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Old February 1, 2006   #1
coronabarb
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Default Condiments/Sauces

Post Tomato Condiment recipes here.
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Old February 1, 2006   #2
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Grilled Tomato Sauce
From Steven Raichlen

Makes about 3 1/2 cups.

5 ripe tomatoes 2# total, cut in half crosswise, and stem ends removed
1 medium onion, peeled, quartered
1 rib celery
4 cloves garlic, peeled, skewered on wooden toothpick
3 Tbs. extra virgin olive oil
1 tsp. oregano
1/2 tsp. hot pepper flakes
1 bay leaf
6 fresh basil leaves
coarse salt
freshly ground black pepper
1/4 to 3/4 cup chicken stock, vegetable stock or water

Cook tomatoes, onions, celery and garlic in greased and preheated grill (George Foreman grill) until nicely browned. Transfer grilled vegetables and let cool.

Finely chop onions, celery and garlic by hand or in a food processor. Heat olive oil in large sauce pan over medium heat. Add chopped onion, celery and garlic, oregano, hot pepper flakes and bay leaf and cook until lightly browned, about 5 minutes.

Coarsely puree tomatoes and juices with basil in a food processor. Add tomato mixture to saucepan, with vegetables. Bring to a simmer over medium heat, then let sauce simmer gently until thick and richly flavored, 8-10 minutes. Season with salt and black pepper to taste. Sauce should be thick but pourable. If too thick, add a little stock or water. Remove and discard the bay leaf.

Sauce can be refrigerated, covered up to 4 days, or frozen for up to 2 months.
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Old February 1, 2006   #3
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Smoky Tomato Catsup

5 pounds tomato -- coarsely chopped (or 3-28 oz. cans crushed)
1 large onion, finely chopped
1 poblano chili, finely chopped
2 jalapeno, coarsely chopped
2 dried chipotle chilies, or canned
1/2 cup cider vinegar
1 cup packed brown sugar
1 teaspoon celery seed
1 1/2 teaspoons mustard seed
1/4 teaspoon cayenne
1 teaspoon black pepper
1 1/2 teaspoons salt

Combine all ingredients in a large nonreactive pot and bring to a boil over medium eat. Reduce heat and simmer 1 1/2 hours, stirring occasionally until vegetables are soft and sauce is reduced by 1/4.

Puree in food processor. Strain through a sieve into a clean pot (for a chunkier catsup, don't strain). Bring to a boil over medium-low heat and simmer (partially covered to prevent splatters) for 1 hour or until quite thick and dark brownish red. Store in refrigerator for up to 1 month or freeze.
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Old February 1, 2006   #4
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Black-Eyed Pea-And-Tomato Salsa

Recipe By : Cooking Light, Nov/Dec 1994

Vegetable cooking spray *
1 cup onion, chopped
1/2 cup lean Canadian-style bacon, chopped
2 cloves garlic, minced
1/4 tsp ground cumin
1/4 tsp ground pepper
1 can (15 oz) black-eyed peas, drained
1 can (14 1/2 oz) whole tomatoes, undrained and chopped
1/3 cup fresh cilantro, minced
1 Tbl fresh jalapeno pepper,finely chopped

*I don't use cooking spray...I prefer to lightly coat pan with olive oil, as spray contains additives that eventually coat and ruin your cookware-CB.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion, bacon and garlic; saute 5 minutes. Stir in cumin, pepper, peas, and tomatoes. Remove from heat; stir in remaining ingredients. Spoon into a bowl; cover and chill 1 to 8 hours.

Yield: 3-1/2 cups (serving size: 1/4 cup).

Serve at room temperature with Italian bread or no-oil tortilla chips
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Old February 8, 2006   #5
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Just plain ol' good fresh tasting Salsa

5 perfectly ripe tomatoes (mix of colors is nice - I like to use Cherokee Purple, Cherokee Green, Lillian's Yellow, Andrew Rahart, and Brandywine) - diced
2 Jalapeno peppers, finely diced
1 bunch scallions, finely chopped - including green parts
1 tbsp red wine vinegar
1 tbsl olive oil
1 tsp salt (or to taste)
lots of fresh ground black pepper

combine the above, let sit for an hour or so, then dig in!
Feel free to play around with the pepper varieties and amounts. some chopped Sungolds add to the sweetness.
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Old February 9, 2006   #6
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Tomato Sauce (Mum Newberry)

10lb Tomatoes
2-4 Cooking Apples
2 Large Onions
2lb Sugar
½ teaspoon of pepper
1 tablespoon of mixed spice
5 dessertspoons of salt
2 cups vinegar

Boil for two hours
Put through colander or put in blender & let stand over night
Boil fast for ½ hr or until thick


Taco Sauce

1 tablespoon oil
1 onion finely chopped
1 capsicum finely chopped
1 tomato chopped
½ cup tomato puree
2 tablespoons vinegar
2 teaspoons sugar
1 teaspoon cumin
½ teaspoon chili powder
salt and peper

Put oil in a small saucepan and put on warm heat.
Add onion & capsicum to pain and cook until soft
Add all remaining ingredients and cook for a further 5 minutes
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Old February 14, 2006   #7
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Thanks for the above salsa recipe Craig. I just knocked one up as I had all ingredients on hand. YUM. Dug in with a couple of rice chips straight away and it is great and so easy. Will dig in properly when the missus gets home.
Cheers Mantis
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Old February 17, 2006   #8
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Is home made ketchup really that much better than store bought?

KC, how did your grandmother prepare the tomatoes before cooking?

Don
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Old February 17, 2006   #9
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The quick answer to that question, Don, is YES. I'm going out of town today, but will try to get some recipes on next week.
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Old February 22, 2006   #10
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Mock Raspberry Jam
Yield 2 pints

3 pounds green tomatoes
2 cups sugar
1 ( 3 oz.) package raspberry gelatin

Remove core from tomatoes and cut into chunks. Puree in blender until you have 2 cups. Place tomatoes in saucepan, add sugar; stir a bit and boil for 15 minutes. Remove from the heat and add gelatin.

Pour into containers and refrigerate or freeze.
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Old February 25, 2006   #11
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Charred Pico de Gallo

3 ripe plum tomatoes, seeded and diced
1/2 small yellow onion, thickly sliced
Olive oil or vegetable oil
2 tablespoons minced fresh cilantro leaves
1 teaspoon minced garlic
2 teaspoons fresh lime juice
1/2 serrano pepper, seeded and diced
1/4 teaspoon salt
(Note: I don't see any peppers in this recipe! I'd put some jals in :-))

Preheat a grill to high. Drizzle tomatoes and onion with oil. Place on the grill and cook until skin of tomato blackens and onions begin to brown and soften. Remove from grill and roughly chop. Add remaining ingredients. Let sit for at least 15 minutes before serving.
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Old February 28, 2006   #12
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Authentic Chile de Arbol Table Salsa

http://www.castbullet.com/cooking/salsa.htm
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Old February 28, 2006   #13
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Wow...I haven't used my Molcajete in years. Salsa has a very different taste and texture when a Molcajete is used. I noticed that the recipe called for some very non-traditional ingredients.

As a rule of thumb, fresh garlic cloves and salt are the first to be mashed into a paste in the Molcajete with just a little water (as necessary). Next chiles are incorporated into the paste. The third set of ingredients include tomatillo or tomatoes (boiled and cooled with skins removed); and possibly onions and/or cilantro for texture. Fimally, spices such as ground cumin (if using whole cumin, grind first with salt then add garlic), or Mex. Oregano are added to taste.
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Old March 9, 2006   #14
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Emeril's Pico de Gallo

1 1/2 pounds plum tomatoes, cored, seeded and diced
3/4 cup finely chopped white onion
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons minced, seeded jalapeno or serrano chiles
1 teaspoon minced clove
1/2 teaspoon salt
Pinch cayenne

Combine all the ingredients in a bowl and stir well. Cover and allow to rest at room temperature for 1 hour for flavors to blend.

Makes about 3 cups
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Old March 9, 2006   #15
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(from a previous posting) Okay, now you guys are talking my language (I make salsa for a living)! Check out my company website www.fronterakitchens.com. Here is a recipe for my favorite homemade salsa: Chicago_Joe

Roasted Jalapeno-Tomato Salsa with Fresh Cilantro
Yield 5 Cups

3 Pounds of Ripe Tomato (your favorite)
4 to 6 Fresh Jalapeno chilies, steamed or roasted
1 small White Onion, sliced 1/4 inch thick
8 Garlic Cloves
1/2 Cup of Water
2/3 Chopped Fresh Cilantro
2 Tablespoons of Salt
1 Tablespoon of Cider Vinegar

Heat broiler. Lay whole tomatoes and jalapenos out on a broiler pan or baking sheet. Broil for about 6 minutes until darkly roasted - even blackened in spots on one side. Flip tomatoes and jalapeños and broil for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles but to cook them through while developing nice roasty flavors. Set aside to cool.

Turn oven down to 425 degrees. Separate onions into rings. On a baking sheet, combine onions and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted and garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.

For a little less rustic flavor or if you are canning the salsa, pull of the peels from the cooled tomatoes and cut out the cores (working over your baking sheet so as to not waste any juices).

In a food processor, pulse the jalapenos (no need to peel or seed them) with onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree tomatoes with all the juice that accumulated around them and add to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in cilantro. Taste and season with salt and vinegar, remembering that this condiment should be a little feisty in its seasoning. If you’re planning to use the salsa right away, simply pour into a bowl and it’s ready, or refrigerate it covered and use within 5 days.
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