Spicy Tomato and Coconut Sauce

Name: Spicy Tomato and Coconut Sauce
Cuisine: Fijian
Ingredients: 2 tablespoons of canola oil; 1 medium onion, peeled and finely chopped; 2 cloves of garlic, smashed, peeled and minced; 1 teaspoon of fresh gingerroot, peeled and minced; 4 medium tomatoes, blanched, peeled and coarsely chopped; 1 heaped tablespoon of tomato paste; ¼ cup of Rhine or other fruity, white wine; ¼ cup of Rhine or other fruity, white wine; 2 tablespoons of water; ¼ teaspoon of dried red pepper flakes; a dash of Tabasco sauce; 1 teaspoon of sugar; 1 bay leaf, torn into pieces; 8 basil leaves, chopped; a pinch of nutmeg; ½ teaspoon of salt; ¼ teaspoon of freshly ground black pepper; ½ cup of coconut cream (see page 19)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

Ingredients

2 tablespoons of canola oil
1 medium onion, peeled and finely chopped
2 cloves

Oceania
Sauce
Vegan

Method

Heat the oil in a medium, non-reactive saucepan and sauté the onion over medium-high heat, stirring, for about 3 minutes. Add the garlic and ginger, continue stirring and frying for about another minute.
Add the tomatoes and cook for an additional 2 minutes. When the tomatoes begin to disintegrate, add the tomato paste, wine, water, pepper flakes, Tabasco, suga