Okay so I know it’s been a few days since I posted this (5 to be exact) – and again, I’m very sorry to leave you hanging. But here is the recipe for the Spiced Cherry Tomato Sauce that pairs with those squashy little pockets of deliciousness.
P.S. I’m working on a schedule today to organize my currently chaotic life – it’s hard being popular. J.K. Actually, it’s hard working 4 to 5 nights a week, trying to get A’s in university (which involves actually attending classes and doing the assigned homework), and trying to make quality time for the bf, friends, and myself, all the while finding moments to cook and blog about it. I need to get organized! So this weekend – hopefully today – that’s what’s gonna happen. Because as exciting as it is for you to listen to me bitch about my busy schedule, I’m kind of over it (and I’m sure you are too).
Spiced Cherry Tomato Sauce
- 30 fresh curry leaves
- 1 Tsp yellow mustard seeds
- ½ Tsp cumin seeds
- 2 garlic cloves, peeled and finely chopped
- ¾ inch fresh ginger, peeled and finely grated
- 1 Tbsp tomato paste
- 1 Pint cherry tomatoes, halved
- pinch each of sugar and salt
- extra virgin olive oil
- Heat the olive oil in a medium-sized frying pan until hot over medium heat.
- Add the curry leaves, mustard seeds and cumin seeds and sauté until just beginning to “pop”.
- Add the garlic, ginger and tomato paste and continue to cook 1 minute, stirring constantly.
- Add tomatoes, sugar, and salt and stir well. Simmer over low heat for 15-20 minutes until the tomatoes have softened, and the sauce has thickened, stirring occasionally.
- Remove from the oven and allow to cool slightly before serving.
Adapted from The Modern Vegetarian via http://www.amazon.ca/Modern-Vegetarian-Over-Recipes-Palate/dp/1904920993/ref=sr_1_5?ie=UTF8&qid=1315418127&sr=8-5
AjaxSeptember 17, 2011 at 4:13 PM
Good luck finding that balance! Been there with the school, work, (and for me kids)…it tough! This recipe looks so yummy, especially with the butternut raviolis (my fave).
AimeeSeptember 18, 2011 at 10:35 AM
Mmmm yum! Looks delicious 🙂 Definitely would be tasty with your butternut squash parcels!
Teresa BlackburnSeptember 18, 2011 at 12:30 PM
Now I know what to do with my thousands of tiny tomatoes that are still ripening daily. I have made salads, eaten them off the vine and roasted them…I love your easy sauce recipe. I think I will make some today and freezer for winter days. Lovely.
AarthiSeptember 18, 2011 at 3:26 PM
This looks delicious….I bet it taste that good…Yummy..Thanks for the recipe dear…
patienceSeptember 19, 2011 at 5:56 AM
i love your readers/commenters