Mohlo a Campanha (Brazilian Tomato Condiment)


Makes about 2 cups (480 ml)

Mohlo a Companha


  • 2 large (beefsteak or similar) tomatoes, cored, and diced
  • 2 onions, peeled and diced
  • 2 green bell peppers, stemmed, seeded, and diced
  • 3/4 cup (180 ml) olive oil
  • ¼ teaspoon (1.25 ml) salt
  • 1/8 teaspoon (0.6 ml) ground black pepper
  • ½ cup (240 ml) white vinegar


  1. Fill and preheat the water oven to 183F/84C.
  2. Put all ingredients into a small zip-closure cooking pouch and use the displacement method (Archimedes’ principle) to remove the air and zip the seal.
  3. Submerge the pouch in the water oven to cook for at least 45 minutes and up to 2 hours.
  4. Remove from the water bath and allow the pouch to cool enough to handle.
  5. Using your hands, crush the sauce through the pouch to a slightly chunky consistency.
  6. Open the pouch, stir in the vinegar, and serve as an accompaniment to roasted or grill meat, fish, poultry, or vegetables.
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  1. How does a “tomato condiment” fail to list tomatoes in the ingredients OR the steps? I can assume we need tomatoes, but one? Three? A thousand? Balancing it against the peppers and onions matters; the recipe is just guesswork without.

  2. SousVide Supreme Author says:

    Hi, Aaron~ Thank you so much for calling the omission to our attention. You’re the first to spot it! We’ve corrected the error on the recipe and it should be fine now. The short answer for you is 2 large tomatoes, like a beefsteak or similar variety, cored and diced. Very sorry for the error and very thankful you spotted it!

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