Yet another recipe to use up our plethora of homegrown tomatoes! Unfortunately, I didn’t check my supply of yogurt before I started cooking, and didn’t have enough yogurt. I tried to backfill with Mexican crema, but it separated a bit and made the sauce look ugly. The sauce still tasted OK though. I think I might cut the tomatoes in half next time; huge globes in the sauce were a little unwieldy, and letting the innards of the tomatoes out probably would make the flavor of the sauce even better too!
- 8 ripe but firm tomatoes
- 1 teaspoon vegetable oil
- 2 teaspoons cumin seeds
- 1 teaspoon brown mustard seeds
- 2 tablespoons butter, cut into small pieces
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 6 cloves garlic, minced
- 2 serrano chiles, seeded and finely chopped [I used Tapatio]
- 1 teaspoon salt
- 1 cup plain whole milk yogurt
- Cilantro sprigs (optional)
- 1. Bring a large pot of water to boil. Meanwhile, fill a large bowl with cold water and a few ice cubes and set near the pot. Put tomatoes in boiling water for 10 seconds each, then use a slotted spoon to transfer them to ice water. Drain tomatoes and pat dry. Core and peel tomatoes (leave them whole). Set aside.
- 2. In a large frying pan, heat oil over high heat. When hot, add cumin seeds and mustard seeds and reduce heat to medium-high. Cover and cook until seeds start to pop, about 2 minutes. Remove cover and add butter. When butter is melted, add turmeric and cayenne and cook, stirring, until fragrant, about 1 minute. Add garlic, chiles, and salt. Cook, stirring, until fragrant, about 1 minute. Reduce heat to low. Add yogurt and stir in one direction until smooth. Add tomatoes. Gently stir to coat with sauce. Cook until tomatoes are just warm, about 5 minutes. Garnish with cilantro if you like and serve warm, with plenty of sauce.
–Recipe courtesy Sunset Magazine.
Ugly, but tasty tomato curry: