I adapted this recipe from a recipe in the late great Barbara Tropp’s book ‘China Moon’. If you like Chinese food get yourself a copy of her book as the recipes are out of this world. Barbara Tropp gave this recipe a Chinese twist but I replaced her Chinese ingredients with ingredients that are used in Indian cookery. The result is a fresh tasting, crisp salad that is packed with flavour.
If you have any turmeric tomatoes left over, they taste great on toasted French bread and can also be thrown tossed into a pasta with outstanding results. I like to add a spoonful or so to kebabs wrapped in hot homemade naans.
I use cherry tomatoes for this recipe when they are in season. You will want to use the nicest and freshest you can find. I also like to add a teaspoon of chopped green chillies to the olive oil which I left out here so the kids would eat it.
- 400g fresh cherry tomatoes
- 5 Spring onions - finely chopped
- ½ inch ginger finely chopped
- 5 Tablespoons mild olive oil
- 4 cloves garlic - smashed
- 4 cloves
- 4 green cardamons
- A pinch of sugar
- A pinch of salt
- A pinch of saffron
- 5 tablespoons white wine vinegar
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- Quarter the cherry tomatoes and place in a salad bowl.
- Add the chopped spring onion and finely chopped ginger.
- In a small pan, heat the olive oil and then add the galic, cloves, cardamon, sugar, salt and turmeric. Count the cloves in and then count them out. You don't want to bite into one of those.
- Stir in the pan for about a minute and then turn off the heat. Stir in the garam masala, saffron and vinegar.
- Allow to cool slightly and then pour this mixture over the tomatoes and stir it all up nicely.
- Allow to sit untouched for about two hours. Stir and serve.