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Old March 9, 2006   #16
coronabarb
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TOMATO KETCHUP

7 pounds tomatoes
5 garlic cloves
5 tablespoons extra-virgin olive oil, divided
3 large onions, peeled and chopped
1 1/2 sticks cinnamon
1 1/2 teaspoons celery seeds
1/2 teaspoon ground allspice
1 small knob fresh ginger, peeled and sliced
1 teaspoon black peppercorns
1 teaspoon whole cloves
3/4 - 1 cup cider vinegar
1/2 - 3/4 cup brown sugar
1 teaspoon salt

Preheat oven to 325 degrees. Slice tomatoes in half and place on cookie sheets. Scatter unpeeled garlic cloves among the tomatoes. Drizzle with 3 tablespoons olive oil and bake for about 1 hour, 20 minutes, until tomatoes are getting slightly dry and brown.

Heat remaining 2 tablespoons olive oil in a large saucepan. Saute onions in oil until soft, about 15 minutes. Add cinnamon sticks, celery seeds, allspice and ginger; saute 1-2 minutes.

Place a food mill over pan and strain roasted tomatoes and garlic through the mill into onion mixture. Tie peppercorns and cloves in cheesecloth and add to pan. Simmer about 1 hour, stirring occasionally, as it thickens. Add vinegar and sugar, tasting to get sour-sweet balance to your liking. Add salt and continue simmering for another hour or so until mixture is the texture of ketchup, stirring periodically to prevent burning. Remove and discard the cheesecloth bundle. Refrigerate
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Old March 11, 2006   #17
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Sorry I don't have the measurements because I taste as I go.... these taste better if you let flavors combine overnight in the refrig.

salsa1:
meaty part of ripe tomato (save the juice for something else)
avocado
lime juice
chipotle peppers w/ adobo sauce
garlic
green onions
cilantro
sea salt

salsa2:
meaty part of ripe tomato (save the juice for something else)
kalamata olives
garlic (the purple kind)
dried oregano
serrano chiles
lime juice
green onions
cilantro
sea salt
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Old April 5, 2006   #18
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Default Avocado and Grape Tomato Guacamole

Avocado and Grape Tomato "Guacamole"

1 1/2 cups grape tomatoes (8oz) quartered vertically
1 large garlic clove, minced
1 ripe Haas avocado, diced
1/4 cup finely diced red onion
3 tablespoons chopped cilantro
1 small jalapeno pepper, minced
1 teaspoon orange-blossom honey
juice of 1 lime (2 tablespoons)
1/4 teaspoon ground cumin

Gently combine all ingredients in a medium bowl until just mixed. Season with salt to taste. Serve like salsa with baked tortilla chips or atop fish or poultry.
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Old May 3, 2006   #19
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Green Tomato Salsa with Thai Spices
by Montanamato
from Cooking Light

4 green tomatoes (about 2#)
1 large red onion
1/4 cup fresh cilantro, chopped
2 Tbls fresh lime juice
2 Tbls fish sauce
1 Tbl rice vinegar
2 tsps serrano chile, minced
2 tsps fresh ginger, minced
2 tsps ground coriander
2 tsps olive oil
1 tsp sesame oil
1 cup chopped green onions
1 cup yellow bell pepper, julienne cut

Cut tomatoes and red onion in half vertically. Cut each half horizontally into thin slices; set aside.

Combine ingredients cilantro through sesame oil in large bowl; stir well. Add tomatoes, red onions, green onions, and bell pepper. Toss and let stand 1 hour.

Yield approx. 8 one cup servings.
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Old May 5, 2006   #20
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Fresh Tomato Vinaigrette
"Chef 2 Chef"

1 clove garlic, crushed
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 small shallot minced
2 ripe plum tomatoes, peeled and seeded
3/4 cup extra virgin olive oil
2 dozen fresh basil leaves, coarsely chopped
1/2 teaspoon sea salt (fleur de sel)
1 pinch freshly ground black pepper

Place garlic, wine vinegar, balsamic vinegar, shallot and tomatoes in a blender and process for 20 seconds. Add olive oil, salt and pepper and process for 10 seconds or until emulsified and thick.

Thickly slice desired amount of tomatoes and spread on a platter or individual serving plates. Slice Mozzarella cheese and place over tomato slices.

Drizzle tomato vinaigrette over each and sprinkle with chopped basil. Serve immediately.

Note: You can store the vinaigrette for up to one week in the refrigerator but it should be brought to room temperature before serving.
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Old May 17, 2006   #21
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Honest Abe's Corn Tomato Relish Hot Dog Topping

4 tsps extra virgin olive oil
2 tsps red wine vinegar
1/4 tsp each salt and freshly ground black pepper
2 cups extra sweet corn kernels, freshly cooked or frozen and thawed
1 cup grape or cherry tomatoes, cut into small pieces
1/2 cup finely chopped red onion
2 Tbls chopped fresh basil leaves

Whip oil and vinegar together in a medium bowl. Season with salt and pepper. Stir in corn, tomatoes, onion and basil. Cover and chill. Spoon teaspoons of corn relish atop cooked hot dogs in a heated bun. Yields 3 cups.
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Old May 24, 2006   #22
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Texas Barbecue Sauce

2 tablespoons butter
2 tablespoons canola oil
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped green pepper
2 tablespoons finely minced garlic
11 cups tomato puree
1/2 cup honey
1 cup apple cider vinegar
1 cup chicken stock
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
2 bay leaves
salt to taste

In a small skillet over medium high heat, melt butter, then add canola oil, onion, celery, black pepper, and garlic. Reduce heat and saute vegetables for about 8 minutes, or until the onions are translucent and celery is soft.

Transfer vegetable mixture to a non-aluminum saucepan. Add remaining ingredients and slowly simmer for about 30 minutes, stirring frequently so the sauce doesn't burn. Allow sauce to sit for at least one hour to allow flavors to meld. If time allows, make sauce the day before and store covered in the refrigerator.
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Old May 27, 2006   #23
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Fresh Tomato Cream Sauce

1 can chopped tomatoes, or 8 plum tomatoes, skinned and chopped w/ juice
2 cloves of garlic, chopped
1/2 minced onion
1 tbsp olive oil
1 cup of whipping cream
Fresh basil, torn
salt and pepper to taste

Heat oil in a sauce pot over medium heat; add onion and garlic and saute until onion is soft. Add tomatoes and salt and pepper; simmer for 10 min. Add cream, reserving 2 tbsp. Let sauce simmer for 20 minutes until slightly reduced.

Add last 2 tbsp of cream at the last minute. Sprinkle with fresh basil. Serve over fusilli or linguine pasta.
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Old May 27, 2006   #24
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"Lynne's Gravy" - (Italian Tomato Sauce)

2 cloves garlic
1 (12oz) can tomato paste
2 large cans crushed tomatoes
1 large can tomato sauce or puree
Fresh basil
Italian seasoning
Parsley
Salt and pepper
2 tsp. sugar
Parmesan or romano grated cheese
Meatballs and Italian sausage

Brown garlic in olive oil in bottom of large saucepan. Add tomato paste and one can of water; stir. Add remaining cans of tomatoes and spices (amounts to your taste) and let simmer for 3 1/2 to 4 hours.

In the meantime, fry or broil meatballs and sausage. When done, put meat in sauce and let cook for at least hour.

The large amount this makes is great for freezing leftovers in 1qt containers.
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Old June 27, 2006   #25
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Texas Barbecue Sauce

2 Tablespoons butter
2 Tablespoons canola oil
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped green pepper
2 Tablespoons finely minced garlic
11 cups tomato puree
1/2 cup honey
1 cup apple cider vinegar
1 cup chicken stock
2 Tablespoons Worcestershire sauce
2 Tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
2 bay leaves
salt to taste (optional)


In a small skillet over medium high heat, melt butter, then add canola oil, onion, celery, black pepper, and garlic. Reduce heat and saute for about 8 minutes, or until onions are translucent and vegetables are soft.

Transfer vegetable mixture to a non-aluminum saucepan. Add remaining ingredients and slowly simmer for about 30 minutes, stirring frequently so sauce doesn't burn. Allow sauce to sit for at least one hour to allow flavors to meld. If time allows, make sauce the day before and store covered in refrigerator.
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Old August 8, 2006   #26
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Tomato And Onion Sauce
Serve this quick-and-easy sauce over grilled chicken or bean dishes.
Makes about 2 cups

1 1/2 Tablespoons oil
1 1/2 cups tomatoes, diced
1 medium onion, diced
1/2 teaspoon garlic, minced
1 Tablespoon cilantro, chopped
1/2 teaspoon cumin
1 cup of chicken broth
Salt and pepper to taste

Heat oil in saucepan and add onion; cook for 3 minutes over medium heat. Stir in tomatoes and garlic and cook for 1 minute longer. Add remaining ingredients, bring to a boil, reduce heat and simmer until thickened (about 10-12 minutes). Serve immediately or cover and refrigerate.
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Old October 14, 2006   #27
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Default A Cla experiment. Sungella/Sungold spaghetti sauce!

The reason for using sungolds is because they were some that were picked a bit early, not completly ripe when picked, and although they were ripe this night, they were getting too soft, it was time to use them along with the sungellas that were sitting out. So here is what I did with them. (normally, you would not use sungolds, they create many small skins that take more time to remove, unless you want the fiber in your sauce :wink:

Roughly 2 cups sungellas (about 1-1/4 peeled and stuffed in a cup)
About a 1/2 cup sungolds
1 tsp garlic powder
1/4 tsp oregano
1/4 tsp or less dash of cajun seasoning (if you want to get a slight bit of spice)
1 flat tsp sugar
1/2 - 1 tsp salt
less than a quarter lbs suasage.


By the way, this is a one man meal. You can always multiply this recipe by 2 or 10

So anyway here is what we have:


and the sungolds I used (I just cut stem ends off tomatoes):


After cutting the ends of, and maybe cutting the larger tomatoes into 4's, you can cook them down a bit; 5 or 10 few minutes simmering boil, which causes the skins to fall off the tomatoes, then you can pretty much just pick them out of the pot. (took me a good 5-10 minutes per the sungolds).



At this point I used a small skillet to saute some smoked sausage. after cooking it very well and the skillet was pretty hot, I poured the sauce from the pot over the sausage, into the skillet. added the garlic, sugar oregano, oh yeah also a dash of monosodium glutamate (accent).



cooked it hot for a few minutes and it came out nice and thick, and very good. Best sgetti sauce I have ever had. First time I believe for having a sauce made of fresh picked tomatoes. The combination of seasonings/flavor is unreal. Must have a little spice, I'd add some blackpepper if not for red pepper (cajun seasoning).

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Old January 29, 2007   #28
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Very appealing plate. Look at how the sauce holds on to the pasta. First class. Thanks for the pics.
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Old April 16, 2007   #29
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Barb-

Have you run this through a sieve or food mill to capture skins and seeds? Is there any notable difference?
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Old May 23, 2007   #30
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Pico de Gallo (beak of the rooster)

1/2 10oz can of Rotel tomatoes with green chilies
1/2 cup of chopped green onions
1 fresh tomato chopped
1 hot pepper of your choice I use jalapeno minced (may omit altogether)
1/2 Tbsp corn oil
juice of large lemon
6 sprigs of cilantro
salt to taste

You can use a food processor or blender, but do not over process. I like mine chunky so I don't use either one. Combine all ingredients and chill one hour before serving
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