Tomato with a Tang

Tomatoes is probably one of my most favorite vegetable. There is so much you can do with it. Whether it is eastern (oriental, sub continental) or western, you can whip up endless things if you have a few of these lovely red bundles of promise at your disposal. Today I am sharing two very simple tomato recipes which are amazingly easy to make and are sure to match the palate of almost anyone.

The first is a super easy tomato side dish that my mom makes. The Tomator Tok (khatta Tomato or sweet and sour tomato. . whatever you might call it) is so versatile, you can serve it with rice, roti and even in your hamburger!! It is great served on top of baked chicken or beef stake as well. It takes all of 20 minutes to cook it (that includes the time needed to chop as well!).

Tomator Tok
Serves 4

Ripe medium size tomatoes - 6 (cut into 8 wedges each)
White vinegar - 1/3 cup (you may need to add some to adjust to your taste)
Sugar - 1/2 cup (may needed to be adjusted to your taste)
Chili powder - 1/2 teaspoon
Ginger paste - 2/3 teaspoon
Salt - to taste
Paanch Fooran - 2/3 teaspoon (this is a mix of whole seeds - fennel, mustard, kali zeera, zeera, dhania)
Oil - 1 1/2 tablespoons

Heat oil in a wok, add the paanch fooran. Once the seeds start to pop, add the tomato wedges, ginger paste, chili powder, salt, lower heat, cover and cook until the tomato is nice and soft.

Reduce to liquid to 2/3 of the original quantity. Add the sugar and the vinegar. Taste the tomato. it should have a nice sweet and sour tang to it. Cook a few more minutes to thicken further.

Serve at room temperature or chilled.

Enjoy!!!

The second recipe is my take on a quick and easy tomato soup. It is a nice starter or even good as a chilly evening snack.

Easy 1-2-3 Tomato Soup
Serves 2

Ripe Medium Sized Tomatoes - 4
Salt - to taste
Olive Oil - 1 teaspoon
Finely diced garlic - 1 teaspoon
Sugar - 1/2 teaspoon
Oregano (dried) - 2 generous pinch
Chicken/Vegetable stock - 1 cup (you can use stock cube diluted in 1 cup hot water)
Crutons (optional)

Make small crosswise incision on top of the tomatoes (opposite the stem area). Boil the tomatoes until the skin peels off.

Remove the tomatoes, peel off the skin and roughly chop them. Add half the stock amount to the tomatoes and puree them in a blender.

Heat oil in a soup pan, add the garlic and gently cook the garlic for a minute until it just starts to turn golden. Add the tomato puree and the remaining stock. Add the salt, oregano and sugar and gently simmer for 4 minutes.

Remove from heat, serve piping hot garnished with Crutons.

Enjoy!!!