MI Own Indian Sauce

Ingredients 

½ peck of tomatoes, peeled with seeds removed (paste or regular tomatoes)

2 chopped medium onions (about 2 cups)

1 Tablespoon minced fresh ginger

6 cloves minced garlic

2 Tablespoons extra virgin olive oil

4 minced Serrano peppers with seeds

2 teaspoons ground coriander

1-1/2 teaspoons cumin powder

1-1/2 teaspoons curry powder

1 teaspoon salt

½ teaspoon ground black cardamom seeds

Citric acid for canning

 

Directions

1.       Prepare the tomatoes by removing the cores, and then scoring the skin and placing them in boiling water for a minute or two. Remove from the water when the skins begin to loosen. Put the tomatoes in ice water to cool to the touch and to stop the cooking process. Remove the skins and any blemishes; cut into chunks and remove the seeds.

2.       In a heavy-bottomed large pot, saute the onion, ginger, garlic, and Serrano peppers in the olive oil until the onions are translucent.

3.       Add the prepared tomatoes and cook over a low boil with the lid on for one half hour. Stir frequently to prevent sticking.

4.       Remove the lid and boil down to about two-thirds of the original amount or desired thickness (1.5 hours or more).

5.       Add the spices and simmer with the lid on for 10 minutes.

 The sauce can be frozen or canned. I can mine in 12 ounce jars and add a heaping 1/8 teaspoon of citric acid to each jar. I processed mine for 35 minutes and had a yield of 5-7  12 oz. jars. The sauce freezes well also, but do not add the citric acid if you will be freezing it.

I serve mine over fresh Michigan potatoes (available year round) and vegetables that I have in the freezer such as green beans, cauliflower, and bell peppers. For protein I add either cooked chicken breast, chickpeas, or tofu.

 

Thanks to Mr. R. for the help in developing this recipe.

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