Tomato Curry This dish is from India . The Indian tomato is similar to our plum tomato. Canned rather than fresh is preferable It can be done with an equal portion of fresh and canned. Serve with a simple rice dish. 1 large can of tomatoes 3 Tsbp of vegetable oil 1 large onion 1 clove garlic 2 green chili peppers 2 inch fresh ginger (1 teaspoon dried ground) 1 teaspoon mustard seed 1 bay leaf 1 teaspoon chili powder 2 teaspoons ground coriander 1 teaspoon ground turmeric 1 tablespoon dessicated coconut 1.5 teaspoons salt. Cooking time: 45 minutes Drain juice from can of tomatoes and reserve it. Cut the tomatoes in half. Heat the oil/margarine or oil in a large saucepan. Peel and slice the onion and garlic. Top and tail the chilies and cut lengthways. Peel and slice the ginger thinly. Fry onion and garlic, until soft. Add mustard seeds. Add all the rest of the spices except the salt. Cook for 2 minutes. Add tomatoes. Bring to boil and add sufficient tomato juice to make a moist curry. Sprinkle in the salt and the coconut. Cover pan and simmer for 30 minutes (Fresh tomatoes 45 minutes) add more juice as required. A photographic culinary tour of India presents 130 authentic recipes from eight separate regions of the country, introducing the traditional specialties of Goa, Kerala, Gujerat, Delhi, the Punjab, Rajasthan, Tamil Nadu, and Bengal. Sweet Tomato Relish ^PageTop 40 ounces tomatoes (preferably fresh, but alas canned will suffice) 3 onions (chopped) 3 or 4 sliced sweet peppers 2 small hot peppers 2 cups sugar 1 cup of vinegar cloves and stick cinnamon 1 teaspoon of salt cook until desired thickness Ripe Tomato Relish ^PageTop 24 ripe tomatoes (peeled and chopped) 6 sweet peppers -- chopped 6 hot peppers -- chopped 8 onions --- chopped 2 1/2 cups sugar 1/4 teaspoon allspice 1 pint vinegar 3 teaspoons salt 2 teaspoons celery salt 1/2 teaspoon cinnamon 1/4 teaspoon cloves Combine, cook, stir often until thick (4-5 hours), put in sterile jars and seal Raw Tomato Relish ^PageTop 8 pounds ripe tomatoes, blanched, peeled, and chopped (about 25-30 tomatoes) 3 medium onions, chopped 1 small red hot pepper, chopped 6 cups brown sugar 2 tablespoons 1/2 tablespoon 1/2 cup salt 2-1/2 cups vinegar Combine the chopped vegetables in a big bowl, sprinkle them with the 1/2 cup salt, and stir. Let the mixture stand for 2 hours. Then pour it into a jelly bag and let it drain overnight or until the mixture is entirely dry. When the vegetables have drained dry, mix the sugar, vinegar, and spices in a pot and heat them until dissolved, stirring occasionally. Pour this liquid over the drained vegetables, stir, and ladle the relish into hot, sterilized pint jars. Cover and process in a boiling bath for 15 minutes.* *We suggest pressure canning tomato relishes at 10 pounds pressure for 10 minutes. Scalloped Tomatoes ^PageTop 6 large tomatoes 1 tbsp. Grated onion 1 1/2 cups soft bread cubes 1/4 cup melted butter Peel tomatoes and cut in quarters. Place in saucepan, and mash slightly to press out some of the juice. Cook over very low heat about 10 minutes, stirring constantly. Add grated onion. Alternate layers of tomatoes and bread cubes in a buttered 1 quart casserole. Add butter, and bake at 375 degrees about 20 to 30 minutes. Yields 4 to 6 servings. Quick Broiled Tomatoes ^PageTop 2 Large tomatoes Dijon mustard salt ground cayenne pepper fresh ground pepper 3 tablespoons 1/4 cup seasoned fine dry bread crumbs 1/4 cup grated Parmesan cheese Directions for broiled tomatoes Cut tomatoes in half; spread cut side with mustard and sprinkle with a little salt, pepper, and cayenne pepper to taste. Combine olive oil, bread crumbs, and Parmesan cheese. Spoon crumb mixture over the top of each tomato half. Place under the broiler and broil until crumbs are browned and tomatoes are tender. Broiled tomatoes serves 4. Preheat oven to 400 degrees. Sift together the flour, baking powder and salt. Grate butter into the flour mixture. Mix lightly with fingers to mix through the flour - leaving small lumps. Mix in milk to form a sticky dough. Turn dough on to a lightly floured board and knead a few times to make a smooth ball. Divide in half. Roll out half to 8 x 12 inches or into a 10 inch square. Sprinkle tomatoes and cheese over the dough. Roll out the remaining dough to same size and fit over top. Trim any uneven edges, Cut dough into 2 inch squares. Place on ungreased baking sheets. Bake 12 - 15 minutes, until golden. Serve warm. Yield 24 biscuits. Pasta & Fresh Tomatoes ^PageTop 1 & 1/2 pounds fresh ripe tomatoes 1/2 cup (4 ounces) sliced pitted black olives 1 clove (1 teaspoon) chopped garlic 1/4 teaspoon salt 1/4 teaspoon crushed red pepper 1/8 teaspoon black pepper 1/2 cup 3 tablespoons sliced fresh basil leaves 3 tablespoons minced parsley or 1 tablespoon dry parsley 1 (8-ounce) package medium sized cooked pasta Cut tomatoes into wedges. In medium bowl toss tomatoes, olives, garlic, salt, red pepper, and black pepper. Pour olive oil over mixture and toss gently. Let this stand at room temperature in a covered container for 30 minutes. Just before serving, add basil and parsley mixing well. Serve immediately over cold or warm pasta. Yields 4 (1 1/2 cup) servings. Durable, nonstick interior Scrubbable, hard-anodized aluminum exterior Saucepans, sauté pan and stockpot have tempered glass lids Even heat distribution Riveted, stay-cool handles for comfortable stove top cooking Hot Stuffed Tomatoes ^PageTop 10 Firm medium tomatoes 1 green pepper 1 onion 2 Tbspn chopped peanuts 3 mugs of bread crumbs 50g of Cheddar, Edam or other strong hard cheese, grated 2 or 3 dessertspoons of A couple of sprigs of fresh basil A pinch of dried marjoram 2 cloves of garlic A few crushed black peppercorns Salt Chop the pepper and onion and fry them in a little olive oil. They don't need to brown. After 5 minutes or so, add the nuts stir and switch off the heat. Mix the breadcrumbs with the cheese and chopped basil, then mix in the contents of the frying pan with a little salt. The stuffing mix will be very dry but that's good. The tomatoes give off a lot of water. Take a peeled and cored tomato and use a teaspoon and your fingers to stuff it. Holding the tomato in four fingers of one hand, use the thumb of the same hand to pack the stuffing in firmly. Add more stuffing and repeat. If you rotate the tomato and press the stuffing down you'll get a lot in. Be careful you don't burst the tomatoes while doing this. When you've stuffed them all, pack them into the pot with the holes facing upwards, put the crushed garlic cloves, pepper, oregano and a little more salt round them, then add some water till it comes no more than half way up the tomatoes. Put a lid on, heat the pot and let the water boil for a few minutes then turn the heat down to the lowest temperature. Simmer very gently for twenty to twenty-five minutes. Fried Tomato Fritters ^PageTop 10 to 12 small Porter tomatoes (green or ripe) which have been cubed or chunked into bite-size. 1/2 teaspoon sugar 1 teaspoon salt 1 teaspoon cider vinegar 1/4 teaspoon black pepper 1/8 teaspoon garlic powder or onion flakes (optional) 1/4 cup flour 1/4 cup crushed cornflakes 1 Tablespoon crumbled crisp bacon 1/3 cup butter or corn oil Mix well your cut tomatoes, flour, cornflakes, salt, pepper, sugar, vinegar, (onion/garlic), crumbled bacon, (butter or corn oil). Then take heaped tablespoons full of mixture. Place into palm of hand to shape into rounds about 1/2 inch thickness. Place into medium preheated non-stick coated skillet. Cook until desired golden brown. Turn only once. Will serve 4 persons Features Preset thermostat maintains the perfect frying temperature Non-stick coating for easy clean-up Plastic lid snaps on to store oil in refrigerator Detachable cord set Heat resistant spoon - Cool Touch handles Chow Chow ^PageTop 1 quart green tomatoes, chopped (about 6 to 8 tomatoes) 2 sweet green peppers, chopped 2 large mild onions, chopped 1 small head cabbage, chopped 1/2 cup salt 3 cups vinegar 2-1/2 cups brown sugar 1 teaspoon 1 teaspoon turmeric 2 teaspoons Grind the chopped vegetables. Add the salt to them, and let the mixture stand overnight. Drain the vegetable mixture in a jelly bag, pressing out all the liquid you can. Transfer the vegetables to a large pot. Add the vinegar, brown sugar, mustard, turmeric, and celery seed and bring to a boil. Reduce the heat and simmer for one hour. Stir frequently. Pour the relish into hot, sterilized pint jars, cover, process 15 minutes in a boiling bath Bloody Mary Base ^PageTop Served straight and iced, or spiked with vodka to make a Bloody Mary, this spicy brew has the freshness of good vegetables and none of the strong flavoring additives found in many canned or bottled cocktail bases. (Makes about 1 quart of juice from each 2 quarts of whole tomatoes) Fully ripped Italian-type plum or pear tomatoes, without spoiled spots or bruises For each 2 quarts of whole tomatoes: 1/2 medium red or green sweet pepper, chopped 1/2 small onion, peeled and chopped 1/2 clove garlic, peeled and sliced 1/2 to 1 rib celery with leaves, chopped 1/4 teaspoon whole black peppercorns 1 small dried hot red pepper (about 1 1/2 inches long) or a 1/2-inch slice fresh hot pepper (use more if you like "hotter" juice, or add bottled hot pepper sauce to the finished juice, as described in the directions) 1/2 teaspoon coriander seeds or 1/4 teaspoon ground coriander 1/4 bay leaf 2 or 3 small sprigs parsley 3 or 4 fresh basil leaves or 1/4 teaspoon crumbled dried basil 1/4 teaspoon mustard seeds Optional: 1/2 teaspoon sugar 1/2 or 3/4 teaspoon salt, or to taste Strained fresh lemon or lime juice to taste (see note below) Can't keep up with the requests for your famous Bloody Marys? Or maybe you need the perfect smoothie to get you going in the morning? This retro-looking blender will perform to professional standards. An exact replica of the original Waring from 1935, it combines classic looks with reliable features, like a 390-watt processor that liquefies and purees as easily as it crushes ice and a sturdy base that won't wobble during use. Add in powders, fruit or other ingredients through the secure lid opening as the machine runs - the stopper doubles as a measuring device. The heat-proof glass jar has a 5 cup capacity and is dishwasher safe. Two speeds are all you need to be blending in style, and the sleek new colors add some fun to kitchen dcor. Even the consummate party thrower will have a hard time wearing this one out! 1. Wash the tomatoes well. Cut away any green or yellow parts and remove white or green cores. Quarter the tomatoes and measure them into a stainless-steel or enameled kettle; each 2 quarts of whole tomatoes should yield about 5 cups, cut up. 2. Add to the tomatoes the sweet pepper, onion, garlic, celery, peppercorns, hot pepper (if used), coriander, bay leaf, parsley, basil, and mustard seeds. Bring to a boil, then simmer, stirring occasionally, until the vegetables are soft. 3. Force the vegetables through the finest disc of a food mill. Sieve the juice if it isn't smooth enough, or if any seeds have passed into it. If the juice seems too thin, let it settle, then skim off and discard the thin liquid on top. 4. Taste the juice for seasoning and add sugar, salt, pepper sauce (if you are including it), and strained lemon or lime juice to taste. 5. Return the juice to the rinsed-out kettle and bring it to a boil, then ladle it into clean, hot canning bars, leaving 1/4 inch of headspace. Wipe the rims, put on two-piece lids, and fasten the screw bands. 6. Set the jars on a rack in a deep kettle half filled with boiling water. Add boiling water to cover the jars by at least 2 inches. Bring to a boil, cover, and boil hard (process) for 15 minutes for quarts, 10 minutes for pints. 7. Remove the jars from the boiling-water bath and cool. Ketchup (Catsup) 1 gallon cooked tomatoes 1/2 cup sugar 2 tablespoons 1 tablespoon ground allspice 1 pint cider vinegar 3 tablespoons salt 1 tablespoon black pepper 1/2 tablespoon ground cloves Select healthy, non bruised ripe tomatoes. Scald and strain to remove seed and skin. When the tomatoes become cold add the remaining ingredients. Let simmer slowly for 3 hours. Pour in bottles or jars. Process in boiling water bath. for 15 minutes.