KCB 11.9: Tomato Relish
Tomato Relish
Here's the tomato sauce I use as the basis for many dishes at Gopal's Restaurant. It's ideal served with all types of pasta dishes, including lasagna and gnocchi. I also use it as the basis for various casseroles and as a dipping sauce. It's great on pakoras, especially cauliflower, and it's quick and easy to prepare.
• PREPARATION & COOKING TIME: 20 minutes
• YIELD: 2 cups (500 ml)
• YIELD: 2 cups (500 ml)
• 3 tablespoons (60 ml) olive oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/4 teaspoon (1 ml) ground black pepper
• 2 1/2 cups (625 ml) pureed tomatoes
• 1 1/2 teaspoons (7 ml) minced fresh basil leaves, or 1/2 teaspoon (2 ml) dried basil leaves
• 1/4 teaspoon (1 ml) clove powder
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) brown sugar
• 2 tablespoons (40 ml) tomato paste
• 1 teaspoon (5 ml) fresh lemon juice
• 2 tablespoons (40 ml) minced fresh parsley
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/4 teaspoon (1 ml) ground black pepper
• 2 1/2 cups (625 ml) pureed tomatoes
• 1 1/2 teaspoons (7 ml) minced fresh basil leaves, or 1/2 teaspoon (2 ml) dried basil leaves
• 1/4 teaspoon (1 ml) clove powder
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) brown sugar
• 2 tablespoons (40 ml) tomato paste
• 1 teaspoon (5 ml) fresh lemon juice
• 2 tablespoons (40 ml) minced fresh parsley
1. Heat the olive oil in a medium sized saucepan over moderate heat. When the oil is hot but not smoking, add the asafoetida and saute momentarily. Add the black pepper, saute for a moment, and then add the tomatoes. Add the basil, cloves, salt, and sugar. Bring to a boil; then reduce the heat to low and simmer for 15 minutes, stirring occasionally.
2. Fold in the tomato paste, lemon juice, and parsley, combine and cook for another 1 minute, and remove from the heat. Serve hot, or if you prefer, allow it to cool, put it in a well-sealed glass jar, and use it when required for pasta dishes. This sauce can be refrigerated for about a week.
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