michael-in-phoenix
Well-known member
It's from Sunset, and we had it at a friend's home a couple of years ago. I asked him
for the recipe, and we've made it many
times since. I posted it on Epi awhile back,
so I'll copy it here for you. It is very
forgiving, and can be served hot, warm or
room temp.
It was served with tandoori chicken, rice
and salad. The juice from the tomatoes was
great with the rice.
Taj Tomato Casserole
6 to 8 servings
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 (he
used ground cardamom, 1/8 tsp)
1/2 teaspoon cumin seed (he used ground
cumin, a little less than 1/2 tsp.)
2 teaspoons minced fresh ginger
1 tablespoon mustard seed
2 tablespoons finely chopped lemon,
including peel (he used just chopped
zest)
1 teaspoon curry powder
1/4 cup lemon juice
2 tablespoons sugar
3/4 cup chopped fresh cilantro
Salt
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
(he scattered coarsly chopped cilantro over
the top of the dish). Add salt to taste.
Serve hot or at room temperature.
Enjoy!
for the recipe, and we've made it many
times since. I posted it on Epi awhile back,
so I'll copy it here for you. It is very
forgiving, and can be served hot, warm or
room temp.
It was served with tandoori chicken, rice
and salad. The juice from the tomatoes was
great with the rice.
Taj Tomato Casserole
6 to 8 servings
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 (he
used ground cardamom, 1/8 tsp)
1/2 teaspoon cumin seed (he used ground
cumin, a little less than 1/2 tsp.)
2 teaspoons minced fresh ginger
1 tablespoon mustard seed
2 tablespoons finely chopped lemon,
including peel (he used just chopped
zest)
1 teaspoon curry powder
1/4 cup lemon juice
2 tablespoons sugar
3/4 cup chopped fresh cilantro
Salt
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
(he scattered coarsly chopped cilantro over
the top of the dish). Add salt to taste.
Serve hot or at room temperature.
Enjoy!