TOMATOES are a culinary ingredient that never disappoint. Bursting with natural umami, they blend beautifully into cuisines across the globe.
Here are seven tomato-centric dishes that bring warmth and nutrition to your table.
Spicy tomato chutney
This fiery chutney is a favourite in many South Indian homes. Ideal with dosas, idlis or plain rice, it adds a spicy, tangy kick that enlivens every bite.
Ingredients
3 large ripe tomatoes
4–5 dried red chillies
1 teaspoon of mustard seeds
1 teaspoon of urad dal
1 sprig of curry leaves
1 tablespoon of oil
Salt to taste
Instructions
1. Heat oil in a pan. Saute red chillies, mustard seeds and urad dal until golden.
2. Add chopped tomatoes and cook until soft.
3. Blend the mixture to a smooth paste once cooled.
4. In the same pan, temper mustard seeds and curry leaves, then mix into the chutney.
5. Serve with dosas, idlis or even parathas.
Tomato rasam
Light and peppery rasam is soothing and nutritious. It is especially beloved during rainy days or when one is feeling under the weather.
Ingredients
2 ripe tomatoes
1 teaspoon of tamarind paste
1 teaspoon of black pepper
1 teaspoon of cumin seeds
2 garlic cloves
1 sprig of curry leaves
½ teaspoon of mustard seeds
1 teaspoon of ghee
Salt to taste
Instructions
1. Crush garlic, pepper and cumin together.
2. Boil chopped tomatoes, tamarind paste and the crushed spice mix with water.
3. Simmer for 10–15 minutes.
4. Heat ghee in a pan, temper mustard seeds and curry leaves, then pour into the rasam.
5. Serve hot with rice or as a soup.
Tomato basil pasta
This simple yet elegant pasta uses ripe tomatoes and fresh basil to create a light sauce that is excellent for weeknight dinners.
Ingredients
200g pasta (penne or spaghetti)
3 ripe tomatoes, chopped
2 garlic cloves, minced
1 handful fresh basil
1 tablespoon of olive oil
Salt and pepper to taste
Parmesan cheese (optional)
Instructions
1. Cook pasta until al dente.
2. In a pan, heat olive oil and saute garlic.
3. Add tomatoes and cook until soft.
4. Add basil, salt and pepper.
5. Toss in cooked pasta and garnish with Parmesan if desired.
Shakshuka
Poached eggs simmered in a rich tomato and pepper sauce make this dish a popular brunch favourite worldwide.
Ingredients
4 ripe tomatoes
1 onion, chopped
1 bell pepper, diced
2 garlic cloves
4 eggs
1 teaspoon of paprika
1 tablespoon of olive oil
Salt and pepper
Fresh parsley for garnish
Instructions
1. Heat oil and saute onion, garlic and bell pepper.
2. Add tomatoes, paprika, salt and pepper. Simmer until thick.
3. Make wells in the sauce and crack eggs into them.
4. Cover and cook until eggs are just set.
5. Garnish with parsley and serve with crusty bread.
Tomato rice
Tomato rice is a fragrant, slightly tangy dish that makes for a quick lunch or dinner, often paired with raita or papad.
Ingredients
1 cup of cooked rice
2 tomatoes, chopped
1 onion, sliced
1 teaspoon of mustard seeds
1 teaspoon of urad dal
½ teaspoon of turmeric
1 sprig of curry leaves
1 teaspoon of garam masala
1 tablespoon of oil
Salt to taste
Instructions
1. Heat oil and add mustard seeds, urad dal and curry leaves.
2. Saute onions, then add tomatoes and spices.
3. Cook until tomatoes break down.
4. Mix in rice and toss gently until well combined.
5. Serve hot with cucumber raita or plain yoghurt.
Tomato egg stir-fry
Popular in Chinese home cooking, this stir-fry is nourishing and fast to prepare, pairing well with steamed rice.
Ingredients
2 eggs
2 tomatoes, sliced
1 teaspoon of sugar
Salt and pepper to taste
1 tablespoon of soy sauce
1 teaspoon of sesame oil
1 tablespoon of oil
Instructions
1. Beat eggs and scramble in hot oil. Set aside.
2. Add tomatoes to the same pan, season with sugar and soy sauce.
3. Stir-fry until soft and saucy.
4. Return eggs to the pan and mix well.
5. Drizzle sesame oil before serving.
Roasted tomato soup
This smooth and slightly smoky soup is excellent as a light starter or a meal with grilled cheese sandwiches.
Ingredients
5 ripe tomatoes, halved
1 onion, chopped
3 garlic cloves
1 teaspoon of dried thyme
1 tablespoon of olive oil
1 cup of vegetable stock
Salt and pepper
Fresh cream (optional)
Instructions
1. Roast tomatoes, onion and garlic with olive oil and thyme at 200°C for 25 minutes.
2. Blend everything with vegetable stock until smooth.
3. Reheat gently, season with salt and pepper.
4. Add cream if desired. Serve warm.
These recipes show just how effortlessly tomatoes adapt to every cuisine and craving. Let their juicy tang and sun-kissed richness
add colour and comfort to your everyday meals.
