You’ll need
- – 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.
Instructions
1
Do dressing for sauce. Peel the ginger. Finely chop parsley, chili peppers, ginger.
2
Put everything in a blender. Add 30ml of water. Grind to a homogeneous mass.
3
Add to the resulting mixture 1 teaspoon of salt, one tablespoon of honey and spices to taste. Mix everything well.
4
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.
5
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.
6
Skip the contents of the pan through gauze or sieve, spoonfully warm-up all the flesh caught to you to merge more juice.
7
In a clean saucepan, melt three tablespoons of butter.
8
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.
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