Tomato Pickle

INGREDIENTS

• 1 34 oz can diced tomatoes

• 4 TBSP oil

• 4 whole cloves garlic

• 1 tspn garlic, minced

• 1 tspn ginger, minced

• 1/2 tspn whole brown mustard seeds

• 1 tspn whole cumin seeds

• 1 whole dried red chili, broken in half and seeds removed

• 1 tspn Sonoko’s curry powder

• 1/2 tspn salt or to taste

PREPARATION

1. Heat the oil in a large saucepan over medium high heat.

2. Add the whole garlic cloves and sauté until just brown.

3. Add the mustard seeds, cumin seeds and chili halves.

4. Once the mustard seeds have popped, add Sonoko’s curry powder and continue to cook and stir for 30 seconds.

5. Add the canned tomatoes, minced ginger and garlic and reduce heat to low.

6. Cover and continue to cook on low heat for about 20 minutes. Once the oil has separated from the tomatoes, turn off the heat.

7. Once cooled, store in glass jar. It will last a month in the refrigerator.

Recipe developed in collaboration with Meena Pennington.