There is something about the combination of tender meat, soft potatoes and a rich tomato gravy that makes tomato bredie memorable.
Image: Instagram / afrovitalityeats
Tomato bredie is one of those dishes that instantly feels like home.
Long before trendy one-pot meals became popular, South African families were gathering around steaming pots of this slow-cooked favourite, where simple ingredients were transformed into something deeply comforting.
For many of us, bredies were a regular part of the weekly menu. Whether it was cabbage or green bean bredie, there was always a pot gently simmering on the stove.
Yet when tomato bredie made an appearance, it tended to steal the spotlight. There is something about the combination of tender meat, soft potatoes and a rich tomato gravy that makes it especially memorable.
A classic tomato bredie relies on patience rather than complicated techniques.
As the meat slowly cooks, the tomatoes break down into a thick, flavour-packed sauce while the onions add sweetness and depth.
The result is a hearty meal that feels equally at home on a winter evening or at a family gathering around the Sunday lunch table.
It is also one of those dishes that many believe improves overnight. Given time to rest, the flavours settle and deepen, making leftovers sought after the next day.
This much-loved recipe from Fatima Sydow captures everything people love about a traditional tomato bredie. It is straightforward to prepare and delivers the rich, comforting flavours that have made the dish a staple in South African homes for generations.
Ingredients
Method
Heat the oil in a large pot over medium heat. Add the onions and allspice, if using, and cook until deeply browned.
Add the meat and brown it well with the onions. Taking the time to develop a rich colour at this stage will give the finished dish a deeper flavour.
Season with the salt and black pepper. Add the whole chillies and garlic if using. Pour in 1 cup of warm water and allow the meat to simmer until the liquid has reduced completely.
Repeat this process two or three times, adding another cup of warm water each time and allowing it to cook away. Continue until the meat is almost tender.
Add the tomato paste and sugar. Stir well and allow the tomato paste to cook through and coat the meat. Do not add water at this stage. Let the mixture braise gently for a few minutes, stirring occasionally.
Once the meat is tender, add the potatoes and 1 cup of warm water. Increase the heat slightly and cook for about 10 minutes, stirring once or twice.
Reduce the heat and simmer for a further 10 minutes, or until the potatoes are soft and the sauce has thickened.
Serve hot with fluffy rice or slices of buttered bread.
If preferred, you can add fresh chopped tomatoes for extra texture and flavour.