Sunday, October 20, 2013

Toast Topper #33: Tomato Kasundi #SundaySupper

One of the love/hate relationships we (and I'm sure many other gardeners) have is with our tomato plants. While this year's crop are long gone now (and boy are we missing their sweet flavour compared to the mealy, cardboardy supermarket ones currently available), in the middle of the season there were a few points where we were forced to either dry them, can them, freeze them or lose them to the ravages of mould and fruit flies.

As much as I love my various versions of tomato sauce, one thing is always constant - my stepfamily (and thus, my household) won't eat them. While they are Italian (my stepdad was born and raised there) it's not as if they're super gourmands or anything snooty like that. In fact, they would rather have a processed sauce out of a can that tastes of nothing but salt than a bona fide long-simmered, multi-dimensional ragu. Sigh. Well to each their own!

After realizing I would never win them over to the Italian sauce side (although recently my stepbrother made tomato sauce which is now "the sauce" for the family *rolls eyes*), I gave up and started to branch out into other cuisine inspirations for my harvest. Like last year, tomato confit took out a decent chunk of our extra fruit (and is now securely packed in the freezer for soup), as did basic roasted cherry tomatoes. But in the interest of trying something new, I also whipped up a batch chutney along with something I had never heard of before - tomato kasundi.

Tomato Kasundi

If, like me, you're looking at the title of this recipe going "what the heck is kasundi?", I'll break it down a bit for you. In it's most basic concept, kasundi is a rich, thick and decadently spiced tomato relish of sorts hailing from India. Filled with ginger, garlic, chile peppers and vinegar, it's tart and spicy, with just a hint of sweetness from brown sugar and molasses to balance everything out. It's beautiful looking when it's done, and even better smelling while it cooks - but would you know what to do with it? If you're like my mom (thank God she still likes what I cook!), you stir it into scrambled eggs, mix it into leftover rice while reheating, top leftover turkey sandwiches, or use as a killer sauce on grilled steak or roasted meats. It's delicious hot or cold, and while we haven't done it yet (we missed grilling season), I bet it would take the place of ketchup on my mom's fantastic burgers (or on meatloaf! Now that's an idea!).

It's a saucy week for #SundaySupper, and from sweet to sour and everything in between there's sure to be something you can sink your spoon into! DB is our gracious host this week - thanks DB!

Savory Sauces

Pasta Sauces and Pastas with Sauce

Entreés with Sauces

Sweet Sauces

Desserts with Sauces

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Tomato Kasundi
Adapted from Mr. Wilkinson’s Vegetables
Makes 2 cups, 8 (1/4 cup) servings
2 oz fresh ginger (about ¼-⅓ cup), peeled and chopped roughly
1 ½ oz garlic (about 5 cloves), peeled
2 Thai chile or Serrano peppers, chopped
10 ½ oz fresh tomatoes, chopped (peel and seed if desired)
1 ½ tbsp coconut oil
1 ½ tbsp black or brown mustard seeds
1 tsp turmeric
¼ tsp coarsely crushed black pepper
1 ½ tbsp cumin
1 tsp Kosher salt
⅓ cup apple cider vinegar
2 tbsp dark brown sugar
1 ½ tbsp blackstrap molasses
  1. In a food processor, combine the ginger, garlic and pepper and puree to a paste. Place into a bowl and set aside.
  2. Add half the tomatoes to the food processor and puree. Set aside.
  3. Melt the coconut oil in a large pot and add the mustard seeds, turmeric, black pepper and cumin. Toast for 2-3 minutes.
  4. Add the pasted mixture to the pot and cook, stirring, for 5 minutes.
  5. Stir in the remaining ingredients and bring to a boil.
  6. Reduce heat to a simmer and cook for 1 ½ hours, until thick.
  7. Can in a waterbath for 30 minutes or spoon into jars and keep in the fridge up to 3 months.
  8. Let sit at least 1 month before using.
Amount Per Serving (1/4 cup)
Calories: 61.9
Total Fat: 2.7 g
Cholesterol: 0.0 mg
Sodium: 148.3 mg
Total Carbs: 11.2 g
Dietary Fiber: 0.6 g
Protein: 0.6 g