Recipe: Melissa Clark's Tomatoes in Peanut Sauce

Thursday, July 31, 2014

Serves 4

1/3 cup peanut butter, preferably natural
2 tablespoons unsweetened coconut milk
1 garlic clove, chopped
1/2-inch thick coin fresh ginger, chopped
1 1/2 tablespoons freshly squeezed lime juice, or to taste
1 tablespoon light brown sugar
1 tablespoon chopped basil, preferably Thai basil, plus additional for garnish
2 teaspoons soy sauce
1/4 teaspoon hot sauce
2 large tomatoes or 4 smaller ones, sliced
Sliced scallions, for garnish

1. In a food processor or blender, pulse together the peanut butter, coconut milk, garlic, ginger, lime juice, brown sugar, cilantro, soy sauce, and hot sauce until smooth. Blend in warm water, 1 tablespoon at a time, until the desired consistency is reached (I used about 3 tablespoons).

2. Slice the tomatoes and arrange them on a plate. Top with sauce and scallions and basil serve.



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