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Taj Tomato Casserole

Yield Makes 6 to 8 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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.