A Summertime Tomato Curry

We are rolling into tomato season. It’s late August and dare you say you may be getting sick of tomatoes, but alas, we keep that as an inside thought, knowing tomato season is short and fleeting.

One of the beautiful things about eating with the seasons is that you are able to really enjoy the bounty of produce at its ripest, in so many forms and recipes, right through to the moment you arrive at the farmers market and there are no more summer tomatoes.

I found inspiration from this New York Times Tomato Curry recipe and, as always, recreated it to fit my palate and the ingredients I had on hand.So, join me in celebrating August, the tomato, and the bounty of summer.

Ingredients:

2 lbs. small ripe tomatoes. I aim to use a variety of types and colors

A good drizzle of olive oil, about 2 to 3 Tbsp.

6 star anise

2 Tbsp. cardamom

1 Tbsp. turmeric

1 Tbsp. fennel seeds

1 Tbsp. coriander seeds

1 Tbsp. cumin

1 large yellow onion

Kernels from one corn on the cob, or you can use frozen

A few garlic cloves

1 small red chili or 1 large sweet orange chili if you don’t like spice

4 inch piece of ginger

1/ 3 cup of plain whole fat Greek yogurt

Salt and pepper to taste

Jasmine rice, to serve with the curry

Directions Step 1 Roast the tomatoes: Heat oven to 400 degrees F. Place the tomatoes on a pan (I love and use this stone pan). Season lightly with olive oil and salt. Roast until the tomatoes are concentrated and caramelized, about 45 minutes, or until they look soft and jammy. Roasting them in the oven at high heat brings out the sweetness in the tomatoes and makes their flavor even richer.

Step 2

While the tomatoes roast, start the rest of the curry. If you have a wok, you can use it. Otherwise, I suggest a deep skillet. Using low heat, add a bit of olive oil to the pan and begin adding the star anise, cardamom, cumin, fennel and coriander seeds. Then add the chopped onion, garlic, chili if using, ginger and corn kernels. Add a few dashes of salt and pepper and your turmeric. Stir, allowing all the spices and vegetables to come together.

Step 3

Add in the coconut milk. Keeping things on low heat, allow the sauce to thicken and simmer for 30 minutes.

Then, take a scoop of the curry mixture and place it in a separate small dish. Add the yogurt and whisk until well combined. Pour it back into the larger curry dish and stir together.

Step 4

Take the roasted tomatoes out of the oven and gently add them into the curry. I like to place them right on top of the curry mixture. Serve with your rice and any fresh herbs you may have on hand, such as sage or basil.

P.S. Store any leftovers in the fridge and have them the following day. I often find curries are even better the next day, as they have had time to steep all the flavors together, becoming even richer in texture and flavor.

Enjoy and savor. After all, it’s only peak tomato season for a little bit longer.

xo Catherine