This recipe is perfect now big, juicy tomatoes are back in the market. It is pretty simple, and brings out all the flavour of the tomatoes set off by aromatic spice. The marquee spice here is ajowan (also known as king’s cumin and carom), which has a character not too far away from fennel seed, though lacking the slight liquorice flavour fennel has. Ghee is the best base to use but coconut oil works too – the fat is used to fry the masala, then this is poured over the tomatoes before roasting.
Ingredients1tbs Ghee or Coconut Oil
6 Large, plump, juicy and ripe Tomatoes
2 Banana Shallots, chopped
2 Green Finger Chillies, chopped
2tsp Ajowan Seed
1tsp Nigella Seed
2tsp Curry Leaves