Fusion Tomato Base Sauce
Tomato stew base is the foundation of numerous West -African dishes. Having a batch ready in the fridge reduces cooking time significantly. Furthermore, if made right, chances are that the dish will be scrumptious. It is basically tomatoes, fresh bell peppers, and onions, pureed together and boiled till reduced and then simmered in oil till ‘dry’. It is important to fry the combination of vegetables until all the fluid & sourness has been eliminated and enough water and the oil is separated from the pureed tomato.It is packed filled with tomatoes and all its endless benefits such as the antioxidantlycopene which is reported to reduce heart disease and cancer risk. Tomatoes are also filled with vitamic C, potassium, folate and vitamin K. They are used in many african dishes. Tomatoes are so valuable in West Africa that “sweet tomato’ is a popular term of endearment.
Ingredients
- 8 Red bell peppers (approximately 2kg), stemmed, cored, and cut into approximately 1.5cm pieces
- 3 tbsp Vegetable oil
- 12 Medium cloves garlic roughly chopped
- 2 tbsp Motherland chilli paste or/and two yellow habanero chilli ( optional)
- 8 Large plum tomatoes (approx. 1 kg), cored and quartered
- 1 tbsp Tomato paste
- 4 Fresno chili peppers (approx. 55g), stemmed, seeded and cut into approximately 1.5cm pieces
- 2 Large red onions (approx. 800g), peeled and cut into roughly 1/2-inch dice
- 20 g Peeled fresh ginger (about 3/4 ounce; 20g), roughly chopped
- 1 ltr Chicken or vegetable stock
- Handful of basil
- Salt
Instructions
- Preheat the oven to 400°F (200°C) and put in oven racks in the top and bottom-third positions
- Line two rimmed baking sheets with baking paper
- In a bowl, mix the red bell pepper with 1 tablespoons vegetable oil and season with salt. Transfer to one of the baking sheets and spread to make one layer
- Then using the same bowl, mix the tomatoes with garlic, Fresno chili peppers, onion, and ginger with 1 tablespoon oil and season with salt. Transfer in an one layer to the other baking sheet
- Roast the vegetables, stirring and rotating baking sheets once or twice during cooking, until all are tender, some of their juices have cooked off, and they are charred in spots. About 45 minutes for the red bell peppers and 30 minutes for the tomatoes mixture
- Transfer all the roasted vegetables into a blender jar and blend until a smooth purée constituency (you can make chunkier if to be used as a dip)
- Transfer the purée to a thick -walled pot e.g. Salad Master pot or cast aluminium (Dutch Oven) ceramic (French oven). Add stock, tomatoes paste and remaining 1 tablespoons oil. Add the habanero chilli and or motherland chilli paste
- Season lightly with salt, then bring to simmer at low heat for approximately two hours. This is done until sauce is reduced to a stew-like texture and there are holes with no water bubbling through
- Add basil
- Season as required, remove the habanero chilli and pack into little packs and store in refrigerator ( to use within one week) or store in freezer
Notes
Chef’s Hint
For more heat, add more habanero chilis
Some species of tomatoes will remain sour regardless of the length of cooking, because of their high acidity. Add ½ teaspoon stevia to neutralize the sourness
For more heat, add more habanero chilis
Some species of tomatoes will remain sour regardless of the length of cooking, because of their high acidity. Add ½ teaspoon stevia to neutralize the sourness
Nutrition
Serving: 30gram servingCalories: 42kcalCarbohydrates: 2.24g
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