Tomato Smoor is a traditional South African (Cape Malay) recipe for a classic sauce or relish of tomatoes and onions cooked in a red wine base that's often used as a base for cooking left-over meat or fish. The full recipe is presented here and I hope you enjoy this classic South African version of: Tomato Smoor.
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This is a classic South African tomato and onion relish that is often mixed with meat, fish or eggs to make a savory dish or savory filling.
Ingredients:
2 tbsp olive oil
2 onions, finely chopped
2 large garlic cloves, chopped
10 ripe tomatoes, blanched, peeled and chopped
120ml red wine
3 tbsp tomato purée
generous handful of fresh basil leaves, torn (African blue basil or Thai Basil if you can get it)
1 1/2 tsp brown sugar
salt and freshly-ground black pepper, to taste
Method:
Heat the oil in a heavy-based pan, add the onions and fry over medium heat for about 5 minutes, or until soft and translucent but not coloured. Add the garlic and stir-fry for 1 minute more.
Stir in all the remaining ingredients (except the basil) and bring the mixture to a boil. Reduce to a simmer, part cover with a lid and cook for about 90 minutes, stirring occasionally, or until the mixture is well reduced and thickened. Add the basil leaves for the final 20 minutes of cooking.
Take off the heat and allow the sauce to cool completely. Turn into cleaned and sterilized jar and store in the refrigerator. This is used as a savoury topping for bread and to mix with meat or sausages for use as a filling.
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