Tomato Cut – a perfectly tangy side dish

I think I really like tomatoes. As in really. Yesterday I slow roasted a pint of cherry tomatoes with salt, pepper and thyme at 330 for about 40 minutes and then ate them like candy. The intent was to make a ‘tart’ with puff pastry, goat cheese and oven roasted tomatoes, but then my love for tomatoes clearly got in the way. There is a lesson to be learnt here folks – next time, I will roast two pints of cherry tomatoes.

One of my husband’s close friends is currently in town and when Ali asked him what he would like to eat all he asked for was Pakistani food because he has not had any since he was here back in November. With a free rein and my tomato obsession in mind I decided to make a simple pea pilaf ( cumin seeds, whole red chillies sautéed in minimal oil, equal amounts of peas and rice, half a chicken stock cube for every cup of rice) and with it my favourite Pakistani tomato dish, the oddly named Tomato Cut. This is my mother’s recipe and although I have tried several variations on it, I love it best as is. By which I mean I have made only minor changes. Sometimes that Mama Jafri is not so accurate in how she writes recipes down. Additionally, for the blog I try and keep the recipes in measuring spoon measurements and when my mother says a teaspoon she means the kind you would stir sugar into your tea with. Very different you see.

IMAG0710

Tomato Cut is a Hyderabadi dish and since I am pretty sure neither my mother nor her mother are from Hyderabad I cannot make any claims as to the authenticity of the dish. All I can say is this: it is tangily satisfying, equally good warm or cold (great do-ahead), and one of those dishes which somehow never makes it way to the realm of leftovers.

Continue reading