Despite the Indian origin of the "chonk" or oil-fried spice seasoning in this very simple tomato sauce from Yamuna Devi's Vegetarian Table, it makes a beautiful and versatile deep-flavored pizza or pasta sauce as well.
After making a batch as a base for an Indian dal curry the other day, I had plenty left over to mix with some mushrooms for a perfect pasta dish the next day. Use a can of crushed tomatoes for a smooth sauce or 4 cups of chopped fresh tomatoes for a chunkier version.
|Gingered Tomato Sauce|
|Recipe by Lisa Turner|
Adapted from Vegetarian Table: India
Published on April 27, 2008
Simple zesty gingered tomato sauce with Indian spicings and techniques — easy and delicious for Indian dishes as well as pasta and pizza