It's Whole 30, Day 21 and today the spotlight is on: Tomatoes
Ah, tomatoes. I tried to give them up years ago, thinking I was intolerant of them, and it was HARD! These guys turn up everywhere! I eventually decided that a life without tomato wasn't much worth living for me and so I started eating them again. I can't see any particular ill-effects from them now or maybe I just don't want to!
I had a hard time picking a recipe for today. I was looking at tomatoes stuffed with salmon, delicious huevos rancheros (eggs baked in spiced tomatoes), tomato chili relish... Anyway, I decided to stick to the ethos I have used all along, highlight the veggie. So, today I am passing on a recipe for a really yummy side dish that is easily paleofied for anyone avoiding dairy.
Today's recipe was adapted from one of the same name by Nigel Slater posted on www.bbc.co.uk/food
Turmeric Tomatoes with Yogurt/Coconut
2 medium sweet onions
3 tbsp olive/coconut oil/ghee
2 cloves garlic, chopped
1 medium red chilli
1 tsp brown mustard seeds
2 tsp ground turmeric
2 tsp cumin seeds
400g tin of chopped tomatoes
8 fresh tomatoes
100g/4oz thick yoghurt or coconut cream if you're avoiding dairy
Roughly slice the onions and soften in a large shallow pan with a little oil. Add the garlic and cook to a pale golden colour. Thinly slice the red chilli and add to the pan without its fiery seeds. Now in with the cumin and brown mustard seeds, then brighten the mixture up with the turmeric. Stir well ensuring all the spices cook through.
Tip in the chopped tomatoes and then an equal amount of water again using the empty tomato tin. Now place the tomatoes, whole, in the pan. Cover with a lid allowing them to cook in their spicy tomato steam for 25 minutes.
When the tomatoes have softened significantly but still hold their shape, gently shuffle them to one side of the pan. Stir the yoghurt/coconut through the spicy tomato juices and serve.
Previous posts in this series:
Whole 30, Day 1: Leeks
Whole 30, Day 2: Peppers
Whole 30, Day 3: Celeriac
Whole 30, Day 4: Turnips
Whole 30, Day 5: Spinach
Whole 30, Day 6: Aubergine/Eggplant
Whole 30, Day 7: Broccoli
Whole 30, Day 8: Mushrooms
Whole 30, Day 9: Cabbage
Whole 30, Day 10: Carrots
Whole 30, Day 11: Fennel
Whole 30, Day 12: Sweet Potatoes
Whole 30, Day 13: Chicory
Whole 30, Day 14: Asparagus
Whole 30, Day 15: Cauliflower
Whole 30, Day 16: Courgette/Zucchini
Whole 30, Day 17: Kale
Whole 30, Day 18: Butternut Squash
Whole 30, Day 19: Celery
Whole 30, Day 20: Bok Choy