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Sauce with roasted tomatoes and coconut
Servings 5 small bowls
Ingredients
Oven roasted tomatoes
- 2 kg cocktail, roma, or cherry tomatoes
- 30 ml extra virgin olive oil
- 6-8 cloves garlic
- 6 gr salt
- 6 gr black pepper freshly ground
- 10 sprigs fresh herbs such as thyme, basil, parsley, or rosemary
Sauce with roasted tomatoes and coconut60 gr tomato oil from roasted tomatoes
- 60 gr onions
- 3 gr minced garlic
- 3 gr minced ginger
- 2 gr red pepper flakes
- 1/2 lemon (zest and Juice)
- 450 gr roasted tomatoes
- 200 ml coconut milk bio
- salt to taste
Instructions
Oven roasted tomatoes
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Preheat the oven to 200°C, Line a rimmed baking sheet with aluminum foil.
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If using cherry or cocktail tomatoes, you can leave the tomatoes whole. For romas, stem the tomatoes, then slice them in half lengthwise and remove the seeds with a spoon.
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Lay the tomatoes, cut side up if cut in half, in a single layer on a baking sheet lined with foil. For cocktail or roma tomatoes, roast at 200°C for 50-60 minutes or until the skin softens and begins to burst. For cherry tomatoes, roast for 20-25 minutes.
Sauce with roasted tomatoes and coconut
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In a medium pot, heat the oil over medium-high heat. Add the onion (previously chopped), the minced garlic and ginger and cook, stirring, until the onions are translucent, about 3 minutes.
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Stir in red pepper flakes and lemon zest, then add the tomatoes, toughly chopped, and the coconut milk.
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Reduce the heat to low and cook until the mixture just begins to simmer. Immediately remove from heat, season with the lemon juice and salt to taste.
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Serve over fish or rice.
Recipe Notes
Recipes from https://cooking.nytimes.com/recipes/1017943-roasted-tomato-coconut-sauce by Amanda Cohen and Rikki Snyder for The New York Times
and https://www.foodiecrush.com