a lovely and light sauce. It is quick to make. You can divide the sauce into two and serve the other half another day or freeze.

Sauce can be used to top pasta or rice. For variations:

Seafood Sauce: In the last 2-4  minutes of cooking time, add any firm white fish, shrimp, or scallop to the sauce (Do not overcook seafood otherwise it will be chewy and you will be sorry after spending  $10-$14 a pound.) If you want to use clams or mussels, add to the last 10-12 minutes of cooking time and cook until shells open. Discard any unopened shells.

Meat Sauce: Broil or grill an 8 oz steak until desired doneness. Take meat off heat and aside to cool for 2-3 minutes. Slice meat thinly and add to the sauce and cook until heated and serve with rice or noodles.

Prep Time: 15 minutes
Cooking time: 20-25 minutes
Serves: 4-6 regular appetites

4 pounds of chopped, any meaty tomatoes about 5 big tomatoes (preferably vine fresh. You can substitute with 2 big can of tomatoes)
1 sliced small onion (red or white)
5-6 chopped garlic
¼ cup of sliced fresh basil leaves
¼ cup of asian oyster sauce (found in asian aisle in supermarket)
4 thinly sliced ginger, crush slightly with the side of a knife
¼ teaspoon pepper flakes (optional)
½ cup good dry white wine
Salt and pepper to taste
¼ cup olive oil

Directions:Peel tomatoes: In a medium pot, fill water half way and cook until it comes to a boil. Drop enough tomatoes to fill the pot (do not overcrowd) and cook for 2-3 minutes until the peel cracks. With a slotted spoon take tomatoes out of boiling water and drop into cold or ice water. Peel skin and set aside. Be careful the tomatoes will be hot. Repeat until all the tomatoes are peeled.
Once peeled slice tomatoes in half and squeeze slightly to remove as much water and seeds as possible. Chop tomatoes into bite size. In the meantime heat a medium size pot. Once the pot is hot, add olive oil. The bottom of the pan should be covered. Add more oil if necessary.
To the oil add chopped garlic, ginger and pepper flakes until the garlic is browned (you will be able to smell the garlic and ginger.)
Add sliced onion and cook until slightly wilted.
Add chopped tomatoes, wine, oyster sauce, salt and pepper.
Bring the heat up to high and cook until the mixture starts to boil. Now turn down the heat to low, and cook with lid slightly tipped.  Cook for about 20-25 minutes. If the sauce is too thin, cook another 5 minutes on high heat with the lid OFF. This will help to evaporate liquids. Turn off heat and add more sliced basil. Taste again for seasoning. Let cool for about 5-10 minutes before serving.

Note: The recipe can be doubled. Freeze any leftover sauce.

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