4 pounds ripe tomatoes (a mix of Roma, beefsteak, heirloom and green)
3 tablespoons canola oil
1∕2 teaspoon cumin seeds
1 teaspoon garam masala
1∕2 teaspoon cracked black pepper
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 serrano chile, seeded, deveined and chopped
1∕2 teaspoon salt
1 teaspoon brown sugar
2 teaspoons tomato paste
1 1∕4 cups reduced-fat coconut milk
1 cup fresh cilantro leaves
1. Wash and cut tomatoes into chunks.
2. Heat oil in a large saucepan over medium heat. Add cumin seeds through chile and cook until spices are fragrant, about 3 minutes.
3. Add tomatoes and simmer for 30 minutes, occasionally mashing tomatoes with a potato masher until completely mashed.
4. Add salt, sugar, tomato paste and coconut milk and simmer for 5 more minutes. Garnish with cilantro leaves.
Serves 6. Per serving: 155 calories, 10 g fat (2 g saturated fat), 4 g protein, 16 g carbohydrate, 4 g fiber, 238 mg sodium