Got tomatoes? We have a wonderful recipe for you. This recipe is one of Certified Reflexologist Helen Chin Lui’s favorite summer recipe.

This is a lovely and light sauce. It is quick to make. This recipe can easily be doubled or tripled. Any leftover can be freeze for up to 3 months. Use this sauce to top pasta or rice.

Prep Time:    15 minutes
Cooking Time:    20-25 minutes
Notes:    Serves 4-6

4 lbs meaty tomato, peeled, chopped.  Fresh or vine fresh plum tomatoes are your best choice, but you can substitute 2 big of 29 oz cans of diced tomatoes
¼ C olive oil
5-6 cloves garlic, chopped
1-2 T thinly sliced ginger
¼ t red pepper flakes (optional), or 1 jalapeno pepper, finely chopped, with or without seeds.  Including the seeds will add heat.
1 small red or white onion, sliced
½ C good dry white wine (optional)
¼ C Oyster favored sauce
Salt and pepper to taste
¼ C fresh basil leaves, sliced thinly (optional)

To peel fresh tomatoes, fill a medium pot of water half way and bring to a boil. Drop in enough tomatoes to fill the pot (do not overcrowd) and boil for 2-3 minutes, until the skin cracks.  Use a slotted spoon to remove the tomatoes from the boiling water and drop them into cold or ice water. Peel the skin and set aside.  Be careful, as the tomatoes will be hot. Repeat until all the tomatoes are peeled. Once the tomatoes are peeled, slice them in half and gently squeeze to remove as much water and seeds as possible, and dice them into bite-sized pieces.

Heat a medium size pot over medium hot heat. Add enough olive oil to cover the bottom of the heated pot. Add chopped garlic, ginger and pepper flakes (or jalapeno pepper) to the oil and sauté until the garlic is browned. Once you are able to smell the garlic and ginger add sliced onion and cook until golden brown. Add chopped tomatoes, wine, oyster sauce, salt and pepper. Turn the heat up to high and bring the mixture to a boil. As soon as it comes to a boil, turn down the heat to low, and simmer with the lid slightly tipped, for about 20-25 minutes. If the sauce is too thin, simmer another 5-10 minutes on high heat with the lid OFF. This will help to evaporate liquids.  Remove the pot from the heat and stir in the sliced basil.  Let cool for about 5-10 minutes before serving.

Serve with rice, spaghetti or rice noodles.

Italian Tomato Sauce
To turn this recipe into an Italian Tomato Sauce, omit ginger and asian oyster sauce. Add 1t of oregano and 1t of basil.

Seafood Sauce
In the last 2-4 minutes of cooking time, add 8 oz seafood – any firm white fish (cut into bite size pieces,) shrimp, or scallops. Do not cook the seafood for more than 2-4 minutes or it will overcook. If you want to use calamari add to the last 8 minutes of cooking time. If you want to use clams or mussels, add them to the pot when 10-12 minutes of cooking time remain, and cook until shells open. Discard any unopened shells.

Meat Sauce
If you want to add beef to your sauce, broil or grill an 8 oz steak to desired doneness. Remove from heat and set aside to cool for 2-3 minutes. Slice the meat thinly, add meat and juices to the sauce, and cook on low heat for another five minutes. Or you may add 1C of cooked meat to the last 3 minutes of cooking time.

Sauteed in a pan with enough oil to cover the bottom, 2-3 cloves of cropped garlic. Brown until lightly golden. Add 2-3C of any combination of sliced vegetables such as summer squash, sugar snap peas, broccoli, zucchini and cook to your likeness. Add cooked vegetables to tomato sauce and cook for another minute of two on low heat.


About the recipe creator and writer – Helen Chin Lui is a certified Reflexolgist, Certified Energy Medicine and Reiki Practitioner. She is the owner of the Healing Place in Medfield where she specializes in helping people with chronic digestive disorders, chronic pain, and balance hormones naturally. To find out how Reflexology and Energy Medicine can help you,  please schedule a FREE 60-minute consultation by calling 508 359-6463.

For her free report “Proven Alternative Ways to Heal Common Chronic Digestive Problems: What Your Doctor Doesn’t Know Can Keep You From Healing” click here for your free report.

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