Yields Makes 6 to 8 servings

How to Make It

Step 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.

Step 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.

Step 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.

Ingredients

 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

Directions

Step 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.

Step 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.

Step 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.

Taj Tomato Casserole

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