SOUR TOMATOES
You can make your own sour tomatoes that will taste just like the ones in the Philadelphia or New York deli.
Provided by Alan Leonetti
Categories Vegetable
Time P28D
Yield 10-12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 33.5, Fat 0.3, Sodium 8504.5, Carbohydrate 7.1, Fiber 1.5, Sugar 5, Protein 1.7
SOURDOUGH STRATA WITH TOMATOES AND GREENS
Provided by Food Network Kitchen
Time 2h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Toss the tomatoes with the thyme, olive oil and 1/2 teaspoon each salt and black pepper in a bowl. Spread on a baking sheet and roast, stirring once or twice, until the tomatoes are slightly dried and browned in spots, 1 hour to 1 hour, 15 minutes. Cool completely.
- Whisk the milk, eggs, fontina, 3/4 cup parmesan, the cayenne, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Add the bread cubes and greens and toss to coat. Pour into a 3-quart baking dish, then top with the roasted tomatoes. Cover and refrigerate overnight.
- The next day, preheat the oven to 350 degrees F. Sprinkle the strata with the remaining 1/4 cup parmesan and bake, uncovered, until golden brown and almost set, about 45 minutes. Turn off the oven, but keep the strata inside 10 minutes before serving.
SWEET AND SOUR TOMATO SAUCE
Provided by Food Network
Time 13m
Yield 1 1/2 cups
Number Of Ingredients 8
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.
CREAMY CUCUMBER TOMATO SALAD
This is kid-approved and great to serve chilled on a hot summer's day. Great addition to any meal or just alone.
Provided by klyoung
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine tomatoes and cucumbers in a bowl. Add sour cream, balsamic vinaigrette, lemon juice, dill, and garlic salt; stir. Season with salt and ground pepper.
Nutrition Facts : Calories 68.3 calories, Carbohydrate 7.4 g, Cholesterol 6.3 mg, Fat 4.2 g, Fiber 1.5 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 379.6 mg, Sugar 3.8 g
CREAMY TOMATO SALAD
To trim calories in the salad, try light sour cream. You can also substitute white or green onions and cherry or plum tomatoes.-Kim Dunbar, Willow Springs, Illinois
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine cucumber, tomato and onion. In another bowl, combine the sour cream, sugar, vinegar, salt and pepper; mix well. Pour over vegetables and toss to coat. Refrigerate until serving. Serve over lettuce if desired.
Nutrition Facts :
SHLOMO'S KOSHER SOUR PICKLES/TOMATOES BY SY
There is nothing quite like a "Mouth Watering" Kosher New York City Sour Pickle or Sour Tomato from a wooden barrel. I remember as a teenager in "The Bronx" biking over to the local indoor but "open" food market, with many vendors providing produce. I would then go over to the "Pickle Man" and watch him put his hand into the wooden barrel and pull out a "Big One", for only 5 Cents!
Provided by SkipperSy
Categories Vegetable
Time P14DT30m
Yield 13-20 Pickles
Number Of Ingredients 8
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.
Nutrition Facts : Calories 25.7, Fat 0.2, SaturatedFat 0.1, Sodium 4356.2, Carbohydrate 6.1, Fiber 0.9, Sugar 2.5, Protein 1.1
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