What to do with tomatoes? - AmericaNowNews.com

What to do with tomatoes?

Pickled Tomatoes

Makes 3 cups

1 1/2 pounds tomatoes, peeled*

1 bunch scallions, white and green parts, sliced

3 to 5 serrano chiles, with seeds, sliced

3/4 cup white vinegar

1/4 cup brown sugar

1 tablespoon coarse salt

2 tablespoons freshly grated ginger

2 tablespoons minced garlic

1 tablespoon black or yellow mustard seeds

1 tablespoon cracked black peppercorns

1 tablespoon ground cumin

2 teaspoons cayenne

1 teaspoon turmeric

3/4 cup extra virgin olive oil

Slice tomatoes into 6 wedges each.  Reserve in a large bowl with scallions and serrano chiles.

In a medium saucepan, bring vinegar to a boil. Add sugar and salt, and cook until dissolved, about 1 minute.  Remove from heat and reserve.

Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove.  In another medium saucepan, heat oil over moderate heat until just smoking.  Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes.  Remove from heat and stir in vinegar mixture.  Immediately pour over reserved vegetables.  Mix well, cover with plastic wrap, and refrigerate a minimum of 3 days.

* To Peel Tomatoes:  Remove the cores and score an X on the underside.  Blanch for 15 seconds in boiling water and immediately plunge into iced water to prevent continued cooking.  Peel with a paring knife. 

Copyright © 2012, Mary Sue Milliken and Susan Feniger

Roasted Tomato Salsa

Makes 2 1/2 cups

1 pound Roma tomatoes

6 to 8 garlic cloves, peeled

1 to 2 jalapeno chiles, stemmed, seeded if desired

1/2 yellow onion, peeled

1 cup water

1 teaspoon salt

pinch of freshly ground black pepper

Preheat the broiler.  Place the tomatoes, garlic, chiles and onion on a baking tray.  Tuck garlic under other vegetables to avoid blackening.  Broil, turning frequently, until well charred, 15 minutes.  Set aside to cool.

Transfer the roasted ingredients to a food processor fitted with the metal blade.  Puree with the water until smooth.  Season with the salt and pepper and serve.  Store in the refrigerator 3 to 5 days or in the freezer for weeks.

Copyright © 2012, Mary Sue Milliken and Susan Feniger


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