If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is an incredibly simple recipe. Almost child’s play. All you really need is perfectly-ripe, but firm and juicy tomatoes at room temperature — they are the star ingredient here. My mom has been making these ever since we were children. And I have never had this exact combination anywhere else. It's an excellent starter on a warm summer evening. You can also serve it over a piece of toasted bread in the spirit of a bruschetta. The bread soaks the briny solution oozing out of the tomatoes and tastes heavenly! —anu
Red chilli powder or paprika
- Start by dry roasting the cumin seeds. Put them in a moderately hot pan and keep stirring constantly. Once you get the smoky whiff, take them out of the pan. Set them aside for a minute before crushing them.
- Meanwhile, cut the tomatoes in 1/2-inch thick slices. Use a sharp knife to get clean slices. Arrange them on a platter and sprinkle with salt, red chilly powder and sugar. Use as much or as little as you like.
- Once the cumin seeds have cooled down a bit, roughly grind them in a mortar and pestle or with a rolling pin. Sprinkle over the tomatoes.
- Let everything sit for 5-10 minutes at room temperature to allow tomatoes to soak up the salt and sugar. Devour!