Simple Tomato And Onion Sauce Southern African Recipes

SIMPLE TOMATO-AND-ONION SAUCE (SOUTHERN AFRICAN)

Steps:

• In a pot, fry the onion in oil, fat or lard. Stir often, until onion turn pale brown.
• Add the tomatoes and rest of ingredients.
• It's best to cover the pot and simmer until nicely thickened, or leave open and stir often.
• Add any extras you like while it cooks, such as gravy or a little ground meat. To thicken and brown the simple sauce, sauce powder (like Bisto) is often stirred into a little lukewarm water, and added.
• You can also add a few dashes of Worcestershire sauce.
• Serve over pap/sadza/ugali (and there are many other names for it in the various languages!) Of course, if it is available, this would be served with a meat stew or grilled meat. If meats are not on the menu, this is the meal. Sometimes spinach or swiss chard is added to the plate as a side veggie.

TOMATO STEW/TAMATIEBREDIE: TRAD. SOUTH AFRICAN RECIPE

Steps:

• Heat enough oil in a large saucepan. Peel and thinly slice the onions. Fry, stir, and don't let them burn.
• While the onions are softening, roll the lamb/mutton pieces in the flour, and add them in batches to the pot to brown. They must be well covered with flour, which helps the sauce thicken as you proceed.
• Add more oil if necessary, and don't crowd the meat: take out the browned pieces and onion with a slotted spoon, and keep on a plate, then do the rest.
• When all the meat has been browned, pour off all extra fat and oil.
• Put the meat chunks and onions back into the pot.
• The number of tomatoes is a case of: check to see if you think they are enough. If fat and huge, 6 - 8 might just be right. If your tomatoes are small, you'll need considerably more. The most important thing is that they should be vine-ripened and flavourful.
• Skin the tomatoes. Use any method you like: I simply use a sharp serrated-edge knife or a small sharp peeling knife and peel them as thinly as possible.
• Cut them into the pot (on medium heat), juices and all. Add the salt, Worcestershire sauce, sugar and pepper. Stir well.
• Now: watch the pot for a while. The tomatoes should provide enough liquid -- do NOT add water to this dish, rather an extra tomato.
• Then turn heat down, put lid on at an angle to allow steam to escape, and simmer gently for about 35 minutes.
• Then add quartered peeled potatoes, if you feel like it.
• Simmer gently until potatoes and meat are tender but not falling apart. Add the garlic towards the end of cooking.
• Your finished dish should be a deep reddish brown and the tomatoes should have reduced to a thick sauce. There mustn't be a lot of liquid. If there is, turn up the heat, stir well, and let the extra liquid evaporate. You never add water to this stew (bredie) unless it threatens to burn.
• Serve with the lemon rind and parsley strewn over the dish. This is always served with white rice. (And, naturally, maybe two fresh veggies and a green salad).
• NOTE: the added sugar is very important. I would have preferred to say "1 tablespoon", but this is a matter of taste. The final taste of the dish should not be acidic.

ROASTED TOMATO AND ONION DIPPING SAUCE

Steps:

• Preheat the oven to 275 degrees F.
• Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.