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:
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
Cheese platter with grapes
Steamed chicken and veggie dumplings
Veggie spring rolls
Peach and Cantaloupe plates
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
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.
Thank you Christina, I am sure to make it again and again!