Tomatoville® Gardening Forums


Notices

Post your favorite tomato-based recipes here.

Reply
 
Thread Tools Display Modes
Old September 28, 2017   #76
oakley
Tomatovillian™
 
oakley's Avatar
 
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
Default

Quote:
Originally Posted by matereater View Post
oakley, how do you store / save your basil ?
I like pesto fine but probably over did that one a dozen years ago.
Twice a summer is good. The last batch I had enough to freeze a
half pint for a winter easy meal.

I also stopped growing a dozen varieties and stick with a big leaf,
a Thai, and a couple globe. The Globe for fresh snips.

I was not ready for an early frost so that was a drag to add that
to the 3 dozen ears of corn and tomatoes I dealt with that
weekend.

My favorite way now is to take the leaves, big leaf and Thai
separate batches, blanch in boiling water 2 quick seconds held
a cup at a time between two 'spiders',...the wire circle ladles.
Then into ice water. Dry between clean kitchen cloths and into a
qrt zip-lock. Into the freezer flat pack I can break off a chunk at
any time.

I used to blanch, dry, and pack in oil but most things I use it for
does not need olive oil.

I use mostly pecans and pepitas and would rather have them
fresh toasted and coarsely chopped and fresh grated parm, rather
than have it all blended together...just more versatile.

Cilantro can be processed the same way but I have a local market
that has fresh year round as well as big bunches of basil if I need
fresh.

Dried both one year and what a waste of good produce. Not a fan.

One of the globe basil I potted up and put it on the back kitchen
deck with the rest of the herbs.

I'll make an herb salt with that at some point...probably another
month of good weather...1/4 cup of kosher/sea salt to 2-3 cups
loose pack fresh herbs...rosemary, thyme, lavender, globe basil...
herbs into a cuisinart with 2-3 tbsp salt and chop fine, then add to
container with the rest of the salt...salt is the preservative.
(I fridge it but not sure if that is needed) great all fall into the
holiday season.
oakley is offline   Reply With Quote
Old October 8, 2017   #77
imp
Tomatovillian™
 
imp's Avatar
 
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
Default

Oakley, the frozen leaves do not turn sort of black using your method?
imp is offline   Reply With Quote
Old October 13, 2017   #78
Gerardo
Tomatovillian™
 
Gerardo's Avatar
 
Join Date: Feb 2015
Location: San Diego-Tijuana
Posts: 2,598
Default

gave the oven sauce a run, with shallots garlic and lots of basil. The lasagna ended up fantastic.

Two thumbs up on oven sauce.
Gerardo is offline   Reply With Quote
Old October 13, 2017   #79
greenthumbomaha
Tomatovillian™
 
Join Date: Nov 2011
Location: Omaha Zone 5
Posts: 2,514
Default

Quote:
Originally Posted by imp View Post
Oakley, the frozen leaves do not turn sort of black using your method?

They did for me when I tried it several years back. I'd like to know what the secret is- perhaps variety of basil? Are they very fresh or leaves that already flowered, which to me are a little more sturdy. I have a friend that swears by this too. She said she has a two year supply. Mine turned black within a day in the freezer.

- Lisa

Edit : I don't remember blanching. Maybe that is key.
greenthumbomaha is offline   Reply With Quote
Old October 14, 2017   #80
oakley
Tomatovillian™
 
oakley's Avatar
 
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
Default

Quote:
Originally Posted by imp View Post
Oakley, the frozen leaves do not turn sort of black using your method?
Oh, sorry Imp. I though I responded.

I just looked for a pic of the variety but none. I think the sturdy
ones work the best for storage. Thick meaty varieties.
The leaves have to be as dry as possible.

Here is a decent link. Lots of pics.
https://anoregoncottage.com/freezing...leaves-6-ways/
Except she blanched too long. And had to
fish the leaves out so I'm sure that is why some got brown spots.
Or maybe not dried enough. But too much time in the hot water
is 'cooked' and would be hard to dry. Sandwiched between two
mesh colanders you can move fast to the ice water.
I don't bother with a tray in the freezer anymore. Tried rolling
in parchment once but they thaw too fast while unrolling and
taking out a few.

I might test her final and favorite way side-by-side with blanching
oakley is offline   Reply With Quote
Old October 14, 2017   #81
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

I have read back from the very beginning of this thread and not anywhere did I find why or the reason some people like roasted tomato sauce over simmered or boiled.

I may be stating the obvious to some but if you already know this then fine.
This is for people that dont know this.
I am the kind of person that wants to know the why of things and always have been.

First lets look at the tomato and other vegetables in the sauce.
For the most part they all contain natural sugar.
Sugar melts at 320F and caramelizes at 340F and above.
So roasting at 400F and above canalizes the sugars on the surface and to some extent below it.
The more you mix this up in a given amount of time for it to thicken will add more of that flavor to the sauce.

You will never get his kind of flavor from simmered down sauce but what you will get is a more fresh bright tomato flavor.
The more you let it thicken the higher the boiling point thus the big change in flavor as in homemade tomato paste not store bought that has sweeteners in it.

As for making a sweeter sauce in my opinion a person is far batter off using a sweet or semi sweet wine reduction or some sort of fruit juice or even fruit or brown sugar but not refined white sugar.
I made that mistake once and only once.
Another method to kill the acid taste and sweeten tomato products is to add a wee and I mean (wee) amount of backing soda.
You use too much and you will have food that tastes like the alkali flats.
Been there done that too.
Try a 16oz glass of tomato juice or V/8 juice with about 1/8th to 1/16th teaspoon of baking soda in it and see how sweet it becomes.
The flavor change is amazing.

And last but not least I like to add some Blue cheese or Gorgonzola cheese to my sauce when I have it.

Both of the above will reduce heartburn to a very great extent.

Worth
Worth1 is offline   Reply With Quote
Old October 18, 2017   #82
TC_Manhattan
Tomatovillian™
 
Join Date: Apr 2015
Location: Ohio
Posts: 457
Default

Quote:
Originally Posted by Worth1 View Post
I have read back from the very beginning of this thread and not anywhere did I find why or the reason some people like roasted tomato sauce over simmered or boiled.

I may be stating the obvious to some but if you already know this then fine.
This is for people that dont know this.
I am the kind of person that wants to know the why of things and always have been.

First lets look at the tomato and other vegetables in the sauce.
For the most part they all contain natural sugar.
Sugar melts at 320F and caramelizes at 340F and above.
So roasting at 400F and above canalizes the sugars on the surface and to some extent below it.
The more you mix this up in a given amount of time for it to thicken will add more of that flavor to the sauce.

You will never get his kind of flavor from simmered down sauce but what you will get is a more fresh bright tomato flavor.
The more you let it thicken the higher the boiling point thus the big change in flavor as in homemade tomato paste not store bought that has sweeteners in it.

As for making a sweeter sauce in my opinion a person is far batter off using a sweet or semi sweet wine reduction or some sort of fruit juice or even fruit or brown sugar but not refined white sugar.
I made that mistake once and only once.
Another method to kill the acid taste and sweeten tomato products is to add a wee and I mean (wee) amount of backing soda.
You use too much and you will have food that tastes like the alkali flats.
Been there done that too.
Try a 16oz glass of tomato juice or V/8 juice with about 1/8th to 1/16th teaspoon of baking soda in it and see how sweet it becomes.
The flavor change is amazing.

And last but not least I like to add some Blue cheese or Gorgonzola cheese to my sauce when I have it.

Both of the above will reduce heartburn to a very great extent.

Worth
And here is the link to Worth's tomato sauce recipe which was posted way back in 2014!

I've made this several times and it is to DIE FOR!!

http://tomatoville.com/showthread.php?t=33529
TC_Manhattan is offline   Reply With Quote
Old October 18, 2017   #83
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

Could you try that link again it doesn't work.
Worth
Worth1 is offline   Reply With Quote
Old October 18, 2017   #84
Dak
Tomatovillian™
 
Dak's Avatar
 
Join Date: Mar 2009
Location: CA
Posts: 494
Default

Worth, your recipe will be the next sauce I make, thanks for all the information you posted.

Now trying to see how I'm going to adjust for not having a gallon of tomato purée.
Dak is offline   Reply With Quote
Old October 18, 2017   #85
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

I can't get the link to open and I dont know where I posted the recipe.
I remember it but need to see what I did.
Worth1 is offline   Reply With Quote
Old October 18, 2017   #86
Salsacharley
Tomatovillian™
 
Salsacharley's Avatar
 
Join Date: May 2013
Location: New Mexico
Posts: 2,052
Default

See if this link works

http://www.tomatoville.com/showthread.php?t=33529
Salsacharley is offline   Reply With Quote
Old October 18, 2017   #87
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

That one works.
Thanks.
Worth
Worth1 is offline   Reply With Quote
Old October 19, 2017   #88
SueCT
Tomatovillian™
 
Join Date: Jan 2012
Location: Connecticut
Posts: 1,460
Default

Worth, that has got to be the oddest recipe for spaghetti sauce I have ever seen.
SueCT is offline   Reply With Quote
Old October 19, 2017   #89
oakley
Tomatovillian™
 
oakley's Avatar
 
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
Default

Harvest is about over but still managing a few last oven roasted
batches.
Perfect when just 4-5 lbs are trickling in. This one is just Hatch
chili, tomatillo, onion and garlic. While the oven was on anyway
for supper. This was more of a 'sweat'. Probably reduced by about
half with out much caramelization. No spice. Straight to the
freezer for Winter recipes. Will add a zip to many things and a
decent green sauce on its own.

Like others mentioned, another benefit is that dinner continued,
on to other things, took care of some laundry. no need to tend a
saute pan or sauce pot and risk over caramelization or 'gasp'
scorching into the danger zone of carbon...burnt bitterness.
Attached Images
File Type: jpg Screen Shot 2017-10-18 at 2.52.09 PM.jpg (220.0 KB, 100 views)
oakley is offline   Reply With Quote
Old October 19, 2017   #90
Salsacharley
Tomatovillian™
 
Salsacharley's Avatar
 
Join Date: May 2013
Location: New Mexico
Posts: 2,052
Default

Is that parchment lining your pan?



Quote:
Originally Posted by oakley View Post
Harvest is about over but still managing a few last oven roasted
batches.
Perfect when just 4-5 lbs are trickling in. This one is just Hatch
chili, tomatillo, onion and garlic. While the oven was on anyway
for supper. This was more of a 'sweat'. Probably reduced by about
half with out much caramelization. No spice. Straight to the
freezer for Winter recipes. Will add a zip to many things and a
decent green sauce on its own.

Like others mentioned, another benefit is that dinner continued,
on to other things, took care of some laundry. no need to tend a
saute pan or sauce pot and risk over caramelization or 'gasp'
scorching into the danger zone of carbon...burnt bitterness.
Salsacharley is offline   Reply With Quote
Reply


Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 06:33 PM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2022 Commerce Holdings, LLC ★