Terrific Tomato Soup and Other Tomato Recipes

Mother Earth News ^ | 1975! | Mother Earth News Editors

[Diana in Wisconsin]

“There’s always next year to hope for.”

That’s the Gardener’s Creed, that’s for sure! :)

[metmom]

Although I’m glad that we don’t have to survive on what I grow, it certainly is nice to know that I can put up what’s possible and know that it’s sitting in the basement waiting to be eaten.

[metmom]

Sauces and other tomato specialties are often reduced to the desired thickness by "cooking down." If done over direct heat, this process requires constant watching and stirring to prevent the ingredients from sticking to the kettle. An easier method is to pour the juice or pulp into shallow pans, skillets, roasters, etc., place the containers in a 350° oven, and stir the liquid every 15 or 20 minutes until it reaches the consistency you want— which should take 1 to 3 hours.

What I did last year was ladle off all the liquid I could, then take a large, fine mesh strainer and pour the the remaining sauce through that and let it sit and drain into a pot. That way, you'd get as much liquid off as possible and then I'd put the puree into a large pot and put it aside for canning later.

That way, what I canned was pretty thick already and I didn't waste any heat or time boiling it down.

[BIGLOOK]

My tomatoes make huge vines but little fruit.

This is a common problem with novices. You're using too much Nitrogen in the initial stage of growth which promotes vegatative growth but hinders fruit production.

Plant your tomato starts in a prepped bed with higher Phosphorous and Potassium ratios in the initial fert.....something like a 0:4:3 ratio (I use a 0-45-10 starter ratio). Tomato plants are scavengers and they'll do fine without the higher N number and they're survivors so they'll put out flower clusters on the lower nodes sooner.

Another little tip is to tap the flower umbrels daily at midday for pollen distribution that will give you nice round fruits instead of relying on the breezes to shake 'em. Once you get fruit sets, pinch off some to get a cluster of three or four.

After you've got fruit sets on the lower umbrels go ahead and pump the vines with a higher N fert but keeping the ratio (a 1:3:3 ratio is good) of Phosphorous and Potassium the same for flower production (P) and (K) for sugar and color while the vine or bush goes wild.

[RVN Airplane Driver]

ping

[annalex]

Shopska Salad

4 tomatoes; cut the tomatoes in 1/6 or 1/8 wedges removing the stems.

1 cucumber; peel the cucumbers and cut in two lengthwise, then in slices.

1 bell pepper (any color); cut in 8 lengthwise, remove the soft tissue and seeds, cut in slices.

A handful of basil leaves, chopped

A handful of parsley leaves, chopped

A handful of chopped onion, chopped or quartered and sliced; spread the onions on the chopping board, pour salt on top and press hard with a heavy knife crushing salt into the onion to reduce bite.

Put all that in a bowl, add black pepper (you already have salt on the onion), pour half a cup to a cup olive oil, mix.

Sprinkle a handful of crumbled Feta on top, serve.

This is an excellent side dish for meats, or a chase for Ouzo or grape brandy, or wine.

Experiment with roasting the bell pepper first. Those without a busy life may wish to peel the roasted pepper, too. That would be called Macedonian salad.

[Mrs. Don-o]

Here's another one for ya. Extremely simple, and good.

Green Tomato Hushpuppies

3/4 cups flour
3/4 cup cornmeal
1/2 tsp. baking powder
Pinch baking soda
1 tsp. seasoned salt
1 tsp. chili powder
1/2 green pepper, chopped
(hot if you like hot, sweet if you like sweet)
1 beaten egg
1/2 cup buttermilk
1/4 c. diced onion
3/4 cup diced green tomato
2 slices bacon, cooked, crumbled, WITH grease

Combine dry ingredients and mix well. Combine onions, tomatoes, peppers, bacon WITH grease, eggs and buttermilk, and mix well. Add wet to dry (should form a dense, thick batter) mix, and refrigerate for an hour or so. Deep fry one inch balls (not too big) at 300 degrees (not too terribly hot) ---it should take about 6 minutes, or until golden brown.

For the first 5 ingredients, you can substitute 1 1/2 cups of any standard cornbread mix (I've used Hot Rize.)

Could also be baked as muffins.

[annalex]

Shopska Salad illustrated

[Diana in Wisconsin]

Dinner plan have changed! I have all of those ingredients on hand; all of the veggies from the garden, of course. ;)

As soon as Husband clears off the kitchen table, I’ll get right on that. (He’s repairing a laptop on it right now...)

Thanks! :)

[annalex]

Gazpacho Soup Recipe

Ingredients: 2 lb. ripe field grown tomatoes, 2 cloves garlic, 2 shallots, chopped, 1 tsp. chopped cilantro, 2 limes, juiced, 2 tablespoon EV olive oil, 1 medium cucumber, peeled and seeded, 1 green pepper, chopped, 1 red bell pepper, 1 Tbsp. red wine vinegar, 1/2 tsp. chilli flakes, 2 tsp. Worcestershire sauce, 1 cup ice water, salt and pepper to taste.

Recipe: Core the tomatoes and dip them in boiling water for 1 minute to blanch them, then transfer them in iced water, so the skin can be removed easily. Dice the tomatoes and put them in a food prosessor. Set aside 1/3 of the peppers and cucumber. Add the remaining ingredients and blend until smooth. Chop the peppers and cucumber and stir them in the soup. Serve the Gazpacho soup with fresh garlic-herb croutons on top.

[annalex]

Enjoy. Don’t overdo oil, overdo basil and parsley all you want. Some add vinegar, but I’d go for a sweet confident taste of pure oil, and pungent smell of the herbs. Mop it up with French bread.

[tubebender]

There’s nothing like tomato soup and grilled cheese WITH A SLICE OF SPAM.

and Grizzleda the Wicked Witch of the West is on the food channel...

[kosta50]

Shopska Salad...Experiment with roasting the bell pepper first. Those without a busy life may wish to peel the roasted pepper, too. That would be called Macedonian salad.

"Real" Serbian housewives always peal roaster peppers, and they call it шопска салата (shopska salata), meaning of course it is Serbian! :) (just like that black mud-like coffee)

But in that part of the world, everyone steals from everyone else and claims it's their cousine.

[Diana in Wisconsin]

The salad was terrific. Even my picky 22 y.o. ‘kid’ liked it; fresh herbs and all. I added torn Italian bread to it, as well and will have the leftovers for lunch today. I used a Danish Blue cheese in oil, so the flavor wasn’t exactly the same, and some Balsamic vinegar, but it was what was at hand and it worked out beautifully, though it was quite international, LOL!

Thanks again! :)

[chickpundit]

Thanks.

[OldMissileer]

With a meal like that I would wonder what junk the rich were having! (an old saying from my Mom when the meal was fit for a King)

[Kolokotronis]

Horiatiki Salata

[annalex]

My Bulgarian friend Atanas visited us a month ago and corrected my salads. He’s lived in the epicenter of Shoplyk, Sofia, for 30 years now, and that was his point about Macedonian being roasted, but not Shopska.

The purpose of the sweet peppers beign fresh is to create small explosions of juice as the teeth crush the pepper rings. It also augments the texture being the hardest component.

Roasting peppers is in itself an experience. Open flame works best, or unfattened skillet. The pepper should receive a third degree burn, and then what remains of the skin peels easily. The musty smell is a subliminal signal to the neighbors that they, too, can take time out of their busy lives doing little things like that just right.

Serve them with Feta and black pickled olives, and that’s where your Balsamic vinegar should go, Diana.

[annalex]

I don't see tomatoes in this, and is the yellow form on top right a hot pepper?

[antceecee]

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