ripening store-bought tomatoes:
the best tomatoes are homegrown and ripened on the vine, but if this is not available to you, or affordable you can help hard tomatoes to ripen by placing them in a brown paper bag on the kitchen counter for a few days.
when they are ripe and ready to eat they will yield slightly to gentle pressure.
you can also ripen green tomatoes in this way, or in a single layer on newspaper in a box in a moderately temperate room.
Showing posts with label Tomatoes. Show all posts
Showing posts with label Tomatoes. Show all posts
2.26.2009
9.13.2008
caprese salad.
a light summer salad that is healthy and so flavorful!
caprese salad:
garden fresh Roma or vine tomatoes
fresh mozzarella cheese
fresh basil
Balsamic vinegar
Sea salt and fresh cracked black pepper, to taste
caprese salad:
garden fresh Roma or vine tomatoes
fresh mozzarella cheese
fresh basil
Balsamic vinegar
Sea salt and fresh cracked black pepper, to taste
1) slice tomatoes and mozzarella cheese.
2) layer tomatoes, cheese and basil then drizzle balsamic vinegar and finish off with sea salt and fresh cracked black pepper.
this makes a beautiful presentation!
don't forget to lick the plate clean!
2) layer tomatoes, cheese and basil then drizzle balsamic vinegar and finish off with sea salt and fresh cracked black pepper.
this makes a beautiful presentation!
don't forget to lick the plate clean!
green tomato relish.
use on hotdogs, over cream cheese on crackers, or with other meats if desired.
do you have an over-abundance of these?
it's ok if you don't want to be patient enouh for them ALL to ripen...
green tomato relish: makes 24 pints.
12 green peppers (5 C.)
6 red peppers (1 1/2 C)
1 medium cabbage (4 C.)
7 large onions (4 C.)
10 large green tomatoes (4-5 C.)
6 C. sugar
4 C. apple cider vinegar
2 T. mustard seed
1 T. celery seed
1 1/2 tsp. turmeric powder
2 C. water
1) dice the peppers, cabbage, onion and tomatoes into small pieces.
2) sprinkle with 1/2 C. kosher salt and let sit overnight, covered in large pot.
3) in the morning: mix together sugar, apple cider vinegar, spices and water.
4) pour over vegetables and bring all to a boil; boiling gently for 5 minutes.
5) fill jars, leaving 1/2" headspace and screw on lids. process in hot water bath for 15 mins.
NOTE:
*this relish will stay good for many years when canned properly. if however, you do not wish to use 24 pints worth or gift some, then decrease the recipe by at least half, or to suit your needs.
do you have an over-abundance of these?
photo from {nip it in the bud}.
it's ok if you don't want to be patient enouh for them ALL to ripen...
photo from {the daily spud.}
green tomato relish: makes 24 pints.
12 green peppers (5 C.)
6 red peppers (1 1/2 C)
1 medium cabbage (4 C.)
7 large onions (4 C.)
10 large green tomatoes (4-5 C.)
6 C. sugar
4 C. apple cider vinegar
2 T. mustard seed
1 T. celery seed
1 1/2 tsp. turmeric powder
2 C. water
1) dice the peppers, cabbage, onion and tomatoes into small pieces.
2) sprinkle with 1/2 C. kosher salt and let sit overnight, covered in large pot.
3) in the morning: mix together sugar, apple cider vinegar, spices and water.
4) pour over vegetables and bring all to a boil; boiling gently for 5 minutes.
5) fill jars, leaving 1/2" headspace and screw on lids. process in hot water bath for 15 mins.
NOTE:
*this relish will stay good for many years when canned properly. if however, you do not wish to use 24 pints worth or gift some, then decrease the recipe by at least half, or to suit your needs.
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