Taj Tomato Casserole

Makes 6 to 8 servings


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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


1. Drain tomatoes, reserving juice. Arrange tomatoes in a single layer in a shallow 9- or 10-inch square casserole. Measure 2 cups tomato juice; if less than 2 cups, add water. Reserve any extra juice for other uses.

2. In a 10- to 12-inch frying pan, combine onion, oil, cardamom seed, cumin seed, ginger, mustard seed, and chopped lemon. Stir over high heat until onion is limp, 3 to 5 minutes. Stir in curry powder and add tomato juice, lemon juice, sugar, and 1/4 cup cilantro. Boil, stirring occasionally, until mixture is reduced to 3 cups, about 5 minutes. Pour over tomatoes in casserole.

3. Bake in a 375° oven until sauce is slightly reduced and flavors are well blended, about 45 minutes (35 minutes in a convection oven). Baste tomatoes with juices and gently mix in remaining cilantro. Add salt to taste. Serve hot or at room temperature.

Created date

October 2003

Nutritional Information

Calories 88
Caloriesfromfat 27 %
Protein 2.6 g
Fat 2.7 g
Satfat 0.3 g
Carbohydrate 16 g
Fiber 2.3 g
Sodium 327 mg