Ingredients

Method

• 400 g Rosa tomatoes
• 8 cloves garlic
• 3 red chillies
• 30 g fresh coriander
• 1 T smoked paprika
• 2 T extra virgin olive oil
• Maldon sea salt, to taste
For the tamarind sauce
• 60 g tamarind pulp
• 4 T soy sauce
• 2 T treacle sugar
• 1 red chilli, chopped

Method

Ingredients

Preheat the oven to 180ºC.
Place the tomatoes, garlic, chillies and coriander onto a baking tray. Sprinkle with paprika, drizzle with oil, and mix well.
Roast for 30 minutes or until the tomatoes are bursting.
Remove from the oven, blend until chunky, and season. Add some more olive oil if needed.
To make the tamarind sauce, gently heat the pulp in a saucepan. Add the remaining ingredients, then cook gently until the sugar and tamarind have dissolved.

TASTE’s take:
This brightly coloured sauce is bound to contain much-needed antioxidant nutrients.