Tomato Jeow

Gourmet's Adventures with Ruth: Season One: The Tamarind School, Laos

Makes1 1/2 cups
  • Active time:30 min
  • Start to finish:30 min
The Tamarind School, Laos
December 2009
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  • 8 small tomatoes, about 1 pound
  • 1 (3- to 4-inch) red or green hot chile or 2 small (1 1/2-inch) red or green hot chiles (optional)
  • 2 large garlic cloves
  • 1/2 teaspoon sugar
  • 1/4 cup chopped cilantro
  • 5 to 6 scallions, chopped
  • 1 tablespoon fresh lime juice
  • 1 teaspoon fish sauce (optional)
  • 2 teaspoons vegetable oil
  • Broil tomatoes in a foil lined baking pan 6-inches from heat, turning with tongs every 3 to 4 minutes, until skins are blackened on all sides, about 10 minutes total. (Alternatively, grill tomatoes on a preheated grill, turning frequently until skins are blackened.) Transfer tomatoes to a colander in the sink to cool.
  • In same pan, broil chile and garlic cloves, turning every minute or 2, until skin of chile is blistered and garlic skins are blackened at the edges. (Alternatively, thread garlic, then chile onto a metal skewer and grill, turning frequently.) Transfer chile and garlic to plate as they are done.
  • When vegetables are cool enough to handle, discard charred skins from tomatoes and garlic and discard stem from chile.
  • Using a mortar and pestle, mash chile, garlic and1 teaspoon salt to a paste. Add tomatoes and sugar to mortar and pound to break up tomatoes. Stir in cilantro, scallions, lime juice, fish sauce, and oil.
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