West Indian Tomato Sauce
This sauce captures aromas of spice in a lush tomato stew.
5 pounds of your favorite tomatoes
5 tablespoon high-temperature oil like sunflower
1 teaspoon cumin seeds
2 teaspoons mustard seeds
4 hot peppers (we used green Thai chiles)
2 teaspoons kosher salt
1/2 teaspoon black pepper
2 teaspoons freshly grated ginger
1 tablespoon unrefined sugar like jaggery, pilancillo or sugar in the raw
2 tablespoons brewer’s yeast, chickpea flour, or corn starch to thicken
In a large pot, boil a gallon of water and blanch your tomatoes. Remove the tomatoes after 15 seconds with a slotted spoon and peel the skins off. Dice into 3/4-inch chunks. Heat oil in a heavy pot until it starts smoking. Put in the cumin and mustard seeds until they begin to pop. Then add hot peppers. When the peppers swell, put in the tomatoes and immediately cover the pot. Reduce the heat to medium and cook for ten minutes.
Add salt, pepper, ginger and jaggery and cover the pot for another 10 minutes. Make a slurry of your thickener and 2 tablespoons of tomato juice from your pot. Stir into a smooth paste and add to the pot. Stir in and simmer for one more minute. This sauce is also a great recipe to can in glass jars for the winter.