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How to use a big batch of fresh tomatoes?




A bit of context- a friend from work gave me a sack full of fresh tomatoes from his garden. They are wonderfully ripe and organic, so I don’t want it to go bad.

Looking for suggestions of Indian recipes which use a large quantity of tomatoes. I have access to most indian spices and ingredients, but I am looking for recipes that will not mask the beautiful taste of these fresh tomatoes.

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7 thoughts on “How to use a big batch of fresh tomatoes?

  1. There’s a Parsi-style tomato-egg-potato casserole I make sometimes which is quite delicious.

    **Ingredients **

    * 1.5 lb fingerling potatos
    * 2 lb tomatoes, preferably peeled
    * 6 eggs
    * 1 big onion, sliced
    * 3 green chili peppers (jalapeño)
    * 2 tbsp ginger paste
    * 3 cloves garlic, chopped
    * 1 tsp cumin
    * 1 tsp garam masala
    * 0.5 tsp coriander powder
    * 2 tbsp chopped cilantro
    * 4 tbsp chopped mint
    * oil for frying
    * salt and black pepper to taste

    **Method**

    * Simmer potatoes in boiling water with salt added until cooked, about 20 minutes. When cool enough to handle, cut into half inch rounds.

    * Heat oil in frying pan, fry onions until soft, about 7 minutes.

    * Add chopped green chilis, fry 3 more minutes.

    * Add ginger and garlic, fry 2 minutes.

    * Add all spices except black pepper, fry 1 minute.

    * Add chopped tomatoes. Smash down to turn them to pulp. Mix well, cover pan and simmer 15 minutes.

    * Stir in chopped mint and cilantro leaves.

    * Preheat oven to 375 F.

    * Arrange potatoes in a single layer in baking tray.

    * Pour the tomato sauce on top.

    * Bake for 20 minutes.

    * Remove baking tray from oven. With a large spoon, make 6 wells into the surface, evenly spaced.

    * Crack an egg into each well, sprinkle salt and black pepper on top.

    * Put tray back in oven and give it another 8-13 minutes. You want the whites to set, but the yolks should still be slightly runny.

    * Remove from oven, sprinkle some more chopped mint and cilantro on top for garnish

    This goes great with fresh bread.

    1. In case you need amounts for the salt and oil, for these quantities I’d use:

      * a quarter cup of oil for frying the onions and spices

      * 2 tsp salt in the water used to simmer the potatoes. This will be drained and thrown away once the potatoes are cooked

      * 0.5 tsp salt added to the chopped tomatoes when you simmer them

      * couple pinches of salt sprinkled directly on top of the eggs before you return the tray to the oven to cook the eggs.

      If your heat tolerance is low, you can replace the 3 jalapeños with 2 jalapeños plus 1 poblano, or 1 jalapeño plus 2 poblanos. Remember to chop them fine before frying.

  2. 1. As the other poster said, blanche and freeze them.

    2. You can also make a curry base. Jamie Oliver and Food52 have some good recipes that use tomatoes.

    3. You can also make sambar and rasam! They’re good by themselves as soup, and even better with some rice.

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