Tomatoes In Spicy Yogurt Sauce Recipes

ITALIAN GYROS WITH YOGURT AND TOMATO

Steps:

• Preheat a cast-iron grill pan or griddle over medium-high heat.
• Slice the sausages lengthwise and open them like a book. Remove the casings and press the sausages until flattened to about 1/4 inch thick. Combine the cumin and oregano in a small bowl. Rub the cut-side of the sausages with the spice mixture. Brush the hot pan with oil and add the sausages, seasoned-side down, and cook each side until the sausages are browned and cooked through, 3 to 4 minutes per side.
• Toss the tomatoes and their juice with the lettuce in a medium bowl. Stir the yogurt, lemon juice, harissa and 1/4 teaspoon salt together in another bowl until smooth.
• Warm each flatbread in a dry skillet for about 30 seconds per side. Spread some of the yogurt sauce on the bread and then top with the tomato-lettuce mixture and sausage. Serve the extra sauce on the side.

SPICY YOGURT SAUCE

Steps:

• Saute the onions and chiles in the oil until tender, about 10 minutes. Add the cumin and coriander and saute for a minute, stirring constantly. Stir in the tomato and flour and cook for 2 minutes. Finally, stir in the yogurt. Heat the sauce thoroughly, but do not allow it to boil or the yogurt will curdle. Add salt to taste and serve

SUMMER VEGETABLES IN SPICED YOGURT SAUCE

Steps:

• Put oil in a deep, wide skillet or Dutch oven over medium-high heat. When it shimmers, add the ginger, garlic, cumin seeds, turmeric, cayenne and the serrano chile. Stir-fry the mixture until it begins to sizzle a bit, about 1 minute.
• Add onion to pot, and cook, stirring, until softened, about 3 to 4 minutes. Season well with salt.
• Stir in garam masala, squash and turnips, along with 1 cup water. Cover and simmer briskly until vegetables are just done, about 3 minutes.
• Add yogurt and almond flour. Stir well to combine. Add peas and corn. Simmer gently, uncovered, until sauce thickens slightly, about 5 minutes. Taste sauce for salt and adjust as needed.
• Add the spinach, and let wilt into the mixture. Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.

SPICY FRESH TOMATO SOUP

Steps:

• Heat oil in a large stockpot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic; cook and stir until fragrant but not brown, about 2 minutes. Add tomatoes, wine, water, basil, tomato paste, sugar, pepper flakes, oregano, salt, and pepper. Cover, bring to a simmer, and cook, stirring occasionally, for 45 minutes.
• Remove from the heat and puree soup with an immersion blender until smooth, or blend in batches in a blender. Return to the heat, stir in Parmesan cheese, and cook until heated through, about 3 minutes more. Serve immediately.

TOMATOES IN SPICY YOGURT SAUCE

Steps:

• Bring a large pot of water to boil. Meanwhile, fill a large bowl with cold water and a few ice cubes and set near the pot. Put tomatoes in boiling water for 10 seconds each, then use a slotted spoon to transfer them to ice water. Drain tomatoes and pat dry. Core (as needed) and peel tomatoes (leave them whole). Set aside.
• In a large frying pan, heat oil over high heat. When hot, add cumin seeds and mustard seeds and reduce heat to medium-high. Cover and cook until seeds start to pop, about 2 minutes. Remove cover and add butter. When butter is melted, add turmeric and cayenne and cook, stirring, until fragrant, about 1 minute. Add garlic, chiles, and salt. Cook, stirring, until fragrant, about 1 minute. Reduce heat to low.
• Add yogurt and stir in one direction until smooth. Add tomatoes. Gently stir to coat with sauce. Cook until tomatoes are just warm, about 5 minutes. Garnish with cilantro if you like and serve warm, with plenty of sauce.

TOMATO YOGURT SAUCE

Steps:

• In a saucepan, heat the oil and sauté garlic.
• Stir in tomato paste, oregano, and pepper.
• Stir until sauce is heated through.
• Remove from heat and stir in yogurt.
• Warm mixture on low heat just until it is warmed.