Best Simple Tomato And Onion Sauce Southern African Recipes

Tamatiesmoor (South African Tomato and Onion Gravy) image

Provided by Zookeenee

Time 20m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 8

1 tablespoon oil
1 medium onion, chopped
1 (14 1/2 ounce) can diced tomatoes
3 ounces tomato paste
1/2 teaspoon white sugar
1/4 teaspoon ground nutmeg (fresh is best)
1/2 teaspoon salt
1 dash black pepper

Steps:

Nutrition Facts : Calories 81.7, Fat 3.8, SaturatedFat 0.6, Sodium 466.4, Carbohydrate 11.7, Fiber 2.8, Sugar 7, Protein 2.2

Simple Tomato Sauce image

Provided by Giada De Laurentiis

Time 1h30m

Yield 6 cups

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

West African Barbecue Sauce image

Provided by FLKeysJen

Categories Sauces

Time 1h10m

Yield 2 1/2 cups, 8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 medium Spanish onion, diced
5 tomatoes, seeded and chopped (or 2 1/2 cups chopped canned tomatoes)
2 inches ginger, peeled and grated
3 garlic cloves, minced
1 serrano chili, seeds and ribs removed and finely chopped
2 cups water
1/4 cup brewed coffee
1 tablespoon tamarind paste
2 teaspoons berbere or 2 teaspoons chili powder
1/4 teaspoon ground cumin
1/4 teaspoon coriander seed, roughly crushed
1/4 cup honey

Steps:

Heat the oil in a large saucepan over high heat. Add the onion and saute for five minutes, or until softened and translucent. Add the tomatoes, ginger and garlic and bring to a simmer. Sir in the chili, water, coffee, tamarind paste, berbere, cumin and coriander seeds and bring to a simmer. Reduce the heat and simmer for 40 minutes.
Add the honey and simmer for another 10 minutes, or until the sauce is thick enough to coat the back of a spoon. Let cool.
Store in a tightly-covered container in the refrigerator for up to five days.

Nutrition Facts : Calories 86.3, Fat 3.6, SaturatedFat 0.5, Sodium 6.7, Carbohydrate 14.2, Fiber 1.3, Sugar 11.9, Protein 1