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Monday, April 28, 2014

Versatile Tomato Chilli and Coriander Sauce


Firsts things first, school is back today for my two girls. I'm always sorry when they have to go back, it would be nice if the school holidays could go on for a bit longer. But, three weeks was there allotted break so back to the books for them. Back to a more structured day for me and some pet minding just for something different.

The weather is absolutely glorious. Cool nights, a little bit of rain now and then and lots of warm autumn sunshine. Perfect! It's also the right time to be gathering in the last of the summer vegetables that are in the garden before it is too late and a frost hits them. All that harvesting means sauces, pickles, freezing and so on. One of my favourites that I hadn't made for a while is a versatile sauce that uses tomatoes and chillies from the summer garden and coriander that is flourishing right now. It's quite delicious especially if you like Asian flavours.

After this batch was ready yesterday we had a menu adjustment and gave soup night the heave-ho in favour of roasted jacket potatoes with the sauce and sour cream. It works just as well as a base for a chicken dish with coconut milk or even just on crackers with cheese.

 
Tomato, Chilli and Coriander Sauce
Ingredients
1kg tomatoes, roasted (even canned tomatoes are fine)
5 cloves garlic, peeled
1 tbsp. grated ginger
5 red chillies, chopped
1 tsp cumin seeds
1 tsp mustard seeds
90 mL vinegar (red or white wine is good)
30mL fish sauce
170 grams brown sugar
1/2 tbsp. ground turmeric
1/4 cup chopped coriander/cilantro leaves
 
Method
Process the garlic, ginger, cumin, mustard and chillies in a food processor until finely chopped. I add a little of the vinegar to help bring it together.
Combine the mixture with the tomatoes,vinegar, brown sugar, fish sauce and turmeric in a heavy based saucepan and simmer until thick. About 1 hour on my stove.
Use a stick blender or food processor to break down the tomatoes slightly and return to the heat. Stir in the coriander and cook for 5 minutes.
Pour or spoon into hot sterilised jars and seal.
Ready to eat straight away. It should keep in the pantry for 6 months but needs to be refrigerated after opening.

Tracy

3 comments:

shez said...

Hi Tracy thankyou for sharing your sauce recipe.xx

Endah Murniyati said...

Look so delicious! Thanks for the recipe!

Kimmie said...

Your sauce sounds divine. We adore coriander. I am usually quite generous in my use of it if the recipe calls for it.