Best Tomato Recipes
By Abigal Gordon
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Canning Tomatoes
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When canning tomato products it is important to measure and follow recipes accurately. For example, the spaghetti sauce recipe calls for 30 pounds of tomatoes and 1 cup of green pepper. The proportions of tomatoes, which are acidic, should not be decreased. Green peppers are a low acid food and their ratio in many instances cannot be increased , however low acid foods may be decreased or omitted.
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Select disease-free, vine ripened, firm fruit for canning.
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Do not can tomatoes from dead vines .
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To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or a teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. One to two teaspoons of sugar may be enough to enhance the flavor.
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Freezing Tomatoes
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Wash the tomatoes Thoroughly, remove the stem end and any bruises or scabs.
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Slice them or dice them if you prefer, but you can also just Put them in freezer bags and freeze whole.
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When needed run them under warm water and the peel slides right off
Basic Tomato Puree
1 onion
3 stalks celery
3 sweet peppers
12 cups tomatoes (quartered)
SIMMER all ingredients until soft. Press through sieve, season with salt and pepper.
Fill jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Yield: 4 pints.
Process in Boiling Water Bath 45 minutes.
200 Classic Sauces: Guaranteed Recipes for Every Occasion
Chef and food historian Tom Bridge has collected recipes for 200 sauces, all of which can be made from one of two basic methods. Yet this is much more than a book of recipes. Bridge also recounts some of the great culinary names of the past and discusses their renown for sauces. He also reveals the origins of such famous sauces as bechamel, mayonnaise and Sauce Robert (first mentioned in the thirteenth century).
8 cups
blended tomatoes
1 1/2 cups finely chopped onions
3 thoroughly diced carrots
3 stalks celery, chopped and I prefer to "destring" them also
1 bell pepper
1/2 tablespoon sugar {Or according to taste}
1/2 teaspoon salt {Or according to taste}
A dash of black pepper {Or according to taste}
Basil, oregano various Italian seasonings according to Taste
Blanch tomatoes in boiling water until they split than place
in a sink of cold water for easier handling. Remove the core and skins,
then thoroughly blend. Blend onions, carrots, celery, green pepper
using a cup of the tomato puree juice to ease the blending/chopping
helps. Mix all the ingredients and season. Cook down about 1 1/2 hours,
slowly, until thick. Put in sterile pint jars and screw band on new
lids. Chill in refrigerator after it cools, then freeze if you'd like.
Tomato Soup Recipe
14 quarts ripe tomatoes
14 tablespoons flour
7 medium-sized onions
14 tablespoons butter
1 stalk celery
3 tablespoons salt
14 sprigs parsley
8 tablespoons sugar
3 bay leaves
2 teaspoons pepper
Add to tomatoes; cook until celery is tender.
Put through sieve.
Rub flour and butter into smooth paste thinned with tomato juice.
Add to boiling soup; stir to prevent scorching. Add salt, sugar and
pepper.
For smoother consistency put through sieve again.
Fill clean jars to within one inch of top of jar. Put on cap, screwing
the band firmly tight. Process in water bath for 15 minutes.