Fresh Tomato with Fresh Ginger Sauce

This is from the Dean & Deluca cookbook. James fixed it for the first time on New Years, the Eve of 2002. It rocked.

"This is not a traditional Italian sauce, but don't let that stop you -- the surprise of fresh ginger in a tomato sauce is utterly delicious. This is a great sauce to make ahead and reheat when you need a really quick meal. To make this sauce even quicker, you can serve it unpureed or unmilled -- but we think the extra step of smoothing it out better distributes the ginger flavor. This sauce is superb with spaghetti or any long, think dried pasta." -- The Dean & Deluca Cookbook

MAKES ENOUGH SAUCE FOR 1 POUND DRIED PASTA

3/4 cup minced shallots
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1/2 stick (1/4 cup) unsalted butter
2 cups diced peeled fresh ripe tomatoes (if necessary, you may use an equivalent amount of canned tomatoes)
pinch of salt
salt and pepper to taste
1/4 cup minced fresh parsley leaves

1. Cook the shallots, ginger and garlic in the butter in a medium skillet over moderate heat for 4 minutes, stirring.

2. Stir in the tomatoes and the sugar and gently simmer, stirring occasionally, for 15 minutes.

3. Season to taste with salt and pepper. Put the sauce through a food mill or puree in a food processor or blender until smooth.

4. Toss with hot pasta and parsley leaves.

Serve immediately.