ROASTED TOMATO-COCONUT SAUCE

Roasted Tomato-Coconut Sauce image

This easy sauce, which uses slow-roasted tomatoes, goes great with fish or tofu served on top of a grain (rice, coucous, anything). Just pan-sear your protein very quickly, and you're ready to eat. If you don't like tomato skins, blend the tomatoes before you add them, or use an immersion blender on the finished sauce.

Provided by Amanda Cohen

Time 15m

Yield About 6 cups

Number Of Ingredients 9

Ingredients

1/4 cup reserved tomato oil from roasted tomatoes (see recipe, or use extra-virgin olive oil)
1/2 cup chopped onions
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon red pepper flakes
Zest of 1 lemon, plus 1/4 cup freshly squeezed juice
4 cups roughly chopped roasted tomatoes (see recipe)
1 (13.5-ounce) can coconut milk
Salt, to taste

Steps:

In a medium pot, heat the oil over medium-high heat. Add onion, garlic and ginger and cook, stirring, until the onions are translucent, about 3 minutes. Stir in red pepper flakes and lemon zest, then add tomatoes and coconut milk.
Reduce heat to low and cook until mixture just begins to simmer. Immediately remove from heat and season with lemon juice and salt to taste. Serve over fish, tofu or rice. (If you're cooking tofu, press it between two plates for a half-hour first to get the water out.)

Nutrition Facts : @context http, Calories 78, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 6 grams, Sodium 227 milligrams, Sugar 2 grams