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Total Time
15mins
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Heat the olive oil in a large saucepan.
  2. Add the garlic and gingerroot and cook briefly then add the onion and cook until soft.
  3. Add the tomatoes and puree breaking up the tomatoes with a wooden spoon.
  4. Reduce heat and simmer for 15 minutes then add the sambal and soy sauce and simmer for 15 more minutes.
  5. Run the sauce through the coarse blade of a food mill and save until needed.
  6. To serve, reheat and correct seasonings to taste.
  7. For a milder sauce, reduce the sambal.
  8. May be stored for brief periods if refrigerated.
  9. Serve with Cabbage Rolls, Spaghetti, Steamed Fish.
Most Helpful

4 5

That only one teaspoon of sambal could make this so hot! At first I thought that 12 servings was way too much for the amount of sauce but when I tasted it I realized that one tablespoon per serving would be enough, otherwise it would be too hot. As it is the sauce is perfect for just a touch of spicyness on the pasta, fish or burgers or whatever you want to use it for. The second time I made the sauce I decided to mellow the spicyness. OK, I could have left out the sambal as suggested but I wanted to try another thing. Had some creme fraiche left in the fridge and decided to use that. The amount used was about 3/4 cup. Added this at the end of the cooking and just heated it through. Now the sauce was mellowed and with a very nice taste, just spicy enough. Used it as a pasta sauce. With this addition I got 3 servings out of the recipe (when it is not so hot you can use more than one tablespoon.....) It freezes well and I found that adding a handful of sliced mushrooms to one serving was a good idea. I know I have changed the original recipe but the original is very good for playing around with! Thanks for posting.