This is Mum’s version of an African classic and it’s often called gravy. Full-flavoured and adaptable, it forms the basis of almost all our sauces and stews. Simple to make, this spicy tomato sauce is an excellent base for seafood, meat and vegetarian dishes.
As it cooks, it breaks down and thickens to form a partial puree. If you want a smoother sauce just give it a quick whizz with a blender – a good way to conceal wholesome ingredients from fussy eaters. I often prepare a large quantity and freeze in portions.
A recipe from “A Plate in the Sun“
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