Serve this sauce warm as a gravy for grilled chicken or kebabs. Or roast chicken legs or breasts with the sauce.
|5 large||Tomatoes, approximately 700g (Main)|
|1 knob||Fresh ginger, grated|
|2 tsp||Smoked paprika|
|1 tsp||Cayenne, optional|
|1 sprinkle||Black pepper, a good grind|
|¼ cup||White wine vinegar|
|1 drizzle||Olive oil|
|3||Bay leaves, fresh ones|
|1||Lemon, zest and juice|
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- Preheat oven to 200C. Roughly chop ripe tomatoes, spring onions and garlic. Add a knob of grated ginger, smoked paprika, cayenne (optional), a good grind of black pepper, white wine vinegar and a big glug of olive oil. Toss all together in a roasting dish with a few fresh bay leaves. Roast for 30 minutes or until everything is soft.
- Remove bay leaves, cool slightly, add the lemon zest and juice, then blend until smooth, adding a little water or stock to thin, if necessary.
- Serve warm as a gravy for grilled chicken or kebabs or roast chicken legs or breasts with the sauce.