Uncle Bills Tomato Aspic Food

UNCLE BILL'S PASTA WITH A VEGETARIAN TOMATO SAUCE

Steps:

• In a large saucepan or frying pan, heat 2 tablespoons of olive oil on medium-high heat.
• Add onion and saute for 4 minutes, stirring often, do not burn.
• Add red and green pepper and saute for another 4 minutes, stirring often.
• Add tomatoes, tomato paste, garlic, basil, dried oregano, Italian herb seasoning, red hot pepper flakes, salt and pepper; stir to mix.
• Reduce heat to medium-low, cover and simmer for 30 minutes, stirring occasionally.
• Remove cover and continue to simmer for another 20 minutes or until sauce begins to thicken slightly. When slightly thickened, remove from heat and set aside.
• Meanwhile, in a large cooking pot or a pasta pot, fill 3/4 full with hot water and bring to boil.
• Add 2 tablespoons of olive oil and 1 tablespoon of salt.
• Add rigatoni and cook for 15 minutes, stirring once during cooking.
• Add bow-tie pasta and continue to cook for another 15 minutes or until both pastas are el dente.
• When pasta is cooked, reserve 1 cup of pasta liquid and set aside.
• Drain the pasta and return to the cooking pot.
• Add 2 tablespoons of butter and the remaining 2 tablespoons of olive oil, 1/4 cup of grated Padano cheese and toss to coat well.
• If pasta appears to be too dry, add a few tablespoons of reserved pasta water.
• You may now add the tomato mixture to the pasta pot and mix well to coat, or ladle the pasta into individual serving plates and then add the tomato mixture over the top.
• Sprinkle with additional grated Padano cheese if desired.

CREOLE TOMATO ASPIC

Steps:

• In a saucepan, bring tomato juice, garlic, mustard, salt, sugar, lemon juice and paprika, bay leaf, and pepper to a boil.
• Continue cooking 3 minutes.
• Remove from the heat.
• Soften gelatin in consommee.
• Add gelatin mixture to tomato juice and stir to dissolve.
• Remove bay leaf.
• Pour into 1 1/2 quart mold and refrigerate.
• Combine cream cheese with onion and Tabasco and roll into tiny balls.
• Chill.
• When aspic becomes slightly firm, arrange cheese balls in mold.
• When all is firm, unmold and serve with homemade mayonnaise.

UNCLE BILL'S CREAMY, SAVORY TOMATO SOUP

Steps:

• In a large saucepan, heat olive oil and butter over medium-high heat.
• Add onion and saute' until translucent, about 2 minutes, stirring often.
• Add garlic and thyme and saute' for 2 minutes.
• Add crushed tomatoes, sun-dried tomatoes and balsamic vinegar.
• Bring to simmer, about 3 minutes, stirring frequently.
• Reduce to low and stir in baking soda.
• Add half and half, stir well and bring to a simmer. DO NOT BOIL.
• Use an immersion blender to puree' soup in the saucepan or puree' soup in batches in a food processor or blender.
• Season with salt and pepper.
• Serve hot.

TOMATO SALSA - UNCLE BILL'S VERSION

Steps:

• In a large pot bring water to a rolling boil.
• Drop in tomatoes and scald for 2 minutes.
• Drain and immediately cover with cold water and some ice cubes and let sit for a few minutes.
• Remove skins and discard.
• Remove stem core and discard.
• Cut tomatoes into small chunks.
• Using a large cooking pot, add chopped tomatoes, Jalapeno peppers, red onion, green pepper, sweet red pepper, cilantro, basil, parsley, wine vinegar, lemon juice, ground cumin and liquid honey.
• Bring mixture to a boil.
• On medium-high heat, cook for about 5 minutes stirring frequently.
• Adjust spices and Jalapeno peppers to taste.
• Prepare 4- pint size canning jars by washing in soap and water, then rinsing in hot water.
• Preheat oven to 300 degrees F.
• Place washed jars upside down on oven rack and heat for 15 minutes.
• Prepare snap lids by boiling them in water for about 5 minutes.
• Fill jars with salsa mixture to within 1/4 inch of top of jars (for head space.) Remove any air bubbles by sliding a rubber spatula between glass and salsa; re-adjust head space to 1/4 inch.
• Wipe jar rims very clean to remove any stickiness.
• Place snap lids, then screw bands just until finger tight.
• Prepare a canner and bring water to boil.
• Place jars in canner rack and immerse in water.
• Process for 10 minutes.
• Remove jars from canner and place on a towel, then cover with another towel until cooled.
• Jars are sealed when lids"pop" and are concave (turned downward).
• Wipe jars clean and lable.
• Store jars in a cool, dry place.

TOMATO ASPIC

Steps:

• Fully dissolve gelatin in boiling water in a mixing bowl.
• Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. Remove and discard the bay leaf and cloves.
• Stir onion and celery into vegetable juice.
• Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
• Refrigerate until set completely, about 1 hour.