Sour Tomatoes Food

COLD TOMATO AND SOUR CREAM SOUP

Steps:

• Purée tomatoes in batches in a blender until smooth, then force purée through a sieve into a large bowl, discarding seeds. Stir in lemon juice to taste, scallion, zest, sugar, thyme, marjoram, salt, and pepper.
• Chill soup until cold, about 1 hour.
• Ladle soup into bowls and top with dollops of sour cream.

SOUR TOMATOES

Steps:

• Cut away the brown area and leave a small hole in the tomatoes, which will allow the brine to penetrate into the tomatoes.
• Place the tomatoes in a 3 ½ quart glass jar.
• Put all of the spices into a large bowl and add some water to the mix. Then pour this mixture into the jar and top off with water.
• Place a small item (piece of plastic, wood, etc.) on top to keep the tomatoes down and under the water/brine.
• Close jar and turn upside down to mix all the ingredients.
• Open jar and place a piece of plastic wrap on the top. Use a rubber band to keep it in place. Using a kitchen knife, punch many holes in the plastic wrap in order to let some of the brine gases out.
• Place in a cool location for 3-4 weeks. From time to time you can remove any scum on the top and add a little salted water to top off, and shake the mixture. Then place in the refrigerator.
• The tomatoes are done when they change color from light green to a dull olive green.

SHLOMO'S KOSHER SOUR PICKLES/TOMATOES BY SY

Steps:

• KOSHER SOUR PICKLES RECIPE-.
• Cut 1/16 inch off the blossom end. Discard any cucumbers that are bruised or damaged.
• In a 3 1/2 quart glass jar add the Kirby Cucumbers standing them upright (Turning the jar on its side will help).
• Put all the spices into a large bowl (Alum Optional), add some water and mix. Then pour this mixture into the jar, top off with water. Adding a piece of rye bread is also optional.
• Place a small item (A piece of plastic, wood, etc.) on top to keep the Kirby Cucumbers down and under the water/brine.
• Close jar and turn upside down to mix all the ingredients --.
• Next open jar, put "plastic wrap" on the top (Use a rubber band to keep in place); Then using a kitchen knife punch many holes in the "plastic wrap" in order to let some of the brine gases out.
• Let the Kirby cucumbers stand 2-3 weeks (in a "COOL" location) depending on how fast they cure in the brine; From time-to-time you can remove any scum on the top, add a little salted water to top off -- and shake the mixture. Then place in the refrigerator!
• Note: For half sour pickles, let it pickle for about 1 week -- and then place in the refrigerator!
• KOSHER SOUR TOMATOES RECIPE-.
• Use the same recipe as outlined above for "Kosher Sour Pickles". However, use about 10-12 green tomatoes (about 3 lbs) in place of the kirby cucumbers. Also, sour tomatoes need a little more salt then kirby pickles -- so add to taste.
• Take off the tomato stems. As an option cut away the brown area and leave a small hole which will allow the brine to penetrate into the tomatoes (you can also cut the tomatoes in half).
• Let stand 2-3 weeks depending on how fast the tomatoes cure in the brine. Then place in the refrigerator!
• KOSHER SOUR TOMATOES RECIPE-.
• Use the same recipe as outlined above for "Kosher Sour Pickles". However, use about 10-12 green tomatoes (about 3 lbs) in place of the kirby cucumbers.
• Take off the tomato stems and cut away the brown area and leave a small hole which will allow the brine to penetrate into the tomatoes. Or cut the tomatoes in half.
• Let stand 2-3 weeks depending on how fast the tomatoes cure in the brine. Then place in the refrigerator!
• NOTES, Sour Kosher Pickles:
• These are brining sour pickles, so no vinegar is needed (optional). In making these pickles, it is important that you do not used mixed pickling spices, because the cinnamon, cloves, all spice and other sweetly aromatic spices in them will detract from the pickles' flavor. Also, it is important that you do not use iodized salt in the process, as that will leave a bitter aftertaste.
• NOTES, Sour Tomatoes:.
• If you can find green "Plum Tomatoes" you might want to try them as well! And using Vinegar is all right.

SWEET AND SOUR TOMATO SAUCE

Steps:

• In a saucepan combine vinegar, sugar, tomato sauce, flour, red pepper and salt. Bring mixture to a boil. Simmer for 2 to 3 minutes, or until slightly thickened. Transfer to a bowl and stir in scallion and coriander.

SOUR CREAM TOMATO SAUCE

Steps:

• Heat Butter in heavy skillet;ad Onion,Green Pepper & Mushrooms;cook about 10 minutes or until lightly browned, stirring occasionally.
• Add Tomatoes, Sour Cream, Sugar, & Salt.
• Simmer over low heat about 1 hour or until thickened.
• Serve with Rotini shaped Pasta.

SOUR CREAM HEARTY TOMATO BASIL SOUP

Steps:

• In a crock pot or large pot, mix water, bay leaf and bouillon until cube disolves.
• add tomatos and tomato paste.
• Mix with a wooden spoon until blended.
• Add garlic and onions.
• Add italian seasoning and pepper to taste.
• Add sour cream (1 to 1 1/2 cups depending on your taste).
• Keep on low for 3-4 hours in a crock pot or pot to get the best taste, or heat on medium until hot.
• Serve in bowls sprinkle with parmesan and add garlic toast if desired.

SWEET AND SOUR TOMATO SAUCE WITH MEATBALLS

Steps:

• Heat oil on a large Dutch oven.
• In a Dutch oven or a very large frypan, brown the meatballs well in hot oil then remove to a bowl.
• Add in the onion, garlic and dryed chili flakes and saute for about 4-5 minutes, scraping any browned bits from the bottom of the pot with a wooden spoon.
• Add in tomato paste and stir for 1 minute.
• Add the stewed tomatoes with their juice, crushing the tomatoes slightly with the back of the spoon, drained diced tomatoes, undiluted tomato soup, broth or consomme, brown sugar, cider vinegar and chopped green peppers; mix to combine and bring to a boil.
• Add in browned meatballs back to the pot.
• Simmer for about 2 hours, stirring occasionally, until sauce has thickened, adjusting all ingredients to taste and seasoning with salt and pepper.
• Spoon any fat off the top of the sauce.
• Serve with rice or noodles.
• Delicious!

TOMATO PIE WITH SOUR CREAM CRUST

Steps:

• Preheat the oven to 375°F.
• Make the crust:
• In a large, wide bowl, combine the flour, salt, and parsley. Add the butter pieces and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is very coarse.
• In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a spatula or wooden spoon, stir the wet and the dry together until a shaggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat the dough into a disk, wrap it in plastic, and chill it in the fridge for 1 hour or up to 2 days.
• Make the filling:
• In a large skillet over medium, heat 1 tablespoon of the cooking fat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool.
• Meanwhile, thinly slice the tomatoes; toss them with 1 teaspoon salt and let them drain in a colander for 30 minutes, tossing them occasionally.
• In a bowl, combine the cheeses, mayo, 2 tablespoons each of the chopped basil and parsley, the thyme, a hefty pinch each of salt and pepper, and the sautéed onion.
• Sprinkle a little flour in the bottom of a 10-inch well-seasoned cast-iron skillet. Set it aside.
• On a lightly floured surface, roll the dough into a 13-inch circle. Fit it into the prepared skillet, allowing the edges to extend over the sides of the pan.
• Spread the cheese mixture evenly over the bottom of the dough. Arrange the tomatoes on top. Gently fold the overhanging pie crust over the tomatoes. It doesn't have to be perfect.
• Drizzle the pie with the remaining 1 tablespoon cooking fat and season with pepper. In a small bowl, whisk together the beaten egg and milk. Brush the crust with this egg wash, place the cast-iron pan on a rimmed baking sheet (to protect the bottom of your oven from any overflowing filling), and bake the pie until the tomatoes are browned, 50 to 60 minutes. Top the pie with the remaining 1 tablespoon each basil and parsley.
• Note
• Localize it: Swap out any of the herbs or cheeses. The Manchego in this recipe is salty, and the mozzarella melts really well, so just keep that in mind when you're doing your swaps.