Tomato dipping sauce

Tomato dipping sauce

Sốt cà chua

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Ingredients

Quantity Ingredient
6 tomatoes, peeled, seeded and roughly chopped
8 garlic cloves, finely chopped
2 long red chillies, finely chopped
55g sugar
2 tablespoons fish sauce
1 teaspoon cornflour

Method

  1. Combine the tomatoes, garlic, chilli, sugar and fish sauce in a saucepan. Stir in 60 ml water. Bring to a gentle simmer and cook slowly for 15 minutes, or until the tomatoes are soft.
  2. Pass the tomatoes through a fine sieve, into a clean saucepan, and return to the heat.
  3. Mix the cornflour and a small amount of water to a smooth paste, then add to the tomato sauce, stirring continuously. Bring to the boil and cook for 3 minutes to remove any raw cornflour taste.
  4. Remove from the heat and divide among six dipping bowls.
  5. The sauce can be refrigerated in an airtight container for up to 1 week. Reheat before serving.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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