Smoky Tomato & Ginger Sauce with Star Anise

Steps

1. Char the Base

2. 1
   Halve tomatoes, drizzle lightly with oil + pinch of salt. Torch or grill until skins blister/blacken.
3. 2
   Halve onions; dry-char cut sides in a hot pan until deeply caramelized, then dice.

4. Sweat Aromatics

5. 3
   Heat the olive oil in a heavy pot. Add diced onions; cook gently 8–10 min until soft and sweet.
6. 4
   Add peeled charred garlic + grated ginger; cook 1–2 min.

7. Build the Flavor

8. 5
   Stir in 4 g smoked paprika + the chili powder; cook 30 sec until fragrant.
9. 6
   Add charred tomatoes with any juices. Cook 10–15 min, breaking them down.

10. Season & Balance

11. 7
    Add soy sauce, both sugars, apple cider vinegar, balsamic cream, white pepper, salt, and the star anise.
12. 8
    Simmer very gently 35–45 min, stirring occasionally, until reduced by about 1/3.
13. 9
    Stir in the remaining 4 g smoked paprika during the last 3–5 min.

14. Refine the Sauce

15. 10
    Remove star anise. Blend until silky smooth.
16. 11
    Pass through a fine sieve/chinois for a glossy finish.
17. 12
    If too thick, loosen with a splash of water/stock; if too thin, return to the pot and reduce.