required equipment
hooded barbecue…if you have charcoal all the better
aluminium roasting tray

2kg ripe tomatoes, cored and scored [required processed weight 1500g smoked tomato…no skin] – see below

80g peanut oil
140g garlic:ginger paste
45g Blachan
3 Thai chillies, finely chopped
200g p/w shallots, chopped
25g Maldon sea salt
10g black pepper, coarsely and freshly ground
10-20g hot smoked paprika..depending on how hot you like things
20g sweet or Thai basil leaves, shredded
200g sugar
100g white wine vinegar

for the smoke mix
200g dark brown sugar
50g Black China or Jasmin tea
peel of one orange or large lemon
5 cinnamon sticks
¼ cup juniper berries
3-4 pieces of wild fennel


to smoke

pre heat the barbecue for 15 minutes [gas] 30-40 [charcoal]
Using a double layer of foil spread the sugar on top and then the tea and finally the other ingredients. Sit in the foil roasting tray.

Close the hood and set a timer for 8 minutes. When the timer goes, and as long as, the smoke mix has started to smoke put the tomatoes on the racks and close the hood. Set a timer for 15 minutes. When the timer goes, turn the tomatoes and set a timer for another 5 minutes. When the timer goes turn off the heat and let stand for another 15 minutes. DO NOT ALLOW THE TOMATOES TO GO COLD they will be impossible to peel.

Peel the tomatoes and weigh your smoked tomatoes should be close to required weight, say within a 100g. If need be top with peeled chopped tomato.


Put the peanut oil into a wide shallow pan and place it on medium heat. When the oil is hot add the garlic ginger paste, blachan and chillies and stir until the blachan is broken down into a paste. Add the shallots, salt and pepper and continue cooking gently until the shallots are soft Add the smoked tomato and smoked paprika and stir well. Turn the heat down slightly and continue cooking until the sambal is reduced and thick. Add the sugar and when completely dissolved add the vinegar.

When you are satisfied with the consistency stir through the basil. Bottle and seal while hot in sterilised jars. If you are new to preserves please refer to our preserving bible.