Tomato Recipes

[minisoji]

Tomato Sambar

Ingredients:

onion - 2
tomatoes - 4 (or)
crushed tomatoes - 3 cups
toor dhal boiled - 3/4 cup

To Grind:
cumin - 1/2 tsp
red chilli - 3 to 4
coconut - 2 tsp
cashewnuts - 10

For Seasoning:
mustard
curry leaves

Method:

1. First season the curry leaves and mustard.
2. Then fry onion till golden brown.
3. Then fry tomatoes for 3 mins.
4. Then add the the grinded mixture and fry for 5 mins.
5. Finally add the mashed toor dhal and needed amount of water for sambar.
6. Let it boil for 3 to 4 mins.
7. Serve hot.

[minisoji]

Tomato Sauce

Ingredients

18 Tomatoes
2 green peppers
2 medium onions
3 tablespoons artificial sweetener, or to taste
2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon allspice
2 cups vinegar

Method

PEEL, core, and chop tomatoes. Chop peppers and onions fine. Combine all ingredients. Boil slowly 4 hours or until thick. Fill boiling hot to within 1/2 inch of top of jar. Process 10 minutes in Boiling Water Bath.

[minisoji]

Green tomato sweet pickles

Ingredients

1 gallon green tomatoes (16 cups sliced)
1/4 cup salt
1/2 tablespoon powdered alum
3 cups vinegar (5% acidity)
1 cup water
4 cups sugar
1 tablespoon mixed spices
1/2 teaspoon cinnamon
1 tablespoon celery seed
1/2 teaspoon allspice
1 tablespoon mustard seed

Method

SLICE tomatoes. Sprinkle with salt and allow to stand overnight. Next morning drain and pour 2 quarts of boiling water with 1/2 tablespoon of powdered alum over the tomatoes and let stand 20 minutes. Drain and cover with cold water, drain. Combine vinegar, water, sugar and spices (tie spices loosely in bag) and bring to a boil. Pour this over the tomatoes. Let stand in this solution overnight. Then drain and bring solution to boil and pour over tomatoes. Let stand overnight. On the third morning bring the pickles and solution to a boil. Pack into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes.

[minisoji]

Tomato Noodle Soup

Ingredients:

3 large boiled tomatoes
1 tbspn butter
a little chopped green chilly - 1/4 spoon
sugar-1&1/2 spoons
4 spoons crushed noodles
2 spoons finely chopped spring onion
ginger paste - 1/4 spoon
salt as per taste
corn flour - 1 spoon

Method

1. Peel off the skin of the tomatoes.
2.In a mixie add tomatoes and chilly and make a fine paste.
3. In a kadai add 1 tbspn. Butter.
4. To this add the tomato paste. Boil till red color is obtained.
5. Then add sugar, chopped spring onions, ginger paste and noodles.
6. When the noodles are par boiled add corn flour paste. Add salt.

While serving garnish with white pepper, black pepper and a little butter. Serve hot.

[stockpicks]

Ingredients:

Tomatoes - 3-4
Cilantro (Kotmir) - 1 bunch
Onions - Just a quarter of an onion will be enough
Garlic - 2-3 cloves
Ginger - small piece
Green Chillies 2- 3
Turmeric - little more than a pinch
Mustard seeds (Rai), akka Lal Mirch (dried red chillies), Curry Leaves for seasoning.
Salt to taste.

Method:

1.

Grind cilantro, tomatoes, onion, garlic, ginger & green chillies to a fine paste with salt & turmeric.
2.

Heat oil in a kadai or any vessel & put the seasoning. When the mustard seeds sputters, add the grounded paste & mix well. Close the lid & cook it till all the water evaporates & it forms a thick paste. Stir the chutney occasionally. Check for salt & add more if need be. One thing to remember is that when the paste starts boiling, it starts splatting the liquid everywhere. So make sure that the vessel is covered properly with a lid.
3.

Stir the chutney every now & then & close the vessel again. Do this till the whole water dries up & the chutney becomes thick like a lump.
4.

You can store this chutney in an air-tight box & keep it in the fridge. You can use this with dosas, idlis, chapatis and even rice. Hope you enjoy it !!! Let me know your feedback.