Bombay Tomato Sauce
A recipe from Georgia Department of Education School Nutrition
Roasting tomatoes intensifies their flavor in this spiced, Indian-inspired sauce. Perfect for the Cheesy Bombay Breakfast Bake, Bombay Coconut Meatball Bowl, or tossed with roasted potatoes or cauliflower.
Ingredients:
- 48 oz Tomatoes, canned, diced
- 3 lbs Tomatoes, fresh
- 1 lbs + 4 oz Onion, red, raw, sliced thin
- 16 each Garlic, raw, cloves
- 1/2 cup Oil, vegetable
- 4 tsp Salt, Kosher
- 4 tsp Spice, pepper, black, ground
- 4 tsp Spice, chili, powder
- 4 tsp Spice, cumin, ground
- 3 tsp Spice, coriander, ground
- 1 tsp Spice, pepper, cayenne, ground
Steps:
- Using a large mixing bowl, combine both canned and fresh tomatoes, red onion, garlic, and oil.
- Add all the spices and stir to coat the tomatoes and onions.
- Spread the tomato mixture in an even layer on sprayed parchment lined sheet pans.
- Roast, uncovered, at 400°F for 20 minutes.
- Remove from the oven and stir. This ensures a nice, sweet caramelization without burning, which can taste bitter.
- Return to the oven and continue to roast an additional 15 minutes.
- Mash the tomatoes with a potato masher or blend using a immersion blender, food processor or VCM.
- Stir in chopped cilantro and mint.
Cook to 135°F or higher.
Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
Hold at 41°F or below.
Prepare this sauce in large quantities and store it in the freezer. Place in the cooler to thaw, one to two days prior to production.
Recipe Details
Harvest of The Month
HACCP Category:
Process #3 (Complex)
Yield:
8 Cups
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 244 | cal |
| Saturated Fat: | 2 | g |
| Total Fat: | 15 | g |
| Sodium: | 1018 | mg |
Additional Recipe Photographs
Bombay Tomato Sauce Spices.
