Tomato Mustard Recipes

Steps:

• In small bowl stir together Dijon-style mustard blend and dry mustard until well combined.
• Gently stir in tomatoes.
• Cover and refrigerate up to 24 hours.
• Note: To peel tomatoes easily: using kitchen tongs or a fork, gently lower tomato into boiling water for 30 seconds or until skins split.
• Dip in cold water or rinse under a running faucet.
• Remove skin.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie dish. With a fork, poke holes into the bottom of the crust.
• Spread the mustard over the bottom of the pie crust in an even layer. Cover the mustard with the Swiss cheese in a layer. Arrange slices of tomato, overlapping in a spiral from the edge to the center, covering up the cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbes de Provence.
• Bake in the preheated oven until the crust has browned, the cheese has melted, and the tomatoes are curled at the edges, about 20 minutes.

Steps:

• Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.
• Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.

Steps:

• Combine tomatoes, onion, water, mustard seed, mustard powder, garlic, bay leaf, and black pepper in a large, heavy pot over medium heat; bring to a simmer and cook for 10 minutes. Stir soy sauce through the tomato mixture; continue cooking another 5 minutes. Season with salt. Remove bay leaf to serve.

Steps:

• Combine the first 5 ingredients in a bowl and let sit for an hour.
• Add the tomato paste and mustard, then taste and add more salt, pepper, and vinegar if necessary. Serve immediately or cover and refrigerate; this will keep its flavor for several days.

Steps:

• cover mustard seeds with warm water and then refrigerate overnight.
• next day:.
• drain and rinse seeds.
• put rinsed mustard seeds, sun-dried tomatoes, vinegar, dry mustard, oil salt and sugar in food processor. Process until smooth and thickened (or whatever texture you'd liek your mustard).
• at this point you could put the mixture in an airtight container in the fridge.
• OR.
• heat in a saucepan (add a little water to compensate for the evaporation that wil happen during heating) when warm place in clean canning jards and process in a waterbath for 10 minutes.