Rougaille (Rougail) Tomate: Hearty, Chunky Mauritian Sauce
This sumptuous, flavorful and naturally vegan sauce has had our family practically licking the bowl. My version is a nod to the dish from Mauritius (spelled rougaille), 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 an elevated, rustic and rich sauce that's easy to make.
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!
Notes
Make sure, whether making one batch or several, to use the indicated drained weight of the tomatoes when adding to the skillet. This will prevent the sauce from being watery.
If making ahead and refrigerating, you may want to add some juice the next day in case the sauce has thickened. Or you can save the reserved juice for another recipe.
For double/triple batches, use one large or two skillets for increased simmering surface area to help the sauce to reduce.
Tried this recipe?Let us know how it was!