Sambal Tomaat, from Surabaya, can be used as a dip to eat with fritters and snack foods.
makes about 300 ml (2 pint) 1 /14 cups
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
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.