I love tomatoes. Anything with tomatoes, rich and acidic and sweet, is almost always an automatic win for me. Which is a good thing because a lot of North Indian food tends to come with a base of tomatoes. A lot of tadkas involve tomatoes alongside many, many spices, either slow roasted over a flame until mushy, or blended and then cooked. Mmmm, tomato-y goodness. Looking back at the many recipes I’ve tried since I started cooking in earnest some 7, 8 years ago, it’s unsurprising that so many of them involve tomatoes in some way or form. Sauces or slices, vine-ripened or cherry or sun-dried – any and every…