The end of March marks a major moment: tomato season! Every year during this time, the markets are brimming with tomatoes that are so perfect they can (and should) be eaten whole. However, don't limit your consumption of these luscious red tomatoes to March, when costs are at their lowest. Now is the moment to stock up on supplies and store them away for when prices eventually rise again.
There is a plethora of ways to preserve tomatoes for weeks (or even months): sauces for experimental pizzas and delicious pasta; pickles to provide spice to ordinary meals; chutneys and jams to combine sweetness and sharpness. Think beyond sauces for shorter trips: you can save time by pre-making gravies like makhana gravy.
Tomatoes are also a great alternative for a quick breakfast if you want to enjoy them fresh, as they taste great even when raw. The most straightforward option is a tomato, cucumber, and cheese sandwich. Tomato uttapam, a popular South Indian breakfast, is topped with finely chopped tomatoes. Tomatoes are used in all traditional Indian chaats, such as sev puri, to provide freshness and juiciness.
Tomatoes are the most fundamental ingredient in any kitchen and are one of the most widely used, appreciated, and cooked ingredients on the planet. They are an essential element in many dishes, whether they are Indian or continental. Make the best use of fresh tomatoes by using these 2 recipes:
Pizza Sauce
Ingredient:
7 large tomatoes; 1 tablespoon olive oil; 1 teaspoon finely chopped garlic; 12 cups finely chopped onion; 12 teaspoons dried oregano; 1 teaspoon dry chili flake; 2 tablespoons tomato ketchup; 1 teaspoon chili powder; salt to taste; 12 teaspoon sugar
Method:
Cut a criss-cross on the tops of the tomatoes and boil them for two to three minutes, or until the skin starts to peel. Drain the tomatoes; allow cooling somewhat before peeling, deseeding, and roughly chopping them, then blending to a smooth pulp in a mixer. Set aside for now. In a large nonstick skillet, heat the olive oil, then add the garlic and cook for a few seconds over medium heat.
Add the onion and cook for one to two minutes on medium heat. Mix in the prepared tomato pulp, oregano, chili flakes, tomato ketchup, chili powder, and salt, then cook for two to three minutes on medium heat, stirring occasionally. Add the sugar, stir well, and simmer for one or two minutes over medium heat, stirring occasionally. When the pizza sauce has cooled, store it in an airtight container and use it as needed. It keeps for four to five days in the fridge and at least three months in the freezer.
Tomato Chaat
Ingredients:
6 medium tomatoes; 12-14 crushed papdis; 1 teaspoon red chili powder; 12 teaspoon black pepper powder; 12 teaspoon garam masala powder; 12 teaspoon cumin powder; 1 teaspoon coriander powder; salt to taste; 4-5 tablespoons ghee; 4 tablespoons sugar; 1 tablespoon tomato ketchup; 1/2 tablespoon grated ginger; 2 tablespoons chopped coriander leaves
Method:
Put potatoes in a bowl and mash them. Mix in the red chili powder, black pepper powder, garam masala powder, cumin powder, and salt until everything is thoroughly mixed. Scoop out the flesh and keep the pulp from five tomatoes. Using the potato mixture, stuff the tomato. In an iron kadai, melt four tablespoons of ghee and set the stuffed tomatoes, open-end down in it.
Cover and simmer on low heat until soft, rotating every five minutes. Mash the tomatoes and potatoes with the back of a spoon until they are fully cooked. To make a puree, combine the leftover tomato and the scooped-out flesh in a blender.
In a nonstick skillet, heat the remaining ghee, then add the puree, sugar, salt, and tomato ketchup and cook for two to three minutes, stirring occasionally. Pour the tomato puree over the tomato potato mixture in a serving bowl to serve. Garnish with crushed papdi, ginger, and coriander leaves.
