Blend fleshy tomatoes with sugar, and water to get a thinnish juice. Strain through a sieve else the skin gets in your teeth.Pour into tall glasses with ice-cubes.
If you like, add salt, pepper and put in leaf of fresh basil.
This is very cooling in summer, and hydrating too.
- Sliced tomato peppery salad
Slice tomatoes into thin slice, arrange them on a plate/tray.Finely chop red onions, grate carrots, and chop some coriander.Sprinkle the mixture of onion, carrots and coriander on each slice of tomato.Sprinkle salt and pepper. Add a dash of honey all over if you like it sweet. This tastes great as a side dish.
Beat plain unflavoured yoghurt with some water into a smooth paste. Add a pinch of salt and bti of sugar to beat the sour taste.
Finely chop tomatoes, cucumber,red onions, and green chillies and grate some carrots.Go easy on the green chillies, or you'll end up with a fiery yoghurt instead of a cooling one :-)
Add all the chopped and grated stuff into the yoghurt mixture. This tastes good as a side dish with spicy main dishes.
Blanch, peel, puree the tomatoes. Keep aside.
Take a clean, fine muslin (or any other thin cloth) and make a poultice of whole black peppercorn, nutmeg, cloves,and cinnamon, peeled garlic cloves, a piece of ginger all together in the cloth. Tie up the cloth tightly so the ingredients dont escape. Put the tomato puree on a boil on stove top. When you get it boiling, sink the cloth poultice into the boiling puree and let it be. Stir occasionally to avoid burning. The sauce thickens gradually into a chutney losing all its moisture, besides imbibing the lovely flavours from the spices. Once done, let it cool, and then remove the poultice and squeeze the jusices back into the chutney to use up the flavours. Store in sterlized glass containers and use with bread, or as an accompaniment.