Serve this sauce warm as a gravy for grilled chicken or kebabs. Or roast chicken legs or breasts with the sauce.
Ingredients
| 5 large | Tomatoes, approximately 700g (Main) |
| 3 | Spring onions |
| 7 | Garlic cloves |
| 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 |
Directions
- 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.