Tomato Sambal recipe
information
Sambal Tomaat, from Surabaya, can be used as a dip to eat with fritters and snack foods.
ingredients
2 large beefsteak tomatoes, about 400 g (14 oz) , peeled if liked
1 fresh red chilli, seeded, or 2.5 ml ( 1/2 tsp) chilli powder
2 - 3 garlic cloves
60 ml (4 tbsp) dark brown sugar
45 ml (3 tbsp) sunflower oil
15 ml (1 tbsp) lime or lemon juice
salt
1 fresh red chilli, seeded, or 2.5 ml ( 1/2 tsp) chilli powder
2 - 3 garlic cloves
60 ml (4 tbsp) dark brown sugar
45 ml (3 tbsp) sunflower oil
15 ml (1 tbsp) lime or lemon juice
salt
method
1. Cut the tomatoes in quarters and remove the cores. Place in a food processor, with the chilli or chilli powder, garlic, sugar and salt to taste. Process to a puree.
2. Fry the tomato puree in hot oil, stirring all the time, until the mixture thickens and has lost its raw taste. Add the lime or lemon juice. Cool, then season. Serve warm or cold.
2. Fry the tomato puree in hot oil, stirring all the time, until the mixture thickens and has lost its raw taste. Add the lime or lemon juice. Cool, then season. Serve warm or cold.
serving amount
makes about 300 ml (2 pint) 1 /14 cups
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
