Tomatoes in Spicy Yogurt Sauce

I have several varieties of tomatoes I want to try in this recipe - from the robust & tart Chesapeakes to sweet Pink Ping Pongs, magenta Madagascars and the little beefsteak looking Red Calabash. From Sunset foodies who recommend serving alongside fish with rice. Will work for us!

• Ready In: 25 mins
• Serves: 4-8

Ingredients

• 2  lbs tomatoes
• 1  teaspoon  vegetable oil
• 2  teaspoons cumin seeds
• 1  teaspoon brown mustard seeds
• 2  tablespoons butter, cut into small pieces
• 1⁄4 teaspoon turmeric
• 1⁄4 teaspoon cayenne
• 6  garlic cloves, minced
• 2  serrano chilies, seeded and finely chopped
• 1  teaspoon salt
• 1  cup plain yogurt
•  fresh cilantro stem, to taste

Directions

1. Bring a large pot of water to boil. Meanwhile, fill a large bowl with cold water and a few ice cubes and set near the pot. Put tomatoes in boiling water for 10 seconds each, then use a slotted spoon to transfer them to ice water. Drain tomatoes and pat dry. Core (as needed) and peel tomatoes (leave them whole). Set aside.
2. In a large frying pan, heat oil over high heat. When hot, add cumin seeds and mustard seeds and reduce heat to medium-high. Cover and cook until seeds start to pop, about 2 minutes. Remove cover and add butter. When butter is melted, add turmeric and cayenne and cook, stirring, until fragrant, about 1 minute. Add garlic, chiles, and salt. Cook, stirring, until fragrant, about 1 minute. Reduce heat to low.
3. Add yogurt and stir in one direction until smooth. Add tomatoes. Gently stir to coat with sauce. Cook until tomatoes are just warm, about 5 minutes. Garnish with cilantro if you like and serve warm, with plenty of sauce.