Spicy Indian Tomato Stew

(Great with brown rice or baked potato for a light meal.)

If you are fussy, blanch, peel and core 700grams tomatoes. I sometimes skip this stage.Cut tomatoes into big chunks.

Heat 3 tbs veg oil in a pan, sizzle 1tsp whole cumin seeds, add 3 cloves chopped garlic, when golden brown add 120 grams chopped onion and a chopped fresh hot green chilli, (or chilli powder),

Fry for about 2 mins, add tomatoes, and a tsp or so of grated fresh ginger.

Add 1 tsp each of salt and sugar, bring to a boil, cover and simmer for 10 minutes, stirring to prevent burning.

All measures approximate, all spices to taste.