Make Chef Marc Forgione's Summery Tomato Sauce

Perhaps some of you got New York Bites in your mailbox this morning—that's the Voice's dining newsletter written by the lovely and clever Hailey Eber. If not, click here, and sign up tout de suite. In any case, Hailey recently talked to Forge chef Marc Forgione and got his recipe for a simple tomato sauce that can be served with roast chicken, or pretty much any hunk o'meat you've thrown on the grill.

Quick Tomato Sauce Yield: About 3 1/2 cups

2 tablespoons ginger juice 5 tablespoons extra virgin olive oil 1 clove garlic, minced 1/2 red onion, choppped 2 tablespoons Thai basil, finely chopped 1 tablespoon mint, finely choppped 2 pints cherry tomatoes, chopped 2 tablespoons coriander seed 1 teaspoon sherry vinegar 1 teaspoon salt 1 teaspoon pepper

Combine all ingredients in a bowl, and mix, adding additional salt or pepper to taste. Let sit covered for 4 hours. Serve over a roast chicken or other meat.

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