Tomato-cardamom sauce

Name: Tomato-cardamom sauce
Yield: Makes about 600 ml/20 fl oz
Cuisine: Australian
Ingredients: 12 tomatoes, cut in half lengthwise; 2 medium-size brown onions, chopped; 50 g/1½ oz ghee; 2 teaspoons chopped ginger; 6 cloves garlic, finely chopped; 2 red birds-eye or serrano chillies, finely chopped; 2 red birds-eye or serrano chillies, finely chopped; 1 teaspoon Garam Masala; seeds from 8 green cardamom pods, ground; 500 ml/16 fl oz Brown Chicken Stock; 8 teaspoons Spiced Tomato Chilli Pickle; 1 teaspoon freshly ground black pepper; 1 teaspoon sea salt

Preparation info

Makes about
600 ml

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

12 tomatoes, cut in half lengthwise
50 g/1½ oz ghee

Oceania
Australia
Sauce
Gluten-free

Method

Preheat oven to moderately hot (200°C/400°F) and roast tomatoes on a baking tray for 25 minutes. Cool. Pass through a