Sambal Tomat (Tomato Sambal) is a traditional Indonesian recipe for a classic sauce or condiment made from a blend of roasted tomatoes, chillies, sugar and dried shrimp paste. The full recipe is presented here and I hope you enjoy this classic Indonesian version of: Tomato Sambal (Sambal Tomat).
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This is a traditional Indonesian recipe for a flavouring ingredient or condiment that's been updated slightly to use modern cooking techniques (roasting the tomatoes and using a food processor to create the paste rather than a pestle and mortar). This is a Curaçao version. The terasi referred to in the recipe is a semi-dried shrimp paste (very similar to Malaysian balacan) which you cannot do without.
Ingredients:
2 large tomatoes
8 cayenne peppers (~10cm)
6 Thai birds eye chillies
3 garlic cloves
3 tsp terasi (dried shrimp paste)
2 tsp brown sugar
salt to taste
Method:
Pre-heat your oven to 230C and when hot, sit the tomatoes on a greased baking tray. Place in the centre of the oven and bake for about 10 minutes (you want the skins of the tomatoes to burst and the tomatoes to be soft).
Whilst the tomatoes are roasting chop the cayenne peppers and Thai birds' eye chillies.
When the tomatoes are done, remove from the oven and set aside to cool slightly.
Transfer everything to a food processor. Pulse to chop then process until you get a paste. The paste may be a little runny at this point, just pour off any excess liquid.
Transfer to a jar, secure with a lid and store in the refrigerator. This is a fresh sauce so it will not keep for more than a couple of days but is always best after couple of hours.
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