writes:
Can anyone share a good recipe for making tomato sauce from plum tomatoes?

Thanks,

Tim
S.New Jersey 6b

Hmmm, recipe? I just put the ripe (not over-ripe!), washed tomatoes,
quartered for smaller and more pieces for larger, in a pan with herbs and
simmer for 3-5 hours then run it through a food mill until nothing more
will pass through and only tomato skins are left (barely!). Never thought
about a recipe. I try to have half "meaty" tomatoes (like Roma) if I want
sauce and reduce it more. If soup or juice is my goal, I just put what is
ripe that day in the pan with no concern about enough "meaty" tomatoes.
If you want plain tomato sauce to use in recipes later, just use the
tomatoes and season with herbs later?

Herbs include, but not limited to, rosemary, sage, basil, parsley,
oregano, etc. (whatever is in the line of sight when my basket is in hand).

Not scientific, but delicious. Note, however, that a variety of heirlooms
abound in my garden with all their extra flavor.

Nice thing about good tomatoes - it's difficult to go wrong regardless of
what we do.

Another nice thing about good tomatoes, if you are making
sauce/soup/juice, you can have a lidded container in the freezer and drop
them in and cook when you have enough to make a large batch. I do that
all the time when I have ripe tomatoes and don't have something specific
that day. It also works well for those that might have a blemish (cut off
before putting it the container to freeze).

Glenna

(Love it when the tomatoes are ripe! I planted a second batch of broccoli
so now, for the first time, I have broccoli and tomatoes at the same time
- yum! Lettuce finally bolted but still some good leaves left, had my
first BLT last week, added basil and parsley to it, soooo good. A fine
taste of heaven on this ol' earth.)

In article fc.003d0941022de0453b9aca00e0bf5401.22de070@pmug. org,
(Glenna Rose) wrote:

writes:
Can anyone share a good recipe for making tomato sauce from plum tomatoes?

Thanks,

Tim
S.New Jersey 6b

Hmmm, recipe? I just put the ripe (not over-ripe!), washed tomatoes,
quartered for smaller and more pieces for larger, in a pan with herbs and
simmer for 3-5 hours then run it through a food mill until nothing more
will pass through and only tomato skins are left (barely!). Never thought
about a recipe. I try to have half "meaty" tomatoes (like Roma) if I want
sauce and reduce it more. If soup or juice is my goal, I just put what is
ripe that day in the pan with no concern about enough "meaty" tomatoes.
If you want plain tomato sauce to use in recipes later, just use the
tomatoes and season with herbs later?

Herbs include, but not limited to, rosemary, sage, basil, parsley,
oregano, etc. (whatever is in the line of sight when my basket is in hand).

Not scientific, but delicious. Note, however, that a variety of heirlooms
abound in my garden with all their extra flavor.

Nice thing about good tomatoes - it's difficult to go wrong regardless of
what we do.

Another nice thing about good tomatoes, if you are making
sauce/soup/juice, you can have a lidded container in the freezer and drop
them in and cook when you have enough to make a large batch. I do that
all the time when I have ripe tomatoes and don't have something specific
that day. It also works well for those that might have a blemish (cut off
before putting it the container to freeze).

Glenna

(Love it when the tomatoes are ripe! I planted a second batch of broccoli
so now, for the first time, I have broccoli and tomatoes at the same time
- yum! Lettuce finally bolted but still some good leaves left, had my
first BLT last week, added basil and parsley to it, soooo good. A fine
taste of heaven on this ol' earth.)

Eaten raw tomatoes are full of flavor, vitamin C and A and lycopene.
Cooked, tomatoes may have even more flavor, reduced amount of vitamin C,
doesn't change the content of vitamin A, and greatly increases the
amount of available lycopene. Just one good deal after another.
--
FB - FFF

Billy
http://angryarab.blogspot.com/

In article
,
Billy Rose wrote:


Eaten raw tomatoes are full of flavor, vitamin C and A and lycopene.
Cooked, tomatoes may have even more flavor, reduced amount of vitamin C,
doesn't change the content of vitamin A, and greatly increases the
amount of available lycopene. Just one good deal after another.

The Lycopene thing is why I recently stocked up on Tomato paste.
Gives me an excuse to use it. ;-)

I'm googling for home made low carb Catsup recipes.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
In article
,
Billy Rose wrote:

Eaten raw tomatoes are full of flavor, vitamin C and A and lycopene.
Cooked, tomatoes may have even more flavor, reduced amount of vitamin C,
doesn't change the content of vitamin A, and greatly increases the
amount of available lycopene. Just one good deal after another.

The Lycopene thing is why I recently stocked up on Tomato paste.
Gives me an excuse to use it. ;-)

I'm googling for home made low carb Catsup recipes.

don't know that you would consider this low carb...but I'm thinking
about trying it:

Blender Ketchup

24 pounds ripe tomatoes
2 pounds onions
1 pounds sweet red peppers
1 pounds sweet green peppers
9 cup vinegar, 5% acidity
9 cup sugar
1/4 cup canning or pickling salt
3 tablespoons dry mustard
1 1/2 tablespoons ground red pepper
1 1/2 teaspoons whole allspice
1 1/2 tablespoons whole cloves
3 cinnamon sticks

Use an electric blender and eliminate need for pressing or sieving.
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until
skins split. Then dip in cold water, slip off skins, core, and quarter.
Remove seeds from peppers and slice into strips. Peel and quarter
onions. Blend tomatoes, peppers, and onions at high speed for 5
seconds in electric blender. Pour into a 3- to 4-gallon stock pot or
large kettle and heat. Boil gently 60 minutes, stirring frequently.
Add vinegar, sugar, salt, and a spice bag containing dry mustard, red
pepper, and other the spices. Continue boiling and stirring until
volume is reduced one-half and ketchup rounds up on a spoon with no
separation of liquid and solids. Remove spice bag and fill jars,
leaving 1/8-inch headspace. Adjust lids and process in a boiling-
water canner for 15 minutes.
This recipe yields about 9 pints.
Yield:"9 pints"

NOTES : Recipe originally from Michigan State University Extension

http://www.terrypogue.com

recipe courtesy of r.f.recipes

rachael simpson wrote:
Omelet wrote:

In article
,
Billy Rose wrote:

Eaten raw tomatoes are full of flavor, vitamin C and A and lycopene.
Cooked, tomatoes may have even more flavor, reduced amount of vitamin
C, doesn't change the content of vitamin A, and greatly increases the
amount of available lycopene. Just one good deal after another.


The Lycopene thing is why I recently stocked up on Tomato paste.
Gives me an excuse to use it. ;-)

I'm googling for home made low carb Catsup recipes.


don't know that you would consider this low carb...but I'm thinking
about trying it:

Blender Ketchup

24 pounds ripe tomatoes
2 pounds onions
1 pounds sweet red peppers
1 pounds sweet green peppers
9 cup vinegar, 5% acidity
9 cup sugar
1/4 cup canning or pickling salt
3 tablespoons dry mustard
1 1/2 tablespoons ground red pepper
1 1/2 teaspoons whole allspice
1 1/2 tablespoons whole cloves
3 cinnamon sticks

Use an electric blender and eliminate need for pressing or sieving.
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until
skins split. Then dip in cold water, slip off skins, core, and quarter.
Remove seeds from peppers and slice into strips. Peel and quarter
onions. Blend tomatoes, peppers, and onions at high speed for 5
seconds in electric blender. Pour into a 3- to 4-gallon stock pot or
large kettle and heat. Boil gently 60 minutes, stirring frequently.
Add vinegar, sugar, salt, and a spice bag containing dry mustard, red
pepper, and other the spices. Continue boiling and stirring until
volume is reduced one-half and ketchup rounds up on a spoon with no
separation of liquid and solids. Remove spice bag and fill jars,
leaving 1/8-inch headspace. Adjust lids and process in a boiling-
water canner for 15 minutes.
This recipe yields about 9 pints.
Yield:"9 pints"

NOTES : Recipe originally from Michigan State University Extension

http://www.terrypogue.com

recipe courtesy of r.f.recipes

In article ,
rachael simpson wrote:

don't know that you would consider this low carb...but I'm thinking
about trying it:

Blender Ketchup

snipped

Not with that sugar addition... but thanks. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article ,
Omelet wrote:

In article ,
rachael simpson wrote:

don't know that you would consider this low carb...but I'm thinking
about trying it:

Blender Ketchup

snipped

Not with that sugar addition... but thanks. ;-)

Use stevia. It has been banned by a Monsanto law suite because it would
blow nutra-sweet out of the water. I'm slowly growing a plant of my own.
It is 250 times sweeter than sugar, used in South America for centuries
as well as present use in Japan.
http://en.wikipedia.org/wiki/Stevia
--
FB - FFF

Billy
http://angryarab.blogspot.com/