Tag Archives: tomato

Tomato in Yogurt Sauce

Tomato is one of my favorite vegetables/fruits. I always have several different varieties of tomatoes in my refrigerator on any given day: tomatoes on the vine, roma, mini heirloom (my current favorite), yellow tomatoes, green tomatoes to name a few.

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In South India, chutneys with a given vegetable are popular: such as eggplant, tomato, bottlegourd, snake gourd etc. So too are stews in yogurt sauce such as eggplant, tomato, bottlegourd, snake gourd and more. Do you notice a pattern?
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Ingredients:

3 tomatoes on a vine
a dash of turmeric
a touch of asafoetida
salt to taste
2 cups yogurt (or I like to use yogurt and buttermilk combination)
1 tbsp olive oil
1 tsp channa dal
1 tsp urad dal
1/2 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp fenugreek seeds
a few curry leaves
1 sliced jalapeno
a little chopped  cilantro for garnishing

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Heat oil in a pan. Add chopped tomato and cook for 10-15 minutes until the tomatoes are cooked and the moisture evaporates. Transfer to a bowl. Add yogurt and mix well.

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Add 1 tsp oil to a pan. Add turmeric, asafoetida, channa dal, urad dal, mustard, cumin and fenugreek seed. Fry till lightly golden. Add curry leaves and jalapeno and fry lightly. Add to the bowl with tomato and yogurt. Mix well. Season with salt and garnish with chopped cilantro.

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Refreshing with rice or with some roti.

See Also:

Spinach and Yogurt Stew
Snake Gourd and Yogurt Stew

Creamy Tomato and Basil Soup

Fall is the time I love to try new soup recipes.  And tomato soup is by far my most favorite soup.  I loved the Creamy Roasted Tomato and Garlic Soup from A. Soup. A Week.

If you like tomato soup, here’s an alternate one…

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Ingredients:

10-12  Roma Tomatoes or use canned
1 large yellow onion
3-4 garlic cloves
3/4 cup cream
2 blended Roma tomato
2-3 tbsp fresh (chopped) or dry basil
salt and fresh ground pepper
a dash of smoked paprika
a few red pepper flakes (optional)
1-2 tbsp olive oil

If using fresh Roma tomatoes, bring a large pan of water to boil. Add rinsed Roma tomatoes for about ten minutes till you can see the skin starting to peel. Remove tomatoes and set aside.

In a large pan or dutch oven, heat the oil. Add chopped onion and garlic and fry till golden. Season with salt, fresh ground pepper, dash of smoked paprika, peeled tomatoes and 3 cups of broth or water. Bring to a boil, reduce flame and continue to cook for 10-15 minutes.

Remove. Cool. Blend with immersion blender. Add 3/4 to 1 cup cream. Season with smoked paprika or red pepper flakes and fresh or dry basil. Continue to cook for another 5 minutes.

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Serve warm, with some bread!

Quick Lunch Series: Tomato Rice

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Believe it or not I had this best friend in elementary school who would bring the best tomato rice for lunch. It was not something we made at home, but in memory of those lunches, I made some this week. It is a again one of those perfect lunches for a work day meal, if you have left over rice, some tomatoes and onion!

Ingredient:
1 cup cooked rice (basmathi or sona masuri, or jasmine if you insist)
1 medium onion sliced
3 tomatoes chopped
1 jalapeno sliced or quartered
1 tbsp chana dal
1 tbsp urad dal
1 tsp mustard seeds
1 tbsp oil
a touch of turmeric
a touch of asafoetida
salt to taste
1/2 tsp red chilli powder (optional)
1 jalapeno sliced
a few curry leaves
a little chopped cilantro to garnish
1-2 tsp ghee (optional)

Heat the oil in a large pan. Add turmeric, asafoetida, channa dal, urad dal, and mustard seeds and fry till the mustard seeds start sputtering. Add curry leaves and sliced jalapeno and continue frying for a minute. Add sliced onion and fry till lightly brown. Add chopped tomato and cook till most of the moisture evaporates. Add salt to taste and red chilli powder. Add ghee if desired.

Add cooked rice, and mix well. Garnish with some chopped cilantro. Tasty. Although there is something to be said of the tartness of the tomatoes back home. Even with the 3 tomatoes I added, I thought there was no tartness to my dish. Might try roma tomatoes next time and use the juice of 1-2 tomatoes as well.

Still tomato is my 2nd best vegetable. That is after mango! Nothing beats mango rice!

A. Soup. A Week. Roasted Tomato and Garlic

This week, the weather outside had been too cold for comfort. Artic chill with below freezing temperatures. This soup is delectable and spicy and the perfect remedy for a cold winter’s day!

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To me, tomato is the most refreshing, juicy, colorful, luscious and  delicious vegetable out there.  You can add it to  any dish,  and only enhance the flavors. Garlic is my favorite too… Mix them together and you got me hook, line and sinker!

This is the best soup I have made so far during A. Soup. A. Week.

It was so tasty, I just couldn’t stop eating it.

I came across this recipe a while back and have been wanting to cook it. After all the beans I ate last week during the Green Smoothie Challenge, this was a perfect non-bean soup to try this week. The original recipe that this is based on was wholly vegan. So you can make it vegan or use dairy like I did.

Ingredients:
2 lbs roma tomatoes (about 10-12)
1 large onion
1 head of garlic
1 can of coconut milk
1/2 cup cream (or just use more coconut milk)
1 tsp garam masala
1 tbsp  tomato paste or I used two crushed roma tomatoes
a little olive oil
salt and pepper to taste
2 cups water or broth

Pre-heat oven to 400 degrees F.

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Prepare a baking pan. Slice onion and lay out on the baking pan. Cut the head of the garlic, drizzle some olive oil and place in aluminium foil and cover. Place the garlic on a baking dish. Wash and slice the tomatoes and lay out on another baking dish. Lightly drizzle the onions and tomatoes with oil. Sprinkle some salt and pepper. Bake all three in the oven. Each takes different times so monitor. In my case the garlic and onion was done in about 40-45 minutes. Depending on whether you slice the tomato in half or smaller slices the time for baking differs. It can take an hour to hour and 10 minutes.

Transfer the onions, tomatoes and as much garlic as you want ( I used 3-4 roasted cloves) to a large pan. Add coconut milk and water (or broth) and tomato paste or crushed tomato and bring to a boil. Add garam masala, salt and pepper. Always adjust salt and spices by personal preference. Reduce flame and let simmer for 15-20 minutes. 5 minutes before removing from the flame, I added 1/2 cup sour cream. Use a hand blender or food processor to gently process for a second or two. Enjoy warm!

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