Magazine article Sunset

The Whole Tomato Story

Magazine article Sunset

The Whole Tomato Story

Article excerpt

* A flavorful tomato casserole at the Indian Taj Restaurant in San Diego brought me an epiphany: you can use the carefully peeled ripe tomatoes from a can whole. (Obviously, I have been cutting up too much.) This fresh-tasting adaptation goes well with poultry, fish, lamb, and pork.

Taj Tomato Casserole

PREP AND COOK TIME: About 50 minutes

MAKES: 6 to 8 servings

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

1. Drain tomatoes, reserving juice. Arrange tomatoes in a single layer in a shallow 9- or 10-inch square casserole. …

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