1. Blanch a tomato: drop in boiling water 20 seconds – then ice water
2. Apple core tip @ http://www.xml3.com/family/Recipes/04.pdf
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1. Blanch a tomato: drop in boiling water 20 seconds – then ice water
2. Apple core tip @ http://www.xml3.com/family/Recipes/04.pdf
Tomatoes
2 tbl shallots
cherry & BBQ sauce
2 tbl brown sugar
Instructions:
Smoke tomatoes over wood chips for 20 minutes. Cut into ½” pieces. Cook 2 tbl shallots add tomatoes, cook and add cherry & BBQ sauce, 2 tbl brown sugar. Cook for about 5-10 minutes.
SAUCE:
FILLING:
Remaining ingredients:
6 cooked lasagna noodles
1 CU (4 ounces) shredded sharp provolone cheese
1/4 CU (1 ounce) grated fresh Romano or Parmesan cheese
Instructions
Serves 6
* 1 tablespoon extra-virgin olive oil
* 1 small onion, finely chopped
* 3 cloves garlic, minced
* 1/4 cup dry white wine
* 1 can (28 ounces) whole plum tomatoes with juice, crushed by hand
* 1 can (14 1/2 ounces) tomato sauce
* 2 sprigs basil
* 1/4 teaspoon crushed red pepper flakes
* Coarse salt and freshly ground pepper
* Gnocchi
* Thinly shaved parmesan cheese, for serving
1. Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
2. Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi.
3. Reheat gnocchi over low heat; gently toss. Serve with cheese shavings.
These are from Martha Stewart Web Site
Ingredients
2 TBS olive oil
1¼ CU diced onion
16 oz fire roasted diced tomatoes, (undrained)
2 celery ribs (sliced)
¾ CU finely diced carrots
2 garlic cloves pressed or ground
6 CU low-salt chicken broth
2 CU peeled, diced butternut squash
16 oz cannelloni beans (drained)
1 zucchini, seeded & diced
1 CU broccoli florets
1 CU cauliflower florets
1 TBS chopped fresh oregano
1/8 tsp freshly ground pepper
Freshly grated Parmesan cheese
Instructions
1. In large sauce pan saute onions, celery, carrots and garlic in oil
2. Add broth, squash, tomatoes, bring to boil and cook 10 minutes
3. Reduce to simmer, covered for 20 minutes
4. Add beans, zucchini, broccoli, cauliflower, oregano, pepper
5. Cook for 5 minutes for and pour into serving bowls
6. Garnish with cheese, and sprinkle oregano over top for appearance
A NOTE ABOUT THESE INSTRUCTIONS
These step by step instructions are USDA approved. It is very important to read up on canning before getting started, so that you don’t accidentally miss a small but very critical step.
INGREDIENTS
STEP BY STEP
PRINTABLE GREEN TOMATOES GARDEN CLUB HANDOUT
Some tomatoes are sweeter than others, depending on their ripeness and the variety of tomato. Use the ripest tomatoes you can. Added sugar will balance the natural acidity of the tomatoes, use more or less to taste. Tabasco hot sauce is also to taste, depending on your desired level of spiciness. This is similar to V8 drink.
Ingredients
Method
See my copy-cat recipe for Mr. & Mrs. T – Rich & Spicy Bloody Mary Mix for a bolder drink
Ingredients
Tomatoes
2 tbl shallots
Cherry and BBQ sauce
2 tbl brown sugar
Instructions
1. Smoke tomatoes over wood chips for 20 minutes.
2. Cut into ½” pieces.
3. Cook 2 tbl shallots add tomatoes, cook and add cherry & BBQ sauce, 2 tbl brown sugar.
4. Cook for about 5-10 minutes.
Title Tomato Chutney
Ingredients
Instructions Handwritten notes to this recipe are scanned in PDF document at
http://www.xml3.com/family/Recipes/04.pdf
http://www.xml3.com/family/Recipes/Salmon_with_Tomato_Chutney.pdf
This simple garden salad is easy enough for a beginner, but complex enough that it could be served at a high-end restaurant.
INGREDIENTS
STEP BY STEP
NOTES
see also recipe for Bags of Gold
Ingredients
Step by Step
Ingredients
Step by Step
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So this year we planted tomatoes. We figured that half of the plants would die, so we planted a dozen of them. ONE DIED. This leaves us with an abundance of tomatoes.
We made TOMATO SAUCE, TOMATO PASTE, and Tomato Soup. Here is our recipe for tomato soup.
Ingredients
As it turns out, Roma tomatoes are the best for all of the above recipes. Keep your Beefsteak tomatoes for sandwiches and dessert. They are great for slicing but use Romas for your blended tomato recipes.
Step by Step
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Ingredients
Step by Step
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Ingredients
Step by Step
1. In large stockpot, sauté onions and celery in the oil – 3 min
2. Add garlic, zucchini and corn – 2 min
3. Add stock and bring to simmer
4. Add pasta, tomatoes and seasonings
5. Simmer about 30 minutes
6. Top with cheese
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Ingredients
Step by Step
1. Heat olive oil in a medium saucepan. Add onions and garlic and cook over medium heat until
golden brown.
2. Add tomato paste and saute until it has a rusty color and sweet aroma. Add wine and cook until it is slightly reduced, about 10 to 15 minutes.
3. Add remaining ingredients and cook for 30 minutes.
4. Remove saucepan from heat and transfer contents into a blender – Blend until smooth or run through a food mill.
5. Pour 1/2 cup into each bowl and garnish with 1 teaspoon chopped chives, and 1 tablespoon
croutons.
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Ingredients
Step by Step