Tomato Smoor

If you’re not South African, you’re missing out on one of the simplest yet satisfying meals ever — a boerewors roll. Also lovingly known as a boerie.

There are proper boeries and budget boeries. A budget boerie consists of hotdog buns, boerewors, tomato sauce (ketchup) and maybe a squirt of mustard. A proper boerie has delicious homemade tomato smoor instead of store-bought sauces on it.

Ask any Afrikaans boet and he’ll tell you his smoor is the best. I’m not here to step on any toes, but I have it on good authority that my tomato, onion and mushroom smoor is a total knockout!

Who’s hungry? Vinny and I. This recipe can serve 6 to 8 boeries with smoor.

P.S. Smoor is not just for boerewors rolls. It’s very delicious with breakfast, on a prego roll, with mieliepap, on nachos, or as a dip too.

Ingredients

  • 1 large red onion, sliced
  • 250 g mushrooms, chopped
  • 1 large red bell pepper, chopped
  • 2 cans tomato and onion mix
  • 50 g tomato paste
  • 1 tbsp sriracha sauce
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp crushed garlic
  • 2 tsp ground black pepper
  • 2 tbsp coconut oil
  • salt to taste

Let’s cook

Brown the onions over medium to hot heat in a pot or deep frying pan.

Add the red pepper and cook until browned or softened.

Add the mushrooms, dried herbs and pepper.

Keep cooking over medium to hot heat until the mushrooms soften and everything is mixed well.

Then add the tomato paste, garlic and sriracha sauce.

When well combined, add the two cans of tomato and onion mix.

Let it simmer over low heat for 30 to 40 minutes until the liquid has reduced considerably but not totally.

Add salt and more pepper to taste.

Enjoy your smoor

Smoor can be eaten hot or cold, so do whatever you like with it at this point.

Of course, we made boeries.

Get my print-ready recipe here:

Tomato Smoor

  • Servings: 4
  • Difficulty: easy
  • Print

Tomato smoor is delicious on a boerewors roll, with your brekkie, on nachos or as a dip.

Ingredients

  • 1 large red onion, sliced
  • 250 g mushrooms, chopped
  • 1 large red bell pepper, chopped
  • 2 cans tomato and onion mix
  • 50 g tomato paste
  • 1 tbsp sriracha sauce
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp crushed garlic
  • 2 tsp ground black pepper
  • 2 tbsp coconut oil
  • salt to taste

Directions

  1. Brown the onions over medium to hot heat in a pot or deep frying pan.
  2. Add the red pepper and cook until browned or softened.
  3. Add the mushrooms, dried herbs and pepper.
  4. Keep cooking over medium to hot heat until the mushrooms soften and everything is mixed well. Then add the tomato paste, garlic and sriracha sauce.
  5. When well combined, add the two cans of tomato and onion mix.
  6. Let it simmer over low heat for 30 to 40 minutes until the liquid has reduced considerably but not totally.
  7. Add salt and more pepper to taste. Serve hot or cold.

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