Posts Tagged Tomato juice
Basic Tomato Sauce
I always prefer ripe, fresh tomatoes in my tomato sauce,” explained Bob Berarducci, a Squeezo user who submitted this recipe. “But they are seasonal, so it is often necessary to use the canned variety.
3 lbs very ripe plum tomatoes or 9 cups canned Italian peeled plum tomatoes with basil leaf (two 2-lbs, 3-oz cans).
1 garlic clove
2 tbsp good olive oil
1 tsp salt
A liberal amount of milled black pepper (preferably black Indian Tellicherty)
1 tbsp dried sweet basil
Peel garlic, cut into 3 pieces and put in deep fry pan with the olive oil. Simmer over a low flame until the garlic is brown (don’t burn). Press the pieces of garlic flat in the pan and swish them around in the oil; then remove and discard them.
Now, in a swift definite movement, dump the bowl of tomatoes into the pan (don’t pour slowly or the oil will splatter). Add salt, pepper and dried basil (and the leaf from the canned tomatoes).
Keeping your flame low, stir the sauce frequently with a wooden spoon, until it is well blended and bubbling. After 10 minutes, raise heat slightly so the sauce is cooking well, but not spurting over the stove. Continue to cook and stir in the uncovered pan until the water has evaporated and the sauce thickens. The right test is to taste it. If it has body and flavor and isn’t watery, then it is ready. Time is usually 30 minutes.
This recipe makes 7 cups; enough to use half to serve a big crowd and to freeze or can the rest for later use. This is a sauce that can be used for any pasta. it is light, tasty and has a fresh flavor.
The Squeezo Booklet – to be continued…
Click HERE if you would like the Squeezo Booklet in print.
Click HERE for Squeezo history, assembly, cleaning and use instructions.
This is the beginning of a brand new segment at Granny’s Parlour. From this day forward, over time, I will transfer much of the contents of the booklet that accompanies the Squeezo Strainer to this blog. This will include several recipes, for surely it makes no sense at all to talk about this ingenious and versatile appliance without describing in detail the many ways in which it can transform the harvest.
If you do not own a Squeezo, there is something for you here as well (until you do… Oops, could not help say that!). You will see that you can adapt the recipes to other methods available to you at this time. Everybody wins.
We do not invest in kitchen appliances lightly and when we choose a tool or appliance we do so with purpose. A small apple orchard that produced enough to make a pie here and there suddenly grows exponentially, offering more possibilities than the current kitchen arsenal can handle.
Having been in this gardening business for a long time, we have come up with a few basic thoughts on the subject of gardens and what they produce. Take the tomato, for example. Tomato juice is an easy answer when you are faced with bushels of ripe tomatoes, but what are you going to do with it next winter besides drinking it? It helps to have alternatives, such as spicy cream of tomato soup, tomato bouillon with clam juice and white wine or a frozen tomato salad with Roquefort dressing, to name a few.
The same is true for applesauce. It is great with pork chops and sausages, but there must be something else. With a little imagination and a lot of experimentation, we’ve come up with some new notions for that same old applesauce and, while we’re at it, we’ll give you some new combinations to throw into the hopper!
You may find it interesting to learn that, based on a small sampling of our customers, we have found that it is most often the man in the family who has purchased and uses a Squeezo Strainer. There seems to be something about this machine that appeals to the preserving instinct in the male of the species! We like to think that those who choose to bring this unique appliance into their kitchen do so because they can fully appreciate the way it is put together, the way the parts mesh and the solidity of its construction. This is a machine, not a toy.
Whether it comes from your garden and farmers’ market or the grocery store, transforming the harvest into a meal is one of the greatest pleasures of life. People who love cooking may use words like, “It is so much fun!” but we do take cooking seriously. It is part of the romance of living.
To be continued…
Ha! The tomatoes are looking mighty good and while it may be convenient, and perhaps a healthy choice, to grab the vegetable or tomato juice from the supermarket shelf, well, you know… once you know the taste of a real, lovingly grown tomato, very few commercially packaged beverages will ever come close, even if the label screams the word “natural” at you from the other end of the aisle.
The following two recipes are found on page 8 of the All Year Round Squeezo Book. First, let’s make plain tomato juice. This will give us something nourishing to drink and some leftover to use in meal preparation. Granny likes the practical approach. Tomato juice can be used as a base for soup. Mix in a bit of water or add flavor with clam or beef broth. Add light cream for a creamier soup.
12 ripe tomatoes
1 slice of onion
2 celery stalks with leaves
1 bay leaf
2 sprigs parsley
Salt and pepper
Wash tomatoes, remove bad spots and quarter. Put tomatoes and other vegetables into a saucepan. Simmer 30 minutes, stirring often. Do not boil. Put mixture through Squeezo. Return to saucepan, bring to boiling point. Add salt, pepper and sugar to taste. Ladle into hot, clean canning jars. process in boiling water bath for 15 minutes for canning in pint or quart jars. Yield: Approximately 4 quarts.
Vegetable & Tomato juice
8 qts ripe tomatoes
8 stalks celery with leaves
1/4 cup parsley, minced
3 small onions
1/2 tsp ground allspice
1 tbsp Worcestershire sauce
1 lemon, sliced thin
1 tbsp salt
1 cup finely chopped carrots
1 cup finely chopped green pepper
Freshly ground pepper
Wash tomatoes, remove bad spots and cut into quarters. Finely chop celery and leaves, onions and white part of leek. Put tomatoes, chopped celery, onion, leek, parsley, lemon slices, carrot and green pepper into large, non-aluminum pot. Cook over medium heat for 30 minutes until vegetables are soft. Put mixture through Squeezo. Season with salt, allspice, Worcestershire sauce and pepper. Chill and serve as juice or soup. preserve by pressure canning or freezing. Yield: about 6 quarts. To increase recipe, double amounts of vegetables, but add seasonings to taste.
Modify to taste. Sometimes it is difficult to resist experimenting if you have a lot of fresh produce right under your nose.
Click HERE for more Random Eats & Sweets recipes.