REMOVING TOMATO SKIN RECIPES
AMAZING TOMATO CURRY | JAMIE OLIVER VEGETABLE CURRY RECIPES
Total Time 40 minutes
Yield 4
Number Of Ingredients 14
Steps:
- With the tip of a knife, prick the tomatoes, removing the cores from any larger ones. Carefully plunge them into fast-boiling water for 45 seconds, then drain and peel away the skin.
- Cover the saffron with 100ml of boiling water and leave to infuse.
- Toast the almonds in a large non-stick frying pan over a medium heat until golden, then tip into a small bowl and place the pan back on the heat.
- Peel and very finely chop the garlic, ginger and chillies.
- Drizzle 1 tablespoon of oil into the pan, then add the curry leaves, followed by all the spices. Peel and quarter the onion, click apart into petals, then add to the pan with the garlic, ginger and chilli and fry for 3 minutes, stirring constantly.
- Add the tomatoes, coconut milk and saffron water, then cover and simmer for 20 minutes, removing the lid and adding the mango chutney halfway.
- Season to taste with sea salt and black pepper, then scatter over the almonds. Serve with fluffy rice.
Nutrition Facts : Calories 208 calories, FatContent 12.9 g fat, SaturatedFatContent 6.1 g saturated fat, ProteinContent 5.1 g protein, CarbohydrateContent 19.7 g carbohydrate, SugarContent 15.9 g sugar, SodiumContent 0.2 g salt, FiberContent 4.8 g fibre
ROASTED TOMATO SALSA I - ALLRECIPES
This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.
Provided by KATKRO
Categories Tomato Salsa
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 3 cups
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
- Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
- Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
- In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.
Nutrition Facts : Calories 15.7 calories, CarbohydrateContent 1.8 g, FatContent 0.9 g, FiberContent 0.5 g, ProteinContent 0.4 g, SaturatedFatContent 0.1 g, SodiumContent 26.4 mg, SugarContent 1 g
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