Quick and easy tamatie-smoor (South African tomato stew)

Tamatie-smoor is a traditional South African tomato stew, typically served at a barbeque, spooned over a bowl of pap (a South African staple made from ground maize, similar to polenta). But this delicious tomato and onion stew is far more than just a barbeque side. It makes the perfect topping for grilled meat, for a sauce with sausages or simply tossing through pasta!

In Afrikaans, the word 'smoor' comes from the Dutch word meaning to smother or to steam gently. When you make this tomato stew, you don't boil it rapidly; you're rather smothering the vegetables in their own juices (sometimes with a splash of water), over gentle heat, until they are soft, sweet and thickened.

To 'smoor' food is all about gentleness and patience. It's the slow, gentle simmer that develops the rich flavour. And once you've tasted this tomato and onion stew, I think you'll agree with me that this is time well spent.

The tomatoes cook down to almost nothing, the onions are sweet and succulent, and the juices have thickened to leave just sufficient gravy to be soaked up with the rice, pap or potatoes that you pour it over!

Making this tamatie-smoor is simplicity in itself. This is more of a method than a recipe, and you can adjust the ingredients to make as much or as little as you need. The only difference will be the time it takes to cook.

The basic ratio is one part onions and two parts tomatoes (by weight). A scant teaspoon of sugar cuts through the tartness of the tomatoes and brings out their flavour. And half a teaspoon of salt completes the ingredients!

The tomato stew freezes like a dream. This is the perfect recipe for preserving the glut of summer tomatoes, filling your freezer so you can enjoy the freshness all year round!

I love to serve this tomato sauce poured over a plate of sausages on a bed of mashed potatoes with a side of peas for a quick and easy meal. And if you're looking for a salad with a difference for your next barbeque, why not try this tomato and onion pasta salad?

Jump to:

• Why you should try this tomato and onion stew
• Recipe information
• Ingredients for tamatie-smoor
• Instructions
• Tips for a successful outcome
• How to peel tomatoes
• Serving suggestions
• Variations
• Equipment
• Storage
• FAQ
• Save for later
• Related recipes
• 📋The recipe

Why you should try this tomato and onion stew

• So handy to have in the freezer - with this tomato stew in the freezer, you can whip up a tasty bolognese or pasta in next to no time.
• Budget-friendly - whenever you find a special on tomatoes, grab them, slice up a few onions and pop them in a saucepan.
• Naturally healthy - just fresh ingredients - no oil needed.
• Make-ahead friendly - tastes even better the next day and freezes beautifully.

Recipe information

These times are based on 450 grams (or 1 pound) of onions and 900 grams (or 2 pounds) of tomatoes. Adjust the time either up or down, depending on the amount of tomatoes and onions you use.

Prep time: About 20 minutes to cut up the tomatoes and onions.

Cooking time: 50 minutes. 40 minutes at a slow simmer (covered), then a final 10 minutes (uncovered) to let some of the liquid evaporate.

Yield: 6 cups of tamatie-smoor! And if you're English speaking, this is the same as 6 cups of tomato stew 🙂

Ingredients for tamatie-smoor

**You can find the exact ingredient quantities on the printable recipe card at the end of this post.**

• Tomatoes - the tomatoes should be washed and cut into smallish pieces. There's no need to peel the tomatoes, but if you do prefer to peel them, you can read 'How to peel tomatoes' below, for my easy way to get the skins off.
• Onions - peeled and cut into rough dice. The actual size depends on how large you prefer your onions in the stew. I normally cut them about half an inch or just over 1 cm in size.
• Sugar - tomatoes can be quite tart, and I find a small amount of sugar helps balance the tartness. Leave it out if you prefer.
• Salt - the same with the salt. If you don't cook with salt, leave it out. I like to add half a teaspoon to help the flavours along.
• Water - not pictured, and optional. The amount of water you need depends on the juiciness of the tomatoes. Some varieties of tomatoes have more juice than others.

Instructions

The final result should be a soft, mushy mixture of completely broken-down tomatoes and soft, sweet onions in a thick sauce.

Tips for a successful outcome

Here are my top tips to ensure your tomato and onion stew always turns out perfectly:

• Cut the onions and tomatoes into equally sized pieces so they all cook at the same time.
• Do not discard any liquid that comes out of the tomatoes when you chop them. Add it to the pan (it's got loads of goodness, and is much better than having to add water halfway through).
• Let the tomatoes and onions come to a boil, and then give them a good stir before turning the heat to a simmer. This ensures that the tomatoes release some of their liquid. They will continue to release liquid as they cook.
• Simmer the tomatoes and onions slowly so there is plenty of time for the flavours to develop.
• Keep your eye on the pan and only add water if it seems to be drying out. Whether you need water or not depends entirely on how juicy your tomatoes are. I've made this recipe countless times over the years, and sometimes I have to add water, sometimes I don't. There's no water added in the above images - I was lucky this time to have really juicy tomatoes.
• Be careful once you've removed the lid, that the tomatoes don't dry out and 'catch' on the bottom of the pan. The idea of removing the lid is to let any excess moisture evaporate and for the tomatoes and onions to form a thick, luscious sauce.
• Taste the sauce once it's cooked, and adjust the seasoning. Add extra salt for flavour, and a little extra sugar if it seems too tart.

How to peel tomatoes

• Use a sharp knife to cut a cross on the base of each tomato. Cut just deep enough to break through the skin.
• Place the tomatoes in a large bowl.
• Cover the tomatoes completely with boiling water and leave to stand for 2 to 3 minutes.
• Drain the water.
• Use a sharp knife to help you peel the skin from the tomatoes. If they have stood for long enough in the boiling water, the skin should peel away with no problem.

Serving suggestions

With a few packets of this tomato and onion stew in your freezer, you'll never be at a loss for what to cook for dinner.

Of course, the traditional way to serve this tamatie-smoor is to spoon it over pap (polenta) along with grilled meat and lots of side salads. I never really developed a taste for pap during my life in Africa, so I used to spoon it over a crusty bread roll with a piece of grilled sausage on the side. (I still do, actually!)

There are plenty of other ways to enjoy this delicious sauce. Here are a few of my recipes that use it:

• Tomato and onion pasta salad with creamy cheese sauce
• Sausages in tomato and onion gravy
• Baby marrows with tomato and onion

If you've got a few packs stashed in your freezer, you can add one when you're making soups and stews. You can actually use it in any recipe that calls for tomatoes and onions.

• Tip a pack into your slow cooker when making this slow-cooker bolognese sauce or pop it into the pan if you've run out of tomatoes and onions but want to make a homemade bolognese.
• Use it in this meatball soup with vegetables

Don't tell anyone, but I've even been known to defrost a pack of this tomato and onion, simmer it with a packet of defrosted frozen prawns, throw in a handful of grated cheese and stir it into a pan of cooked pasta shells!

Variations

Of course, this is the most basic of basic recipes. There are so many ways to oomph it up to suit your taste:

• Spicy - add some chilli - see this recipe for chilli tomato and onion sauce.
• Garlic - garlic always makes everything taste better. Throw in a few minced garlic cloves.
• Herby- I don't like to do this because I want to be able to adjust the flavours to suit what I'm cooking at the time, but you could absolutely add herbs like oregano, basil, rosemary, thyme, or even just a spoonful of mixed Italian herbs.

Equipment

As far as equipment goes, you will need a sharp knife and a chopping board for cutting up the onions and tomatoes.

To cook the tamatie-smoor you will need a saucepan large enough to hold the tomatoes and onions. Make sure the saucepan has a lid, and if it has a heavy bottom to prevent burning, so much the better.

Storage

You can store the cooked tomato and onion in a covered container in the refrigerator for up to three days.

I normally make a huge batch and freeze it.

• Allow the tomato and onion stew to cool to room temperature.
• Use a measuring cup to measure the tomato and onion, and pour it into individual freezer bags. I use one cup because there are only 2 of us at home. If you've got a larger family, you might like to freeze two cupfuls in one bag.
• Seal, label and freeze for 4 to 5 months. (I'm always delighted when I clean out my freezer and find a lost pack lurking at the bottom!)

Defrost in the refrigerator (or microwave if you are in a hurry), or simply empty a frozen packet into a stew or casserole. It defrosts in minutes in a hot pan!

FAQ

Save for later

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Related recipes

Visit my vegetable recipes page for other delicious recipes that use vegetables as a main ingredient. Here are a few using tomatoes and/or onions that you might enjoy:

📋The recipe

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