Category: Tomato Dish

Healthy Ketchup

In a medium sized stock pan add

    • 2 TBL peanut oil
    • 2 TBL butter
    • 1 whole onion
      • Caramelize onion low and slow (about 45 minutes)
    • 2 cloves garlic added @ the 40 minute point
    • 8 – 10 tomatoes – blanched and peeled
    • 1 C white vinegar
    • 1/2 tsp salt
    • Simmer for 90 minutes – chop and stir along the way
    • Put into blender and puree
    • Pour into small clean canning jars
      • Keep in fridge for a few months
      • Freeze the rest

 

Green Tomato Ketchup

For food safety, it’s very important that you add citric acid to this Green Tomato Ketchup recipe to give it enough acidity to avoid any issues with Colostrum botulinum bacteria, which is a deadly neurotoxin.

Canned, this will last until next season.

Ingredients

  • 3 LB green tomatoes(200 mg)
  • 2 LB onions
  • 1 tsp ground black pepper
  • 1/2 tsp ground dry mustard
  • 1 tsp Worcestershire sauce
  • 1 C apple cider vinegar
  • 1 C granulated sugar
  • 12-16 oz tomato paste
    CHEESECLOTH BAG
  • 6 cloves
  • 4 bay leaves
  • 1 sprig rosemary
    AT THE VERY END
  • 1 tablespoons bottled lemon juice (do not used fresh juice as it’s not acidic enough) or 1/2 tsp pure powdered citric acid

Step by Step

  1. Slice or chop green tomatoes and onions.
  2. Place in a large crockpot with pepper, mustard, and Worcestershire sauce.
  3. Put the removable flavoring spices in a small cheesecloth bag and add to the pot.
  4. Pour cider over mixture.
  5. Cook for 6 to 8 hours over very low heat, stirring occasionally.
  6. Remove cheesecloth bag and discard.
  7. Puree mixture with a wand blender or in a food processor or blender.
  8. Strain tomato mixture through a mesh strainer, or if you have it a food mill using the smallest disk available
  9. Return to pot and bring to boil.
  10. Add 12-16 oz tomato paste and whisk until smooth.
  11. If necessary, let simmer on low until thickened. I usually go about 3-4 hours.
  12. Add citric acid and stir until dissolved. Using a clean spoon, take a taste. If you feel the ketchup is sweet enough, stop. If not, add another 1/4 cup of sugar.
    CANNING
  13. Immediately fill six sterilized half pint jelly jars with green tomato ketchup, leaving 1/4-inch head space.
  14. Wipe the jar tops and threads clean with a clean paper towel. Place hot sealing lids on the jars, as you fill each one, and apply the screw on rings loosely.
  15. Process in boiling water bath in a deep canning pot for 10 minutes.
  16. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.
  17. After the jars of green tomato ketchup cool (don’t do this while they are still hot) check seals by pressing middle of lid with finger. If lid springs back, your green tomato ketchup didn’t seal and must be refrigerated and used within the month.
  18. Let jars of green tomato ketchup stand at room temperature 24 hours.
  19. Store unopened product in a cool dry place up to one year. Refrigerate green tomato ketchup after opening and keep for up to a month.

Grandpa’s Ketchup

The Whitehouse Recipe is a fun part of history, and makes pretty good ketchup (or should I say catsup) but this variation has a few twists added by Grandpa.

  • 1 8 oz can tomato paste
  • 3-5 tomatoes – cut into pieces
  • 1 small onion (minced)
  • ½ tsp EACH dry hot mustard, nutmeg, coriander, black pepper, cayenne pepper, cinnamon, ground clove, salt, garlic powder, paprika
  • 2 bay leaves
  • 1 TBL lime juice
  • 1 TBL soft brown sugar (packed) HOLD FOR LATER
  • 2 TBL apple cider vinegar – HOLD FOR LATER

Step by Step

  1. Combine all ingredients (except sugar and vinegar) in a large heavy pan
  2. Rinse can/jar of tomato paste into pan with 2 TBL water, TWICE
  3. Bring the mixture to the boil, then reduce to a slow simmer.
  4. Cook over a medium heat for 20 minutes stirring often and carefully.
  5. Add brown sugar and vinegar and cook until it starts to thicken (10-40 minutes) stirring frequently
  6. Leave to cool a full half hour
  7. Run through a food mill’s finest settings for the ketchup
  8. Run through the next larger food mill screen for a nice spread for crostini
  9. Pour the ketchup mixture through a funnel into suitable bottles
  10. Use it as you would any commercial tomato ketchup
  11. Stored in the fridge this ketchup will keep for a month.

Note: Before Step 6 if you put it (while hot) into sterilized canning jars (and sterilized canning lids) you can store it for up to a year.

Whitehouse Tomato Catsup #1

This recipe was adapted from “The Whitehouse Cookbook” published in 1887 by Fanny Lemira Gillette & Hugo Ziemann.  Grover Cleveland was President of the United States at the time.

  • 16 oz tomato pieces (drained)
  • 1/4 onion (minced) and collected juices
  • 2 tsp TBL salt
  • 2 TBL brown sugar
  • 2 tsp mustard
  • 1 tsp alspice
  • 1 tsp black pepper
  • 1 tsp cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp cayenne pepper
  • 1/4 tsp grated nutmeg
  • 1/2 C white balsamic vinegar

Step by Step

  1. Blend tomato pieces, then run through a food mill or sieve to remove seeds.
  2. Mince onion, salt and brown sugar.
  3. Boil until quite thick
  4. Mix together mustard, allspice, black pepper, cinnamon, ground cloves, cayenne pepper, and grated nutmeg
  5. Blend with balsamic vinegar
  6. Mix vinegar mixture with tomato mixture.
  7. Bring to a boil, then simmer for five minutes, stirring continually.
  8. Pour into sterilized canning jars with sterilized lids.
  9. I should keep for about a year

Easy Ketchup

  • Large can of ripe tomatoes OR 10 tomatoes – halved, salted and broiled until edges just start to blacken
  • 1 can tomato paste
  • 1 large onion – minced
  • 1/2 red pepper – minced (seeds and vein removed)
  • 4 cloves garlic – minced
  • 1/2 C red wine vinegar (alt: cider vinegar)
  • 2 TBL brown sugar
  • 1/4 C EVOO
  • 1/2 tsp each:  Mustard, paprika
  • scant: Nutmeg, allspice, ground clove, mace, cinnamon, chili powder, salt and pepper
  • 1 bay leaf
  • Simmer until reduced and thickened
  • Run through a food mill
  • Store in the fridge for up to two months

Tomatoes Confit

  1. Halve any number or Roma tomatoes
  2. Sprinkle with salt, pepper, Thunder Powder, minced garlic, thyme and basil
  3. Drizzle with oil and toss
  4. Bake at 300º for two hours
  5. Add an appropriate amount (to taste) of black and green olives
  6. Optional:  Add canned green chiles
  7. Chop without mashing too much
  8. Sprinkle with shredded Parmesan
  9. Serve on little bruschetta or top with a poached or fried egg

Almost like a taponade

Baked Tomato Sauce

  • 8 Roma Tomatoes – seeds removed
  • 3 cloves Minced garlic
  • 1/2 Chopped onion
  • 1/2 tsp Corriander
  • 1/2 tsp Oregano
  • 1/2 tsp Thyme
  • Salt & pepper
  • Drizzle with EVOO
  1. Bake in glass baking dish for 2 hours @ 325º
  2. Increase heat to 400º and cook another 30 minutes
  3. Run through a food mill
  4. Add 1 C white wine and heat over medium heat
  5. Simmer 5 minutes
  6. Serve over pasta

 

Avocado BLT Salad

  • Gem lettuce – cut into bite size pieces
  • Cherry  tomatoes – halved
  • Bacon – rendered in maple syrup and pieced
  • Cheddar cheese – shredded
  • English cucumber – deseeded and in thin slices
  • Almonds – slivered
  • Ripe avocado
  1. Toss together 1 TBL EVOO, salt and pepper
  2. Whisk in (optionally) tarragon, chives, mayo, sour cream, lemon or lime

Optionally top with chicken, salmon, tuna, ham or hard boiled egg

Cream Of Tomatoe Soup

Title of Recipe: Cream Of Tomatoe Soup

Ingredients:
3 cup tomatoe
1 tbl onion
¼ tsp celery seed
¼ bay leaf
2 cloves
4 tbl butter
4 tbl flour
3 cup milk

Instructions:
Cook uncovered 15 min, tomato, onion, celery seed & bay leaf. Press thru sieve, remove from heat. Make a hot white sauce with butter, floour & milk, add to soup and reheat.

Tomato Sauce from Scratch

  1. Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. …
  2. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes.

How To Make Basic Tomato Sauce with Fresh Tomatoes

Makes about 8 pints

What You Need

Ingredients
15 pounds ripe tomatoes
1/4 to 1/2 cup lemon juice or red wine vinegar
2 teaspoons salt (optional)

Optional ingredients:  grated carrot, chopped onion, minced garlic

Equipment
6 1/2-quart or larger Dutch oven or stockpot
Mixing bowls
Slotted spoon
Knife and cutting board
Food processor or blender
Jars for canning or containers for freezing

Instructions

  1. Boil a pot of water and prep the ice bath: Bring a large Dutch oven or stockpot of water to a boil over high heat. Fill a mixing bowl with ice and water and set this next to the stove.
  2. Prepare the tomatoes for blanching: Core out the stems from the tomatoes and slice a shallow “X” in the bottom of each fruit.
  3. Blanch the tomatoes to peel them: Working in batches, drop several tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split, 45 to 60 seconds, then lift the tomatoes out with the slotted spoon and plunge them into the ice water. Continue with the rest of the tomatoes, transferring the cooled tomatoes from the ice water to another mixing bowl as they cool.
  4. Strip the peels from the tomatoes: When finished blanching, use your hands or a paring knife to strip the skins from the tomatoes. Discard the water used to boil the tomatoes.
  5. Roughly chop the tomatoes: Working in batches, pulse the tomatoes in the food processor. Pulse a few times for chunkier sauce, or process until smooth for a pureed sauce. Transfer each batch into the Dutch oven or stockpot. Alternatively, chop the tomatoes by hand. Process through a food mill for a smoother sauce. For a very chunky sauce, skip this step entirely and let the tomatoes break down into large pieces as they cook.
  6. Simmer the tomatoes: Bring the tomato sauce to a simmer over medium heat. Continue simmering for 30 to 90 minutes, stirring occasionally, until the sauce reaches the taste and consistency you like.
  7. Stir in the lemon juice and salt: When finished cooking, stir in the lemon juice or vinegar and salt. A quarter-cup is necessary to ensure a safe level of acidity for canning. Add more lemon juice or vinegar to taste.
  8. Preserving option 1 — freeze your sauce: Let the sauce cool, then transfer it into freezer containers or freezer bags. Sauce can be kept frozen for at least 3 months before starting to develop freezer burn or off-flavors.
  9. Preserving option 2 — can your sauce: Transfer the hot sauce into sterilized canning jars. Top with new, sterilized lids, and screw on the rings until finger tight. Process in a pot of boiling water for 30 minutes. Let cool completely on the counter — if any lids do not seal completely (the lids will invert and form a vacuum seal), refrigerate that sauce and use it within a week or freeze it for up to 3 months. Canned tomato sauce can be stored in the pantry for at least a year.→ For a more detailed description of the canning process, read this tutorial: A Visual Tour of Hot Water Bath Canning

First, I want to admit something: Making sauce from fresh summer tomatoes has long been an insecurity of mine, despite years of cooking experience, including working as a sous chef in a Tuscan restaurant in New York and living and working on farms in Italy for extended periods, elbows deep in fresh-picked tomatoes and the sauce we made from them.

The reason why: there are two primary goals when making fresh tomato sauce, and they’re at odds with each other:

  • First, the sauce should taste like it was made from fresh tomatoes, which means it should have the bright, fruity aroma and flavor of uncooked (or barely cooked) fruit. If we don’t have this, we might as well throw in the towel and stick with canned tomatoes 365 days of the year.
  • Second, the sauce should have a good sauce-like consistency and have deep, sweet notes, which means cooking off much of the tomatoes’ natural water content and caramelizing the fruit’s natural sugars. Otherwise it’s going to be too thin and tart.

The trouble is that retaining the tomatoes’ fresh flavor means minimal cooking, while getting rid of the excess water content and caramelizing sugars means extended cooking. Everyone has a different solution to this dilemma. Some discard the watery seed-jelly and cook only the tomato pulp, which I refuse to do because the seed jelly has way too much flavor to waste. Others settle for a minimally cooked sauce that just heats for about 25-30 minutes, but I find this to be a compromise that fails to deliver the deep, sweet flavors we want. Another approach is to divide the sauce into two parts, one long-cooked, one quick-cooked, and then blend them back together.

Of those approaches, the divide-and-conquer concept has always made the most sense to me, but I’d never settled on exactly how to do it. To figure it out, I started with the first obvious question: What kind of tomato should we use?

You Say Tomato, I Say, Which One?

The first rule of making tomato sauce from fresh tomatoes is to do it in the peak of summer, when tomatoes are not only at their absolute best, but also their absolute cheapest. In the winter, when the only tomatoes available are ghostly versions of their in-season selves, it often makes more sense to use canned: canned tomatoes tend to be made with fruit that’s more ripe than anything we can hope to get out of season, and they’re generally cheaper, especially when you account for the amount of water weight that fresh ones have to shed before they become sauce.

But there’s still the question of which fresh tomatoes to use when they’re at their peak. The general wisdom is to use pulpy “paste” tomatoes (i.e. plums), which are less watery. Those guys yield more sauce per pound of fruit and require a shorter cooking time to get rid of the liquid, which helps retain some of that fresh tomato flavor.

But are plum tomatoes really the best way to go? And does it matter which kind of plum tomato you use? I bought four different types of tomato at the farmers market: three different varieties of plum tomato and then common beefsteaks, which are basically never recommended for sauce due to their juiciness. There are far more varieties of tomato than this, but it isn’t practical to test them all, and, frankly, most other varieties, such as most heirlooms, cost a premium—making them a prohibitively expensive option for sauce.

And these are the beefsteaks. Tanta acqua! Clearly, after all this water cooks off, there’s not going to be much sauce left, which is why it doesn’t make a lot of sense to make sauce from these kinds of tomatoes, unless you like paying hard-earned cash to humidify the air in your home with tomato vapor.

But, since I’d already started, I took the beefsteaks to their completion, straining out the skins and seeds and cooking the purée down. I did the same for all four types of the tomatoes, and was surprised at how drastic their flavor differences were.

  • The San Marzanos made a purée that was bright and tart and not too sweet.
  • The Amish Pastes produced a purée that was sweet, mild, slightly tart, and fruity.
  • The Romas were sweet and floral, but not very tart.
  • The beefsteaks had a great balance between sweetness and tartness.

Alone, each had its strengths, one more tart, one more sweet, one fruitier, another more fragrant. But as I tasted them all, what I realized was I didn’t want any one of these tomatoes in my sauce: I wanted all of them. Tasting then one by one, each was good, but combining them into a single spoonful made the whole thing pop.

To be clear, the flavors of my tomatoes are particular to the ones I bought: You may buy San Marzanos that are sweeter and less tart, and Romas that are tart but not sweet. It depends not only on the variety, but also where they were grown and other specific environmental conditions. It’s hard to predict with certainty the exact flavor profile and balance of sweetness and tartness any given tomato will deliver, so the best way to arrive at a balanced sauce is to combine multiple types.

The majority of the tomatoes should be pasty plums—ideally a variety of types if you can find them—because they’re more cost-effective. But I’m willing to add a little extra water from a small portion of beefsteaks or other juicy tomatoes if it means I can get a little bit of their flavor in the mix.

http://www.seriouseats.com/2014/08/how-to-make-the-best-fresh-tomato-sauce-summer-spaghetti-sauce-which-tomatoes-to-use.html

 

Prepping the Tomatoes

Once I’d settled on using a mix of tomatoes, the next step was deciding on how to prep them. Most folks agree that an abundance of skin or seeds in a tomato sauce is not a good thing, but there’s more than one way to remove that stuff from a sauce.

Some recipes call for discarding the seeds altogether, but as I’ve already mentioned, I like the flavor of the jelly the seeds are suspended in too much to do that—in fact, it has a tartness that I think is essential to creating what will ultimately be a sauce that has a good balance of sweet and tart flavors.

As for the skins, one option is to score the tomatoes, quickly blanch them and then peel off their skins. This is fine for small quantities of sauce, but I felt strongly that I wanted to select a method that would work for large batches—we are doing this in peak tomato season so we might as well make a lot, and peeling each tomato individually isn’t practical.

The method I know best is one I used when working on farms in Italy where we would make vats of sauce each week in the peak of summer: The tomatoes are cut into chunks, cores, skins, stems, seeds, and all (absolutely no need to exclude anything except the odd bad spots you may find), dumped into a pot, and set over high heat until they dump their juices and come to a boil.*

*Yet another method involves baking the tomatoes first at low heat to drive off some of their water, and only then to quickly cook them into a sauce; the reason for this has to do with how temperature affects enzyme activity and flavor, but for large quantities of sauce I also find this method impractical.

Then they’re boiled for about 10 minutes, just long enough to soften the pulp. It’s a quick enough cooking time that the fresh tomato flavor isn’t lost, but long enough that the pulp will pass* through a food mill or vegetable strainer.

In fact, in Italian this watery, fresh tomato purée is called a passata (“passed”).

According to Harold McGee in On Food and Cooking, this quick-boil method allows pectins to thicken the sauce much more effectively, requiring less overall sauce reduction (and therefore a fresher-tasting sauce!).

This does require having either a food mill or some other type of mechanical strainer, but for large quantities of sauce, it’s a minimal investment that will save a lot of time. Plus, it’s one of the easiest ways to remove seeds and skins while keeping all the good stuff in the sauce.

Once we have our tomato purée, the next question is what to do with it.

Cooking the Sauce: The Quick and the Red

One of the goals I outlined above for fresh-tomato sauce is that it should retain some of that fresh-tomato flavor. So I knew I wanted some of my tomato purée to be cooked minimally. But one of the things my initial test batches made me think about is how damned delicious long-cooked tomatoes are. You see, when I was cooking down my beefsteak tomato purée, I had to cook it a long, long time to get rid of all of its excess water, and by the time it was done, it was sooooo delicious: dark red, intensely sweet, and oh-so rich. I just kept going back to it with a spoon.

To get that flavor into my sauce, I consulted several cookbooks, and settled on the idea of turning a portion of the purée into a tomato-paste like extract in the oven, called estratto in Italian. It’s a technique described well by Paul Bertolli in his fantastic Cooking By Hand, and Rosetta Costantino in My Calabria, and while it’s traditionally done in the Southern Italian sun, a low oven is the easy alternative.

Because so much evaporation is required to reach the concentrated stage I was going for here, I used only paste tomatoes for this portion of the recipe—I’d rather let the small portion of beefsteaks in the batch contribute their water elsewhere than have to cook it all off here. Overall, a little less than half of my tomatoes went towards this component (10 pounds out of 25).

The method is simple: pour the purée into rimmed baking sheets or baking dishes (basically anything wide that will maximize surface area and therefore evaporation) and set them in a low oven, stirring from time to time, especially as it begins to thicken, until a rich, sweet extract is formed. Don’t even think of taking a shortcut with store-bought tomato paste here: This stuff is way more flavorful than any canned tomato paste I’ve ever tried.

The low-and-slow reduction allows the tomato sugars to caramelize, creating an intensely sweet, concentrated flavor base for the sauce.

 

Just one tip: Keep an eye on these and stir them frequently. I learned the hard way that the thin layer of tomato paste can burn quickly, even at low oven temperatures, if it’s left unattended for too long.

With most of my remaining tomato purée, about 15 pounds of mixed tomatoes, I used a more classic stovetop method, cooking it down for about 45 minutes to a sauce-like consistency. But before I did that, I set about a quart of the fresh tomato purée aside, thinking I would add it back in at the end for a blast of fresh-tomato flavor. I had gotten the idea while thinking about the common practice of adding a splash of high-quality uncooked olive oil at the end of cooking to get its great taste into the dish. I figured, if it works for olive oil, why shouldn’t it work for tomatoes?

What that meant was I ended up with three sauce components: my rich, delicious tomato paste; my basic cooked sauce; and then my very fresh-tasting tomato purée.

 

Here they are side-by-side, and the color alone speaks volumes about how each is different. In terms of absolute quantities, I had only about a quart’s worth of both the concentrated paste and the fresh purée; the regular sauce seen in the middle here produced about a gallon, and is the backbone of the sauce. The idea is to enrich the bulk of the sauce with the deep, sweet, caramelized notes of the paste, and then finish it with the bright, fresh flavor of the barely-cooked purée, to create layers and layers of flavor that hit every note.

Correcting the Bulk Sauce

So, now that I’ve explained my three-pronged approach to the sauce, we’re basically done, right? Nope!

Just because I have my amazing tomato paste and my fresh-and-fruity purée doesn’t mean I’m just going to accept that the bulk of the sauce is going to taste merely good, especially if there’s anything I can do about it.

The first trick is one we’ve all seen a million times: toss in some basil. It’s no accident that basil is usually included in canned tomatoes: Canning require intense heat and cooking, which kills any trace of fresh tomato flavor. A few sprigs of basil help add a little freshness back in. I added some basil to a portion of my bulk sauce while it was still warm and let it steep.

It worked, adding a fragrant, floral, anise-y scent to the sauce that is totally wonderful. At the very least, it’s worth steeping the basil in the sauce.

Some folks, though, also add some tomato leaves to their sauce. Writes McGee, “tomato leaves have a fresh-tomato aroma thanks to their leaf enzymes and prominent aromatic oil glands.”

I tried it out, and, aside from putting way too much in my sauce, found that it does indeed add a grassy green flavor that can help offset whatever fresh notes are lost from cooking the tomato. The only hard part for most of us is getting our hands on tomato-plant cuttings. If you can’t, rest assured the basil does more than enough on its own—honestly, if I had to choose between the two, I’d take the basil. But if you can do both, each will help in its own way.

The Question of Aromatics

One other major concern for the bulk sauce is whether to add aromatics like onion and garlic, and if so, how to do it. Some recipes call for cooking the aromatics first until soft and sweet (but not browned), while others have the aromatics dumped in raw and simmered in the sauce as it cooks.

I tried it three ways*: with raw aromatics, sautéed aromatics, and none at all. In my tests I just used onion and garlic, which are the most common, though you can opt to also include others like carrot and celery—each will alter the flavor of the sauce somewhat, and whether or not you include them is a matter of personal preference.

*Actually four ways, I also did a batch with crushed red pepper, and loved the subtle warm heat it adds to the sauce.

Raw onion and garlic produced a cleaner-tasting sauce with fresh vegetable notes, but the overall flavor and texture was less integrated. To avoid the texture issue, you can use Marcella Hazan’s method of submerging raw onion halves in the simmering sauce and then fishing them out whole.

When blind-tasting these two sauces on spaghetti, more of my colleagues preferred the sautéed aromatics to the raw ones, but opinion wasn’t unanimous.

My third batch, without any aromatics, was also delicious, and in some ways I preferred its pure tomato flavor, which goes to show that if the sauce is good enough, you really don’t need to enhance it much. On that note, I also preferred my sauce without cheese, which shocked me, because I always put cheese on my pasta with tomato sauce, but this sauce really is that good—too much other stuff just gets in the way.

There are many, many ways to make very good tomato sauce, but if you’re going to take the time to prepare it using fresh tomatoes, the key to creating a balanced, rich, and layered sauce that tastes both fresh yet also deep and complex is to think of it as a blender’s art: make tomato purée and divide it into parts, then slow-cook one portion of it into a thick, sweet, caramelized paste; cook another portion into the bulk of the sauce, flavored with basil, possibly tomato leaves, and aromatics; and save a small portion of the barely-cooked purée to add at the end for a bright, fresh note, similar to how we often finish dishes with a drizzle of uncooked olive oil.

Exactly how you use the sauce will determine final steps: On pasta, for instance, you can finish the pasta in a pan with the sauce and some of the pasta-cooking water, adding a little raw olive oil, pat of butter, or splash of cream at the end, depending on the final flavor you want.

It may be a little fussy, but it’s also the first tomato sauce I’ve made that I haven’t wanted to top with cheese. And really, I don’t even really need the pasta. Just give me a spoon.

 

 

 

Tomato Bisque

INGREDIENTS

  • 2 C tomato – pieced
  • 1/2 Vidalia onion – sliced thin
  • 1/4 C chopped carrot
  • 1/4 C chopped celery
  • 1 TBL tomato paste
  • 1 bay leaf – to be removed at step 10
  • 3 TBL Butter
  • 1 C Stock
  • 1/2 C Water
  • 1/2 C Milk
    – use for finishing it up – SEE BOTTOM OF PAGE
  • 1/2 C Heavy cream
  • 1 egg yolk
  • 2 Chives – minced
  • 1 TBL Sour cream
  • 1 tsp dried parsley
  • 1 lemon
  • Black pepper and Thyme to taste – just a dash

STEP BY STEP

  1. Toss tomato in about 1 tsp salt
  2. Put tomato pieces on a baking sheet in the oven at 350º for 30-45 minutes (See step 4)
  3. Slice onion in half, and then very thin.
  4. Sweat onion, carrot, celery and tomato paste in butter on low heat 1/2 hour.
  5. Add 1 TBL AP flour and cook an additional 3 minutes
  6. Add stock and bring to a boil.
  7. Reduce to a bare simmer and add milk and water.
  8. Put all tomato pieces into the pot.
  9. Bring back to a simmer, then remove pot from heat.
  10. Remove bay leaf
  11. Puree carefully
    – – Strain or run through a food mill. – You can buy one BY CLICKING HERE.
    AT THIS POINT, YOU CAN POUR IT INTO FOUR HALF-PINT CANNING JARS, or TWO ONE-PINT CANNING JARS
  12. Mix in heavy cream.
  13. Pour back into the pot, and return to a low heat JUST UNTIL IT STARTS TO THICKEN
  14. Add 1 tsp lemon (or zest and juice from one lemon)
  15. Remove pot from burner.
  16. Temper in your egg yolk.  CLICK HERE to see how to temper.
  17. Garnish w/ sour cream & Chives

IF YOU HAVE PUT IT INTO FOUR HALF-PINT CANNING JARS, HERE IS WHAT YOU NEED FOR EACH JAR

 

  • 2 TBL Heavy cream
  • 1/2 egg yolk
  • 1/2 Chives – minced
  • 1 tsp Sour cream
  • 1 pinch  dried parsley
  • zest and juice from 1/4 lemon
  • Black pepper and Thyme to taste – just a shake

IF YOU HAVE PUT IT INTO TWO ONE-PINT CANNING JARS, HERE IS WHAT YOU NEED FOR EACH JAR

  • 1/4 C Heavy cream
  • 1 egg yolk
  • 1 Chives – minced
  • 2 tsp Sour cream
  • 2 pinch  dried parsley
  • zest and juice from 1/2 lemon
  • Black pepper and Thyme to taste – just a shake

 

Heirloom Tomato Snack

INGREDIENTS

  • One heirloom tomato per person
  • EVOO
  • Salt and pepper
  • Brown sugar

STEP BY STEP

  1. Cut your tomato into nice thick slices
  2. Drizzle with EVOO
  3. Sprinkle with salt and pepper
  4. Sprinkle with brown sugar
  5. Bake at 400º for about 5 minutes

TAKE IT ONE STEP FURTHER

  1. Cook another 15 minutes
  2. Remove the skin
  3. Crush up tomato
  4. Mix with mayonnaise
  5. You now have Tomato Aioli which is great on toast.

 

Roasted Tomato Chipotle Salsa

Roasted Tomato Chipotle Salsa – My Adaptation

Ingredients

5 roma tomatoes
3 tomatillos
1 large sweet onion
2 chipotle peppers
3 jalapeno peppers
1 tsp salt
1 bunch cilantro
1/4 CU lime juice

Instructions

1.In a large mixing bowl, combine
 – Quartered tomatoes and  tomatillos
 – Thinly slice onion
 – Mashed garlic cloves
 – Peppers
 – Salt
2. Dump all onto abaking sheet
3. Broil 15-20 minutes or until charred and blistered
4. Put into food processor with all other ingredients
5. Pulse/chop lightly

Roasted Tomato Chlipotle Salsa (Every Day Foods)

Ingredients

1 ½ lb roma tomatoes
1 med onion (thinly sliced)
olive oil
salt & pepper
1-2 chipotle peppers
1 bunch cilantro
¼ cu lime juice

Instructions

1. Halve tomatoes and put on bake sheet, cut side down, tomatoes and onion.
2. Sprinkle around tomatoes & onions, spray heavily w/ oil, scant salt over top scant pepper over top.
3. Broil 15-20 minutes until charred & blistered.
4. Put into food processor w/ chipotle peppers, cilantro and lime juice and pulse till chopped, but chunky.

 

Potato and tomato

Potato and tomato

Peeled potato sliced into thin disks
Lots of slivered onion
Dried oregano
Toss in olive oil and salt
Spread out across oiled casserole

Halve cherry tomatoes
Toss in oil, oregano, salt and grated Parmesan cheese

Spread over top of potatoes
Great mozzarella cheese over top
Put into oven at 425° for one half hour

To dry oregano, basil or cilantro – hang, cut side up, and store in plastic flower sleeve wrapper

Robert@RobertAndrews.NET

Swiss Chard Shakshuka

Shakshuka with Swiss Chard

  • TOTAL TIME: 1 HR
  • SERVINGS: 8

Cooks throughout the Middle East poach eggs in tomato sauce. Here, I’ve added some Italian flavors, like basil and Parmesan, to the classic recipe.

3 tablespoons extra-virgin olive oil

  1. 4 ounces meaty bacon, minced
  2. 1 medium onion, minced
  3. 4 garlic cloves, minced
  4. 1 large bunch of YOUNG Swiss chard, stems minced and leaves reserved
  5. 32 ounces (4 cups) prepared tomato sauce
  6. 1 teaspoon dried basil
  7. Pinch of crushed red pepper
  8. Kosher salt
  9. Freshly ground black pepper
  10. 8 large eggs
  11. 4 tablespoons freshly grated Parmigiano-Reggiano cheese
  12. 1/4 cup thinly sliced basil leaves
  1. For the entire recipe – – – Preheat the oven to 350°.
  2. In a large ovenproof skillet, heat the olive oil.
  3. Add the bacon, onion, garlic and (uncut) chard stems and cook over moderate heat, stirring occasionally, adding just a bit of salt.  Cook for about 5 minutes.
  4.  Remove the chard stems
  5. Roughly chop the chard leaves.  Rinse and add to the pot. 
  6. Stir until softened – another 5 minutes.
    • AT THIS POINT, you can use this as a nice side for nearly any entree
    • however, to continue with this recipe . . .
  7. Add the tomato sauce, dried basil and crushed red pepper and simmer until the sauce is thickened, about 15 minutes. Season with salt and pepper.
  8. Add the mixture into ramekins
  9. Crack the eggs into the center of each ramekin. Transfer the pan to the oven and bake the eggs for 10 to 13 minutes, until the egg whites are just set and the yolks are still runny.
  10. If necessary, cook another two minutes
  11. Sprinkle the cheese on top. Let stand for 5 minutes.
  12. Garnish the shakshuka with the sliced basil and serve immediately.
Serve With Crusty bread.

Suggested Pairing

Lively, light-bodied red wine.

Heirloom tomato salad

Anchovy Paste Vinagrette

1 clove garlic
1 anchovie
Salt
Sugar
Red pepper flakes
Balsamic vinegar
Evoo

Line plate with sliced heirloom tomatoes
Toss in other varied tomatoes
Sprinkle with salt and pepper
Drizzle with vinagrette
Slices of prochuto
Basil leaves
Parsley
Ricotta or goat cheese crumbles

Use as dinner centerpiece

► 8:28► 8:28
www.youtube.com/watch?v=mwyg2YpxdrE
Jan 6, 2012 – Uploaded by iraklisv1
Bloodrock – DOA 1970 Remastered – YouTube. Subscribe 1,300. Top Comments …

Heirloom tomato salad

Anchovy Paste Vinagrette

1 clove garlic
1 anchovie
Salt
Sugar
Red pepper flakes
Balsamic vinegar
Evoo

Line plate with sliced heirloom tomatoes
Toss in other varied tomatoes
Sprinkle with salt and pepper
Drizzle with vinagrette
Slices of prochuto
Basil leaves
Parsley
Ricotta or goat cheese crumbles

Use as dinner centerpiece

From some New Orleans cooking show… John, I think was his name.

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