August 31, 2015

When summer gives you tomatoes, make tomato bharta

Tomato Bharta

It was hard for me to give up my little veggie patch in my old home, but was thrilled to find a little patch in the new place as well.

The previous owners had planted just tomatoes and when we moved in the tomatoes were starting to ripen. Since then we have been harvesting some tomatoes every week.

I recently posted on Facebook asking for recipes for using some of the tomatoes and one of the readers - Christina Roy- posted a recipe for Tomato bharta.

I tweaked it a little bit by roasting the tomatoes and the garlic, caramelizing the onions separately and then mixing it all together.

The outcome was amazing.

We used the bharta as a dip for a cocktail party we recently hosted for a friend's wedding. Unfortunately I don't have any pictures of the party, but here is the menu:

Cold platters
Bread and crackers with dips - spianch and artichoke dip, red pepepr hummus, cilantro dip, tomato bharta dip, roasted eggplant and olives
Veggie chips with salsa and guacamole
Smoked salmon
Watermelon salad
Tabouli Salad
Cheese platter with grapes

Hot platters
Steamed chicken and veggie dumplings
Veggie spring rolls
Veggie bites
Chicken meatballs

Dessert platters 
Berry mix
Peach and Cantaloupe plates
Lemon bites
Brownie bites, and
Mini ice-cream cones

We used the leftover during the weekend with eggs for breakfast and it was really really good.

Here is how to do it:

 4-5 big, ripe tomatoes halved
4-5 cloves of garlic
1 small onion sliced thinly
salt and pepper to taste
I tspoon fresh cilantro chopped
2 tbspoon olive oil for tomatoes
another 2 tbspoon oil + 1/2 tspoon ghee for onions

Tomato Bharta Cut the tomatoes in half and peel the garlic and smother them in olive oil.

Heat the oven to 400deg F and bake it for good 30-40 minutes.

In the meantime, caramelize the onions on medium low heat till it turn oft and golden brown. Add the ghee only at the end, saute for another 2-3 minutes and then take it off the heat.

Mash the tomatoes with your hand, mushing the pulp and removing the skin. Chop the roasted garlic and add that and the onions. Now add salt and pepper to taste, the cilantro and mix it all together.

Tomato Bharta
Serve with bread, crackers or cheese. It goes well with everything.

Thank you Christina, I am sure to make it again and again!


  1. Your cocktail party menu is terrific! It must have been hard work and lots of planning to host a wedding party.

    The dip looks great as well. I make something like it as a bed for poached eggs.

    1. Hi Nupur, thanks! it was a lot of work, but a friend came a couple of days before and that made it easy. The poached eggs with this would be perfect. Will have to try it sometime.

  2. wonderful menu and that bharta is truly awesome.

  3. christina roy4:18 PM

    Thanks that you liked it.


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