Ways to Use Up Those Garden Tomatoes: Tomato Bouillon, Baked Stuffed Tomatoes, & Green Tomato Relish
Posted in Food and Beverage on 13.04.12
Now that the gardens and farmer's markets have an abundance of tomatoes, it is time to take advantage of this wonderful vegetable. Here are three recipes you might want to try. Tomato Bouillon, Baked Stuffed Tomatoes, and Green Tomato Relish are three very different ways to use tomatoes. The bouillon recipe uses tomato juice. You can easily make your own juice by putting ripe tomatoes in a heavy pot on the stove over low heat and cooking them down. Add a small amount of water if necessary. Strain the juice to remove seeds and peels.
1 3/4 cups water
1 1/2 cups tomato juice
2 tsp beef-flavored bouillon granules
1 tsp Worcestershire sauce
1/8 tsp hot sauce
Combine all ingredients in a medium saucepan, stirring until bouillon granules are dissolved. Cover saucepan and bring soup to a boil. Reduce heat, and simmer 10 minutes. Serve hot.
STUFFED BAKED TOMATOES
4 medium to large firm tomatoes
1/4 lb lean ground beef
1/4 cup chopped onion
1/2 tsp chopped chopped green bell pepper
1 1/2 tsp butter
1/8 tsp dried basil
1/2 tsp Worcestershire sauce
1/4 tsp garlic salt
dash of fresh ground black pepper
1/2 cup soft bread crumbs
Thoroughly was the tomatoes and cut the tops off. Scoop out and reserve the pulp. Drain the pulp in a strainer. Meanwhile brown the ground beef and drain. Melt butter in a small skillet and saute onion and bell pepper until tender. Add basil, Worcestershire sauce, garlic salt and pepper to the vegetables. Also add the drained tomato pulp and the bread crumbs. Mix all together well. Stuff the mixture into the tomatoes. Place in a shallow baking dish or pan and add hot water to a 1/4-inch level. Bake at 375 degrees for 25 minutes.
GREEN TOMATO RELISH
1 peck (8-qts) green tomatoes
6 green bell peppers
6 red bell peppers
7 large carrots, chopped (cooked separately)
3 stalks celery
2 tbsp mixed pickling spice, tied in a cloth bag
5 cups vinegar
5 cups sugar
Cut or grind coarsely all vegetables, except the carrots, and put in salt water brine overnight. (To make the brine use 1/4 cup salt to 1 quart water.) The next day, drain or squeeze out the brine, add carrots which have been chopped or coarsely grind while raw and then cooked. Cook vinegar, sugar and spices together; bring to a boil. Add the vegetables and cook 10 minutes. Put into clean hot canning jars and seal while hot.
About the Author:
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com