Tomatoes
Cucumber-Tomato Sauce Green tomato recipes
Steve's Bodacious Barbecue Rib Sauce
Cucumber-Tomato Sauce
1/4 cup olive oil
2 cloves garlic, minced
2 teaspoons dried basil
1 cup chopped roma (plum) tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
4 1/2 teaspoons white sugar
1/4 teaspoon salt
1/2 cup chopped red bell pepper
2 cups diced cucumber
Cook garlic in olive oil in a med. saucepan for a few minutes until fragrant, then stir in the dried basil and cook for a few seconds more. Add the tomatoes, onion powder, garlic powder, red pepper flakes, black pepper, sugar, and salt. Bring to a simmer, then stir in the red pepper and cucumber. Continue simmering and stirring occasionally until the mixture has reduced to a sauce-like consistency, 10 to 15 minutes. Serve over pasta or meat.
From: Allrecipes.com
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Steve's Bodacious Barbecue Rib Sauce
2 tablespoons butter
1 red onion, diced
1 clove garlic, crushed
6 tomatoes, diced
1/4 cup ketchup
2 tablespoons prepared Dijon-style mustard
2 tablespoons brown sugar
2 tablespoons honey
1 teaspoon cayenne pepper
1 tablespoon ground New Mexico chile powder
1 tablespoon Worcestershire sauce
Saute onion and garlic in butter in a medium saucepan over medium heat for 5 minutes. Add the tomatoes, reduce heat to medium low and simmer for 15 minutes. Add the ketchup, mustard, brown sugar, honey, cayenne pepper, chili powder and Worcestershire sauce. Simmer for 60 more minutes, then transfer mixture to a blender or food processor and puree until smooth.
From: Allrecipes.com
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Traditional Greek salad
salad:
7 oz Greek feta cheese, cut into 1-inch cubes
1 lettuce such as romaine or escarole, shredded or sliced
4 tomatoes, quartered
1/2 cucumber, sliced
12 black Greek olives, pitted
2 Tbsp. chopped fresh herbs sich as oregano, parsley, mint, or basil
dressing:
6 Tbsp extra-virgin olive oil
2 Tbsp fresh lemon juice
1 garlic clove, crushed
pinch of sugar
salt and pepper to taste
Whisk the dressing ingredients together and set aside. Put lettuce, tomatoes, and cucumber into a large salad bowl; add the cheese cubes and toss together. Whisk the dressing again, pour it over the salad and toss. Serve garnished with the olives and chopped herbs.
From: Salads : creative salads to delight and inspire. Love Food, 2009.
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Yellow Tomato Preserves
2 qt. yellow cherry tomatoes (about 3 lb)
3 c sugar
1 tsp. salt
1 lemon, thinly sliced and seeded
1/4 c thinly sliced candied ginger
After washing and drying tomatoes, cut a thin slice from the blossom end and press out the seeds, keeping tomatoes otherwise whole. Combine tomatoes, sugar, and salt; simmer slowly until sugar dissolves. Bring slowly to a boil, stirring. Boil gently 40 min. until it thickens, then add lemon and ginger. Boil another 10 min, stirring often. Fill about 4 hot, sterilized jars (8 oz. each) and seal immediately.
From: The how-to book : canning, freezing, drying / written and compiled by Anne Borella ; Barbara Bloch, ed. Benjamin Co., 1976.
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1/4 lb thick-sliced bacon, finely diced
1.5 lb green tomatoes, sliced 1/4 inch thick
1/2 c coarse yellow cornmeal
salt and pepper to taste
Fry bacon until just beginning to crisp. Reserve bacon and fat separately. Press tomato slices into cornmeal until well coated on both sides. Cook tomatoes in some of the bacon fat 5-6 min. on each side, until golden; wipe out pan between batches to avoid burning loose cornmeal. Season to taste and sprinkle with bacon bits.
From: Vegetables / James Peterson. William Morrow and Co., c1998.
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16 c (about 6 lb) sliced green tomatoes
1/4 c coarse salt
8 c boiling water
1/2 Tbsp. powdered alum (optional)
3 c vinegar (5% acidity)
4 c sugar
1 Tbsp pickling spice
1/2 tsp. cinnamon
1 Tbsp celery seed
1/2 tsp. whole allspice
1 Tbsp. mustard seed
Sprinkle tomato slices with salt and let stand overnight at room temperature. Drain well. Combine boiling water and alum and pour over the tomatoes. Drain, rinse with cold water, and drain again. Combine vinegar, 1 c water, and sugar. Tie spices in cheesecloth, add to vingar mixture, and bring to a boil. Pour over tomatoes, cover and let stand overnight. Drain liquid into a saucepan and bring to a boil. Pour hot mixture over tomatoes again, cover, and let stand overnight. Bring tomatoes and liquid to a boil; pack into hot sterilized pint jars, leaving 1/8 inch headspace, and seal. Process 5 min. in boiling-water bath.
From: The how-to book : canning, freezing, drying / written and compiled by Anne Borella. Bejamin Co., c1976.
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Green tomato relish
12 lb green tomatoes, peeled and chopped
1.5 c coarse salt
1 med. head cabbage, chopped
12 c cider vinegar
6 onions, chopped
3 sweet red peppers, seeded and chopped
2 green peppers, seeded and chopped
7 c sugar
2 Tbsp. celery seed
2 Tbsp. mustard seed
1 Tbsp. ground cinnamon
1 Tbsp. ground cloves
1 tsp. turmeric
1 clove garlic, peeled
Sprinkle chopped tomatoes with salt, cover, and let stand at room temp. overnight. Drain thoroughly and bring to a boil with cabbage and vinegar; simmer 30 min. Add remaining ingredients and cook until thick, stirring occasionally. Remove garlic clove. Ladle into hot sterilized jars and seal.
From: The how-to book : canning, freezing, drying / written and compiled by Anne Borella. Bejamin Co., c1976.
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Put the following through a food grinder (you can use food processor but a grinder gives a more even result):
24 med. green tomatoes, cored but not peeled
2 red peppers
4 green peppers
8 small onions
Add:
4 Tbsp. salt
Mix well. Let stand 2 hours. Drain. Squeeze out as much water as you can.
Heat:
2 cups sugar (up to 4 cups if you like sweeter relish)
3 cups vinegar
4 Tbsp. mustard seeds
2 Tbsp. celery seeds
Add tomato mixture; boil 10 minutes. Pack boiling into hot (sterilized) jars, cap with hot (sterilized) lids, and hope they seal. Unsealed jar(s) will keep all winter if refrigerated.
Makes about 10 1/2 pints.
From: Dorothy Huffman's recipe collection
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Sweet tomato pickles with honey
8 c green tomatoes, peeled and sliced
2 large onions, sliced
1 large apple, peeled, cored and chopped
1/4 c salt
1 c cider vinegar
1/2 c honey
1.5 tsp. cloves
1.5 tsp. dry mustard
1.5 tsp. cinnamon
1/8 tsp. cayenne pepper
Place tomatoes, onions, apple, and salt in a large bowl; mix and let stand at least 12 hours. Drain and discard liquid. Add vinegar and simmer 45 min. Add remaining ingredients and cook 20-30 min., until thickened. Skim and pack into hot sterilized jars, leaving 1 inch headroom. Seal and process in boiling water 10 min.
From: Canning and preserving without sugar / by Norma M. MacRae. Pacific Search Press, c1982.
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