Rougaille Pistache is a tomato peanut sauce from Mauritius. Tomatoes, onions, and garlic are reduced into a thick sauce, then seasoned with peanut butter and cilantro. I served it as a dipping sauce with naan. You can even serve it with rice or pasta.
I used a creamy peanut butter, since that is what I had on hand. A crunchy peanut butter would be a good choice if you want a bit more texture.
Chop everything as finely as possible. I used the blender to puree the tomatoes.
Cook the tomatoes until almost all of the liquid has evaporated. The time to do this may vary based on the juice content of your tomatoes. More frequent stirring will be needed towards the end.
Rougaille Pistache (Mauritian Peanut Sauce)
Adapted from Mijo Recipes
4 medium tomatoes
1 tablespoon vegetable oil
1/2 medium onion, finely chopped
1 teaspoon dried thyme
3 garlic cloves, minced
1 tablespoon ketchup
1-2 tablespoons peanut butter
1 tablespoon chopped fresh cilantro
Salt to taste
Finely chop the tomatoes or puree until smooth in a blender.
In a large skillet, drizzle oil over medium heat. Add the onion and thyme. Cook, stirring occasionally, until softened. Mix in the garlic and cook just until fragrant, 30 seconds to 1 minute. Stir in the chopped or pureed tomatoes. Cook, stirring often, until most of the juices have evaporated and mixture is mostly dry. Stir in the ketchup and cook for another minute. Mix in the peanut butter, then salt and cilantro. Season as needed to taste.
Serve with flat bread, rice, or even pasta.