Technique: how to use tomatoes simply in a stew or curry

Today I want to talk technique – specifically something very simple that I learned from my mom. It is a time saver in the kitchen, especially for Indian cooking.

Often when people ask for starter recipes for Indian curries – I find myself telling them to saute onions, ginger and garlic – then add tomatoes …

This is where the technique comes in

When adding tomatoes to a stew/curry and you want to skip the step of chopping them and also peeling the skin – make an x as shown above.

Throw the tomatoes into the pot and cover for about 5 minutes.


After a few minutes, pull out the tomatoes and the skin will peel easily.​

https://videopress.com/embed/Me3dEkqQ?hd=0&autoPlay=0&permalink=0&loop=0
Once you peel the tomato- add it back to the pot and it will easily crush with the back of a spoon.

When I was in cooking school- we were taught to achieve the same thing by putting the tomatoes in boiling water for a few minutes. I like to do it in the manner above since it saves me a step and time. Always a welcome thing.

Hope you found this helpful.

Care to share any of your short cut techniques?  Would love to hear from you.
Until I cook again!

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