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Happy News Now! Chef Stevie's Tomato Recipes

8/28/2015

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Here are the summer tomato recipes from "The Balanced Plate with Chef Stevie" on KCMJ's Happy News  8/28/15

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  • RAW POMODORO SAUCE
    4 large fresh tomatoes
    1 small red onion
    1 red bell pepper, seeded
    2 cloves garlic
    Extra virgin olive oil
    Balsamic Vinegar
     salt and pepper
  •  15 basil leaves

    Pulse in food processor until chunky.  Serve over hot pasta and top with pecorino romano (optional).

    DRIED TOMATOES
    ripe
    tomatoes
  • olive oil
  • 2 garlic cloves, minced fine
  • 2 tablespoons fresh basil, chopped fine
  • 2 tablespoons fresh oregano, chopped fine
  • 2 tablespoons fresh thyme, chopped fine
  • salt and pepper

  • Preheat oven to 200°F. Place a metal rack on a baking sheet. Cut each tomato in thirds lengthwise. Sprinkle ingredients on the cut sides of the tomatoes. Place on rack. Bake for about 5 hours, until the tomatoes are dry to the touch and have wrinkled around the edges. Remove from the oven and let cool to room temperature.

    What can you do with them? 
    Put in pasta
    Put on a sandwich
    Add to olives and process for a tapenade
    turn into sauce or pesto
    stir into soup or salad
    add to eggs
    eat alone!

    GREEN TOMATO RELISH


    7 pounds green tomatoes (about 20 medium)

  • 4 large onions
  • 2 large red onions
  • 3 large green peppers
  • 2 large sweet red peppers
  • 4 teaspoons canning salt
  • 5 cups cider vinegar
  • 4 cups sugar
  • 2 tablespoons celery seed
  • 4 teaspoons mustard seed



  • Chop the tomatoes , onions and peppers  in a food processor.  Add the chopped vegetables in a large pot and add the remaining ingredients. Stir well and bring the mixture to a boil and then reduce heat to a simmer and simmer over medium heat. Cook stirring often and skimming any foam as needed.  Simmer until the relish cooks down and thickens about 2 hours. Fill mixture into hot sterilized pint size jars and process in a hot water bath. Process 10 minutes for pint size jars. Remove jars using canning tongs and place on a counter with a towel. Let jars cool until the lids have popped and sealed. 

     

     
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      You shouldn't have to choose between healthy and yummy. I focus on showing you how you can have both, utilizing functional ingredients that keep you at your best!

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    • home
    • recipes
      • Breakfast
      • Desserts
      • Dressings and Sauces
      • Drinks
      • Entrees
      • Sides and Snacks
      • Smoothies
      • Soups
    • Farmacy
      • outside in >
        • diy health and beauty
        • diy household
    • "A Fresh Take" Show
      • Cooking Show
      • Podcast
      • How-To Videos
    • work with me
      • Nutrition & Health
      • Personal Chef
      • Cooking Lessons
    • About
      • Meet Me >
        • shout outs
        • happenings
    • Say Hi