Tomato salad with peanut sauce

Ingredients for 4 servings:

• 1 kg tomatoes
• 1 onion(s)
• 2 tbsp peanut butter
• 20 g peanuts, roasted, unsalted
• some salt
• some pepper
• some oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Tomato salad like in Myanmar/Burma

Cut the tomatoes into pieces (I like my tomato salad “medium-fine,” so my pieces are large enough to comfortably eat with a spoon, but the tomatoes are still recognizable as tomatoes) and place them in a bowl—I always use a metal bowl. Cut the onion into pieces as well. Lightly fry the onion in a nonstick pan or with a little oil. The onions should get some color, but not overly brown. If I’m making the salad in a metal bowl, I can now turn off the stovetop and add the onions and peanut butter to the tomatoes. Place the whole thing on the slightly cooled stovetop so that the peanut butter melts, stirring constantly. Once the peanut butter has melted, quickly chop the peanuts, season with salt and pepper, and that’s it. ***ATTENTION*** If I’m using a plastic bowl, I obviously can’t do this! Then I have to let the peanut butter melt in the pan; the residual heat from the pan is usually sufficient for this. Then pour the onion-peanut butter mixture over the tomatoes. Of course, you can also use chunky peanut butter, and the recipe also works well with salted peanut butter—you’ll probably just need less salt in the end.