Raw tomato sauce
I first wrote about this type of recipe almost exactly 20 years ago when the Listener was printed on newsprint and the pages were twice the size they are now. It is one of a handful of recipes from back then that several people have told me they still enjoy making. I still like it, too, just as soon as there are good ripe, fleshy tomatoes on sale. A nice variation is to follow the example of Wellington chef Kelda Hains and sprinkle the finished dish with fried coarse breadcrumbs, which are crisp to start with and then gradually soften as they soak up some of the sauce. This sauce is also delicious spooned on top of fresh grilled fish.
- Cut out the stem ends of the tomatoes and plunge into boiling water for 10 seconds.
- Drain and peel. Cut into halves and if the tomatoes have lots of seeds, flick some of them out and discard.
- Dice the flesh finely and put into a bowl with the garlic (crushed to a paste with salt), ginger (peeled and cut into tiny slivers), sugar, vinegar, salt, pepper and oil.
- Cover and set aside for 30 minutes or so before serving.
- When ready to eat, boil enough spaghetti, linguine or pasta shapes for 3 people.
- Drain the pasta, then check the seasonings of the sauce before adding the pasta to the bowl of sauce. A
- dd the freshly prepared herbs and serve immediately.