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Author Topic: tomato recipes needed- salsa, sauces, etc.  (Read 2114 times)
Beth
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Posts: 941


~Charity never fails~
« on: August 05, 2008, 05:59:35 AM »
 I have a lot of tomatoes in my garden just about ripe. I could really use any recipes ya'll might have. From salsa to spaghetti sauce or plain tomatoe sauce. I plan on canning them. I just would like a variety of ideas so I don't end up with all the same thing. My husband is a fan of hot food. We lived in the southwest for a while and he got addicted to spicy foods! So hot and spicy recipes are welcome!
« Last Edit: August 05, 2008, 08:32:04 AM by SC lady » Logged
~Though I speak with the tongues of men and of angels, and have not charity, I am become as sounding brass, or a tinkling cymbal.~
                                            1 Corinthians 13
SC lady
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Ephesians 5:2
« Reply #1 on: August 05, 2008, 06:33:48 AM »
Tomato Chutney:
I adapted this recipe from a book I have, eliminating the sugar, reducing the salt and adding some vegetables. GREAT on meats and in sandwiches

2 lbs tomatoes, scalded, peeled and chopped
2 medium-sized onions, thinly sliced
3 apples, peeled and diced
1/2 cup raisins
2 cups apple cider vinegar
1/2 to 3/4 tsp sea salt
1/2 tsp black pepper
2 garlic cloves, crushed
2 cayenne peppers, dried and finely chopped
6 cloves (the spice)
1 tsp ground cinnamon
1 bell pepper, chopped

Place prepared ingredients into a stainless steel pan. Simmer over low heat, uncovered and stirring from time to time. Cook slowly until thickened into a jam. Can take up to 3 hours, but usually (for me) takes around 2 or so. Place into sterilized jars, close & store in a cool, dry place. Refrigerate after opening. I like to use smaller jelly-jars for this.


Honey Ketchup
4 lbs tomatoes, scalded, peeled and chopped
1 or 2 sweet peppers, chopped (optional)
As many as you have of the following spices (or to suit your taste)
1 tsp marjoram
1 tsp cayenne
1 tsp ground cloves
1 pinch nutmeg
1 tbsp paprika
1 tsp salt
4 tbsp honey
1 cup wine vinegar

Place ingredients in a food processor and run until finely mixed and pureed. Place the puree into a stainless steel pan and simmer on low, uncovered,  stirring occasionally. When mixture is thickened to your preferred consistency (less than an hour?), place HOT into scalded jars, seal. Store in a cool, dry place. Refrigerate after opening.

Some recipes call for straining. I don't.
« Last Edit: August 05, 2008, 08:32:19 AM by SC lady » Logged
SC lady
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Ephesians 5:2
« Reply #2 on: August 05, 2008, 12:00:31 PM »
Quick & Easy
Slice tomatoes and lay on parchment paper on a rimmed cookie sheet.
Sprinkle with sea salt, thyme, basil, or whatever.
Place slices of cheese on top.
Warm in oven until cheese becomes 'melty.'

Also, Tortilla Pizzas:
http://potterswheelschool.blogspot.com/2008/02/tortilla-pizza.html
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Beth
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Posts: 941


~Charity never fails~
« Reply #3 on: August 05, 2008, 07:49:25 PM »
these sound so good! I'm especially interested in the honey ketchup. It would make a good base for BBQ sauce too. Just add some horseradish ,onions, garlic , mustard,salt and pepper whenever I need BBQ sauce.
    anyone know how to make spaghetti sauce with fresh tomatoes? I could make a big batch and can it.
  thanks SC for the recipes. They actually sound healthy. That's important to me.
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~Though I speak with the tongues of men and of angels, and have not charity, I am become as sounding brass, or a tinkling cymbal.~
                                            1 Corinthians 13
txseawater
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Posts: 544
« Reply #4 on: August 05, 2008, 09:26:33 PM »
I love to make and to eat my own sauces from garden fresh tomatoes and peppers etc...!   

If putting up salsa, depending on how hot your peppers are and how hot you want your salsa, puree your tomatoes in the food processor ( if you chop by hand use gloves girl!!) along with jalapenos 2-3 ( or more  - seeded for less heat / leave seeds for more heat ), serrano's, or other pepper varieties, fresh peeled garlic clove(s), onion, cilantro, fresh lime juice, salt and pepper. Some char grille their garlic, peppers, and onions before the puree in a tad of olive oil.  Stew all together in a pot on the stove until boiling hot and fill jars that have been in a boiling water bath including the lids.  Get some basic canning supplies  - ask the elder ladies for them! A jar lifter is a must have! And always use fresh seals so there won't be any spoilage. After sealing on the lid tightly, invert the jar in the boiling water bath and turn after 3 minutes or so. After another 3 min. or so, lift out the hot hot jar of salsa onto a towel to cool. You'll hear the lid ping when the vacuum takes place. If the seal doesn't seem right on one or two, just refrigerate and eat or give away soon. I never use a recipe for proportions. I just have chips nearby to taste the sauce as I go. My men folk love being the guinea pig or critic. Cheesy

Sometime, use sweet bell peppers and onions and your tomatoes and maybe even a few stray okra, salt and pepper to taste and a tad of sugar for canning up some stewed tomatoes.  Just make sure that your pot of stewed tomatoes are hot hot and placed in hot jars and a hot water bath for a little while! Your product can be added to pots of steamed squash, stews and soups, or rice dishes. You'll feel SO domestic! And if you don't want to can it, freeze it into baggies or plastic freezer containers!  Cheesy

For spaghetti sauce, puree or finely chop your tomatoes and add some green pepper if you like and set aside. I always start with fresh garlic cloves at least 3-6 depending on how big the pot. Mince the garlic or press it into a couple tablespoons of olive oil and saute with one onion finely chopped per 6-8 cups of tomatoes.  If adding meat ( sausage, hamburger, chicken, or turkey ) , I would guess around 1/3 lb per person. If meat is not yet cooked, saute it in with the garlic and onion until done  and then add your tomatoes. I like adding in a can of tomato paste and then add 1 ( same )  can of water to the recipe to make the sauce have some thickness.  Liberally sprinkle chile powder, paprika, oregano, and basil to the top of the pot and stir in. Add a little cayenne, rosemary and thyme. A little sage is for Italian sausage and meatballs. Fresh herbs can be used more liberally than dried and are best when added nearly last before serving.  My husband loves to brag about my spaghetti sauce and how it's never exactly the same and how it's even better the next day.  Again, I never use a recipe for exact proportions. I just always make PLENTY!  Wink 

Sometime, try making meatless pomodoro  sauce with garlic, onion, tomatoes, and fresh basil, oregano and thyme lightly sauteed in olive oil and poured over angel hair pasta which cooks so fast! and garnished with fresh grated parmesan. You can make your sauce up ahead of time  and freeze your portions in muffin cups and then remove from the tins and place in a baggie  in the freezer.  Each portion can be used easily by placing on top of the cooked pasta and  reheated in the microwave. Serve with salad and bread and a wedge of baked zucchini sprinkled with lemon pepper marinade and basted with garlic butter.   Makes entertaining a breeze!  Grin                       
« Last Edit: August 06, 2008, 06:14:19 AM by txseawater » Logged
Pray without ceasing, and in everything give thanks for this is the will of God in Christ Jesus concerning you.
Beth
Master

Posts: 941


~Charity never fails~
« Reply #5 on: August 06, 2008, 05:11:29 AM »
Okay, now I'm hungry for spaghetti and its 6 a.m.  Guess what's for supper! That sounds so good.
  I know what you mean about wearing gloves when dicing hot peppers! My sister made a batch of salsa once and didn't wear gloves...she was up all night soaking her hands in a bowl of ice water! Ouch!
     yes, you're right I always feel so domestic when canning. And don't the jars look so pretty sitting on the counter? My husband even commented on that once. I had some jars of relish still sitting out when he came home and he said "those look pretty". What a funny thing for a guy to say. Made me feel good though.
  love your recipes. Thanks.
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~Though I speak with the tongues of men and of angels, and have not charity, I am become as sounding brass, or a tinkling cymbal.~
                                            1 Corinthians 13
Beth
Master

Posts: 941


~Charity never fails~
« Reply #6 on: August 08, 2008, 05:55:12 AM »
I tried the honey ketchup recipe. It is delicious. I will be making more of that. Today I'm going to try some spaghetti sauce. I have the italion spices but I don't want to put the meat in it yet.So it will actually be tomatoe puree with spices. The reason I won't put the meat in yet is I don't want to have to process it so long in the canner.  Anyway I'm hoping it works out well. I have more ripe tomatoes every day! I'm not sure what I was thinking when I planted 75 tomatoe plants!?
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~Though I speak with the tongues of men and of angels, and have not charity, I am become as sounding brass, or a tinkling cymbal.~
                                            1 Corinthians 13
joyofthelord
Adept

Posts: 383
« Reply #7 on: September 17, 2009, 02:51:26 PM »
Can anyone help me with this, please?   I am using Mrs. Wages spaghetti sauce (pasta sauce) to put up my tomatoes.  I like it, but my dh thinks that it is a little too Italian for him.  I'm going to be putting more up tomorrow, does anyone know what I could add to it to not make it quite as strong tasting?
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denim&lace
Master

Posts: 1721
« Reply #8 on: September 17, 2009, 03:12:59 PM »
My husband loves spaghetti/pasta... but he does not like basil and he isn't real big on garlic either.  Maybe you could experiment with the herbs spices to see what he likes.  I personally use equal amounts of ground rosemary, thyme, sage and oregano for my spaghetti seasoning.  (I learned this from Nourishing Traditions)  It has great flavor, but it isn't 'Italian', so my husband really likes it.  I also put very little garlic in it, sometimes none, depending on the dish. 
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naturalgirl
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Posts: 719


one insignificant particle, combined
« Reply #9 on: September 17, 2009, 05:20:38 PM »
lol...I don't know if the below helps at all, but I like to organize my thinking like this, and perhaps it will be of a help to someone in figuring out what/how to can  Roll Eyes Cheesy

I've been wondering if there are different groups of tomato sauces. Like...

Spaghetti (a slightly sweet sauce)
Italian (Pizza type, to go with cheese dishes)
Basic (spruce it up for whatever recipe calls for just a basic tomato sauce)
Condoment (Indian relish, Katsup, Salsa. Very highly spiced)
Paste (thick, only has a bit of salt and perhaps a little onion/garlic powder in it)
Taco (to use in all sorts of mexican meals... tacos, chili, burritoes, on top of eggs...Kinda comes from the same family of condoment, only possibly not as spicy and NOT sweet.)

Other than perhaps paste, everything can be made easilly at home. If a person could just figure out the style/quanity of spice that they like for the above families, then I think that it would make for a very easy canning/preserving time. Spices, I think, have a very big place in pleasing papa and the kids  Wink 
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andiclare
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Posts: 416


Andi C.
« Reply #10 on: September 17, 2009, 07:52:44 PM »
Quote from: txseawater on August 05, 2008, 09:26:33 PM
Sometime, try making meatless pomodoro  sauce with garlic, onion, tomatoes, and fresh basil, oregano and thyme lightly sauteed in olive oil and poured over angel hair pasta which cooks so fast! and garnished with fresh grated parmesan.             

Oh how funny, I hadn't even read this thread and I made almost this exact sauce tonight for dinner!  Cheesy Only I used spaghetti rigati and butter instead of olive oil, and dried herbs instead of fresh. I didn't know it was called a pomodoro sauce!

Love your tomato sauce recipe too.
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"The spirit of the world is restless and eager to do all things; leave that spirit alone." St. Vincent de Paul
BJ_BOBBI_JO
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Posts: 2344


I SEE YOU


WWW
« Reply #11 on: September 20, 2009, 11:04:09 AM »
Salsa.

I cant seem to make a good enough salsa. I have recently canned tomatoes and my halpino(spell) hot peppers are ready to pick and I wanna make a hot spicy non chunky salsa.

No onions allowed.

No cilantrio allowed because it taste like metal to me.

And no garlic allowed because hubby is allergic to it.

What are some common spices or things I can use?
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andiclare
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Posts: 416


Andi C.
« Reply #12 on: September 20, 2009, 10:25:49 PM »
^^BJ, I can see your challenge...because the ingredients that you can't use in your recipe are some of the basic fundamentals of salsa!

But I think you could probably make a simple salsa using chopped tomatoes, jalapenos peppers like you mentioned, and maybe some other kind of mild chilis like anaheim and poblano (I'd recomend roasting first, then chop and throw in the food processor with the tomatoes.) You might want to add some strips of roasted sweet peppers, like the yellow or red ones from the grocery store. Then add some salt, pepper and lime juice with all the other ingredients in your food processor, blend it all together in a nice puree or chop (depending how chunky you want it) and you're good to go!  Wink

There are also some salsas made of fruit...I haven't made any, but the internet is full of recipes...Just google "fruit salsa recipes" if you're interested.

ETA: oh I just re-read your post and see you want a hot, spicy salsa. In that case, instead of or in addition to the mild chilis I mention you could try something with some kick like serrano chilies along with your jalapenos. Or, just use more jalapenos!  Cheesy
« Last Edit: September 21, 2009, 06:13:47 AM by andiclare » Logged
"The spirit of the world is restless and eager to do all things; leave that spirit alone." St. Vincent de Paul
herbalmom
Guru

Posts: 2965
« Reply #13 on: September 20, 2009, 11:09:44 PM »
BJ, can you use green onions? If so, you can make good salsa with tomato, green onion, hot peppers (I use jalapenos) lemon, & salt. Garlic is good in it also but it could be left out.

For the green onion, you use both the white & green part or if you want to, just the green part since the pieces are softer.

If you can't use green onions then I think I would add some bell peppers to help round out the flavor.

The org recipe called for cilantro as well but I don't like cilantro either- I think it tastes like dirt  Tongue ) so I always leave it out.

HTH Blessings ~herbalmom

 
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rejoicing
Adept

Posts: 366
« Reply #14 on: September 21, 2009, 07:34:17 AM »
From the Ball Blue Book for BJ...
Hot Salsa (BJ Style)
3        c   choppeed peeled, cored toms
3        c   chopped jalapenos
2         t   oregeno
1 1/2 t   salt
1/2     t   cumin
1         c   cider vinegar
-and then you can add any additional hot peppers, or even a dash of chili powder, salt, pepper, whatever, to taste. 

In other recipies, you can try substituting fresh parsley for the cilantro.  And to make it non chunky, just puree!  For a bit of a mix up, fresh corn and black beans are super good added to salsa.

here's an0ther...
Fiesta Salsa
7   c   chopped, seeded, peeled, cored toms
2   c   chopped, seeded, peeled cukes
2   c   chopped, seeded banana peppers
1   c   chopped, peeled, roasted anaheim peppers
1/2c chopped jalapenos
1/4c minced cilantro(parsley)
3 cloves garlic, minced (leave out BJ)
1 Tb  minced fresh marjoram
1 t salt
1/2 c cider vinegar
2 Tb  lime juice
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rejoicing
Adept

Posts: 366
« Reply #15 on: September 21, 2009, 08:03:22 AM »
Other Tom recipies
The best thing to do with Toms is to slice them up and serve them on toast with mayo and salt! MMM... Mr. Tomato Sandwiches!

Homemade Garden Juice (V8)
22lbs quartered cored toms, 3/4 c diced carrots, 3/4 c chopped celery, 3/4 c chopped green peppers, 1/2 c chopped onion, 1/4 c chopped parsley, 1 Tb salt, lemon juice
cook all fresh ingred. 20 min in lg saucepot, stirring
press through mill or sieve, add salt
heat 5 min at 190, do not boil
add 2 Tb to each qt jar, or 1 Tb to pint
process 45 m qt, or 40 min pt
yields 7 qts

Mom's Pasta Salad
mix together cooked spaghetti, zesty italian dressing, salad seasoning, black olives, chopped toms, dices onions and refrigerate overnight

for the less-than-perfect toms... good on fresh bread
Tomato Butter (think apple butter)
5 qt. peeled and ground tomatoes
3 onions, ground
1pt vinegar
3 c brown sugar, firm pack
2 c sugar
1 t each of cinnamon, ground cloves, allspice
1 Tb salt
Boil vinegar, sugars and spices in lg pot
add veggies and simmer over low until thick, stirring frequently
process cans 5 min

Tomato Marmalade
6 tart apples
12 peaches
2 large Toms
4 oranges
all fruits should be washed, seeded, peeled and chopped (except oranges)
process seeded oranges in food processor
measure fruits as you Combine in Lg pot
 bring to boil, reduce and simmer 10 min
for each c. of fruit add 3/4 c. sugar
stirring well, cook 45 min
Process cans 5 min
yield 6 half-pints

You can stuff fresh tomatoes with tuna, egg, or chicken salad, served cold
or served hot with meat/rice or beans/rice mixture (bake or broil) you can even add a slice of cheese over the top and broil
Halved and seasoned toms are great grilled or broiled
You can slice them up and salt/pepper and serve just like that as a side dish
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