This vegan tomato onion sauce is such a flavorful addition to your meal. It goes especially well over rice, but is also delicious over veggies or other grains you might be eating. It’s easy to make and very healthy, unlike other sauces that you might otherwise reach for.
Ingredients
1 tomato to make the sauce juicy
1/2 yellow onion an important base part of the sauce
1/4 tsp oregano*
1/4 tsp sage*
1/2 tsp curry powder as the foundation of the seasoning
1/2 tsp salt
1/4 tsp black pepper
2 tsp corn starch to thicken the sauce
1/3 cup water
Why You’ll Love It
This simple but delicious sauce will quickly become your favorite way to add flavor to your dish. It traditionally goes over white rice, but it goes wonderfully well over basically anything! Any type of grain and also vegetables! Did your meal turn out a bit bland? Or you’re tired of eating rice? Just quickly make up this sauce and your whole meal will be transformed! Our family has this all the time. We love it pretty much no matter what our meal is.
Background
My husband is originally from Zimbabwe, and they make this tomato onion sauce – though they call it soup – pretty much all the time. They will either pour it over Sadza or white rice. I instantly fell in love with it when my (now) husband made it for me. It’s just so flavorful! I use it over veggies all the time. On our last stay in Zimbabwe, I learned that people sometimes even grate their tomatoes in order to get them cut up into tiny pieces for this sauce. A pretty cool trick, if you’re asking me! I previously never thought to grate a tomato!
How To Prepare
Chop your onion into small pieces and cut your tomato into very fine pieces. You can even grate your tomato if you have a grater! The finer you get them, the better. (I just always lose patience!)
In a small pot or sauce pan, warm 1 tbsp of olive oil on medium heat. Once warm, add the onion and cook (no lid) until it has nicely browned.
Once brown, add the tomato and cook with a lid on medium low. While the juices are coming out of the tomato, prepare your spices.
In a mug, mix your 1/4 tsp oregano, 1/4 tsp sage, 1/2 tsp curry powder, 1/2 tsp salt, and 1 tsp corn starch. Once mixed, add 1/3 cup of water to it. If you find that your mix is too runny, add some more corn starch. When this is all mixed and thick-ish, and your tomato has become nice and juicy in your pot, add the spice mix from your mug. Mix everything well in the pot.
Cook with the lid on for 3 more minutes. The final result should be a nice chunky, thick sauce full of flavors.
How To Serve
Serve while still warm, by pouring some over your warm rice, vegetables, or grain of choice!
How To Store
Once cool, transfer your tomato onion sauce into an airtight container. Keep in refrigerator for 3-5 days. This does freeze well if you want to save it for a future day. Again, let cool completely, then transfer into an airtight, freezer safe container. I like to use mason jars for this (just leave room at the top!), but ziploc bags work too. For best results, consume within 3 months.
Other Recipes You Might Enjoy
If you are looking for a different way to spice up your rice, try out this peanut butter rice recipe!
Q&A
Can I Substitute Red Onion For The White One?
Yes, you can substitute red onion for white ones! Red onions can leave a red tinge in your dish, but in this tomato onion sauce that wouldn’t even really be noticeable! Once cooked, red and white onions don’t actually taste that different. I’m a big fan of using what you have. So if you have a red onion lying around, just use that. Skip the trip to the store.
Can My Kid Help Me Cook?
Your child can help you cook most any recipe. My two year old daughter hasn’t helped me too often with this particular recipe. But I have had her chop (read “stab at”) tomatoes with her Montessori knife. It’s definitely not perfect and I most certainly have to finish cutting it finely. But it brings her joy and keeps her occupied, so I am good with that! Needless to say, the older your child is, the more they can help you. Take it step by step if you are only just introducing your child into the world of cooking. Don’t expect too much. As long as they feel like they were helpful, that’s a win and will make them want to do it again. It can be as little as having them carefully stir the pot. Be sure to (genuinely) thank them for their help! And try not to get too stressed out by the extra mess created with their helping hands.
Notes
*What herbs you use is actually quite open to your liking! My husband says that curry powder is kind of a must, but the other herbs can be played around with. This recipe has the combination of herbs that we tend to have stocked and like in combination with this sauce.
Healthy Vegan Tomato Onion Sauce
This flavorful, but simple sauce from Zimbabwean cuisine will take your dish to another level. Goes great over rice, vegetables, and other grains!
Ingredients
- 1 tomato
- 1/2 yellow onion
- 1/4 tsp oregano*
- 1/4 tsp sage*
- 1/2 tsp curry powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp corn starch
- 1/3 cup water
Instructions
- Chop your onion into small pieces and cut your tomato into very fine pieces. You can even grate your tomato if you have a grater! You want to end up with twice the amount of tomato to onion.
- In a small pot or sauce pan, warm 1 tbsp of olive oil on medium heat. Once warm, add the onion and cook (no lid) until it has nicely browned.
- Once brown, add the tomato and cook with a lid on medium low. While the juices are coming out of the tomato, prepare your spices.
- In a mug, mix your 1/4 tsp oregano, 1/4 tsp sage, 1/2 tsp curry powder, 1/4 tsp black pepper (or less if you don't like the kick), 1/2 tsp salt, and 1 tsp corn starch. Once mixed, add 1/3 cup of water to it. If you find that your mix is too runny, add some more corn starch. When this is all mixed and thick-ish, and your tomato has become nice and juicy in your pot, add the spice mix from your mug. Mix everything well in the pot.
- Cook with the lid on for 3 more minutes. The final result should be a nice chunky, thick sauce full of flavors.
Notes
*What herbs you use is actually quite open to your liking! My husband says that curry powder is kind of a must, but the other herbs can be played around with. This recipe has the combination of herbs that we tend to have stocked and like in combination with this sauce.
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