Ingredients Condiments Tomato Sambal Be the first to rate & review! Chef Lara Lee's tomato sambal combines fresh long red chiles, sweetly acidic cherry tomatoes, and tangy tamarind paste in a delicious, nearly all-purpose condiment. Sambal, in Indian and Southeast Asian cuisine, refers to condiments — usually ones that pack quite a bit of heat. Chef Lee's version is deliciously spicy on it's own, or slightly milder mixed with creamy mayonnaise. Try it as a dipping sauce for spring rolls or anything fried and crunchy, or as a spread on a sandwich or burger. A spoonful stirred into a pot of soup or stew adds layers of flavor. The tomato sambal will keep for 3 months in the freezer and up to 2 weeks in the fridge. By Lara Lee Lara Lee Londoner Lara Lee is an Indonesian-Australian chef, food writer, and co-founder of the events catering company Kiwi & Roo. The New York Times named her debut book Coconut & Sambal one of the best cookbooks of fall 2020. Lara contributes to The New York Times, Bon Appetit, Food52, Food & Wine, The Guardian, and Waitrose, among others. Food & Wine's Editorial Guidelines Published on September 3, 2021 Print Rate It Share Share Tweet Pin Email Photo: Louise Hagger Active Time: 25 mins Total Time: 25 mins Yield: 1 cup Ingredients ½ pound long red chiles such as Holland, or 8 large Fresno, deseeded if desired, then sliced (about 20) 6 ounces cherry tomatoes 2 small banana shallots or 4 small Thai shallots, peeled and sliced (about 1/2 cup) 2 garlic cloves, peeled and sliced 1 ½ inch piece fresh ginger, peeled and sliced ¼ cup neutral-flavored oil, for frying 1 teaspoon tamarind paste (or 1 teaspoon lime juice mixed with 1 teaspoon brown sugar) ½ teaspoon coconut sugar or brown sugar Sea salt and black pepper, to taste Directions In a mortar and pestle or a food processor, place the chiles, tomatoes, shallots, garlic, and ginger. Mash or pulse until a semi-fine paste forms (you don't want to make a puree — the sambal should have a little texture). In a medium skillet, heat the oil over a medium. Add the spice paste to the skillet and cook, stirring often, until the sambal darkens, is fragrant, and reduces to a thick consistency, 10 to 15 minutes. Mix in the tamarind paste and sugar, and season to taste with salt and pepper. Let cool. Note Adapted with permission from Coconut & Sambal by Lara Lee, copyright © 2020. Published by Bloomsbury. Photography copyright: Louise Hagger © 2020. Rate it Print