Posts Tagged Tomato recipes
The Squeezo Booklet – Page 6 – Tomato Sauce for Eggplant
Posted by Granny in Food Prep & Dehydration, Kitchen Products, Nutrition & Recipes, Squeezo Strainer & Tomatoes, The Squeezo Booklet on 12/04/2012
Tomatoes and the Squeezo go together like sweethearts holding hands (how do you like this analogy?). So do turkey and the holidays, but sometimes straying a bit from tradition is a welcome change. If you are expecting company at a traditional time of year, there is no hard-fast universal rule that you must stick with conventional dishes. In fact, a bit of variety can truly liven up the holiday table.
Roasted eggplant slices served with a tasty tomato sauce can make a very pleasant addition to the holiday buffet, and it’s healthy too. I especially like the simplicity of this dish. It allows you to add something different to the table without adding time-consuming steps to your holiday preparations.
You may want to review an earlier post pertaining to processing tomatoes with the Squeezo, if you feel you need a bit o a refresher. Here is a brief overview: Strain the tomatoes in the Squeezo Strainer to remove the skin and seeds. If canned tomatoes are used, put through the Squeezo Strainer for de-pulping and de-seeding. Now, to the sauce and eggplant. Adjust quantities to your needs. This recipe will serve 6, generously, when used as a side dish.
Ingredients
1 onion, finely chopped
2 tbsp butter
1 tbsp oil
1 1/2 cup tomato purée
1 cup beef broth
Salt and pepper
2 eggplants, sliced
Grated Parmesan (or Romano)
Preparation
Sauté onion in butter and oil until soft. Add tomato purée, broth, salt and pepper. Boil until reduced to 2 cups. Sauté eggplant slices in oil until golden. Arrange in overlapping rows in a shallow baking dish. Spoon ribbons of sauce over eggplant. You may also choose to layer. Your kitchen is your realm of creativity. Sprinkle with grated cheese if desired. Place in oven, under moderate heat, until cheese melts.
Serve as a side dish, serve with pasta, serve on toast with tomato and lettuce for a fresh take on a burger.
The Squeezo Booklet – to be continued…
Click HERE to view all entires for The Squeezo Booklet.
Click HERE if you would like the Squeezo Booklet in print.
Click HERE for Squeezo history, assembly, cleaning and use instructions.
The Squeezo Booklet – Page 7 – Tomato & Orange Sauce
Posted by Granny in Food Prep & Dehydration, Kitchen Products, Nutrition & Recipes, Squeezo Strainer & Tomatoes, The Squeezo Booklet on 11/12/2012
The Tomato & Orange Sauce jumped at me today. It is a spicy sauce, one that is perfect to pour over broiled of baked chicken just before serving. Both the color and flavor lend themselves perfectly to an autumn dish, or even for Thanksgiving if you are looking for something a bit different.
For the tomato purée used in this recipe, strain the tomatoes in the Squeezo Strainer to remove the skin and seeds. If canned tomatoes are used, put through the Squeezo Strainer for de-pulping and de-seeding.
As a general rule, it takes about 4 average-sized tomatoes to make 1 cup of purée. I like to make extra and freeze it. I later use this to make more sauce or as a base for soup.
Ingredients
2 tbsp oil
5 garlic cloves, peeled
1 1/2 cup tomato purée
Salt and pepper to taste
1/2 cup bitter orange marmalade*
2 tsp chopped fresh ginger root
Preparation
Heat oil in heavy skillet and sauté garlic cloves for 10 minutes, until golden. Do not burn. Stir in tomato purée, salt and pepper. Cook over medium heat for 10 minutes. Add marmalade and ginger. Cook for 20 minutes or until thick.
Remove garlic cloves before serving. This does seem like an unusually large amount of garlic, but the cloves remain mild in flavor because they are not chopped.
*Bitter orange marmalade is made from Seville oranges and will be labeled as such. If you cannot find it, use regular marmalade and add the juice of 1/2 lemon.
This sauce is excellent as a dressing on roasted root vegetables also. Sprinkle with Parmesan or even with pine nuts or bread crumbs. Or pour over chicken, as suggested above, but on a bed of orzo or pasta.
The Squeezo Booklet – to be continued…
Click HERE for the entire Squeezo Booklet Series
Click HERE if you would like the Squeezo Booklet in print.
Click HERE for Squeezo history, assembly, cleaning and use instructions.
The Squeezo Booklet – Page 5 – Basic Tomato Sauce
Posted by Granny in Food Prep & Dehydration, Kitchen Products, Nutrition & Recipes, Squeezo Strainer & Tomatoes, The Squeezo Booklet on 09/20/2012
This is an excerpt from the booklet that accompanies the Squeezo Strainer. Click HERE to view all entires for The Squeezo Booklet.
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.
Ingredients
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
Preparation
Strain the tomatoes in the Squeezo Strainer to remove the skin and seeds. If canned tomatoes are used, put through the Squeezo Strainer for de-pulping and de-seeding. Save the whole basil leaf.
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.
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Your Host ~ Granny Wise
Granny Wise is All Seasons Homestead Helpers' writer and sustainability enthusiast. All Season's Homestead Helpers owns and distributes THE ORIGINAL SQUEEZO STRAINER since 2006. The Squeezo Strainer, a staple in kitchens for over 50 years, is the only all-metal sauce maker and it is entirely made in the US. We carry all Squeezo parts. We also carry a carefully selected line of kitchen, lawn and garden equipment including indoor and outdoor compost bins, rain barrels, water bath and steam canners, fruit and cider presses, greenhouses, cold frames, tool carts, kitchen and patio gardens, juicers, grain mills, weed mats and much more.
