CHOOSING RIPE TOMATOES
TIPS ON CHOOSING TOMATOES.
Choice of produce is as important as how we use spices when building masala in the regional Indian cooking traditions. Tomatoes need to be ripe, a little fleshy and sweet. But not so ripe that the taste of decay begins to creep into the produce and—as a consequence—the masala. Read on below as to how tomatoes are used across recipe.
TOP TIPS
TOMATOES
How do I know if a tomato is ripe?
Start with colour and then look beyond it. A ripe tomatoes will be a deep red. When touched, it will have give and softness but should not be mushy. Held to the nose, a ripe tomato is fragrant.
Are tomatoes always used in curries?
No is the short answer. Tomatoes are not endemic to India, and traditionally were not used in regional Indian recipe at all. Now tomatoes are frequently used across all regions. Because they have a very distinct impact on masala, their usage is considered.
Why does using ripe tomatoes matter?
With masala, tomatoes work like fats in that they are filters on, and carriers of, flavour. Ripe tomatoes will offer masala a sweeter, softer, and deeper aromatic environment in which to express.
What happens if I use unripe tomatoes?
Underripe tomatoes will drive a lot of acidity into a dish, showing masala in an unfavourable light. Too sharp. Overripe tomatoes—tomatoes that have soft black spots or are texturally a little mushy—will drive a taste of decay into the curry.
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