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Indian-Spiced Marinated Tomatoes

August 9, 2017 By msmart 10 Comments

The first time I made these Indian-spiced tomatoes I was a student in the professional program at Tante Marie’s Cooking School in San Francisco. When this recipe for Indian-spiced tomatoes landed in my hands, it sounded like an abomination. Why cover delicious, in-season tomatoes with strong spices, chilies, ginger and onions? Not to mention brown sugar and vinegar! Just say no.

Well, I was wrong. So wrong. Just say YES!

Fifteen years later, this recipe is still in strong rotation. When I grill fish, chicken or steak and want something tangy and flavorful on the side, these Indian-spiced tomatoes are the answer. They are perfectly suited for rice, quinoa or couscous because the grains soak up the turmeric-tinged juices that accumulate in the bowl.

One tip to keep in mind: Don’t burn the spices. You want to release the aroma of the ginger, garlic and mustard seed and bring the flavors to life. If they get too dark and smell burned, they will taste acidic and metallic.

Please leave a comment below if you make these incredibly aromatic tomatoes. I hope you like them as much as I do.

Print Recipe

Indian-Spiced Marinated Tomatoes

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side
Cuisine: American
Servings: 6
Author: Marcia W. Smart

Ingredients

  • 1 1/2 pounds tomatoes cored and cut in ½-inch wedges
  • 1 bunch green onions about 5-6, green and white parts sliced thin
  • 2 Serrano chilies seeded and diced
  • 2 teaspoons crushed black pepper
  • 2 teaspoons mustard seed
  • 1/3 cup freshly grated ginger
  • 5 cloves garlic peeled and minced
  • 2 teaspoons ground turmeric
  • 1 1/2 tablespoons cumin seeds
  • 2 teaspoons paprika
  • 1/2 cup organic avocado oil
  • 3/4 cup champagne vinegar
  • 1/3 cup brown sugar
  • 1 tablespoon kosher salt

Instructions

  • In a large glass or ceramic bowl, combine the tomatoes, green onions and chilies; set aside.
  • In a small bowl, mix together black pepper, mustard seed, ginger, garlic, turmeric, cumin and paprika.
  • In a heavy-bottomed pot, such as a Le Creuset, heat the oil over medium-high heat. When oil looks wavy in appearance, add spice mixture and stir for 2-3 minutes over medium heat. Pour oil and spices over tomato mixture. 
  • Return the pan to the stove and over medium-high heat add the vinegar, brown sugar and salt. Bring to a low boil and stir. Pour the vinegar mixture over tomato mixture (it's ok if the vinegar is warm). Stir gently to combine and set aside.
  • When the tomatoes come to room temperature, cover and store in the refrigerator until ready to use. Tomatoes will keep, if sealed in an airtight container, 3-4 days.

Notes

Recipe adapted from Tante Marie Cooking School.

 

Filed Under: All Recipes, Fall, Gluten-free/Gluten-free adaptable, Grain-free, Summer, Uncategorised, Vegetable Side Dish Tagged With: chiles, ginger, Indian-spiced tomatoes, mustard seeds, serranos, side dish, tomatoes, turmeric

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Comments

  1. Heidi

    July 26, 2020 at 12:02 am

    I just made this (about a third of the recipe) and it’s delicious!

    Reply
    • msmart

      July 31, 2020 at 9:11 pm

      Love it!!!

      Reply

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Marcia Smart
Marcia Smart is a cooking instructor, recipe developer and food writer who wants to help you make good, simple meals for your family and friends. She craves food that's seasonal and delicious and wants to share it with you. A California girl living in a Houston world with her husband and three children.

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