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#1 |
Tomatovillian™
Join Date: Dec 2009
Location: Chillicothe Ohio - left Calif July 2010
Posts: 451
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Does anyone have any recipes for Italian stewed tomatoes or Mexican stewed tomatoes - I know about the onions and celery etc but not the spices and any other special ingredients
want to use more of my OP/heirlooms as I want to try making instead buying the S&W or Del Monte canned brands of these Dennis |
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#2 |
Tomatovillian™
Join Date: Aug 2009
Location: Slovenia, Europe zone 7b
Posts: 300
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This is classic Italian tomato sauce recipe:
Last edited by Marko; January 24, 2010 at 07:59 AM. Reason: added measures |
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#3 |
Tomatovillian™
Join Date: Dec 2008
Location: east texas
Posts: 686
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more info please, do you can it, if so what are the details such as time and PSI? I'm lazy, without me looking up a chart do you know the standard measurements for these ingredients.
![]() Neva |
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#4 |
Tomatovillian™
Join Date: Aug 2009
Location: Slovenia, Europe zone 7b
Posts: 300
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Neva, this is basic recipe and has no specific timing. 20 min sauteing plus 1 hour cooking would be ok.
I don't know what PSI is ![]() |
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#5 |
Tomatovillian™
Join Date: Dec 2009
Location: Chillicothe Ohio - left Calif July 2010
Posts: 451
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![]() ![]() That's tomato sause - what about stewed tomatoes?? Dennis |
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#6 |
Tomatovillian™
Join Date: Dec 2009
Location: Chillicothe Ohio - left Calif July 2010
Posts: 451
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Found this one for plain stewed
maybe we can get some spice suggestions to make it mexican or italian - at least needs celery and oregano for Italian and chilies for Mexican Dennis Ingredients ![]()
Directions ![]()
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#7 |
Tomatovillian™
Join Date: Aug 2009
Location: Slovenia, Europe zone 7b
Posts: 300
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Sorry Dennis, my fault.
But the sauce recipe if for real ![]() |
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#8 |
Tomatovillian™
Join Date: Dec 2009
Location: Chillicothe Ohio - left Calif July 2010
Posts: 451
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Found this one in case anyone else is interested
Mexican Style Stewed tomatoes
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#9 |
Tomatovillian™
Join Date: Dec 2007
Location: north central B.C.
Posts: 2,310
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Neva, for what it's worth - that recipe (post #2) should NOT be canned, due to the presence of oil and butter, not to mention a fair amount of low-acid vegetables. Sounds yummy though, but just use fresh or freeze for storage.
Thank you for the recipe, Marko. Will be making this (very similar to my own) when/if I ever see 2 kg fresh tomatoes again - August seems very far away... |
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