Scorched tomatoes

4 servings

Ingredients

Quantity Ingredient
3 pounds Firm ripe tomatoes
3 tablespoons Unsalted butter
2 mediums Onions; chopped fine
1 tablespoon Minced garlic
½ teaspoon Salt
½ teaspoon Freshly ground black pepper
2 tablespoons Ginger root; peeled and finely chopped
1 teaspoon Garam Masala
½ cup Yogurt; at room temperature

Directions

Preheat the broiler, placing the rack about 6 inches under the heat.

Line a baking sheet [one with sides] with aluminum foil. Place the whole tomatoes core side down on the foil. Broil the tomatoes for 10 minutes, until the skins blister and split.

Lift the tomatoes with two wooden spoons and turn them core side up. Broil for another 10 minutes. The skins may begin to char, which is desireable. :)

While the tomatoes are charring, melt the butter over medium-low heat in a heavy, 2-½ quart saucepan.

Add the onions, garlic, salt, and black pepper. Saute, stirring occasionally, until the onions wilt and begin to color.

When the skins of the tomatoes are nicely blistered and a bit charred, remove the baking sheet from the oven.

As soon as you are able to handle the tomatoes, pull away and discard the skins. [Try with skins on] Core the tomatoes and if there are many obvious seeds, remove them. A few will not matter. Chop the tomatoes coarsely, reserving the liquid. The chopped pieces should be no smaller than ½" in diameter.

Add the ginger root and Garam Masala to the saucepan. Stir and saute for 1 minute and add the chopped tomatoes with their liquid.

Turn the heat to high and bring the ingredients to a full simmer.

Continue to cook over high heat, stirring the ingredients frequently with a wooden spoon until almost all the liquid from the tomatoes evaporates. As the mixture thickens, push the tomatoes across the saucepan with the back of the spoon. The saucepan should 'clean' where you have pushed and you will hear a sound almost like scorching. Do this frequently and do not let the tomatoes burn. It may take up to ½ hour for the mixture to thicken.

When the ingredients have become quite thick, remove the saucepan from the heat. You may serve the tomatoes at this point, but if you wish to add the yogurt, let the mixture cool for about 5 minutes.

Then stir in the yogurt.

Serve the tomatoes hot or cold. _The Country Gourmet Cookbook_ Sherrill and Gil Roth, 1981 Workman Publishing ISBN 0-89480-188-0 Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-24-95

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