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Traditional Tomato Sauce for Pap & Wors

A chunky tomato sauce to serve over pap and barbeque sausage
Prep Time15 mins
Cook Time30 mins
Course: Main Course, Side Dish
Cuisine: South African
Servings: 4 people
Author: Melby


  • 1 large onion, thinly sliced
  • 3 large tomatoes, cubed (or 2 tins of chopped tomatoes)
  • 2 cloves garlic, chopped
  • oil for frying
  • ½ cup tomato puree
  • salt & pepper to taste
  • 1 tbsp vinegar
  • 1 tbsp sugar (or fruit chutney for extra flavour)
  • ½ - 1 cup water
  • 2 tbsp green herbs, chopped Optional. I love adding parsley or basil though


  • Fry the onions in the oil until they are translucent, but not browned.
  • Add the garlic and fry for another minute.
  • Add the tomato, as well as any tomato juice you can preserve. Let the tomatoes fry in the pan until most of the juice has reduced.
  • Add salt and pepper to taste, as well as the vinegar, sugar and tomato puree. Let the mixture come to a simmer.
  • At this stage, the mixture will probably resemble a wet stir-fry. Add ½ a cup of water, or as much as you need to create a saucy consistency.
  • Let the sauce cook on medium heat, stirring occasionally until most of the tomato pieces has broken down and the sauce has thickened (around 20 minutes). Add the chopped herbs 5 minutes before serving.
  • Check the seasoning adding more salt or sugar if needed. Serve on pap of your choice as a side dish to some delicious braaied Boerewors.


  • Any form of chilli (green, red, fresh or dried) can be added to the sauce to give it a kick.
  • I have also added extra veggies like sliced mushrooms or cubes of eggplant on occasion.
  • If you have a batch of Home-made Tomato Sauce at hand you can use that instead of chopping fresh tomatoes.