Tomato Sauce With a Kick (serves 4)
The kick comes from ginger and red pepper flakes and maybe the red wine (which was idly standing by!). This sauce is thick and chunky. I increased the tomato flavor by adding tomato paste and chopped sun-dried tomatoes. Would be good with chicken, pork tenderloin or you could add ground beef to it to make a spicy Bolognese. Might be good with a firm white fish. Probably could puree it and add a little stock to make a warming soup. I used Muir Glen organic crushed and fire-roasted tomatoes and the can was BPA free (something I have now added to my list of things I check when I go to the supermarket).
**Little known food fact**
The ‘Jolly Green Giant’ veggies are actually grown in China. Now, I don’t know about you, but I am suspicious of how they grow their foods and their industry standards, therefore I will be supporting Bird’s Eye.
1 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
1 medium onion – chopped
2 cloves of garlic – finely chopped
2 tbsp. (about 2 inches) ginger – finely grated
Pinch of red pepper flakes
1 x 28 oz. Muir Glen Organic Crushed and Fire-Roasted tomatoes
1 tbsp. tomato paste (Cento Double Concentrated brand)
2 tbsp. sun-dried tomatoes – chopped
1/2 cup red wine
Heat seasoned oil in cast iron casserole dish and when sizzling add onion and garlic.
When softened a bit add grated ginger and red pepper flakes and stir from time to time.
When onions are softened, add tomatoes, tomato paste, sun-dried tomatoes and red wine.
Bring to boil and then simmer for 20 minutes.
