A Tomato Masala Recipes
A TOMATO MASALA
Use this Indian-spiced tomato sauce in Gujarti Eggplant and Sweet Potato "Lasagna."
Provided by Vikram Sunderam
Yield Makes about 2 cups
Number Of Ingredients 15
Steps:
- In a food processor, puree the tomatoes.
- In a heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat until it shimmers. Add the mustard seeds, cumin seeds, fenugreek seeds, and asafetida and let the seeds crackle. Stir in the pureed tomatoes, turmeric, deggi mirch, coriander, cumin, ginger, and green chili. Simmer vigorously for 15 minutes, stirring occasionally, to reduce the mixture to the consistency of thick marinara sauce.
- Reduce the heat to medium and stir in the tomato paste, salt, and sugar. Cook for 5 minutes, stirring occasionally, to make the masala a little thicker. If not using right away, cool to room temperature. Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
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