- – Tomato (size slightly larger than average) — 6 pcs.
- – Butter – 3 tbsp. l.
- – Ginger (fresh root) – 50 g –
- Parsley – 1/4 tbsp.
- – Honey — 1 tbsp.
- – Chili pepper — 1 pc.
- – Water — 1 tbsp.
- – Salt — 1 h.
Do dressing for sauce. Peel the ginger. Finely chop parsley, chili peppers, ginger.
Put everything in a blender. Add 30ml of water. Grind to a homogeneous mass.
Add to the resulting mixture 1 teaspoon of salt, one tablespoon of honey and spices to taste. Mix everything well.
Spot of water boil, put the tomatoes there for 30 seconds. Drain the hot water and dial into a pan cold. Peel the tomatoes off the skin.
Cut into small pieces of tomato and put in a pan. Pour one glass of water. Put on a heavy fire, close with a lid. Cook for 15 minutes.
Skip the contents of the pan through gauze or sieve, spoonfully warm-up all the flesh caught to you to merge more juice.
In a clean saucepan, melt three tablespoons of butter.
Into melted butter pour the resulting tomato juice, add the previously cooked dressing. Cook with an open lid for 30 minutes until thickened. The sauce is ready.