Roasted Tomato-Coconut Sauce

By Amanda Cohen

Roasted Tomato-Coconut Sauce
Rikki Snyder for The New York Times
Total Time
15 minutes
Rating
4(297)
Comments
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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.

Featured in: Winter Tomatoes Are Deliciously Out of Season

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Ingredients

Yield:About 6 cups
  • 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 ¼ cup freshly squeezed juice
  • 4cups roughly chopped roasted tomatoes (see recipe)
  • 1(13.5-ounce) can coconut milk
  • Salt, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

78 calories; 7 grams fat; 6 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 227 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.)

Ratings

4 out of 5
297 user ratings
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Comments

Judy

At my Asian market in the suburbs of Boston, I have discovered powdered coconut milk. Tastes as good as canned and has the advantage of portion controlled. Make as much or as little as you like. It keeps and takes up less room on the shelf. I recommend it if you can find it. And I'll definitely try this recipe on fish or chicken breasts.

Holly

Preparing per the recipe, this is indeed bland. With the addition of brown sugar, fish sauce, and Thai spices it became wonderful. Will be serving it over shrimp and Jasmine rice.

Susannah

I have noticed that it's worth checking the percentage of coconut in the ingredients listed on the can. Different brands vary quite surprisingly.

Chantal

I like the method but found the sauce quite bland. I ended up adding some smoked salt to bring the roasted taste out more and some garam masala and bhaji masala. That was then delicious!

Scott in Seattle

We made this with (far fewer) confit tomatoes than requested, and boosted it with half a can of tomato paste on some seared barramundi, and then used the rest as an awesome sauce for some orzo the next day with some fennel fronds. So good.

Andrea

Put it on top of rice and crispy tofu. So yummy! Perfect amount of spice, too.

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