ginger added to the pureed tomatoes. It’s not enough to
make itself obvious, but it’s just enough to add a bit of
complex heat to the saucy backbone of the dish.
This is great served hot in a bowl as is, but to be honest,
I actually like it better on the second day, served room
temperature on top of slices of dark toast drizzled with
olive oil. Perfect fare for when you want to act all cool,
sophisticated, and suave at that Spanish wine tasting
you’re going to host. Or something like that.
SERVES 3 OR 4
One 28-ounce can whole tomatoes
One 1-inch knob ginger, peeled
¼ cup extra-virgin olive oil, plus more for serving
1 medium onion, finely sliced
4 cloves garlic, finely sliced