Taj Tomato Casserole

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 27%
  • Protein: 2.6g
  • Fat: 2.7g
  • Saturated fat: 0.3g
  • Carbohydrate: 16g
  • Fiber: 2.3g
  • Sodium: 327mg


  • 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. 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. 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. 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.
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