Roasted Tomato-Coconut Sauce
This easy sauce, which uses slow-roasted tomatoes, goes great with fish or tofu served on top of a grain (rice, coucous, anything). Just pan-sear your protein very quickly, and you’re ready to eat. If you don’t like tomato skins, blend the tomatoes before you add them, or use an immersion blender on the finished sauce.
- Total:
- Serves: 6 persons
Ingredients
- ¼cup reserved tomato oil from roasted tomatoes (see recipe, or use extra-virgin olive oil)
- ½cup chopped onions
- 1tablespoon minced garlic
- 1tablespoon minced ginger
- 1teaspoon red pepper flakes
- Zest of 1 lemon, plus 1/4 cup freshly squeezed juice
- 4cups roughly chopped roasted tomatoes (see recipe)
- 1(13.5-ounce) can coconut milk
- Salt, to taste
Instructions
Step 1
In a medium pot, heat the oil over medium-high heat. Add onion, garlic and ginger and cook, stirring, until the onions are translucent, about 3 minutes. Stir in red pepper flakes and lemon zest, then add tomatoes and coconut milk.Step 2
Reduce heat to low and cook until mixture just begins to simmer. Immediately remove from heat and season with lemon juice and salt to taste. Serve over fish, tofu or rice. (If you’re cooking tofu, press it between two plates for a half-hour first to get the water out.)