If you follow me on Instagram, you will know I recently made a few dietary changes and savoury porridge is my new favourite breakfast. The recipe I found required sautéing some onions and a little tomato along with some spices and that was lovely, but I knew that if I had to do it every day, I’d most likely end up going back to eating toast.
So I thought I’d make a large amount of onion tomato masala and store it in the fridge to use whenever I needed to. When I went shopping for the onions, I realised that I could use the masala in so many different ways, so instead of buying my usual 500-gram bag, I picked up a 2.5 kg bag of onions and set to work!
Here’s what you’ll need:
2.5 kg bag of onions (This yields 2.14 kgs of onions once peeled and chopped)
6 tins of peeled tomatoes (Each tin yields 391 grams of tomatoes so if you are using fresh tomatoes, this is about 2.3 kgs worth)
6 tablespoons ginger paste
6 tablespoons garlic paste
I did not add spices to this onion tomato masala so that when I use it to cook, I can tailor it to the specific dish as required.
1. Peel and chop your onions. I use a food processor (that I can’t live without!) to chop them quite finely so this really was easy.
2. Decant your tomatoes into a large bowl and blitz them in a food processor or a blender. I use tinned tomatoes but you can use fresh ones too. I don’t like lumpy tomatoes, which is why I blitz them. I think it also helps this cook a little quicker.
3. Sauté your onions in some oil with the ginger and garlic paste for about 30 -40 minutes until they are really caramelised and dark. I had to run an errand whilst I was doing this, so this is the last photo that I got of it, but you can let it get a little darker than what is pictured below.
4. Add your tomatoes, pop a lid on and leave it to simmer, stirring every now and then to avoid it catching at the bottom. This took about 2 hours.
5. Pour your rich, dark masala into a jar and store it in the fridge or let it cool completely and decant into freezer bags. This recipe yields 14 cups or 3.5 kgs of onion tomato masala.
This has saved me SO much time, I wish I began doing it a lot earlier. Cooking is super quick now that for most of my dishes, the base is already done. I just put some in a hot saucepan, toss in the spices that I need, add in my meat or vegetables and we’re good to go! This shaves about 20 minutes off my daily cooking/ clean up time, so I’m never going back to doing it separately again! This will keep for up to 4 weeks in your fridge (put it near the back of your fridge) and for much longer in the freezer.
If your recipe calls for an onion and two tomatoes, use 1/4 cup of this and you’re sorted! Do you make anything ahead of time to make your day to day cooking easier? If you do, tell us about it in the comments below!