There are countless variations of sambal. For this sambal we grill the tomatoes and peppers on the barbecue. This gives the sambal a nice smoky flavor.
We used this sambal ourselves with an Oriental sea bream, but just like other sambals it fits with many other recipes.
Grilled Tomato Sambal
- 2 plum tomatoes
- 2 lombok peppers seeds removed
- 1 clove garlic crushed
- 1/2 shallot finely chopped
- 1 stalk lemongrass finely chopped
- 1 tsp ginger finely chopped
- 1/2 tsp shrimp paste
- 1 tbsp natural vinegar
- 1/2 tsp sugar
- olive oil
- sea salt
- Prepare the barbecue for direct grilling and rub the grid with some oil.
- Place the tomatoes and the lombok on the grid. The lombok needs about 6 minutes and the tomatoes 10 minutes. Remove them from the barbecue and let them cool down.
- You can then easily remove the outer skin from the tomatoes and lombok. Remove the burnt bits, but leave some here and there for flavour. Remove the seeds from the peppers as well. Then finely grind the tomatoes and peppers in a food processor.
- Heat some oil in a frying pan and fry the garlic, shallot, ginger, lemongrass and shrimp paste for about 4 minutes until everything turns brown.
- Then add the mixture of tomatoes and peppers and cook for another 4 minutes until a thick paste forms.
- Finally, add the vinegar and sugar and bring everything to a boil.
- Let the sambal cool down. You probably have some leftover sambal. You can easily store this in a sealed jar for a few weeks.