20m
PREP TIME
40m
COOK TIME
38
CALORIES
11
INGREDIENTS
Ingredients 10 (2 tablespoons) Servings
- Step1
- 4 plum tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 2 McCormick Gourmet™ Organic Turkish Bay Leaves
- 1 teaspoon oil
- 1 1/4 teaspoons McCormick Gourmet™ Organic Yellow Mustard Seed
- 1 teaspoon McCormick Gourmet™ Organic Crushed Red Pepper
- 1 jalapeño pepper, seeded and minced
- 1/4 cup flaked coconut
- 1/4 cup nonfat plain yogurt
INSTRUCTIONS
- 1 Slice tomatoes in half lengthwise. Broil, skin side up, 5 to 6 minutes or until charred and skin begins to separate. Place tomatoes in food processor; cover. Process until pureed
- 2 Mix tomatoes, tomato paste, sugar, sea salt and bay leaves in large saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 15 to 20 minutes
- 3 Heat oil in small nonstick skillet on medium heat. Add mustard seeds and crushed red pepper. Cook until mustard seeds begin to pop, shaking pan frequently. Add to tomato mixture with jalapeño pepper
- 4 Simmer 10 minutes or until very thick; stirring occasionally. Remove bay leaves. Cool completely. Stir in coconut and yogurt. Serve with wedges of Indian flatbread, such as naan or pita, if desired
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