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| | From: Genie· (Original Message) | Sent: 4/22/2008 7:45 PM |
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| | From: Genie· | Sent: 4/22/2008 7:46 PM |
Tomato Butter - Genie 5 lb. peeled ripe tomatoes, sliced 1 c. vinegar 3 c. sugar 1 sm. stick cinnamon 1/4 oz. gingerroot 1/2 tsp. whole cloves Combine tomatoes, vinegar & sugar in lg. kettle, mix well. Tie spices in small cloth bag, add to kettle. Cook, stirring constantly, until thickened. Pour into hot sterilized jars |
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Reply
| | From: Genie· | Sent: 4/22/2008 7:46 PM |
Tomato Butter - Genie 10 Lbs Ripe Red Tomatoes -- Or 6 Qts 6 Cups White Sugar 2 Cups Vinegar 1 Tsp Cayenne 1 Tsp Cloves Ground 1 Tsp Cinnamon Ground 1 Tsp Allspice Ground 1 Tsp Salt 1 Bottle Certo -- Optional Peel tomatoes, chopping a large pieces. Cover with vinegar and let stand 8 hours or overnight. Drain well and add all other ingredients. Cook slowly (I use a crockpot) until very thick (approximately 4 hours if using a large pot or lo nger in a crockpot. If not thickening sufficiently, add Certo and continue stirring and cooking an additional 10 minutes or so. Yield: 3 Qts. Note: A little goes a long way because it is quite spicy.
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Reply
| | From: Genie· | Sent: 4/22/2008 8:59 PM |
TOMATO BUTTER Makes about two pints
Serve with anything from breakfast grits to a dish of ice cream.
1 onion, finely chopped 2 tablespoons olive oil 5 pounds tomatoes, skinned and chopped 1/4 cup brown sugar, packed 1 cup red wine vinegar 1/4 cup sweet vermouth 1 teaspoon salt
Saute the onion in the oil in a large skillet; the wider the cooking vessel, the sooner the butter will steam off its excess liquid. Stir in all the other ingredients and simmer, uncovered, for about 1 hour or until the butter has reached a good thick consistency.
If desired, for a smoother butter, interrupt the simmer, let the mixture cool, and pass it through a food mill or puree it in a blender or food processor. Return to the heat. Begin with medium heat and lower the temperature as the butter thickens to prevent scorching.
Refrigerate as much as you think you'll use in a couple of weeks and freeze or can the rest.
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