Tomato smoor

By Sonja Jordt | Published 1 September 2010

A wors roll without tomato smoor is just plain disappointing. Don’t open the All Gold; make your own.

You need (makes about 2 cups)
• 2 tablespoons olive oil
• 2 onions, chopped
• 2 big garlic cloves, chopped
• 10 tomatoes, peeled and chopped
• ½ cup red wine
• 3 tablespoons tomato paste
• a big handful of fresh basil, torn
• 1½ teaspoons sugar
• salt and black pepper, to taste

Here’s how
1. Heat the oil in a big pot and sauté the onions over a medium heat until translucent. Add
the garlic and stir-fry for a minute.
2. Add the rest of the ingredients. Bring the mixture to boiling point, lower the heat and
simmer for 1-1½ hours with the lid ajar or until the sauce starts to thicken. Use a hand mixer to purée the sauce.
3. Allow the sauce to cool down completely and bottle it in sterilised jars.

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