Tomato Sauce Recipe

Ingredients:

6kg ripe tomatoes
4-6 cloves of garlic, finely chopped
1kg onions, finely chopped
2 apples, peeled & finely chopped
750g sugar
125g salt
1/2 litre of white vinegar
1/2 teaspoon cayenne pepper
1 teaspoon pepper
1 teaspoon allspice

Method:

Add all ingredients to a pan and bring to the boil. Reduce heat & simmer for 4 hours stirring often.

Blend until smooth.

Pour into sterilised jars & seal.

Note:

This is a recipe that you can play around with to suit your own tastes. You may wish to substitute some of the tomatoes with apple or raisins & add more or less spices to taste.

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Heirloom tomatoes at market

January 23, 2010 by marian33031

Heirloom tomatoes of all sizes, color and flavors.

Margie’s crew has been picking tomatoes as they ripen, and it looks like there will be some at market this Sunday. Don’t know how much the poor little beat up plants will bear or for how long. Some heirloom tomatoes are hanging on by a thread, but other varieties still look fairly healthy. If you want to get your tomato fix, now is your chance. Also, a lot of green tomatoes that dropped off the plants will be available. I hear there’s all kinds of ways to prepare green tomatoes — dipped in batter and fried, baked in a pie, or made into jam or relish.

what do you do with a huge bowl of so-so tomatoes? slow roast them!

it has been an extremely difficult tomato season here in Minnesota. our spring was colder than normal - our summer was colder than normal - our fall lasted about 5 seconds and now it seems winter is here. not fun!

what all this means is the tomato plants did grow - albeit very slowly - but it never got sunny enough/warm enough to really bring out the beautiful tomato flavor. don't get me wrong, our tomatoes were still better than anything i saw in the grocery store but it was sad. we spend so much time planting and caring for our plants - and then to have them not be everything we know they can be is just sad.

however - i do have a solution. this can be used for a bad summer crop or during the colder months when you must buy tomatoes at the store. slow roasting creates miracles...truly.

slow roasting the tomatoes helps to develop the sugars in the tomatoes and pulls all the juices to the surface. it is the ideal way to treat less than wonderful tomatoes. i decided to use the tomatoes for a simple tomato sauce for spaghetti. everything about this recipe is simple and it produces big flavor.

you might also want to try grilling tomatoes. this also develops the tomato flavor well. here is the recipe : spaghetti with grilled tomatoes and lemon

"quick" slow roasted tomato sauce

4 cups slow roasted tomatoes and their juices
olive oil
5 cloves minced garlic
1 1/2 tsp italian herbs
salt
pepper
pinch red pepper flakes
1/2 cup dry white wine

Preheat oven to 225 degrees. Cut tomatoes into wedges or slice in half if they are small. Put tomatoes on a baking sheet - drizzle with olive oil, salt and pepper.
Roast for an hour. Let tomatoes cool. Peel skins from tomatoes.

TOMATOES

Tomatoes have appeared on our tables for so long that we have almost forgotten they came from South America. The Spanish and the Portuguese ignored them. The British studied them. The French brought them to Europe under the name of “Love Apple”, a name still existing in Italy. So it is said,…

FACTS:

-Season: All year round for greenhouse tomatoes, June=September for open-air tomatoes

-Analytic data (as per 100g):
Energy: 19 kcal
Water: 94.0 g
Carbohydrates: 4.7 g

Inorganic qualities:
Natrium: 3 mg
Potassium: 210 mg
Magnesium: 9 mg
Phosphorus: 26 mg

Vitamins:
A Beta caroten: 540 microg
B1: 0.05mg
B2: 0.02 mg
B6: 0.08 mg
C: 15 mg

Dietary fibers: 1.0 g

Licopin (Ricopin), Pectin, Luchin (Ruchin).
Licopin is a carotene variety particularly beneficial in fights against allergies and ageing. The Potassium and Vitamin C and Pectin help control cholesterol in blood.
Luchin reinforces capillary veins and arteries.
Recent researches in Germany and China have proven that tomatoes help control high blood pressure.

HEALTH FACTS:

-Combined with Potatoes, or Broccoli, or garlic, or onion, helps combat ageing.
-Combined with cabbage, or chilies, or spinach, helps combat cancer and helps blood flow.
-Combined with lemon, or cauliflower, or pimentoes, or parsley, helps lower blood pressure and improve blood flow.
-Combined with vinegar, or oranges, or apples, or strawberries, helps recovery from illness and injury, helps combat stiff shoulder.

Who said that the Italians look healthier than everybody else? LOL

VARIETIES

“Fruit Tomatoes”

This summer-maturing fruit can be bought all year round with the interesting consequence that tomatoes ripened in winter are sweeter than their summer cousins as they contain less water, earning themselves the name of “fruit tomatoes”, a great oxymoron, if there was one!

Thanks to consumers’ insatiable appetite for novelty, tomatoes are grown into all kinds of size, shape and colour.
Just to cite a few, the following are the most popular in Japan:

“Momotaro Tomatoes”

-Momotaro (after the Japanese “Peach Boy” tale), which becomes “Fruit tomato” in winter.

“Momotaro Tomato/Gold Variety”

“Midi Tomatoes”

-Midi Tomato (sometimes called “Plum tomatoes”), a larger cousin of the “Mini tomato”, is very sweet and very high in nutrients. Its aroma has a particularly long life.

“Italian tomatoes”

-Italian Tomato: mainly used for cooking, it may often come in a comparatively elongated shape.
It contains less water and reveals both large amounts of sweetness and acidity, making it very conducive to long cooking with the extra bonus of actually improving in taste upon heating.

“Sicilian Rouge”, both for cooking and salads.

“Mini Tomatoes”

-Mini Tomato: one-bite sized, it is also called “Petit tomato”. It contains twice as many Vitamin C, and it is very rich in beneficent ingredients.

“Yellow Mini Tomatoes”

-Yellow Mini Tomato: characteristic for a lot of sweetness and very little acidity. Very handy for children who dislike vegetables!

“Ameera Rubbins”

-Ameera Rubbins: with its larger Ammeera tomato, it used to be grown exclusively in Shizuoka Prefecture. They are the sweetest of all, tasting like strawberries, and very firm, making them ideal for decoration, notwithstanding their nutrient value. The smallest variety called “Rubbins” used to be grown by only two farmers near Iwata City!
Recently a yellow version is being grown experimentally.

“Micro Mini Tomatoes”

-Micro Mini Tomatoes: increasingly popular, they are only 8~10 mm and look somewhat like redcurrants. Very tasty with a beautiful acidity, the Japanese use them not only in salads, but also as the final touch on a plate of sashimi!