As much as I love my various versions of tomato sauce, one thing is always constant - my stepfamily (and thus, my household) won't eat them. While they are Italian (my stepdad was born and raised there) it's not as if they're super gourmands or anything snooty like that. In fact, they would rather have a processed sauce out of a can that tastes of nothing but salt than a bona fide long-simmered, multi-dimensional ragu. Sigh. Well to each their own!
After realizing I would never win them over to the Italian sauce side (although recently my stepbrother made tomato sauce which is now "the sauce" for the family *rolls eyes*), I gave up and started to branch out into other cuisine inspirations for my harvest. Like last year, tomato confit took out a decent chunk of our extra fruit (and is now securely packed in the freezer for soup), as did basic roasted cherry tomatoes. But in the interest of trying something new, I also whipped up a batch chutney along with something I had never heard of before - tomato kasundi.
If, like me, you're looking at the title of this recipe going "what the heck is kasundi?", I'll break it down a bit for you. In it's most basic concept, kasundi is a rich, thick and decadently spiced tomato relish of sorts hailing from India. Filled with ginger, garlic, chile peppers and vinegar, it's tart and spicy, with just a hint of sweetness from brown sugar and molasses to balance everything out. It's beautiful looking when it's done, and even better smelling while it cooks - but would you know what to do with it? If you're like my mom (thank God she still likes what I cook!), you stir it into scrambled eggs, mix it into leftover rice while reheating, top leftover turkey sandwiches, or use as a killer sauce on grilled steak or roasted meats. It's delicious hot or cold, and while we haven't done it yet (we missed grilling season), I bet it would take the place of ketchup on my mom's fantastic burgers (or on meatloaf! Now that's an idea!).
It's a saucy week for #SundaySupper, and from sweet to sour and everything in between there's sure to be something you can sink your spoon into! DB is our gracious host this week - thanks DB!
- Port Wine and Fig Sauce from A Kitchen Hoor's Adventures
- Jalepeno Cranberry Sauce from Hot Momma's Kitchen Chaos
- Homemade Steak Sauce from Juanita's Cocina
- Tomato Kasundi from What Smells So Good?
- Homemade Tartar Sauce from The Foodie Army Wife
- Creamy Dairyfree Mushroom Sauce from The Not So Cheesy Kitchen
- Homemade Teriyaki Sauce from Curious Cuisiniere
- Red Wine Sauce | Molho de Vinho Tinto from Family Foodie
- Guava BBQ Sauce from Basic N Delicious
Pasta Sauces and Pastas with Sauce
- Chardonnay Seafood Sauce (with Linguine) from Country Girl in the Village
- Italian-Style Tomato Sauce from Hezzi-D's Books and Cooks
- Homemade Guiltless Alfredo Sauce from Momma's Meals
- Sicilian Marinara Sauce from Growing Up Gabel
- Basil Pesto from Take A Bite Out of Boca
- Angel Hair Pasta with Neapolitan Sauce from Cookin' Mimi
- Roasted Vegetable Pasta Sauce from Peanut Butter and Peppers
- Lentil Marinara Pasta Sauce from Alida's Kitchen
- Lamb Ragout from Maroc Mama
- Black Walnut Kale Pesto with Zucchini Spaghetti from Sue's Nutrition Buzz
- Amatriciana Sauce from The Weekend Gourmet
Entreés with Sauces
- Chicken Tikka Masala from I Run For Wine
- Pork Tenderloin with Plum Sauce from That Skinny Chick Can Bake
- Garlic Mushrooms In Red Wine Sauce from Kudos Kitchen By Renee
- Jack Daniel's Honey Barbecue Baked Wings from Chocolate Moosey
- Salmon with Homemade Caper Onion Mayonnaise from Food Lust People Love
- Chicken with Mushroom Demi-Glace from Crazy Foodie Stunts
- Mrs. A's Skillet Lemon Chicken from Cupcakes & Kale Chips
- Philly Strip Steaks with Provolone Sauce and Caramelized Onions from The Texan New Yorker
- Sweet & Sour Garlic Chicken Wings from Big Bear's Wife
- Banana Pudding Sauce from Killer Bunnies, Inc
- Raspberry Red Wine Sauce from Treats & Trinkets
- Pumpkin Applesauce from Bobbi's Kozy Kitchen
- Dark Chocolate Salted Caramel Sauce from Daily Dish Recipes
- Slow Cooker Applesauce from Citronlimette
- Apple Cider Caramel Sauce from The Messy Baker
- Port Wine Cranberry Sauce from Webicurean
- Pumpkin Caramel Sauce from Noshing With The Nolands
Desserts with Sauces
- Sticky Toffee Pudding w/ Toffee Sauce from girlichef
- Salted Bourbon Caramel Sauce (over Chocolate Rosemary Cake) from Gotta Get Baked
- Pear Tatin with Rum Caramel Sauce from Jane's Adventures in Dinner
- Bananas Foster from MidLife Road Trip
- Baked Espresso Berry Pudding from The Urban Mrs
- Caramel Apple Sheet Cake from Pies and Plots
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Adapted from Mr. Wilkinson’s Vegetables
Makes 2 cups, 8 (1/4 cup) servings
2 oz fresh ginger (about ¼-⅓ cup), peeled and chopped roughly
1 ½ oz garlic (about 5 cloves), peeled
2 Thai chile or Serrano peppers, chopped
10 ½ oz fresh tomatoes, chopped (peel and seed if desired)
1 ½ tbsp coconut oil
1 ½ tbsp black or brown mustard seeds
1 tsp turmeric
¼ tsp coarsely crushed black pepper
1 ½ tbsp cumin
1 tsp Kosher salt
⅓ cup apple cider vinegar
2 tbsp dark brown sugar
1 ½ tbsp blackstrap molasses
- In a food processor, combine the ginger, garlic and pepper and puree to a paste. Place into a bowl and set aside.
- Add half the tomatoes to the food processor and puree. Set aside.
- Melt the coconut oil in a large pot and add the mustard seeds, turmeric, black pepper and cumin. Toast for 2-3 minutes.
- Add the pasted mixture to the pot and cook, stirring, for 5 minutes.
- Stir in the remaining ingredients and bring to a boil.
- Reduce heat to a simmer and cook for 1 ½ hours, until thick.
- Can in a waterbath for 30 minutes or spoon into jars and keep in the fridge up to 3 months.
- Let sit at least 1 month before using.
Total Fat: 2.7 g
Cholesterol: 0.0 mg
Sodium: 148.3 mg
Total Carbs: 11.2 g
Dietary Fiber: 0.6 g
Protein: 0.6 g