Tomatoes in Spicy Yogurt Sauce

The tomatoes are warmed, not fully cooked, in the sauce, leaving their softly solid texture intact. Serve them alongside broiled, grilled, or steamed fish and rice. Notes: For this recipe, use tomatoes that are still firm when ripe, such as Early Girl.

8 ripe but firm tomatoes (about 2 lbs. total)
2 teaspoons vegetable oil
2 teaspoons cumin seeds
1 teaspoon brown mustard seeds
1/4 teaspoon turmeric
1/4 teaspoon cayenne
6 cloves garlic, minced
1 teaspoon salt
1 cup plain whole milk yogurt
Cilantro sprigs (optional)

1. Core tomatoes (leave them whole). Set aside.
2. In a large frying pan, heat oil over high heat. When hot, add cumin seeds and mustard seeds and reduce heat to medium-high. Cover and cook until seeds start to pop, about 2 minutes.
3. Remove cover and add turmeric and cayenne and cook, stirring, until fragrant, about 1 minute. Add garlic and salt. Cook, stirring, until the garlic is golden.
4. Reduce heat to low. Add tomatoes. Cook until tomatoes are warm and slightly softened.
5. Add yogurt and stir in one direction until smooth. Do not let the yogurt boil. Cook over low heat about 5 minutes. Garnish with cilantro if you like and serve warm, with plenty of sauce.


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