Miso Tomato Sauce Recipe

Miso Tomato Sauce

Sarsang Miso

The taste, aroma, texture, and appearance of miso all vary by region and season. Other important variables that contribute to the flavor of a particular miso include temperature, duration of fermentation, salt content, variety of kōji, and fermenting vessel.

• 1 teaspoon oil
• 1 clove garlic, minced
• 1 small onion, diced
• 2 small tomatoes, diced
• 1 tablespoon miso
• 1 teaspoon Filipino vinegar (suka) or apple cider vinegar
• 1/2 teaspoon ground black pepper

1 Heat the oil in a small skillet and stir-fry the garlic until golden brown. Add the onion and stir-fry until translucent. Add the tomatoes and cook until they soften. 

2 Add the miso and mash the mixture with a fork until smooth. Add the vinegar and pepper, and bring to a boil. Remove from the heat and transfer to a sauce bowl.

3 Serve with fried fish and stir-fried vegetables.

 
Keeps in the refrigerator for a week.

Makes 1 cup (250 ml)
Preparation time: 15 mins
Cooking time: 15 mins