Simple Tomato And Onion Sauce Southern African Recipes

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SIMPLE TOMATO SAUCE



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.

AFRICAN CURRY



African Curry image

This is an African (Mozambique) curry that can be done with chicken, shrimp, or crab. Goes well with tomato chutney and onion hot sauce. For shrimp or crab, use 1 pound."

Provided by cookinrooky

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, peeled and chopped
1 bay leaf
1 (14 1/2 ounce) can whole canned tomatoes, drained
2 teaspoons curry powder
1/8 teaspoon salt
1 (2 -3 lb) roasting chickens, bones and skin removed, cut into pieces
1 (14 ounce) can unsweetened coconut milk
1 lemon, juice of

Steps:

  • Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned.
  • Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes.
  • Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
  • Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

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