Tomatoes

[sddonegan]

This is a really great recipe.


Fartalle with chicken and sauteed tomatoes

1 pound Farfalle pasta (cooked al'dente)

3 Boneless, skinless chicken breast cut into bite size pieces. Season with salt and pepper

8 oz sour cream

4tbs olive oil

1pkg grape tomatoes, sliced in half

8oz baby Bella mushrooms, sliced

15oz can sweet peas, drained

6 slices of bacon, chopped

1 clove garlic minced

Spoon olive oil into a large skillet. Brown chicken and bacon together. Once lightly brown, add mushrooms, tomatoes, and garlic. Once chicken is completely done and mushrooms are tender, add sweet peas and sour cream. Slowly add pasta to skillet tossing in mixture. Remove from heat.


Eat and enjoy

stephaniedonegan.com

[hayden23]

Oooo I love tomatoes! In some asian countries I know they are eaten as a fruit instead of being added into salty dishes.

[jglass]

Anyone make their own dried tomatoes?
I love them and recently got a food dehydrator to make my own this summer.

[KYHeirloomer]

I make dried tomatoes every year, with everything from grape and cherry tomatoes on up to beefsteaks.

The procedure is basically the same. Cherries get split in half. All the others are cut in slices about a half inch thick. They're laid out on the racks, and the machine turned on.

Some people flavor the slices with salt, pepper, or other flavorings. But I never do that myself.

FWIW, technically they are merely dried tomatoes when you use a dehydrator. Sun dried means laying them out in the sun to dry.

[Mama Mangia]

I dry everything (veggies, fruits, spices, jerky - you name it) - I cannot live without my dried tomatoes and peppers. I use them constantly. I don't do the sun-drying - my relatives do that back in Italy. Where I live you can't do it. So I use my dehydrators. There is nothing to it - the dehydrator does all the work.

[jglass]

Thanks.
Now to wait for the garden to give it up.
My herbs and things are only about an inch tall so I have a long wait ahead of me.

[thomasz]

Your forming is simple, I could do it.

[Redneck Charger]

Sorry.. I know tomatoes are not the ingrediant of the week.. But I have lots of green tomats.. And it's getting colder here at night.. So wondering how ya make pickled tomatoes.. Anyone can help me out?

[Mama Mangia]

Hi Redneck and welcome - don't worry about your ingredient -

will this help?

Green Tomato Relish


* 6 Red sweet peppers *
* 2 lb Onions
* 3 Sweet green peppers *
* 3 1/2 c Sugar
* 1 c Water
* 1 T Ground turmeric
* 2 lb Green tomatoes
* 1 Small head cabbage *
* 1/4 c Pickling salt
* 2 c Cider vinegar
* 1 T Mustard seed
* 2 t Celery seed

* All vegetables are to be coarsely ground.

Mix vegetables and salt. Cover and let stand 12 to 18 hours. Drain vegetables and rinse. Mix vegetables and remaining ingredients. Heat to boiling; reduce heat. Simmer, uncovered, 3 minutes. Pack simmering mixture in hot jars, leaving 1/8" headspace; seal. Process 10 minutes in a boiling water bath. Makes 5 - 6 pints.

NOTE: Vegetables can be chopped if you prefer.



Piccalilli


* 1 quart Green Tomatoes -- Chopped
* 2 medium Red Peppers *
* 2 medium Green Peppers *
* 2 Lge Onions -- Peel Chop
* 1 small Head Cabbage
OR
* 2 cups Cucumber -- Chopped
* 1/2 cup Salt
* 3 cups Cider Vinegar
* 2 cups Brown Sugar
* 1 3 inch Stick Cinnamon
* 1 teaspoon Whole Cloves
* 1 teaspoon Whole allspice
* 1 teaspoon Mustard Seeds

* Peppers should be seeded and chopped. ** Cabbage should be shredded.

Combine all the vegetables and the slat and let stand overnight. In the morning, drain the vegetables pressing out the juice. Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seall the picalilli in hot jars. Makes 8 Pints. NOTE: One tablespoon each peppercorns and celery seeds may be substituted for the cinnamon.




HUNGARIAN GREEN TOMATO RELISH



10 lb. green tomatoes
1 head cauliflower or more
5 lb. peeled yellow or white onions
5 green bell peppers
5 red peppers
1 cup pickling salt (no iodine)

Brine:

7 cups vinegar (white is best)
1 whole box mixed pickling spices
1 box whole mustard seed
5 cups sugar

Slice thinly only the tomatoes, onions and cauliflower. Place the
cut up vegetables in a large plastic bin. Sprinkle 1 cup of salt over
vegetables and let it sit overnight.

Drain well and rinse off salt with water. Remove the seeds from the
red and green peppers and cut up into small pieces.

Add the rinsed off vegetables and place in large kettle or pot along
with the vinegar, mustard seeds. Place the mixed pickling spices in
a bag or cloth to keep them together so they can be fished out later.
Mustard seeds remain in the relish.

Cook until vegetable are soft, not mushy!

Remove mixed spice bag and add 5 cups of sugar. Cook ten more
minutes until sugar is melted.

Bottle in sterilized canning jars.

[Mama Mangia]

Chow Chow


1 quart green tomatoes, chopped
2 sweet green peppers, chopped
2 large mild onions, chopped
1 small head cabbage, chopped
1/2 cup salt
3 cups vinegar
2 1/2 cups brown sugar
1 teaspoon dry mustard
1 teaspoon turmeric
2 teaspoons celery seed


Grind the chopped vegetables. Add the salt to them and let the mixture stand overnight. Drain the vegetable mixture in a jelly bag, pressing out all the liquid you can. Transfer the vegetables to a large pot. Add the vinegar, brown sugar, mustard, turmeric and celery seed and bring to a boil. Reduce the heat and simmer for one hour. Stir frequently. Pour the relish into hot, sterilized pint jars, cover, process 15 minutes in a boiling bath.