Tomato is one of my favorite vegetables. I always stock up on all the different varieties of tomatoes I can find in the grocery store. Summertime is especially fun, when the grocery aisle overflow with fresh local produce. This recipe is filled with luscious tomatoes and was so yummy, I wished I had made more. But no worries, I am sure I will make some again very soon 🙂
1/2 cup quinoa
8-10 mini multi-colored heirloom tomatoes sliced
1 shallot chopped fine (use green onions if on 21 day Tummy Diet)
1 jalapeno (optional)
1 tbsp olive oil
1/2 tsp cayenne pepper
pinch of turmeric
salt to taste
cilantro to garnish
lemon juice (optional)
Bring 1 cup water to boil and add quinoa. Reduce flame and let simmer until the quinoa is cooked, adding water if necessary. Set aside.
Meanwhile heat the oil in a pan. Add turmeric, chopped shallots and chopped jalapeno and fry lightly for 2 minutes. Add sliced tomatoes, salt, cayenne pepper, and continue to cook in medium low until most of the juices evaporate.
Fluff the cooked quinoa with a fork and add to the tomato mix. Toss lightly, garnish with cilantro, drizzle with some lemon juice if desired and serve warm.
Chutneys are very popular in India and you can make one with almost any vegetable. Tomatoes are so refreshingly tasty that you can add them to any recipe and not mess it up. See my Variation on Red Pepper Chutney. This version of the tomato chutney is not only easy and fun to make but tasty as well.
3-4 medium tomatoes
1-2 tsp oil
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp fenugreek seeds
touch of turmeric
pinch of asafoetida
salt to taste
Heat 1 tsp oil in a pan. Add turmeric and asafoetida. Add chopped tomatoes and cook on medium until all the moisture evaporates. Tomatoes should be pretty mushy. Remove from flame and cool.
Meanwhile heat 1 tsp oil and fry the cumin, mustard and fenugreek seeds till lightly brown.
There are multiple alternatives to this chutney at this point:
- You can add salt and some red chilli powder to the cooked tomatoes and mix well and add the seasoning, garnish with some chopped cilantro and be done.
- For a smooth chutney you can blend the tomato with the jalapeno and cilantro, add salt and seasoning and be done.
Done either way tomato chutney is delicious and can be enjoyed with rice, roti, dosa and any number of ways!
Here’s a spicy tomato and navy bean soup from my friend Pavani.
2 cups water
1 jalapeno or spicy green chili’s (I used 3 since I did not have any poblano peppers)
2 (16-ounce) can navy beans, drained and rinsed or I used 2 cups dry beans soaked overnight and precooked in a pressure cooker.
1 or 2 medium poblano chili, halved and seeded
1 onion, cut into 1/2-inch-thick wedges
1 to 1.5 pints grape tomatoes
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
Cilantro sprigs (optional)
Combine 1 cup water and beans in a pan over medium-high heat. Combine remaining 1 cup water, poblano, jalapeno or green chili, and onion in a food processor. Pulse until vegetables are chopped. Add onion mixture to pan with the beans.
Add tomatoes and cilantro to food processor, and process until coarsely chopped. Add tomato mixture to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Remove from heat. Stir in lime juice, olive oil, and salt. Garnish with cilantro sprigs, if desired.
8-10 small to medium ripe tomatoes
6-8 garlic cloves (or as many as you want!)
1 tbsp olive oil
1 sprig of basil or parsley
salt and pepper to taste
Preheat the oven to 400 degrees.
Slice the tomatoes into half and place cut side up in a baking pan. Add the peeled garlic to the pan as well. Drizzle the olive oil over the tomatoes and garlic. Sprinkle salt and pepper. Place the basil sprig on top.
Place the pan in the oven and bake for 30-40 minutes until the tomatoes are slightly charred.
Serve hot with some toasted french bread.