Tomatoes in Spicy Yogurt Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I have several varieties of tomatoes I want to try in this recipe - from the robust & tart Chesapeakes to sweet Pink Ping Pongs, magenta Madagascars and the little beefsteak looking Red Calabash. From Sunset foodies who recommend serving alongside fish with rice. Will work for us! Ingredients:
2 lbs 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 garlic cloves, minced |
2 serrano chilies, seeded and finely chopped |
1 teaspoon salt |
1 cup plain yogurt |
fresh cilantro stem, to taste |
Directions:
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 (as needed) 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.
3. 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.
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