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
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.
Very simple and very delicious. We've made it again and again with consistently great results. Highly recommended. The preamble in the magazine says it goes with pork, poulty, lamb or fish but my husband and I have this with some naan or rice and call it a meal!
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