Tomato Tamarind Sauce
A tangy, slow-simmered sauce balancing ripe tomatoes with the sour depth of tamarind.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher
This sauce simmers tomatoes down with tamarind pulp, onion, and warm spices until thick and glossy. The result is a tangy-sweet condiment that works well over grilled meats, roasted vegetables, or stirred into lentils and rice. It keeps well refrigerated and freezes easily for later use.
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red chili powder
- 1/4 teaspoon ground cinnamon
- 2 pounds ripe tomatoes, chopped
- 3 tablespoons tamarind pulp, seedless
- 1/4 cup water
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Method
-
Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
-
Stir in the garlic, ginger, and cumin seeds, and cook until fragrant, about 1 minute.
-
Add the ground coriander, chili powder, and cinnamon, and stir constantly for 30 seconds to toast the spices.
-
Add the chopped tomatoes to the saucepan and stir to combine with the onion and spice mixture.
-
In a small bowl, whisk the tamarind pulp with the water until smooth, then pour into the saucepan.
-
Stir in the brown sugar, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, until the tomatoes break down and the sauce thickens, about 35 minutes.
-
Remove the sauce from the heat and let it cool slightly, about 10 minutes.
-
Transfer the sauce to a blender and puree until smooth, or leave chunky for a more rustic texture.
-
Taste and adjust seasoning with additional salt, sugar, or tamarind as needed. Transfer to a jar and refrigerate until ready to use.
Rate this recipe
Tomato Tamarind Sauce
This sauce simmers tomatoes down with tamarind pulp, onion, and warm spices until thick and glossy. The result is a tangy-sweet condiment that works well over grilled meats, roasted vegetables, or stirred into lentils and rice. It keeps well refrigerated and freezes easily for later use.
55 min 16 oz 62 cal
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red chili powder
- 1/4 teaspoon ground cinnamon
- 2 pounds ripe tomatoes, chopped
- 3 tablespoons tamarind pulp, seedless
- 1/4 cup water
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Method
- 1
Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Stir in the garlic, ginger, and cumin seeds, and cook until fragrant, about 1 minute.
- 3
Add the ground coriander, chili powder, and cinnamon, and stir constantly for 30 seconds to toast the spices.
- 4
Add the chopped tomatoes to the saucepan and stir to combine with the onion and spice mixture.
- 5
In a small bowl, whisk the tamarind pulp with the water until smooth, then pour into the saucepan.
- 6
Stir in the brown sugar, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, until the tomatoes break down and the sauce thickens, about 35 minutes.
- 7
Remove the sauce from the heat and let it cool slightly, about 10 minutes.
- 8
Transfer the sauce to a blender and puree until smooth, or leave chunky for a more rustic texture.
- 9
Taste and adjust seasoning with additional salt, sugar, or tamarind as needed. Transfer to a jar and refrigerate until ready to use.