Tomato Curry
From "Nigella Kitchen" by Nigella Lawson

2 Tbsp oil
2 Large Onions, chopped
1 tsp kosher salt
4 cloves garlic, chopped
3 1/2 pints cherry tomatoes, halved
2 tsp turmeric
1 tsp English Mustard
1 tsp hot chili powder
1 tsp garam masala
1 1/2 cup frozen peas

Heat oil in saucepan, add onions sprinkle with salt and stir frequently over low to medium heat for about 7 minutes. Stir in garlic, then add tomatoes. Add spices, cover, and cook 20 min over low. Cook peas in another pan in boiling salted water, drain and add to tomatoes for the last 5 min of cook time. (I guess cooking it all together makes the colors less pretty. Meh)

Freezing note: cook the tomatoes but don't do the peas. Can be frozen up to 3 months. Then reheat and add the peas like in the recipe

Serves 4 with coconut rice

Tomato Jam

Sep. 30th, 2012 12:41 pm
Tomato Jam
from "Gifted" by Mags Kandis

3lb ripe red tomatoes (Roma works well), cored, seeded, and coarsely chopped.
2 cups white sugar
2 good size limes, freshly squeezed
3" piece of ginger, peeled and grated or minced
1 Tbsp ground cumin
1 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
2 good sized jalapenos seeded and minced

Combine everything in a medium size saucepan. Bring to a boil, stirring often. Reduce heat and simmer uncovered stirring occasionally for 1 1/4-1 1/2 hours until sauce has consistency of thick jam. Taste and adjust seasoning, then cool and refrigerate until using.

Suggestions: With Indian type foods, with creamcheese topped crackers or swirled in bowl of tomato soup.

Will keep refrigerated 2-3 weeks.
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