Regular tomatoes are the base of most Indian curries — dice them into onion-tomato masala, blend into smooth gravies, chop for raita, or slice for salads. Along with onions and ginger-garlic, tomatoes form the holy trinity of Indian cooking. Keep them stocked at all times.

The Curry Base

• Fresh regular tomatoes
• For curries, gravies, raita, salads
• Part of the onion-tomato-ginger-garlic foundation
• Always keep tomatoes in stock

How to Use

Dice and cook down with onions for curry base. Blend smooth for restaurant-style gravies. Chop raw for kachumber and raita. For easy peeling, score an X on the bottom, blanch for 30 seconds, then ice bath.

Frequently Asked Questions

Regular vs Roma for Indian cooking?
Regular are juicier — good for gravies that need liquid. Roma are meatier — good for thick, concentrated sauces.

Do I need to peel them for curry?
Not always — the skin breaks down during cooking. Peel for smoother, restaurant-style gravies.

How to store?
Counter until ripe, then refrigerate. Never refrigerate unripe tomatoes — cold kills the ripening process.

Fresh produce.