Version 1

Everyday Tomato Gravy

Preparation info

  • Difficulty


  • Makes about

    2 cups

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About


  • 2 to 4 tablespoons vegetable oil (palm, peanut, canola, etc.)
  • 1 large onion or several scallions, peeled and sliced or chopped (1 cup)
  • 1 heaping teaspoon crushed or minced garlic (optional)
  • 1 heaping teaspoon grated or minced fresh ginger (optional)
  • 2 cups sliced or diced tomatoes
  • Chili pepper, to taste (use as much of a seeded and chopped habanero or Scotch bonnet [hot] or jalapeno [mild] as desired—for beginners, a thin slice will do); or teaspoon dried ground red pepper to begin with and adjust to taste (more can be added, but the reverse is not true)
  • ½ teaspoon salt or seasoned salt (or to taste)
  • 1 heaping teaspoon canned tomato paste
  • ½ cup water or stock



  1. Heat the oil in a skillet on medium heat for 2 minutes. Add the onions to the hot oil and sauté for 2 minutes. Stir in the garlic and ginger, if using, and sauté 2 or 3 minutes more.
  2. Stir in the tomatoes, chili pepper, and salt. Stir in tomato paste and water or stock.
  3. Simmer about 15 minutes on medium-low heat, or until the gravy has thickened to the desired consistency, stirring occasionally. Adjust the seasonings.