roasted tomato jaeow

More tomatoes! Besides thinking the obvious, salads and sandwiches, I also wanted to make some tomato jaeow, a Laotion roasted chutney like paste you eat with sticky rice, so simple.

Roasted Tomato Jaeow

6-8 small to medium sized tomatoes, each tomato cut into quarters

5 cloves garlic (unpeeled), roasted

1 large shallot (cut in 4 pieces), or 2 medium size shallots, roasted

1/2 tsp sugar

1/4 tsp salt

1 tsp fish sauce

2 sprigs of cilantro, chopped


1. Spread the tomatoes that have been cut into quarters, the peeled shallots and the unpeeled garlic on a piece of parchment paper and put under the broiler or roast in a toaster oven at 400d til the tomatoes are cooked and soft, dried out some with the edges lightly crisped or charred and til the shallots and garlic are soft to touch as well. Shallots and garlic will char and soften up quicker than the tomatoes so remove those from the heat sooner. Once roasted/lightly charred, remove the skins from the garlic cloves and tomatoes (or you can leave the tomato skins on, optional).

2. Lightly pound the roasted tomatoes, garlic and shallots in a mortar and pestle, add in all the remaining ingredients. Mix to a chunky paste. Form a bite size ball of sticky rice in your hand and top it off with a bit of jaoew.

* Instead of roasting the tomatoes you can also put the quartered tomatoes in a pot over the stove on low heat, let the tomatoes simmer in their own juices til soft and cooked and let the tomato juices cook down half way. Then proceed with the second step. This method works as well, not as fragrant as roasted tomatoes but quick and easy.


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