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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 2 |
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From Cooking Light. Store in fridge up to a week or freeze for up to two months. Ingredients:
1 tablespoon canola oil |
1 teaspoon black mustard seeds |
1 teaspoon cumin seed |
4 small dried red chilies |
1/4 teaspoon ground turmeric |
4 cups tomatoes, chopped and cored |
1 tablespoon sugar |
2 tablespoons tomato paste |
3/4 teaspoon kosher salt |
1/4 teaspoon curry powder |
1/8 teaspoon ground red pepper |
Directions:
1. Heat oil in saucepan over med-high.
2. Add mustard seeds, cumin seeds, and chiles to pan; cook 1 minute Stir in turmeric; cook 30 seconds. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 50 min).
3. Spoon into a bowl; cover and chill.
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