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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cans (1 lb., 12 oz. each) peeled whole plum tomatoes |
1 onion (1/2 lb.), peeled and chopped |
1 tablespoon salad oil |
1/8 teaspoon cardamom seed, crushed |
1/2 teaspoon cumin seed |
2 teaspoons minced fresh ginger |
1 tablespoon mustard seed |
2 tablespoons finely chopped lemon, including peel |
1 teaspoon curry powder |
1/4 cup lemon juice |
2 tablespoons sugar |
3/4 cup chopped fresh cilantro |
salt |
Directions:
1. Drain tomatoes, reserving juice. Arrange tomatoes in a single layer in a shallow 9- or 10-inch square casserole. Measure 2 cups tomato juice; if less than 2 cups, add water. Reserve any extra juice for other uses.
2. In a 10- to 12-inch frying pan, combine onion, oil, cardamom seed, cumin seed, ginger, mustard seed, and chopped lemon. Stir over high heat until onion is limp, 3 to 5 minutes. Stir in curry powder and add tomato juice, lemon juice, sugar, and 1/4 cup cilantro. Boil, stirring occasionally, until mixture is reduced to 3 cups, about 5 minutes. Pour over tomatoes in casserole.
3. Bake in a 375° oven until sauce is slightly reduced and flavors are well blended, about 45 minutes (35 minutes in a convection oven). Baste tomatoes with juices and gently mix in remaining cilantro. Add salt to taste. Serve hot or at room temperature.
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