Too many tomatoes? These recipes make them last

The end of March signals an important occasion: tomato season! Every year, during this harvest, the markets overflow with tomatoes so perfect you can (and should) bite into them like apples. But don’t limit your consumption of these ripe red tomatoes to just March, when the drop in prices is steep. Now is the time to stock up and preserve them for later, when prices inevitably go back up. 

The ways to preserve tomatoes for weeks (and even months) are many: sauces for experimental pizzas and comforting pastas; pickles to add a kick to everyday meals; chutneys and jams to blend sweetness with tang. For shorter hauls, think beyond sauces: you can also pre-make gravies like makhana gravy to save time. 

If you want to enjoy them fresh, tomatoes are also a superb option to whip up a quick breakfast because they taste wonderful even when raw. The simplest way to go is tomato, cucumber and cheese sandwich. Finely chopped tomatoes make a great topping in tomato uttapam, a great South Indian breakfast. All classic Indian chaats like sev puri also have tomatoes for an added bit of freshness and juiciness.

The most basic ingredient in any kitchen, tomatoes are among the most used, loved and cooked with ingredients around the world. Whether it be Indian food or continental, they are a key ingredient in a lot of recipes. Did you know that you can use them to make soups that are not just cream of tomato soup? Adding tomatoes to any soup gives it a different flavour; , for example in carrot and bell pepper soup, tom yum soup, or Thai soup.

Now that we have our wishlist, let’s try some simple recipes with tomatoes.

Pizza sauce
| Photo Credit: M. Karunakaran

Pizza sauce recipe

Ingredients:

7 large tomatoes; 1 tbsp olive oil; 1 tsp finely chopped garlic; ½ cup finely chopped onion; ½ tsp dried oregan; 1 tsp dry chilli flake; 2 tbsp tomato ketchup; 1 tsp chilli powder; salt to taste; ½  tsp sugar

Method:

Cut a criss-cross on the base of the tomatoes and place them in boiling water for two to three minutes, or till the skin begins to peel. Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside. Heat olive oil in a broad non-stick pan, add the garlic and saute on medium flame for a few seconds. Add the onion and saute on medium flame for one to two minutes. Add the prepared tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder, salt, mix well and cook on medium flame for two to three minutes, while stirring occasionally. Add the sugar, mix well and cook on medium flame for one or two minutes, while stirring occasionally. When cooled, store the pizza sauce in air-tight container and use as required. It stays fresh in the fridge for four to five days and the freezer for at least three months.

Tomato jam recipe

Fresh tomatoes
| Photo Credit: M. VEDHAN

Ingredients:

1 kg ripe tomatoes; ¾ kg sugar; pinch of salt; 2 tbsp lemon juice; 2 cinnamon stick crushed into coarse powder; 7 cloves crushed into coarse powder;

Method:

Wash the tomatoes and make a cross-shaped slit on its end. Boil water. Switch off flame and drop tomatoes inside hot water. Let it remain for about eight to 10 minutes. This will help to peel skin off from the tomatoes easily. Take them out of water, and let them cool. Peel them, squeeze out some of the juice and seeds. Chop the tomatoes into very fine pieces or blend in a processor for a few seconds. Pour it into a large heavy-bottom pan. Boil for about 15 minutes on medium high flame to reduce liquid. Add sugar, cinnamon, cloves powder and salt. Mix well and let the gas be on medium flame. Bring the mixture to a full boil, stirring frequently in between. As it thickens, stir constantly and reduce the flame. Make sure not to overcook. The jam will thicken as it cools. When it has reached a thick sauce consistency, add the lemon juice. Mix well and turn off the flame. Cool for about 10 minutes and pour into sterilised bottles. Once it cools completely, close the lid and refrigerate or store in a cool dry place. Use when required.

Tomato pickle recipe

Ingredients:

2 kg chopped tomatoes; 500 ml oil; 350 ml vinegar; ½ kg sugar; 2 tbsp salt; 1 cup raisins; 10 sprigs curry leaves; 2 tbsp fenugreek seeds; 2 tbsp mustard seeds; 2 tbsp cumin seeds; 1 tbsp turmeric; 35 garlic pods; 20 red chilies; one-inch piece ginger 3, cut into small pieces.

Method:

Heat oil, then add the mustard, cumin, red chilli and fenugreek, fry well. To this add curry leaves, garlic and ginger, then add tomatoes, turmeric and salt. When the tomatoes are soft and mushy, add vinegar, sugar and raisins and cook till it becomes thick. Allow to cool, and store in dry glass jars. Will stay for six months.

Fresh tomato chaat recipe

Fresh tomato chaat
| Photo Credit: Special arrangement

Ingredients:

6 medium tomatoes; 12-14 crushed papdis; 1 tsp red chilli powder; ½ tsp black pepper powder; ½ tsp garam masala powder; ½ tsp cumin powder; 1 tsp coriander powder; salt to taste; 4-5 tbsp ghee; 4 tbsp sugar; 1 tbsp tomato ketchup; 1/2 tbsp grated ginger; 2 tbsp chopped coriander leaves; 3 medium potatoes boiled and peeled

Method:

Mash potatoes and put in a bowl. Add red chilli powder, black pepper powder, garam masala powder, cumin powder and salt and mix well. Scoop out the flesh from five tomatoes and reserve the pulp. Stuff the tomato with potato mixture. Heat four tablespoons of ghee in iron kadai and place the stuffed tomatoes, open end facing down. Cover and cook on low heat, turning sides every five minutes till soft. Mash with the back of a spoon till tomatoes and potatoes get properly cooked. Grind the remaining tomato with the scooped-out flesh to make a puree. Heat the remaining ghee in a non-stick pan, add the puree, sugar, salt and tomato ketchup and cook for two to three minutes, ensuring that it does not get too thick. To serve tomato potato mixture in a serving bowl, pour the tomato puree over it. Garnish with ginger, coriander leaves and crushed papdi.