🌱This sumptuous, flavorful and naturally vegan tomato sauce has had our family practically licking the bowl. My version is a nod to the dish from Mauritius (rougaille tomate), with culinary influences that include India, Madagascar, France, and China. This luscious tomato sauce includes juicy heirloom tomatoes, onions, garlic, ginger, rich spices, and a subtle warmth from red chilis. This is such a vibrant, rustic, and rich sauce that's easy to make. You can serve it as an appetizer with flatbread, or with rice, lentils, beans, tofu, or vegetables. I'm really excited to share our family's beloved Rougail (Rougaille) Tomate: Hearty, Chunky Mauritian Sauce!
📜Background
While this cooked version of rougaille tomate hails from Mauritius, there's also a version from Réunion Island which can be either raw and mortar-pounded, called rougail pilon, or cooked, known as rougail marmite. Either spelling, along with "tomate" is pronounced "roo-GUY to-MAHT." All are Mascarene Creole-based, chunky sauces. They were common in this Mascarene Island area of the western Indian Ocean by the mid-19th century, and they include fresh garden tomatoes, onion, garlic, ginger, and small hot chilis (traditionally using piment oiseau, also known as bird's eye chili.)
In Mauritius, rougaille tomate is a rustic, homemade sauce that was traditionally served among commoners as a way to heighten meals when food was scarce. Rougaille is often served with rice, beans, or flatbreads (farata / roti). The dish is known in French cuisine as well, where my older version of Larousse Gastronomique refers to "rougail" as "A highly spiced seasoning used in the cooking o the West Indies and Réunion," adding that it "can be eaten hot or cold."
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And here's my recipe post for the traditional flaky, irresistible farata flatbread in the photo below, so you can enjoy them together: Mauritian Farata: Soft, Flaky, Layered Flatbread Recipe
💕Why this recipe is special
Aromatic spices
This recipe is a nod to the version of rougaille called "rougaille touni" in Mauritian Creole, meaning "naked rougaille" in its simplest form. In addition to the flavors of garlic and ginger, my version includes paprika, cumin, and turmeric, which are also commonly included to help heighten the flavor of the sauce.
Comforting warmth
Rougaille tomate is traditionally made with small fiery red chilis such as piment cabri or piment oiseau (bird's eye) chilis. Here are some bird's eye chilis from my garden. They're small and fiery, and they lend a really special warmth to a rougaille tomate.
If you'd like to check out my post about homegrown peppers, including the bird's eye chili and many more, please read 31 Peppers to Grow, Harvest, Dry, Smoke, Grind, and Enjoy!
Homestyle comfort food
Rougaille tomate is a dish that's simple, economical, and deeply comforting. This sauce has become a beloved staple for the common people that's also vibrant, richly flavored, and deeply satisfying.
📓Ingredient notes
- Oil: Sunflower and peanut are traditional for this recipe.
- Onion: You can chop them roughly if you like, as this is a rustic sauce.
- Garlic: There's just enough fresh minced garlic to give the sauce some beautiful savory flavor.
- Ginger: Please make sure you use really fresh ginger. You can mince it along with the garlic to save time.
- Tomatoes: I'm using heirloom tomatoes that are extra flavorful, with a perfect balance between sweet and acidic flavors.
- Chilis: For a baseline "warm hug" of spice, I use 1 small bird's eye chili. But you're welcome to use 2 if you like your sauce spicier.
- Turmeric: This adds a musky and warm flavor, and it also deepens the color of the sauce.
- Cumin: For nutty, earthy flavor. I'm using ground cumin here rather than whole seeds.
- Paprika: I use traditional paprika for fresh, deep pepper flavor.
- Salt: Fine table salt or sea salt will work well. You can start with just a little, and adjust at the end as needed after reducing the sauce.
- Pepper: Please make sure to freshly-grind your black pepper for this sauce.
- Lime juice: You can add this to taste at the very end. I find that it adds a wonderful citrus brightness to the sauce that really balances the flavor well.
- Cilantro / coriander: This is optional, as I know there are those who don't love it. If you're a fan like I am, this really adds a refreshing herbaceous note to the rougaille.
See recipe card for quantities.
📒Step by step instructions & photos
- Step 1: Chop the tomatoes roughly and allow them to drain. Stir as needed until you reach the drained weight in the recipe card. Reserve the extra tomato juice as needed, or for another recipe.
- Step 2: Add oil to the skillet over medium heat. Saute until softened, then add the minced ginger and garlic. Stir for 2 minutes until fragrant.
- Step 3: Add the turmeric, cumin, and paprika. Stir for 1-2 minutes.
- Step 4: Reduce the heat to medium low. Stir in the drained tomatoes and simmer for 15-20 minutes, stirring occasionally until reduced and thick.
- Step 5: After the sauce is reduced and thickened, stir in the salt and pepper, starting low and adding more as needed. Add the lime juice, starting with 1 teaspoon. Add more as needed to taste. Garnish with cilantro if desired. Serve with farata flatbread, rice, lentils, tofu, or vegetables. Enjoy!
Hint
Please make sure to start with the initial higher weight of the tomatoes before draining, so you'll reach the lower post-draining weight to add to the skillet. This helps to lessen the cooking time, since you'll already have removed most of the liquid, and it also concentrates and thickens the deliciously-jammy tomato flavors in this dish.
💡Tips for success
This is a perfect way to use your garden tomatoes! Heirloom tomatoes are especially well-suited for including in a rougaille tomate, as they have incredible robust and tangy flavors that really come through in this sauce. Here are some heirloom tomatoes from my garden, any combination of which would be wonderful in a homemade rougaille.
🔀Substitutions
Chilis
If you don't have access to bird's eye chilis, you can use other varieties, ranging from a milder serrano to a spicier cayenne to a very warm habanero or scotch bonnet.
Tomatoes
Please use fresh, flavorful tomatoes for a rougaille tomate if you can. If you don't have fresh ones, you can use canned, diced tomatoes and drain them as in the recipe. If you use a 400 g can, drain them to 300 g and simmer a bit longer as needed to reduce into a thick sauce.
Oil
Peanut and sunflower oil are the most traditional, but you can use olive oil as well.
Cilantro / Coriander
If you're not a fan of fresh cilantro (aka coriander) leaves, you can just omit them. Or try parsley in its place to still add that bright burst of green.
🍶Variations
Experiment with herbs
Fresh thyme and curry leaves are also commonly used in this sauce. They'd make wonderful additions as well.
Offset sharpness as needed
If your sauce needs some mellowing, you can add a pinch of sugar to smooth out the sharpness.
Add some plant-based protein
If you'd like to make this rougaille tomate more substantial as a meal, add some browned vegan sausages to make a version of Mauritian rougaille saucisse. Or add in some beans, lentils, or tofu during simmering.
I'd love to hear how your versions turn out in the comments below!
🥣Equipment
- Digital scale: This makes weighing the ingredients so much easier!
- Cutting board and knife
- Colander and bowl: For draining the tomatoes
- Measuring cups and spoons
- Wide skillet(s) and mixing spoon(s): For cooking and reducing the sauce
⏲Make ahead and storage
Make ahead / refrigerate
Rougaille tomate tastes even better the next day. After it cools, store it in an airtight container in the fridge for up to 4 days. The flavor will likely be muted after refrigeration. So after reheating, taste and adjust the seasonings like chili, salt, and lime. If the sauce has thickened too much, add a bit of the reserved tomato juice as needed.
Freeze
After freezing in an airtight container, You can thaw this sauce in the fridge overnight. Or you can warm it gently in a pot until simmering. Add more chili, salt, and lime as needed if the flavors have dulled.
🍲Serving suggestions
Farata / roti flatbread for dipping
Here's my post for Mauritian Farata: Soft, Flaky, Layered Flatbread Recipe. This flaky and tender flatbread is also from Mauritius, and is perfect for dipping in the rougaille tomate.
Steamed rice and lentils or beans
This is a classic Mauritian combination. Dholl refers to yellow split peas, and dal is more generally a lentil curry. Gros pois are lima/butter beans, and are also commonly served.
On the side with vegetables
Rougaille tomate would go well with pickled vegetables like a Mauritian achard de légumes or some simply sautéed greens.
❓FAQ
In Mauritius, rougaille tomate is a thick and chunky cooked tomato sauce. This is the version included in this recipe. On the island of Réunion, it can be made either raw (rougail pilon)or pounded with a mortar and pestle (rougail marmite). Either way, this is a mouthwateringly flavorful rustic and hearty sauce.
The most authentic chilis in Mauritius for this dish are small piment oiseau (bird's eye) chilis. The recipe calls for 1-2 chilis, ranging from a mild/medium spice level to a warmer one. If you're not sure of the correct level for you, start with ½-1 pepper and work your way up as you simmer the sauce.
Yes, absolutely. Make sure to drain them well, and simmer longer if needed so your sauce will still be thick.
Yes, this version is naturally vegan. It's called "rougaille touni" in Mauritian Creole, meaning naked rougaille.
Make sure to use the drained tomato weight (adjusted for scaling if multiplying) before adding the chopped tomatoes to the skillet. It helps to use a wide skillet, or even two of them if making a larger batch, to give more surface area for the sauce to reduce.
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✏️Did you make this recipe?
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Rougaille (Rougail) Tomate: Hearty, Chunky Mauritian Sauce
Ingredients
- 2 tablespoons (30 ml) oil, sunflower or peanut are most traditional
- 1 medium (150 g) onion, roughly chopped
- 2 large (12 g) cloves garlic, minced
- 1 heaping tablespoon (15 g) fresh ginger, minced
- 900 grams (2 lbs, 5½ cups) ripe tomatoes, roughly chopped (after draining weight: 600 g, 1 lb 5 oz, 3 ½ cups)
- 1-2 small bird's eye chilis, finely sliced; Use 1 for traditional heat, 2 for extra spiciness
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon fine salt, to add at the end, or start lower and adjust up as needed
- ¼ teaspoon freshly-ground black pepper
- 1-3 teaspoons (5-15 ml) freshly-squeezed lime juice, start with 1 teaspoon at the end, add more as needed
- 2-3 tablespoons (8-12 g) fresh cilantro, optional, roughly chopped
Instructions
Chop and drain the tomatoes
- Place the tomatoes in a colander set within a bowl. Let the tomatoes drain for 15 minutes, stirring once or twice. Meanwhile, proceed with the recipe.
- Weigh 600 g (1 lb 5 oz, 3½ cups) of the drained tomatoes to add to the skillet. Reserve the drained juice separately in case needed later. See notes for more.
Sauté the aromatics
- Heat the oil in a wide skillet over medium heat.
- Add the onion. Cook for 3-4 minutes until softened.
- Add the minced garlic and ginger. Cook for 2 minutes until fragrant.
Add the spices
- Add the chili, turmeric, cumin, and paprika. Stir for 1-2 minutes until fragrant.
Cook the tomatoes
- Reduce the heat to medium low. Stir in the 600 g (1 lb 5 oz, 3½ cups) of drained tomatoes and simmer for 15-20 minutes, stirring occasionally until reduced and thickened. If it reduces too quickly, add a little of the reserved tomato juice to taste.
Season to taste
- After the sauce is reduced and thick, stir in the salt (starting low) and pepper. Taste and adjust as needed.
- Add the lime juice, starting with 1 teaspoon. Add more as needed to taste.
Serve
- Garnish with cilantro if desired. Serve with farata flatbread, rice, lentils, beans, tofu, or vegetables. Enjoy!
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