Ingredients
4 whole peeled plum tomatoes in juice (from a 14.5-ounce can)
1 tablespoon white balsamic vinegar
2 teaspoons minced fresh ginger (from a 1/2-inch piece)
2 tablespoons extra-virgin olive oil
1/4 cup lightly packed fresh basil leaves, chopped
Kosher salt and freshly ground pepper
Preparation
Pulse tomatoes in a food processor (or crush by hand in a bowl). Stir in vinegar, ginger, oil, and basil; season with salt and pepper. Serve with poached, sauteed, steamed, roasted, or grilled fish. Sauce can be refrigerated in an airtight container up to 3 days.
