Tomato Balchow

This is a the perfect recipe for using up the last of the tomato crop, better still the tomatoes are not peeled or seeded.

 Originally from my friend Lariane, who got it from her mother who got it from her Aunty and loosely based on a Goan recipe for Balchow (Balchao). Reflecting the true nature of sharing; both recipes and produce and of course each recipient has tweaked it slightly to suit themselves. I usually double or triple the recipe and as I like hot food use a generous amount of chilli.

Use as you would any chutney but I really like it on crusty bread or crackers with fresh ricotta. 

It also makes a good base for a simmer sauce.

Tomato Balchow

1 kg tomatoes 2  red onions 6 cloves garlic 1 tablespoon turmeric powder Chilli flakes or fresh chilli to taste

½ cup malt or balsamic vinegar ¼ cup sweet sherry 1 tablespoon brown sugar 2 teaspoons salt Oil to sauté onion Fresh curry leaves (optional)

Chop onions finely, crush garlic and sauté in oil until soft and starting to colour.

Add remaining ingredients and simmer until mixture is thick.

Pack into sterilised jar and store in the fridge or pack into a freezer container and freeze. This makes 2-3 jars.

To use as a simmer sauce

Brown one thinly sliced onion and your preferred protein, I have used chicken, prawns and tofu. Add approximately one third of the tomato balchow and enough water to create a sauce. Simmer until the chosen protein is cooked. Serve with rice, green vegetables or salad.