---
name: Tomato, Lime, and Cardamom Sauce
source: "Ottolenghi Flavor: A Cookbook, p. 131"
author: Yotam Ottolenghi, Ixta Belfrage
servings: 4
tags: sauce
autoscaling: true
---

>> [auto scale]: true

Finely chop the @garlic cloves{6}, @green chilies{2}, and @shallots{100%g}, and @fresh dill{1%g}. Blend the @canned whole, peeled tomatoes{400%g} in a #food processor{}. Zest and juice @limes{2}.

Add the @&(~1)garlic cloves{} and @&(~1)green chilies{} with @olive oil{60%g} and @salt{.75%g} to a #sauce pan{}. Cook it over medium heat for ~{8-10%minutes}. Don't or crisp the garlic; reducing the heat is better.

Remove half of the @&(~1)mix{} and set it aside as a topping for whatever you are using the sauce with. Add the @&(1)lime juice{} and some @dill.

Add the @&(1)shallots{} and cook for around another ~{5%minutes}. They should be done at this point.

Add the @&(1)blended tomatoes{}, @tomato paste{17%g}, @sugar{6%g}, @ground cardamom{3.6%g}, @ground cumin{2.4%g}, @&(1)lime zest{}, and @&salt{3.5%g}. Cook it for ~{5%minutes}.

Add @water{240%g}, bring it it a simmer, and cook it for another ~{5%minutes}.