Curry Tomato Sauce

This is a sauce you’ll find a hundred uses for. Crushed tomatoes simmered with scallions, garlic, fresh ginger, curry powder, and turmeric. No oil, no cream, just clean bright flavor.

It comes together in 20 minutes and makes a generous 5 cups.

Spoon it over grilled chicken, use it as a base for shakshuka-style eggs, toss it with pasta, or ladle it over rice with roasted vegetables. The ginger and turmeric give it a warmth that plain marinara just can’t match.

Pro Tips

• Grate the ginger fresh. Jarred ginger doesn’t have the same punch.
• Water-sauteing the aromatics keeps this sauce oil-free without sacrificing flavor.
• Freezes beautifully in portions for quick weeknight meals.