Tomato Rice makes a great accompaniment to meat curries, but it is also good by itself or with meat, poultry, or fish cooked in a simple manner. My mother used to make this with chopped tomatoes cooked into a sauce, but I like the brightness of grated tomatoes. A huge thank-you to Randal Breski for this life-changing approach to tomatoes: until I saw him grate tomatoes into a sauté of rabbit livers and kidneys, I was completely unaware of this easy technique.
Substitute olive oil for the ghee and top the rice with a little torn basil just before serving.
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