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How To Make Tomato Sauce From Fresh Tomatoes For Canning Recipe - Yahoo Recipe Search
Food.comOf all my recipes, this is one of the few dishes that is repeatedly requested by my family and friends. We usually serve this soup with a couple of grilled cheese sandwiches, and it's such a satisfying meal for a cold and chilly day. I have made the delectable soup using canned tomatoes as well as fresh tomatoes from our garden, and I cannot tell the difference between the two versions. The time calculated for this recipe is based on using canned tomatoes (which is how I usually make it since it's more convenient). But if you wish to use fresh tomatoes, please consider that it will be about 10-15 minutes more of preparation time.Food52This recipe is an adaption from Marcella Hazan's Tomato Sauce With Onion & Butter. When I saw the original recipe, I was excited with how much opportunity I had to make my own additions. While the original recipe calls for fresh or canned tomatoes, I decided to use fresh and blanch them myself. I found that this makes the sauce much lighter and brighter. If you want more of that authentic tomato flavor, feel free to add tomato paste (this should also help thicken up the sauce a bit). I decided to use the roasted garlic cloves to give the sauce deeper, garlicky undertones. The bird's eye chili is used to offset the one-noted, slightly heavy creaminess of all the butter and to give the sauce a constant zing on the tongue. I added the cumin because it is a spice I use in much of my cooking. Finally, the arugula was added because I love having some sort of green in my tomato sauce. Feel free to take this out or substitute with your own green (spinach, kale, etc.). I used arugula just because it has a peppery bite that I love so much. Enjoy!YummlyThis flavorful, fragrant curry is a hearty comfort food. It makes a great meal all year round, but it's particularly wonderful on chilly nights when you want to enjoy a hearty bowl of something steaming. Pork and vegetables make up the recipe's foundation, but the flavor is truly elevated by Asian-inspired flavors like red miso, fresh ginger, and curry. Serve it over sticky Japanese rice for a one-bowl meal, or accompany it with a fresh salad or pickled vegetables. ## Japanese Curry Roux This recipe calls for Japanese brick curry, which can typically be found at most grocery stores or specialty Asian grocery stores. It's very easy to use — simply add it to your dish for that delicious curry flavor. These bricks are available in a hot, medium, or mild options. ## Japanese Curry Vs Indian Or Thai Curry You may be curious to know how Japanese curry is different from Indian curry. This classic Japanese food is thicker and has a milder flavor than other types, and is often made with curry roux or a curry sauce mix, as mentioned above. Many Indian and Thai curries are made with coconut milk and curry powder and other spices, instead of a curry brick. Many Japanese curries occasionally incorporate other ingredients such as Worcestershire sauce, soy sauce, or tomato paste to deepen the flavor, but you can always opt to omit them, as this recipe suggests. ## Variations _Bread your pork:_ Breaded pork cutlets with curry sauce is very popular among Japanese cuisine. To try this option, coat your pork in panko breadcrumbs and fry it, before slathering in curry sauce and combining with the vegetables. _Serve over noodles instead of rice:_ If you don't like rice, you can top udon noodles, soba noodles, or rice noodles with your curry. Add a splash of soy sauce to for a bit of umami flavor to your bowl. _Use chicken breasts, steak or seafood instead of pork:_ Instead of pork, feel free to try a different type of protein, or even use vegetables like butternut squash or sweet potatoes. Just be sure to chop whatever protein or vegetables you use into bite-sized pieces. ## Make-Ahead Meal The total time to make this Japanese-style curry is less than an hour, making it easy to put together any night of the week. You can also choose to meal prep this dish over the weekend, and enjoy it all week long. The curry can be refrigerated for up to five days or frozen for up to three months.Food52I loved the idea of this contest, but I found it difficult to come up with just one recipe. I come from a family of really wonderful cooks. For us, sitting down to a meal is not just about eating to nourish our bodies, but food provides comfort, sustenance, and, most of all, love. The recipe that I finally decided to submit is one that I grew up eating, and throughout my childhood, was my favorite dish. I first tasted it in my great-grandmother's kitchen. She immigrated to America from Italy, and she was an extraordinary cook. I remember that she had a brick oven in her backyard, where she would make homemade pizza and bread. She would make ravioli on her kitchen table and roll the dough out with a broomstick handle. But the dish that she is really remembered for, by everyone in my family, is her Sunday sauce. This is the ragu that she made every Sunday morning before going to church. She would serve it in the afternoon as part of an elaborate Sunday dinner to her husband, children, and grandchildren. When my great-grandmother's son married a young Irish woman (my grandmother) she had to learn how to make this sauce. When my grandparents' son (my father) married my mother (who is of Mexican descent) my great-grandmother taught my mother how to make this sauce. Now I make it as well. But like all of the women in my family, I have slightly altered the ingredients and cooking techniques to make the sauce my own. But despite the changes I have made, I still consider this the sauce that I grew up eating. I now make this sauce for my own six-year-old daughter, and it is my hope that when she grows up, she will make it for her children and remember its roots. This is not week-day evening cooking, when dinner can be on the table in 30 minutes. If I want to make a pasta sauce on weekday evenings, I usually turn to a fresh pomodoro sauce or an aglio e olio sauce. No, this is a weekend sauce, ideally made on a Sunday, when the cook cannot be rushed. It takes time to roast the meats, simmer the sauce, and taste the ingredients as they come together. But it is the most rewarding dish thatI know how to make, and despite its simplicity, it always receives accolades. Some cooking notes: What gives this sauce its incomparable flavor is the pork, so don't be tempted to substitute another ingredient. Go to a butcher shop and get homemade Italian sausages. I guarantee that you will taste the difference in the sauce. As for the bones, the best cut is neck bones, which is what my mother uses. However, I find these hard to source, so really any small pork bones will do. I have used spare ribs, pork side bones, and a farmer at my local greenmarket sells me pork soup bones. All have worked well. Do not discard the bones after you have made the sauce. They are wonderful to gnaw on. (In fact, the bones were my grandfather's, my mother's and my favorite parts of this dish to eat. We used to fight over who got to eat them!) As for the tomatoes, use really good quality tomatoes. You can definitely taste the difference. I like Muir Glen organic Roma tomatoes. Try to find a brand without a lot of added salt. And any sort of dried pasta will work with this dish, but I like a shape with some ridges and corners that the sauce can cling to. Penne Rigate or rigatoni are both good choices. My favorite pasta brands are Italian imports -- Latini and Rustichella D'Abruzzo. Once you have tasted pasta made from bronze casts, you will never go back to supermarket pastas. - cookinginvictoriaYummlyIf you've never tried it, beef tongue will be a revelation to you. People sometimes shy away from this organ meat because it's *tongue*. But don't let that put you off. This cut of meat cooks up to some of the most tender, flavorful beef you can imagine. Put it in a taco and top it with salsa verde, and it meets the expectation of a fantasy food. ## How to Cook Beef Tongue It may look intimidating when you get it home, but cooking beef tongue is pretty easy. It has no bones or connective tissue to trim, so it requires very little prep time. You just slip it into the pot with enough water to cover along with onions, garlic cloves, and bay leaves and let it simmer on the stove top for several hours, but in this beef tongue recipe, a pressure cooker cuts the cooking time down dramatically, so you can even make it on a busy week night. ## How To Tell When Beef Tongue Is Done It's very important that beef tongue be cooked completely through so that the meat is tender. When you think it's finished cooking, take a look at it. The skin will be light colored and the tongue will have curled a bit. Take a skewer and pierce the tongue completely through at the thickest part. The skewer should pass easily through the meat, with no resistance. If the center still feels a little tough, the beef tongue needs a little more cooking time. ## Salsa Verde: Mexico's Delicious Green Sauce In this recipe, beef tongue is paired with salsa verde, a green sauce. It's a classic combination. Salsa verde is a zesty sauce with a base of tomatillos. They're an important ingredient in the Mexican kitchen and have an identity that's completely their own. Also called "husk tomatoes" because are covered with a paper-like husk, they are green when ripe. They have a lively acidity that makes them terrific in salsas, both raw and cooked. For this green sauce, the tomatillos are cooked until slightly softened. Garlic, onion, and a serrano chili add fragrance, flavor, and heat. Some fresh coriander, blanched and added at the end, gives the sauce a fresh taste and a hit of bright green color. This tangy, slightly spicy sauce is a perfect counterpoint to the rich beef tongue. ## Get started Try something adventurous tonight by making this recipe for Beef Tongue in Green Sauce. The tender beef tongue cooks surprisingly fast in the pressure cooker. While the tongue cooks, you can whip up this flavorful green sauce made from tomatillos with a serrano chili for just the right amount of spicy heat. The sauce is pureed in the blender to give it a creamy consistency before the diced or sliced beef tongue is added. Serve this Tongue in Green Sauce with soft corn tortillas and various toppings for a make your own taco night.Food52Talking with my mom tonight she told me she was weirded out by the idea of "fish tacos", so I explained to her how very good--and nutritious AND low-fat--they are--so of course the CRAVING hit and that's what we had for dinner! I braise or sometimes grill tilapia or flounder (depending on what I have in the freezer), but you can dip the filets in cornmeal and salt and deep-fry them if you like. The Shrimp Salsa was a spur-of-the-moment thing I made to go with them that works well even with pork tacos. El Milagro are the BEST corn tortillas around, IMHO, but if you can hand-make them, more power to ya! I will include the Black Bean-Corn Salad recipe in a separate file, but it goes great with this dish, and the Spanish Rice is a quickie from Rice-A-Roni--yeah, I know, but I was in a hurry! Just add a can of diced tomatoes, 1/2 minced onion, garlic powder and some cumin and you have it! Serve with fresh sliced avocado and sour cream--Margaritas optional!Food52I'm going to say right up front that this is a project, and while it can absolutely be assembled in a single session, it wouldn't hurt to consider dividing the labor over two days, or between morning and late-afternoon/early evening (i.e., around dinnertime). Not because it's particularly complicated--don't be intimidated by length of the ingredient list; it's mostly the contents of your spice rack--but because after the initial busywork, it's mostly waiting around for the meat to slow-cook at low heat over an extended period. And don't stews always taste better the next day? Anyway, the back story: I was home sick (read: hungover) from work one day about five years ago, trying in vain to find a Law & Order marathon on the tube, when I came across Good Eats on Food Network. The episode was "Beef Stew," and Alton Brown was preparing a goulash in a way I had never seen before. He took several pounds of English-cut short ribs and seared them on a griddle pan. Then he blended tomato paste, worcestershire sauce, cider vinegar, paprika, and herbs, and coated the browned meat in it. Then he sealed it in foil and cooked it in the oven for 4 hours at 250. The meat was then separated from its juices, which were refrigerated until a fat cap formed and could be easily removed (and saved). He then cooked onions and potatoes in a little of the reserved fat before returning the meat and de-fatted sauce to the mixture and stewing them together briefly to complete the dish. I became fascinated with this technique and decided to try adapting it to the classic Hungarian Szekely Gulyas, which is a pork and sauerkraut stew, usually seasoned with paprika and caraway, sometimes cooked with tomatoes and banana peppers, and always finished with sour cream. I've tried this method several times now, with varied cuts of pork including cheek, butt, shoulder, neck, belly, and sparerib. A combination of belly, butt, and neck has yielded the best results so far, so that is what I call for here. Some notes about esoteric ingredients: Lecso is like a Hungarian version of ratatouille. It's a stew of tomatoes, peppers, and onion, usually seasoned with garlic and paprika, and if you're into canning, it's a great way to preserve the late-summer bounty. (In the colder months, many Hungarian cooks substitute lecso for the out-of-season fresh tomatoes and peppers in their recipes.) It's admittedly not the easiest ingredient to source, but there are two varieties I have seen: the one by Bende is like a chunky sauce and has a sweeter, more tomato-y flavor than the Gossari brand, which is slightly more bitter and emphasizes the pepper flavor, while also having a higher oil content, which gives it good body when pureed. If you can't find either of these, stewed tomatoes make an acceptable substitute. But if you want to be really DIY about it (and have the basis for another meal altogether--lecso is really good cooked with smoked sausage and/or eggs), it's super-easy to make. These are good recipes: http://homepage.interaccess.com/~june4/lesco.html OR http://zsuzsaisinthekitchen.blogspot.com/2010/10/hungarian-ratatouille-lecso.html OR http://www.thehungarydish.com/lecso-recipe-guest-post-by-peter-pawinski/. The basic rule of thumb is a 2:1:1 (by weight) ratio of peppers:tomatoes:onions. Cook the onions (and garlic, if using) in a little lard or bacon fat until soft, then add some paprika to taste (do this off heat so as not to burn the paprika), then throw in the peppers and cook a few minutes before adding the tomatoes, salt, and pepper, and simmering until a saucy consistency has been achieved. As for which peppers to use, traditionally you'd use Hungarian wax, a mixture of sweet and hot to taste, but you can use banana, bell, cubanelle, green Italian frying peppers, whatever is available, basically. If you do make your own, you can omit the stewed tomatoes and banana peppers when finishing the goulash and substitute an equivalent amount of lecso. Dill seed is, yes, the seed of the dill plant, and it has a flavor reminiscent of caraway, but lighter. Information here: http://www.seriouseats.com/2010/11/spice-hunting-dill-seed-how-to-use.html As mentioned above, this is an adaptation of Alton Brown's "Good Eats Beef Stew" recipe, which can be found here: http://www.foodnetwork.com/recipes/alton-brown/good-eats-beef-stew-recipe/index.htmlYummly## Lettuce wraps: low-carb, keto, gluten-free and delicious. Lettuce wraps (or lettuce cups) have a lot going for them: Fresh, filling and easy to prepare, they’re a great party food and a perfect fit for many specialized diets. With some attention to the ingredients you put in, they are keto, low-carb, and gluten-free. For a weeknight meal, this dinner recipe is hard to beat. Leave out the hummus and they’re even paleo. ## A variation on Asian lettuce wraps These aren’t the P. F. Chang’s-style asian chicken lettuce wraps, with ground chicken, sesame oil, hoisin sauce and soy sauce (though, those are delicious). Instead, this recipe offers a creamy, crunchy variation on a BLT sandwich. This BLTA (bacon, lettuce, tomato, avocado) in easy chicken lettuce-wrap form is perfect for an easy dinner or a summer party appetizer, since it is served at room temperature. The mayo-hummus spread adds creamy texture, as well as holding everything together. ## Let’s talk about butter lettuce Butter lettuce works perfectly for this because butter lettuce leaves are thick and luscious (one might even call them buttery), as well as being the perfect size for a hand-held treat. However, if butter lettuce (or bibb lettuce or Boston lettuce, which are nearly indistinguishable from butter lettuce) isn’t available, a romaine or iceberg lettuce leaf is a good substitute. For a nutrition boost, this could even be served on tender cabbage leaves from the inner layers of a head of cabbage. ## Variations on BLTA chicken lettuce wraps This is a very adaptable recipe - ground chicken, ground turkey or ground beef, any of which you can brown in olive oil in a large skillet on the stove over medium-high heat, works well to replace the diced chicken. For an easy variation on the filling, you can add diced bell peppers, red pepper flakes or chopped cucumbers. ## But wait, I want to eat P. F. Chang’s lettuce wraps! Fair enough - try this [highly yummed P. F. Chang’s-style copycat recipe](https://www.yummly.com/recipe/PF-Changs-Chicken-Lettuce-Wraps-596804) that incorporates hoisin sauce, soy sauce, water chestnuts, green onions, and rice wine vinegar into the chicken mixture for Chinese flavors. ## Baking bacon This recipe includes a couple adaptable cooking hacks: The first is baking bacon. Eliminate splatter and the need to stand over a hot stove by cooking strips of bacon in the oven on 375º F for 20 minutes. Set a timer and forget it until your bacon’s ready. Bake the bacon on a wire rack for extra-crispy strips ## Hummus/mayo spread The other kitchen hack found in this recipe is the hummus-mayo mix: It’s a great way to add lots of creamy texture to a lettuce wrap (or a lavash wrap, tortilla wrap, or sandwich!) in a healthy, lower-fat way. The extra fiber and protein in the hummus are just a bonus, this spread is delicious. ## How to serve lettuce wraps, and what to serve them with These wraps are great for a party - wash and dry the lettuce leaves as much as two days in advance and make the filling in bulk (it’s easy to double or triple the amounts). Before serving, lay the lettuce leaves out on your serving tray and assemble them in place. If you’re serving these as a main dish for dinner, you can put the filling and the creamy hummus out in small bowls on the table with a pile of lettuce leaves, and let people assemble their own. Anything that you’d serve with a BLT sandwich is a great side dish to serve with these: potato salad, coleslaw (which allows you to keep it low-carb), fruit salad, sweet potato fries or, yes, bread.Food52How is it when harvesting during the fall there is a “sure” feeling that come winter all this deliciousness will run out? Yet after the holiday indulgence there seems to be PLENTLY left to fold out into winter recipes and carry us into the beginnings of growing season again. Life is so good. A favorite New Year’s resolution for me is to make a conscious effort to cook most of our meals with ALL the yummy goodies we spent hours putting up, either by freezing or by canning. Funny, when we are going through the harvesting process we are absolutely SURE we will never forget the labor of love put in but as the months pass, somehow the time spent fades in our memory…. It was a Sunday afternoon and I went out to refresh my memory on what treasures were hidden away. As I hung over the side of my deep freezer digging away, I saw an entire box of frozen roasted tomatillo sauce I had completely forgotten about! For us, this is one of the easiest things to grow and if I didn’t figure a use, I could easily see filling another 20 jars next year…. Since we are a soup lovin family, I decided I wanted to make posole. I LOVE traditional posole but this time I wanted a bit of a change and these frozen tomatillos would be perfect! I would make posole verde and add some shredded roasted chicken and then pile on a bunch of fresh crunchies such as radish, cabbage, tomato, and avocado! I was starting to drool….it sounded so fresh and delish! In I went and prepped the chicken to roast. While it was roasting, I pulled out some poblano chiles, jalapenos, onion, and garlic; these were the perfect sofrito for the posole. I love to get that “char” on the skins of the chile and infiltrate the broth with that flavor…ooohhhhh I was getting jazzed! Once those flavors melded, I added the oregano and cilantro and seasoned with salt and pepper. Then came the chicken stock and hominy. It was looking awesome! Now for the star of the show, straight from our garden, the roasted tomatillo sauce, the smell brought me right back to harvest, right back to the memories of those long days preserving our garden treasures… Lastly I put in the shredded chicken, you could leave this out and add it along with the garnishing’s on top, but I decided to marry all the flavors and fold it in. I seasoned a bit more and heated it through. I hadn’t told Enrique what I had made so when dinnertime came, I served it up in big bowls and topped it with the fresh goodies and toasted up some fresh corn tortillas. I brought it to him and his eyes got as big as saucers, this is his soul food and when I shared that the base was all of our tomatillos, he grinned from ear to ear……. It’s nights like this, many months later that I easily see the circle of life……
