- 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
- 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
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.
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.
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.