A really good, aromatic and very tasty curry base sauce.

When adding whole tomatoes to a stock, I find it best to remove the skin first. Score a across at the top of each tomato and plunge it in boiling water for two minutes. Then immediately plunge each tomato in cold water for two minutes. The skin can the be peeled off.

Also I always remove the germ (small green/yellow segment in the middle of each clove) as it is indigestible.