How To Make Tomato Sambal

Learn How To Make Tomato Sambal at home today! This versatile condiment is a great way to add a spicy kick to any meal. I use datil peppers for a smoky touch, enjoy a fresh tangy tomato, spicy, and aromatic in this sambal. it’s a must-try for Indonesian and spicy food lovers.

If you love spicy in a medium level, then tomato sambal is your best friend! you can also adjust the heat as always, enjoy a fresh tangy spicy, and aromatic in this sambal. This flavorful condiment adds the perfect touch of heat to your Nasi Kuning and other dishes. Since the ingredients are all sauteed before grinding, sambal tomat can be kept for quite a long time in a fridge.

What is sambal?

That is the same question for me actually, I still don’t know what is sambal nor does the definition I found in Google not exist. However, generally speaking, it refers to something spicy, as in chili hot. For the most part, when we say sambal, many of us are thinking about spicy condiments such as dipping sauce but with a coarser texture of the condiments. So sambal is a spicy dish and can be a condiment or a side dish.

Sambal was also popular in Malaysia, Singapore, and Brunei, as well as in the Netherlands and Suriname through Javanese influence. The word is also used in Sri Lankan cooking, as in pol sambol. It’s typically made with a base of chili peppers and can range from a coarse relish to a smooth paste. The variety of chilies used and additional ingredients determine the final flavor and spiciness of each sambal.

There are so many types of sambal in Indonesia, but one thing in common is that they are spicy. There are countless different variations of sambal in Indonesia from those which use fresh herbs and spices to those which incorporate more robust flavors such as smoked fish. One of the traditional ‘sambals’ in Indonesia is ‘Sambal Goreng’. ‘Goreng’ refers to the preparation method of combining the ingredients in a large, wok-style pan with cooking oil and cooking them down until they are reduced enough to produce a rich, thick chutney-like sauce (this also can last longer)

Golden ticket for your meal

Sambal is absolutely the main complementary dish that a lot of Indonesians can’t live without, including me. I love the heat, I love the sensation that it brought, I love the addiction and making me full after that. Sambal was one of my favorite Indonesian dishes and a key element in the Indonesian staple of rice-based meals, Tomato Sambal specifically.

How to use Sambal? Endlessly. Use it on top of roasted veggies, on eggs, with rice of course, in and on sandwiches, or simply dip into it with bread. Sometimes, I add sambal to my instant noodle, and boom that superb double is amazing! Since I had made Nasi kuning, it is also a great add-on with this sambal.  Me personally I always enjoy sambal with vegetables, raw or blanched, it is a must for me to have a vegetable side dish every time I have sambal on my menu, no matter what other side dishes I got

What inside of Tomato Sambal

• Chilies; The type of chilies you use will determine the spice level of your sambal.  I use two kinds of fresh red chilies which are Datil Pepper also called red eye’s bird chili or in Indonesia Cabai rawit domba. These chilies are known for their smoky flavor and moderate heat. They contribute a unique depth of flavor to the sambal. second one, Red Curly Chilies These chilies add a vibrant red color and a medium spice level to the sambal.
• Shallot and Garlic; These are aromatics that form the base flavor of the sambal. Frying them in oil releases their flavorful compounds.
• medium Tomato; provides the main body and tangy sweetness to the sambal, because this is a tomato sambal, you can also add lime juice for extra tangy sensation.
• Aromatics; Bay Leaves; add a subtle background herbal aroma, but their flavor is not very prominent. You can omit them if you don’t have any on hand. Lemongrass adds a citrusy and slightly floral aroma to the sambal. It’s another optional ingredient, but it can elevate the flavor profile.
• Cooking Oil; Oil is used to cook the sambal paste, allowing the flavors to develop and bloom.
• Seasoning those are Salt; Enhances the overall flavor of the sambal. Sugar; Sugar balances the spiciness of the chilies and adds a touch of sweetness and
• Mushroom Stock Powder; it can add a savory, umami depth to the flavor, you can change mushroom stock powder with chicken/ beef stock powder.

How to Make Tomato Sambal

Start by making the flavorful base for the sambal. There are two ways to achieve the desired texture for your sambal.

First, for a smoother sambal: Combine the chilies, shallots/onion, garlic, and tomatoes in a food processor or blender and pulse until you get a relatively smooth paste with a bit of texture.

Second, for a chunkier sambal: Use a mortar and pestle to grind the ingredients together. This method will result in a coarser texture with more prominent chili pieces.

here I use food chopper, crush the datil peppers, red curly chilies, shallot, garlic, and tomato until they are almost smooth. You can leave a little bit of texture if you prefer a chunkier sambal.

Next, Cook the sambal paste: Heat your cooking oil over medium heat in a pan or wok. Once hot, add the chopped sambal mixture and cook for about 5 minutes, stirring frequently. You wait until the sambal give oil it will make sambal last longer.  This allows the flavors to develop and the raw shallot and garlic to soften.

Then, add aromatics and seasonings; add bay leaves and lemongrass, toss them into the pan along with the salt, sugar, and mushroom stock powder (if using). Tip: If the bay leaves are large, you can break them in half for easier removal later.

Simmer and thicken: Continue stirring and simmering the sambal for a few minutes about 10 minutes, or until the mixture thickens and the water content reduces. This will concentrate the flavors and ensure your sambal lasts longer.

Serve and Storage

Once the sambal reaches your desired consistency, remove the bay leaves and lemongrass (if used) and your delicious tomato sambal is ready to serve. It pairs perfectly with your Nasi Kuning and other Indonesian dishes.

For Storage instructions; Let the sambal cool completely before transferring it to an airtight container. Store it in the refrigerator, where it will keep for up to a month.

Try this recipe!

Tell me your results by uploading pictures and tagging us on Instagram at Much Butter and Pinterest. Do not forget to see and follow our new Tiktok Account.

For cooking videos, check, and subscribe to our Youtube page. you can join our email for the latest idea menus.

SEE OTHER INDONESIAN FOOD VARIATIONS:

Thank you, your support is so much appreciated 💕