Tomato Recipes

Preserving the Tomato Harvest

Tomatoes are the most popular garden crop in North America. Hundreds of varieties of tomatoes exist. They are used in soups, salads, stews, sauces, juices, as pickles and to make condiments such as Ketchup and even jelly.

Tomatoes are extremely versatile in that they can be used in a multitude of dishes as well as frozen, canned or dried such as in sun dried tomatoes. Now remember the Tomato is a fruit - that's trivial knowledge. Wisdom is knowing enough not to put it in a fruit salad. This page contains some very simple ideas and recipes for your abundant tomato harvest - bon apetite.

Basic Tomato Puree

1 onion

3 stalks celery

3 sweet peppers

12 cups tomatoes (quartered)

Simmer all ingredients until soft. Press through sieve, season with salt and pepper. Fill jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Yield: 4 pints.

Process in Boiling Water Bath 45 minutes.

Preserving Home Grown Tomatoes

Jazzed Up Tomato Puree

8 cups blended tomatoes

1 1/2 cups finely chopped onions

3 thoroughly diced carrots

3 stalks celery, chopped and I prefer to "de-string" them also

1 bell pepper

1/2 tablespoon sugar {Or according to taste}

1/2 teaspoon salt {Or according to taste}

A dash of black pepper {Or according to taste}

Basil, oregano various Italian seasonings according to Taste

Blanch tomatoes in boiling water until they split, then place in a sink of cold water for easier handling. Remove the core and skins, then thoroughly blend. Blend onions, carrots, celery, green pepper using a cup of the tomato puree juice to ease the blending/chopping helps. Mix all the ingredients and season. Cook down about 1 1/2 hours, slowly, until thick. Put in sterile pint jars and screw band on new lids. Chill in refrigerator after it cools, then freeze if you'd like.

Tomato Soup Recipe

14 quarts ripe tomatoes

14 tablespoons flour

7 medium-sized onions

14 tablespoons butter

1 stalk celery

3 tablespoons salt

14 sprigs parsley

8 tablespoons sugar

3 bay leaves

2 teaspoons pepper

Wash and cut up tomatoes. Chop onions, celery, parsley, bay leaves.Add to tomatoes; cook until celery is tender.

Put through sieve.

Rub flour and butter into smooth paste thinned with tomato juice. Add to boiling soup; stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again.

Fill clean jars to within one inch of top of jar. Put on cap, screwing the band firmly tight. Process in water bath for 15 minutes.

Tomato Salsa

2 Tbsp olive oil

1 medium onion, finely chopped

1-1/2 stalks of celery, minced

2 Tbsp Serrano peppers, seeded and chopped

1 clove of garlic

4 medium tomatoes, seeded and quartered

2 Tbsp lime juice

1 tsp mild honey

1 tsp chopped fresh basil or 1/2 tsp dried

3 Tbsp chopped cilantro

1/4 tsp ground cumin

1/4 tsp chili powder

Heat the oil in a skillet and add the onions, celery, peppers, and garlic.Saut´┐Ż until soft, about 5 minutes.

Add the other ingredients, bring themixture to a boil, cover and reduce the head, and simmer for 15 minutes.

You should be able to pick out the tomato skins as the mixture cools. Ladle the salsa into two 1-cup freezer containers and let cool.

You can keep the salsa in the freezer for at least 6 months. Thaw it in the refrigerator before using.

Simple Tomato Relish

40 ounces fresh firm tomatoes

Tomatoes should be almost full red, but not 100%

ripe. at the point of being somewhat ripe but still firm.

3 chopped white onions

3 or 4 sliced sweet peppers

2 chopped small hot peppers

2 cups sugar

1 cup of vinegar

cloves and stick cinnamon

1 teaspoon of salt

Mix all the ingredients together in bowl and cook until desired thickness.

French Fried Tomatoes

4 under-ripe tomatoes {Pinkish}

1 teaspoon salt

Bread crumbs

1 teaspoon sugar

1/8 teaspoon pepper

1 egg -- slightly beaten

1/4 cup milk

Wash the tomatoes and cut them in 1-inch slices. Do not peel. Dust with salt, pepper and sugar. Dip in the egg, slightly beaten and mixed with the milk.

Next - roll the sliced tomato in the crumbs, Place in a frying basket and fry in deep fat hot enough to brown a bit of bread in 55 seconds. Drain on toweling or paper napkins.

Spicy Pickled Tomatoes

1 1/2 pounds tomatoes, peeled

1 bunch scallions,--white and green, sliced

5 Chile Peppers

3/4 cup white vinegar

1/4 cup brown sugar

1 TB kosher salt

2 TB freshly Minced Ginger

2 TB crushed garlic

1 tsp turmeric

1 TB yellow Mustard Seeds ('Rai')

1 TB cracked black peppercorns

2 tsp cayenne

3/4 cup olive oil

1 TB Cumin (Ground)

Slice tomatoes into 6-8 wedges each. Mix in a large bowl with scallions and peppers.

In a medium saucepan bring vinegar to a boil. Add sugar and salt, and cook until dissolved

Remove from heat and set aside. Measure ginger, garlic, mustard seeds,cracked peppercorns, cumin, cayenne, and turmeric onto a plate

Place near stove. In another medium saucepan, heat oil over moderate heat until smoking lightly - not 911 Style

Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, - about 2 minutes.

Remove from heat and stir in vinegar mixture.

Immediately pour over vegetables that you set aside.

Mix well, cover with plastic wrap, and refrigerate at least 3 days before serving.

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