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Sauce with roasted tomatoes and coconut

Course Condiment, Sauce
Cuisine North America
Keyword Vegetables
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

  1. Preheat the oven to 200°C, Line a rimmed baking sheet with aluminum foil.

  2. 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.
  3. 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

  1. 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.

  2. Stir in red pepper flakes and lemon zest, then add the tomatoes, toughly chopped, and the coconut milk.

  3. 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.
  4. 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