Tomato Cucumber Garlic Sauce
This sauce was originally made for panko fried fish, but it was really good that was later turned into a creamier version for pasta. It is very easy to make, and you can adjust the level of heat/saltiness as you like. This sauce is great for Summer, and the cucumbers make it very refreshing. It's also very healthy because of the fresh vegetables.
Ingredients:
Fresh tomatoes - I used cherry tomatoes here because I have a mini food processor. If you have larger food processor, you can use bigger tomatoes as well.
Fresh cucumbers
Garlic - I used three cloves and it's quite strong so use less cloves if you don't want overpowering garlic taste.
Olive Oil - add just enough to coat the bottom of the food processor. Add more if you want the sauce to be thinner.
Sea Salt
Ground black pepper
Tobasco sauce - just a dash, but you can substitute with fresh red pepper flakes if you want to add a hint of spice.
Worcestershire sauce - add along the way as you blend/grind everything together in the food processor. This sauce adds just the right balance of acidity, saltiness, and spice to elevate the flavor.
Instruction:
Place everything in a food processor and blend/grind until smooth. I originally wanted the sauce to be a bit chunky for the panko fried fish. When use it for pasta, just add some heavy cream and blend it to a smoother consistency.
Enjoy!
