mummy’s yummy tomato salad

By anu
October 15, 2010
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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

Serves: depends!

  • Tomatoes
  • Cumin seeds
  • Sugar
  • Salt
  • Red chilli powder or paprika
  1. 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.
  2. 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.
  3. 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.
  4. Let everything sit for 5-10 minutes at room temperature to allow tomatoes to soak up the salt and sugar. Devour!

More Great Recipes:
Vegetable|Appetizer|Salad|Side|5 Ingredients or Fewer|Vegan|Vegetarian|Summer