07 September 2008

Get canned

It is not the best year for tomatoes, unless you are talking about the plants in our greenhouse. They are bursting at the seams! Now what?? My friend is away in another state as I have fruit (or veggies- depending on viewpoint) falling from the vine. What does that have to do with it? She was going to show me how to can them... I borrowed a pressure cooker from Art's Mom and I have fruit a plenty. Now I just need know-how... I may have to wing it. In the meantime I am cooking up everything tomato! Here are a few of my favorites:
Shannon's leftover chili-Chilli is more of a method than a recipe since I use it to clear abandoned and leftover veggies and meat.
-1 package ground beef
-1 good size steak cut up really small (and marinated if a tougher meat)
5 hot dogs diced up.
- three cups tomatoes- diced
- one can tomato paste
- two chicken bouillion cubes
- 1 cup diced mushrooms
- 1/2 can black olives
- cilantro
- cumin
- chili powder
- red pepper flakes
- 1 large garlic clove
- cayenne pepper
- 1 can green chili's
- 1 can sliced jalapenos
- 1 red onion
- 1 green pepper
(I will often use leftover salsa instead of the last ingredients...)
If using steak start by searing that in bottom of large pot. Deglaze with chicken bouillion in 1/2 cup water. Add tomatoes and simmer for ten- twenty minutes to cook and tenderize steak. Add red pepper flakes. In separate pan brown ground beef with garlic cloves and onion then add to pot. Let cook over medium heat for another five minutes. Add veggies, hot dogs, chili powder, and tomato paste. Cook another five to ten minutes until veggies are tender. Stir in spices and let incorporate. Serve with shredded cheese, sour cream, and or jalapeno slices on top.

Fresh Salsa
5 medium tomatoes- chopped
1 green pepper- minced
1/2 cup minced onion
1 clove garlic- pressed
1/2 tsp. oregano
4 small green chiles, chopped fine with stems and seeds removed
1/2 tsp. lime juice
1 tsp. cilantro
Mix well and refrigerate for at least four hours before use.

Tomato and Cheese Appetizer

Small to medium tomatoes
fresh basil leaves
Fresh mozzarella cheese balls
Olive Oil
Slice tomatoes and mozzarella into thick slices. Layer tomato, basil, mozzarella,
Drizzle with olive oil, salt and pepper to taste, and serve!

Marinara Sauce (aka- Sailor Style Sauce)

1/2 cup olive oil
2 Tbsp. pressed or chopped garlic (saute until tender)
1 cup chopped onion
8 cups chopped tomatoes
1 can tomato paste
2 Tbsp. Oregano
2 Tbsp. Basil
1/2 cup parsely
2 1/2 tsp. Salt
1 1/2 tsp. pepper
In large 4 qt. pot add oil, onions, and garlic. Saute until tender. Add tomatoes (Peel tomatoes by dipping them briefly in a pan of boiling water until skin splits). Add tomato paste and spices. Cover, bring to a boil and simmer for 1/2 hour stirring frequently. This freezes well.


C said...

Lookin' good, Shannon! We've also had tomatoes coming out of our ears this season! Not a bad thing! I've been making lots of salsas, tomato soup, tomato juice, tomato sauce, etc. Have you tried freezing them too? My MIL makes stewed tomatoes.

We're getting ready for winter with all our canning, freezing, pickling, etc. Not too sure what to do with all our beans though. I've frozen about two dozen bags of beans (blanched first, of course). A blog friend mentioned pickling them, but I've never pickled beans before!

Shannon said...

Glad to hear your garden did so well this year! I have a press n seal vacuum thingy so I zipsealed and froze until my freezer could hold no more :) Hopefully, I will learn how to can in the next few weeks... Not sure about pickled beans. You'll have to try them and let me know how it works ;)

Anonymous said...

Looks delicious! You always have such great recipes!