TOMATO PRESERVES
Easy old fashioned tomato preserves is a delightfully easy jam to make. A great way to use up those end of the summer tomatoes.
Provided by Audrey
Number Of Ingredients 4
Steps:
- Slice an x in the top of each tomato. Place in a pot of boiling water until skin begins to peel off. Immediately place in a bowl of ice water. Slough off skin and remove stem button.
- Weigh tomatoes and place in a non reactive bowl (plastic or glass). Gently squeeze tomatoes by hand or with a wooden spoon to release juice. Add an equal weight of sugar. Let stand for 12 hours.
- When ready to cook, place two metal teaspoons in the freezer.
- Drain juice into a large sauce pan. Boil until the syrup thickens and falls of a spoon in heavy drops. Approximately 20 minutes.
- Rough chop the tomatoes and add to the thickened syrup. Grate the lemon zest and add to the syrup. Cut lemon in half and squeeze juice into the syrup. Add the ginger or cinnamon.
- Boil mixture until thick for 20-30 minutes, stirring occasionally.
- To test for doneness, remove one spoon from the freezer. With the spoon you used to stir the preserves remove a small amount of jam and pour into the frozen spoon. Tilt the frozen spoon over the pot, if the preserves pour off in large thick drops it is done. If it pours off quickly, boil for another few minutes and retest with the other frozen spoon.
- Remove ginger or cinnamon. Put preserves in sterilized jars and boil in a water bath canner for 20 minutes.
TOMATO PRESERVES
A schmear of this on a ham & cheese sandwich...mmmmmm! Now that's good eatin', I don't care who you are! Plan to make several different colored batches - red, black, yellow & orange. I suspect this is a good candidate for hot water bath canning, given how long it is cooked & the high acidity & sugar content.
Provided by Busters friend
Categories Vegetable
Time 1h35m
Yield 2 cups
Number Of Ingredients 10
Steps:
- In a 3- to 4-quart pan, combine tomatoes, brown sugar, vinegar, lemon, ginger, cumin, cinnamon, cloves, salt, and pepper. Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, stirring occasionally, until mixture is reduced to 2 cups and has the consistency of thick jam, about 1 hour and 15 minutes. Add more salt and pepper to taste.
Nutrition Facts : Calories 617, Fat 1.4, SaturatedFat 0.3, Sodium 658.4, Carbohydrate 155.5, Fiber 6.7, Sugar 141.6, Protein 4.1
TOMATO PRESERVES
A lovely way to use up those tomatoes! From the Ball Blue Book of Canning! Prep time includes marinating time.
Provided by Sharon123
Categories Vegetable
Time 14h30m
Yield 6 half pint
Number Of Ingredients 6
Steps:
- Wash and drain tomatoes.
- Do not core tomatoes.
- Tie spices and gingerroot in a spice bag.
- Combine spice bag, sugar, lemon and water in a large saucepot.
- Simmer 15 minutes.
- Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking.
- Remove from heat.
- Cover and let stand 12 to 18 hours in a cool place.
- Remove spice bag.
- Remove tomatoes and lemon from syrup.
- Boil syrup 2 to 3 minutes or longer to thicken.
- Return tomatoes and lemon to syrup; boil 1 minute.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot preserves into hot jars, leaving 1/4 inch headspace.
- Adjust two-piece caps.
- Process 20 minutes in a boiling-water canner.
- Yield: about 6 half-pints.
HOMEMADE TOMATO KETCHUP
Provided by Jamie Oliver
Categories condiment
Time 1h45m
Yield about 1 pint
Number Of Ingredients 15
Steps:
- Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.
- Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 1 1/2 cups of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
- Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
- Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed - it should keep for 6 months.
TOMATO JAM
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 1 cup of tomato jam
Number Of Ingredients 0
Steps:
- Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.
MCP® TOMATO PRESERVES
Got a bumper crop of tomatoes? Capture that summery deliciousness in easy-to-make preserves. We'll walk you through it step by step, below.
Provided by My Food and Family
Categories Home
Time 45m
Yield About 4 (1-cup) jars or 64 servings, 1 Tbsp. each
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Dip tomatoes in boiling water. Remove skins and stem ends. Grind tomatoes. Measure exactly 2 cups pulp into 6- or 8-qt. saucepot. Stir in grated zest from one of the lemons, 1/4 cup lemon juice and salt.
- Stir pectin into prepared pulp in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g
HOMEMADE TOMATO KETCHUP - JAMIE OLIVER
Make and share this Homemade Tomato Ketchup - Jamie Oliver recipe from Food.com.
Provided by DrGaellon
Categories For Large Groups
Time 1h10m
Yield 60 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large non-stick skillet. Add onions and salt. Sweat onions for 15 minutes until soft, translucent and sweet.
- Combine fennel seed, coriander seed and cloves in a mortar, spice grinder or flavor shaker. Grind well. Add to onions with ginger, garlic and chile pepper. Add black pepper and salt.
- Quarter tomatoes and add to pan. Tear basil leaves off of stems and reserve. Chop stems coarsely and add to pan. Add tomato puree, vinegar and brown sugar. Bring to a boil, reduce to medium, and simmer 30-40 minutes.
- Roughly chop basil leaves. Turn off heat and add basil; stir well.
- Transfer to blender and puree smooth. Work in batches, filling the blender jar no more than half way. Pour into a fine sieve and push through.
- Sterilize some ketchup bottles and a funnel, either in boiling water, or dry in a roasting pan in a hot oven. Stir ketchup well and transfer to bottles. Fill bottles completely before sealing. Allow to cool completely, then store in a cool dark place for up to 6 months. Refrigerate after opening.
Nutrition Facts : Calories 30.7, Fat 0.3, SaturatedFat 0.1, Sodium 51.3, Carbohydrate 6.8, Fiber 0.8, Sugar 5.2, Protein 0.6
GREEN TOMATO PRESERVES
Someone in Recipe Request was looking for a recipe and in my efforts to help, realized that there were very few recipes for green tomato preserves. I have used this simple recipe for years and have won several blue ribbons at county fairs. Update 11/24/2007: I made this again for the first time in many years. After the review, I did toss in 1/8 cup to 1/4 cup crystallized ginger. It really adds a wonderful taste. I'm listing that as an optional ingredient. The yield was 6 cups and the cooking time was 2 hours. Enjoy!
Provided by PaulaG
Categories Vegetable
Time 1h50m
Yield 2-3 pints
Number Of Ingredients 4
Steps:
- Wash the tomatoes, core and cut into chunks; place in a large canning kettle.
- Add the lemon juice and sugar, bring to a boil and continue boiling until syrup is thick.
- Ladle into hot sterilized jars and process in water bath as recommended in your area.
Nutrition Facts : Calories 2149.7, Fat 1.8, SaturatedFat 0.2, Sodium 118.3, Carbohydrate 548.2, Fiber 10.1, Sugar 536.4, Protein 11
YELLOW PEAR TOMATO PRESERVES
Make and share this Yellow Pear Tomato Preserves recipe from Food.com.
Provided by Mysterygirl
Categories Fruit
Time 1h15m
Yield 5 half pint jars
Number Of Ingredients 5
Steps:
- Wash& dry tomatoes.
- Cut a thin slice from blossom end and press out seeds and discard.
- Combine tomatoes, sugar& salt, simmer until sugar is dissolved.
- Boil for about 40 minutes.
- Add thinly sliced lemon and minced or sliced ginger.
- Boil about 10 minutes longer.
- Pour into hot jars and seal at once.
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- Canning Tomatoes. Canning tomatoes are the classic way of turning fresh, ripe tomatoes into something you can enjoy all year long. Whole peeled tomatoes are perfect for turning into sauces, using on pizzas, and adding into stews.
- Canned Chopped Tomatoes. These canned chopped tomatoes involve an extra step or two, compared to the whole peeled tomatoes above, but they're even easier to use after they've been canned since they're already all chopped up.
- Tomato Purée. This ultra-simple tomato sauce (really a cooked down tomato purée with some salt in it) is great for canning because it is so basic. You can add any herbs, spices, or other flavor agents later when you know how you're going to use it!
- Freezing Tomatoes. Freezing tomatoes is the easiest way to keep ripe tomatoes until you're ready to use them. You don't have to peel them first—in fact, the act of freezing them itself makes the tomatoes insanely easy to peel!—
- Oven-Dried Tomatoes. These oven-dried tomatoes aren't so dried out that they'll keep forever, but if you put them in a jar and cover them with olive oil and pop them in the fridge, they'll last a nice long time indeed.
- Homemade Tomato Paste. Calling this "tomato paste" almost isn't right. It's almost more of a magical elixir, adding its rich tomato essence to everything it touches.
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