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Thread: tomatoes

  1. #1
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    Default tomatoes

    I have tomatoes coming out of my ears and I am looking for some ideas on what to do with them. I would rather not have to can anything, but I may have to result to that. I have cherry, plum and just the standard issue tomatoes.

    Any suggestions?

    I was also looking for a good salsa recepie that does not have to be canned. Anyone have the Lone Star one?

  2. #2
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    Default Re: tomatoes

    they can be frozen

  3. #3
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    Default Re: tomatoes

    there is a post back in june with a salsa recipe, i treid to copy and paste , but the function wouldnt work.

    someones hubby who works at lone star! yummmm

  4. #4
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    Default Re: tomatoes

    Salsa

    4 Lrg Tomatoes Diced
    1 Lrg Yellow or White Onion Diced
    2 Jalapeno Peppers Chopped
    3 Serrano Chili Peppers Chopped
    1/4 Yellow Bell Pepper Diced
    1/4 Green Bell Pepper Diced
    1/4 Garlic Clove(Minced)
    1/2 cup finely chopped Cilatro
    1/2 cup Chopped Green Onions
    2 Tomatillos
    1 lemon (juice only)
    1 tsp White Vinager
    Salt ( 2 pinches)
    Pepper ( 2 pinches)

    Combine all vegetables together in a large bowl and squeeze in lemon juice and vinager, sprinkle on salt and pepper. Mix thoroughly. Chill for 3 hours and enjoy!

  5. #5
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    Default Re: tomatoes

    Pico De Gallo

    1/4 cup lime juice, fresh
    2 teaspoons chipotle chiles in adobo sauce -- minced
    4 cloves garlic -- minced
    2 cups tomatoes -- seeded and chopped
    1 cup onion -- chopped
    1/2 cup cilantro, fresh -- chopped

    Combine fresh lime juice, chipotle chilies and minced garlic in large
    bowl. Add chopped tomatoes, onion and fresh cilantro. Season to taste with

    salt. Let pico de gallo stand 1 hour at room temperature to allow flavors
    to develop.

    Makes about 3 cups

  6. #6
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    Default Re: tomatoes

    Fresh Tomatoes with Mozzarella and Prosciuto

    2 or 3 fresh picked medium sized tomatoes

    About 1 pound fresh mozzarella cheese, sliced not too thin
    A quarter pound of sliced prosciuto or ham, cut to size of cheese, or folded over
    Several leaves of fresh basil
    Approximately 1/4 cup of Olive oil
    Salt & pepper to taste

    On a dinner-sized plate, make stacks of one slice of Mozzarella Cheese, a small slice of prosciuto/ham and one slice of tomato.

    Top with a basil leave and if desired some salt and pepper.

    Just before serving, drizzle Olive oil over the stacks.

    This recipe can be used alone as an appetizer to serve about eight people, or do as my husband does, make a hero sandwich by putting the stacks between crusty slices of Italian bread. Used this way, the recipe makes about four sandwiches.

  7. #7
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    Default Re: tomatoes

    We've had TONS OF tomatoes this year too. We started using this recipe last year and love it!

    How to make and freeze tomato sauce

    What You Need:
    - Blender
    - 4 medium size raw tomatoes
    - medium onion
    - 1 green pepper
    - teaspoon sugar
    - Optional: Fresh garlic cloves, to taste
    - Optional: Oregano, to taste

    Prepare fresh ingredients:
    Peel and core tomatoes.
    Core and remove seeds from green pepper.
    Prepare fresh garlic.
    Slice -onion into quarters.


    Place green peppers and onions into blender, puree.
    Add tomatoes and salt, puree. Add garlic cloves and oregano if desired, puree.
    When all ingredients have been pureed, the tomato sauce will appear pink in color.
    To thicken and develop flavor, bring sauce to a slow boil, removing any excess water that appears on the top.
    Simmer to desired consistency.

    The tomato sauce will become red in color.

    Allow tomato sauce to cool and package in airtight freezer bag or container. When placed in an air tight freezer bag and frozen flat, pieces can be broken off and used as needed. It is best to use the tomatoes sauce within one year. Be sure to label and date your freezer bag.

    (How to Prepare Tomatoes)

    Wash tomatoes under cool running water.
    Slice an "X" on the bottom of each tomato with a small utility knife.
    In a large saucepan bring water to a rolling boil.
    Fill a large mixing bowl with ice cold water.
    With a large spoon, place tomatoes in boiling water for 30 seconds to loosen skin.
    Remove tomatoes after 30 seconds, place directly into cold water to stop the cooking process.
    Core the tomatoes by removing the stem with a paring knife.
    Peel away the skin, being careful not to injure the flesh of the tomatoes.

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