Tomato Sambal Food

TOMATO SAMBAL

Tomato Sambal image

Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. This is the most basic tomato salad, given the Southeast Asian and Indian name for pickles or side dishes. It is simple to prepare, relies on the best fresh ingredients, and serves as a wonderful garnish or refresher alongside the Tomato Lamb Bredie and in addition to chutney.

Provided by Colin Cowie

Categories Salad Herb Onion Tomato Side No-Cook Vegetarian Vegan Raw Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

2 large or 3 medium red tomatoes, seeded and diced
2 large or 3 medium yellow tomatoes, seeded and diced
2 tablespoons coarsely chopped red onion
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Coarse sea salt and freshly ground black pepper, to taste
freshly ground black pepper
1 tablespoon chopped basil

Steps:

Place the tomatoes and the chopped onion in a large serving bowl. Add the oil, vinegar, salt, pepper, and basil, toss well, and allow to rest at room temperature for up to 1 hour before serving.

CHICKEN AND POTATO NAPOLEON WITH SPICY TOMATO SAMBAL SAUCE

Chicken and Potato Napoleon with Spicy Tomato Sambal Sauce image

Provided by Dzintra Dzenis

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 20

Ingredients

4 tablespoons olive oil, divided
2 boneless, chicken breast halves with skin
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 tablespoon olive oil
3 garlic cloves, chopped
1 small onion, diced
1 (15-ounce) can plain tomatoes
2 fresh tomatoes, seeded and diced
2 tablespoons sambal oelek sauce
1 tablespoon sugar
2 teaspoons salt, plus more for seasoning
1 sprig fresh rosemary, plus sprigs, for garnish
Freshly ground black pepper
1 small bunch Italian parsley, leaves chopped, plus more for garnish
6 large Yukon gold potatoes
Salt
Olive oil
2 tablespoons grapeseed oil
Sea salt

Steps:

Chicken:
Preheat the oven to 375 degrees F.
In a large oven-proof saute pan over high heat, heat 2 tablespoons olive oil. Season the chicken breasts with salt and pepper, to taste, and add them to the oil. Cook for 3 minutes on each side. Put the saute pan in the oven and the let the chicken finish cooking, about 15 minutes. Remove from the oven to a cutting board and allow to rest, covered, for 5 to 10 minutes.
Tomato sauce: In a medium-sized skillet over medium heat, add the olive oil. Add the chopped garlic and onions and saute until softened. Stir in the tomatoes, sambal, sugar, 2 teaspoons of salt and the rosemary. Saute over medium heat and allow the sauce to reduce and flavors to blend together, about 8 minutes. Taste and season with salt and pepper, if needed. Remove the rosemary sprig and stir in chopped parsley just before serving.
Potatoes: Fill a large saucepan 2/3's full with cold water. Add the potatoes and a good pinch of salt and bring to a gentle boil over medium heat. Cook the potatoes until they are just tender, about 10 minutes. Once the potatoes tender, drain them and cut them into 1/4-inch slices. Heat a combination of olive oil and grapeseed oil in a large skillet until it just begins to smoke. Add the potato slices and fry until crispy on the outside and completely tender on the inside. Remove the potatoes to paper towels to drain and sprinkle with sea salt.
Arrange potato slices in a circular layer on each serving plate. Put a thin layer of tomato sauce over the potatoes, leaving a small border. Slice the chicken breasts into serving portions and arrange on top of the potato-tomato layers. Garnish each serving with a sprig of rosemary and fresh parsley. Serve and enjoy!

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