Tomatoville® Gardening Forums


Notices

Post your favorite tomato-based recipes here.

Reply
 
Thread Tools Display Modes
Old September 26, 2016   #76
Ganado
Tomatovillian™
 
Ganado's Avatar
 
Join Date: Jun 2015
Location: Phoenix
Posts: 47
Default

Any condiment can be made from a few basic ingredients

I have attached pdf's of recipes and the list
617
Attached Files
File Type: pdf 56 Condiment Ingredients.pdf (81.9 KB, 16 views)
File Type: pdf 56CONDIMENTS-REcipes.pdf (389.7 KB, 28 views)
Ganado is offline   Reply With Quote
Old August 11, 2017   #77
oakley
Tomatovillian™
 
oakley's Avatar
 
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
Default

Made Ketchup last night...what a bloodbath

Made more than I thought the ingredients would make. Used the smaller blender jar.
Slow roasted a tray of tomatoes with lots of garlic and onion. Lots of Mexican dried
chilis in hot water to soften while toms were oven drying.

two different heat levels. One for the kids just using ancho chilis. Maple syrup.
Adult heat level I used guajillo, pula, costeno, ancho, and my home grown Aji.

One sauce I left chunky and added tarragon and lemon juice and zest.

Made a olive caper tapenade with some of the toms. And I'll make a fresh salsa tonight.

Most of the tomatoes were early picking and some not that great. Good way to use them
up.

Good as is but adding any combination to your liking...AC vinegar, cumin, turmeric,
mustard powder, worcestershire, tamari, maple syrup or honey....

Made the mustard 'bears' last week.

Having a casual brunch this Sunday.
Bruschetta
Zucchini Flower, green tomato Frittata
Great American Burger, (fresh ground)
Tomato salad, green salad
Corn on the cob
fresh cherry Clafouti (Julia Child recipe) I add dark chocolate chunks
Attached Images
File Type: jpg ketchup.jpg (423.5 KB, 168 views)
oakley is offline   Reply With Quote
Old August 11, 2017   #78
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
Default

Wow, your kitchen looks fun! ;-) So, you put tarragon in the ketchup? I have never used that spice and had someone ask just recently what to use it in. What does it add to the sauce?
__________________
Corona~Barb
Now an Oregon gal
coronabarb is offline   Reply With Quote
Old August 11, 2017   #79
oakley
Tomatovillian™
 
oakley's Avatar
 
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
Default

Lets see, how to explain FrenchTarragon. No, it is in a chunkier sauce I made with some
of the slow roasted tomatoes. But it would be great in a Ketchup!

It is a bit like Thai Basil. Maybe. It grow well in color climates and will return most years.

I like it in a tomato salad side dish with steak. Or on burgers.

I'l probably add it with mixed herbs in the frittata. Great with eggs.
oakley is offline   Reply With Quote
Old August 11, 2017   #80
oakley
Tomatovillian™
 
oakley's Avatar
 
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
Default

Best discovery is using bland early harvest tomatoes...I have a small heart pumping
out fruit but bla...slow roasting on a heat tray, 225, for a couple hours until concentrated
really perks up flavor.

Think I may add grilled cheese; pesto, mozzarella, roasted toms. On homemade Boule.
A six yr old said a few yrs ago, "this is the best grilled cheese ever!"
Might be a good way to avoid hot dogs. I do love a good 'dog', but the parents try to
avoid the hot-dog-a-day that is at every summer gathering.
oakley is offline   Reply With Quote
Old August 15, 2017   #81
Redbaron
Tomatovillian™
 
Redbaron's Avatar
 
Join Date: Sep 2012
Location: Oklahoma
Posts: 4,488
Default

Quote:
Originally Posted by coronabarb View Post
Wow, your kitchen looks fun! ;-) So, you put tarragon in the ketchup? I have never used that spice and had someone ask just recently what to use it in. What does it add to the sauce?
I use Tarregon and lots of it too. As you can see by looking back at my post #65:

That was for yellow banana pepper catsup, but I make red catsup/chili sauce versions too. It says "to taste" but in my case that generally means a whole lot.
__________________
Scott

AKA The Redbaron

"Permaculture is a philosophy of working with, rather than against nature; of protracted & thoughtful observation rather than protracted & thoughtless labour; & of looking at plants & animals in all their functions, rather than treating any area as a single-product system."
Bill Mollison
co-founder of permaculture
Redbaron is offline   Reply With Quote
Old May 14, 2018   #82
oldman
Tomatovillian™
 
Join Date: Jan 2014
Location: Kansas 5b
Posts: 198
Default

Tarragon is like cilantro in that you love it or you hate it, no middle ground. I love it in potato soup and I have a potato salad recipe with fresh herbs where it steal the show. No tomatoes in it though.

I've never tried it in catsup before since I like tangy, spicy, or earthy/smokey in catsup and tarragon is herby and almost floral. Maybe I'll try it this year with green or white tomatoes and give it an herbal name. (just because it's tarragon catsup doesn't mean I have to call it that ;-). Zebra sauce? Cherokee lime spread? We'll see.
oldman is offline   Reply With Quote
Old May 14, 2018   #83
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
Default

That sounds interesting, oldman. Let us know how it turns out. Sounds like something that could be good on chicken.
__________________
Corona~Barb
Now an Oregon gal
coronabarb is offline   Reply With Quote
Old May 14, 2018   #84
oldman
Tomatovillian™
 
Join Date: Jan 2014
Location: Kansas 5b
Posts: 198
Default

I thought about it some more. I'm thinking since I like tarragon with potato I want a catsup I can mix with mayo to get a great fry sauce, but that has enough tanginess to stand on its own. I'm thinking green giant and green Zebra and maybe a third variety for more sweetness.

I'll see what works in August when I have tomatoes :-)
oldman is offline   Reply With Quote
Old May 14, 2018   #85
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

I like clove and hot pepper in ketchup.
Tarragon in chicken and dumplings.

Sounds interesting.

Worth
Worth1 is offline   Reply With Quote
Old May 14, 2018   #86
oldman
Tomatovillian™
 
Join Date: Jan 2014
Location: Kansas 5b
Posts: 198
Default

I agree catsup needs clove, that and tomato are what makes it catsup (although I have used mushrooms instead of tomatoes before).

Getting tarragon to work with tomatoes is probably going to require the right kind of tomato and I'm not sure the result will be something that can be called catchup. But I always have extras of greens because people seem reluctant to try greens even if they get used to the idea that it doesn't have to be red to be ripe or taste good. Any way you can get people to try a new tomato is progress though. :-)
oldman is offline   Reply With Quote
Old August 26, 2020   #87
Shrinkrap
Tomatovillian™
 
Join Date: May 2006
Location: N. California
Posts: 701
Default

Tomato Confit with Maglia Rosa tomatoes..
Attached Images
File Type: jpg IMG_20200825_191635.jpg (227.7 KB, 52 views)
File Type: jpg IMG_20200825_220809.jpg (124.1 KB, 53 views)
Shrinkrap 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 02:27 PM.


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