Sambal Tomat

Sambal Tomat tends to be a milder and slightly sweeter sauce than Sambal Matah. As with all Balinese sambals, Sambal Tomat can be used virtually on any dish... vegetarian, fish, poultry or meat.


  • 750 gr large chili, seeded and chopped 
  • 750 gr bird s eye chili, whole 
  • 1½ kg tomato, Skinned, wedged and seeded 
  • 200 gr garlic, peeled and sliced 
  • 400 gr shallot, peeled and sliced 
  • 50 gr dried shrimp paste, roasted (optional)
  • 100 gr coconut palm sugar, chopped 
  • 4 ea lemon juice 
  • 400 ml coconut oil 
  • 1 tbsp salt


  1. Heat oil in heavy saucepan
  2. add shallots and garlic and sauté until golden
  3. add chilies and continue to sauté until chilies are soft.
  4. Add coconut sugar and shrimp paste and continue to sauté until sugar caramelizes.
  5. Finally add tomatoes and continue to sauté until tomatoes are soft.
  6. Set aside and cool. Grind in stone mortar and puree coarsely. Season to taste with salt and lemon juice.

PS: Make sure to cook all ingredients over high heat while continuously mixing. This will preserve nice red color.

source : http://www.baliguide.com/balifood/sambal_tomat.html


imag: http://www.theblackpeppercorn.com/