Monday, January 11, 2010

Grating Tomatoes

In my last recipe, for cheese enchiladas, I said that the tomato for the chili gravy should be "grated". (We also use a grated tomato in our saag paneer recipe as well as the forthcoming recipe for Mexican rice). This has caused some confusion and consternation amongst the legions of fans of the Beckyan Deli, so I am posting this here as a primer.

Grated Tomato

1 Tomato

For the method, it's easiest to go back to the source: Madhur Jaffrey's excellent World Vegetarian cookbook. Take it away, Madhur!
How to grate a tomato: When a coarse tomato puree is required, the easiest way to get it is to hold a ripe tomato over a bowl and grate it on the coarsest part of a grater. The skin stays in your hand while the puree collects in the bowl. Sometimes the tomato slides along the grater and does not engage with the sharp holes. In such cases all you do is cut a thin slice off the tomato. This will get it going.

We use a box grater, and it works great!


Alison said...

Thanks for more question. Many recipes call for the seeds to be removed, but I'm assuming that this is not the case here??

Eli said...

I personally don't believe in deseeding tomatoes. It removes so much of the tomato flavor! And it's a pain. The only exception is when I make pico de gallo, because otherwise it's too wet.

So this doesn't help if you want to remove the seeds.