This tomato sambal is gently fried, full of ripe tomato flavor and spicy from red chilies. Lime juice adds a fresh counterpoint at the end. Serve it with rice and other savory dishes.
In tomato sambal, tomato is no side note: the fruit forms the sambal’s soft, juicy base. Frying ripe tomatoes with red chilies, shallot and garlic in oil mellows their sharp, raw flavors and brings the mixture together into a deep, savory taste. Choose tomatoes that are ripe but still firm; watery tomatoes will also work, but need a little longer to cook down. In the Netherlands, tomatoes are often more aromatic from late spring to early autumn, but good, ripe store-bought tomatoes work all year round.
The amount of chili mainly determines the heat. Red bird’s eye chilies bring a direct, powerful kick; using fewer bird’s eye chilies or a larger, milder red chili makes the sambal more approachable. For a milder version, remove some of the seeds and membranes, or start with two chilies and add more after frying if you like. Roughly chop the ingredients: they’ll be mashed later anyway. A wide frying pan helps the liquid from the tomatoes evaporate, so you don’t end up with a thin sauce.
Let the mixture fry gently until the tomatoes fall apart and the liquid has visibly cooked down. This takes longer than simply softening the ingredients, but gives you a concentrated sambal that clings well to rice. Stir regularly and keep the heat moderate; the garlic and shallot should become soft and fragrant, not dark brown. Mash the sambal with a fork or masher for a chunky texture. If you prefer a smoother result, pulse it briefly, but don’t blend it for too long: a little texture works well here.
Add the lime juice right at the end. Its fresh acidity balances the rich, sweet tomato and the chili; taste the sambal once it has cooled slightly, then add a little more juice or salt if needed. Serve it at room temperature or lukewarm alongside rice, fried tofu, tempeh, egg or an Indonesian-inspired meal. A small spoonful is often enough to add more heat and freshness to a bite.
Store leftovers in a clean, sealed container in the refrigerator and chill them within two hours of cooking. Use the sambal within three days. Serve it cold or warm it gently in a small pan; if it has become very firm, add a teaspoon of water while reheating. Always use a clean spoon when serving, so no food gets into the storage container.
Cut the tomatoes into large pieces. If you like, wear gloves when cutting the bird’s eye chilies, and wash your hands well afterward.
Heat the oil in a large frying pan over medium-high heat. Fry the shallot, garlic and chilies for 2 minutes, until fragrant and starting to soften.
Add the tomatoes and salt. Fry for 15–20 minutes over medium-low heat, stirring regularly and mashing the tomatoes with a wooden spoon as they cook. Let most of the liquid cook off until you have a thick, chunky sambal.
Remove the pan from the heat and stir in the lime juice. Taste once the sambal has cooled slightly, and add more salt or lime juice if needed. Serve lukewarm or at room temperature.
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