Mauritian Rougaille

 Both the smell of rougaille cooking and the taste of this deeply flavoured creole tomota sauce is enough to transport me back to my youth in Mauritius.  Every home had their own version and no one variation can be said to be the best one.  Afterall there are just so many homes, and I had eaten that dish only at nearly of my friends and relatives homes, and in Mauritius nearly eveyone falls into that category!  But of course not those on the other side of the tall mountains....a bit of a tall story there.

Last Christmas our plea of no Christmas presents fell on deaf ears fertile ground, well at least the little tomato and basil seeds did fall on soil, and two tomato plants were grown together in a large planter in the garden.

The tomatoes started to ripen at the start of August, and a few were enjoyed in small helpings of rougaille.  Mr S finds raw tomatoes agravates his selection of aches and pains, but cooked tomatoes for now don't.  I had left offf tomatoes myself for a few years, but am enjoying them in moderation again.

Both plants had the majority fruit ripe yesterday, so I decided to cut the plants right back, and with the ripe tomatoes make a batch of rougaille to freeze and enjoy in future months.

Onions, garlic, ginger which I forgot to add, fresh green coriander seeds, tomatoes, parsley and thyme, sea salt and lots of freshly ground black pepper.  It is all in the technique...ready to sieve and use in a sophisticated Sauce Rouge, or use with grilled meats or fish, maybe as a topping for pulses....Unless as a sophistaced dish, I like it just like this.  Not quite Rougaille Saucis as the Mauritian sausages are quite something: for lunch a week back we had duck sausages from Wells market, grilled then gently tossed in this hot red sauce, with runner beans from the garden.