If you’re wondering how to use up your ripe Roma tomatoes, this is the soup to make! It’s wonderful over my cumin-spiced rice or pea pulao and a side of sliced cucumbers. A fresh and light meal. For this soup, I use ripe Roma tomatoes. They’re sweet and hearty tomatoes with plenty of flesh – they give the soup body. If your tomatoes aren’t ripe, a bit of sugar helps counter any tartness. My mom taught me the recipe for this simple dish. My grandma made it for my mom nearly every Sunday afternoon in the summertime when she was a kid in India. She and her brothers and sisters would eat this tomato curry overtop some basmati rice or matar pulao or jeera rice – and that would be their lunch. My grandma wouldn’t blend her tomato curry – but I think doing so ensures that all the flavors come together nicely. You can serve this dish without blending it too – for something a bit more rustic. If you do that, I’d suggest dicing/mincing the ingredients rather than roughly chopping as is written in my recipe. Hope you enjoy this tomato curry! Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
