The Sunday Independent

TOMATO SMOORTJIE

- INGREDIENT­S METHOD

This recipe is so versatile, it can be made as a side dish or as a base for a main dish. Tomato smoortjie is used as a side dish or accompanim­ent to many Cape Malay dishes, such as fish frikkadel, fried fish and mince frikkadel, with creamy mashed potatoes on the side. It acts as a medium to bring all the flavours together and, boy, does it taste good.

30ml (2 tbs) oil

30ml (2 tbs) butter

2 onions, finely chopped

1 green pepper, finely chopped

2 chillies, thinly sliced

15ml (1 tbs) finely chopped garlic 2 cinnamon sticks

500ml (2 cups) chopped cherry tomatoes Salt and black pepper to taste

15ml (1 tbs) tomato paste 30ml-45ml (2-3 tbs) sugar

1. Heat the oil and butter in a pot or large pan, on medium to high heat. Next, add the onions, green pepper and chillies, and fry until golden brown. Now add the garlic, cinnamon sticks and cherry tomatoes, and fry for five minutes.

2. Next, add the salt and pepper, tomato paste, sugar and 125ml (½ cup) warm water, and allow to simmer on low to medium heat for 10-15 minutes.

TIP:

You can add 15-30ml (1-2 tbs) sweet chilli sauce at the end of the cooking process to make it sweeter or 15ml (1 tbs) pickled chilli atchar if you like more heat.

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