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BS: Recipes using canned tomatoes

gnu 19 Jan 11 - 03:01 PM
Rapparee 19 Jan 11 - 03:40 PM
olddude 19 Jan 11 - 03:43 PM
Q (Frank Staplin) 19 Jan 11 - 03:46 PM
Q (Frank Staplin) 19 Jan 11 - 03:49 PM
gnu 19 Jan 11 - 03:49 PM
GUEST,mg 19 Jan 11 - 03:52 PM
olddude 19 Jan 11 - 03:55 PM
gnu 19 Jan 11 - 04:10 PM
GUEST, topsie 19 Jan 11 - 04:27 PM
Dorothy Parshall 19 Jan 11 - 04:40 PM
Q (Frank Staplin) 19 Jan 11 - 05:34 PM
olddude 19 Jan 11 - 05:47 PM
GUEST, topsie 19 Jan 11 - 05:49 PM
GUEST, topsie 19 Jan 11 - 05:55 PM
Bill D 19 Jan 11 - 06:04 PM
Steve Shaw 19 Jan 11 - 06:51 PM
Rapparee 19 Jan 11 - 09:01 PM
Beer 19 Jan 11 - 09:14 PM
Dave'sWife 20 Jan 11 - 12:06 AM
GUEST,Patsy 20 Jan 11 - 07:38 AM
wysiwyg 20 Jan 11 - 09:02 AM
gnu 29 Jan 11 - 12:28 PM
Stilly River Sage 29 Jan 11 - 05:23 PM
pdq 29 Jan 11 - 06:15 PM
GUEST, topsie 29 Jan 11 - 06:17 PM
maeve 29 Jan 11 - 06:35 PM
Taconicus 29 Jan 11 - 06:36 PM
Stilly River Sage 29 Jan 11 - 07:07 PM
GUEST, topsie 29 Jan 11 - 07:26 PM
maeve 29 Jan 11 - 08:03 PM
Beer 29 Jan 11 - 08:09 PM
Bee-dubya-ell 29 Jan 11 - 11:41 PM
The Fooles Troupe 30 Jan 11 - 03:35 AM
Maryrrf 30 Jan 11 - 12:24 PM
gnu 30 Jan 11 - 12:43 PM
open mike 30 Jan 11 - 04:50 PM
The Fooles Troupe 30 Jan 11 - 06:39 PM
Slag 30 Jan 11 - 07:34 PM
dick greenhaus 30 Jan 11 - 08:05 PM
Stilly River Sage 31 Jan 11 - 12:23 AM
pdq 31 Jan 11 - 11:35 AM
MMario 31 Jan 11 - 12:48 PM
GUEST,LynnT 31 Jan 11 - 04:19 PM
Beer 02 Feb 11 - 01:41 PM
Dorothy Parshall 02 Feb 11 - 01:54 PM
GUEST,999 02 Feb 11 - 01:57 PM
Dave the Gnome 02 Feb 11 - 02:12 PM
gnu 02 Feb 11 - 02:50 PM
Jeri 02 Feb 11 - 02:51 PM

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Subject: BS: Recipes using canned tomatoes
From: gnu
Date: 19 Jan 11 - 03:01 PM

Or canned tomatos... either will do. Couldn't find much of anything too "interesting" on Google.

Thanks in advance.


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Subject: RE: BS: Recipes using canned tomatoes
From: Rapparee
Date: 19 Jan 11 - 03:40 PM

Cook some chunks of chicken meat with green peppers, onions, minced garlic and other such things. Add a can of tomatoes. Put in some rice. As the rice absorbs the moisture add dried oregano, basil, parsley, and a squirt of hot sauce.

You can also add some sausage and seafood to the mess and you have jambalaya.


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Subject: RE: BS: Recipes using canned tomatoes
From: olddude
Date: 19 Jan 11 - 03:43 PM

Here is my secret Spaghetti sauce
        

1) cut up a nice chuck roast or half or rump roast into stew size chunks
2) cut up two or three pork chops into stew size chunks

Ok now add some olive oil to a pan and put in 3 or 4 cut up sections of fresh garlic
and brown the meat, really really brown it like you could eat it ... very important

Next add two cans of whole tomatoes and 1 can of crushed tomatoes
Next add 1 can of tomatoe paste

add 1 can of water, I ususally use one can of water using the whole tomatoe cans to measure the water


Put a lid on the pot and simmer for 3-4 hours

It will make the best spagetti in the world no kidding ... now make your spagetti, drain it
and sprinkle the spagetti with parmesan cheese ..

put the sauce on and enjoy ... notice the only seasoning is the garlic. This recipie is right from Italy and it is the best
in the world


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Subject: RE: BS: Recipes using canned tomatoes
From: Q (Frank Staplin)
Date: 19 Jan 11 - 03:46 PM

With the 'Italian' type tomatoes available whole, cut or crushed in large cans for about a dollar, we use these in every stew where tomatoes add liquid and color. Beef, chicken or pork, all types of bean and vegetable stews, we usually add a can of these tomatoes.
Recipes for them specifically? Haven't done that.

I will look out a couple of stew type recipes we particularly like.


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Subject: RE: BS: Recipes using canned tomatoes
From: Q (Frank Staplin)
Date: 19 Jan 11 - 03:49 PM

Olddude, that is good one! We do something similar and put it on brown rice.


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Subject: RE: BS: Recipes using canned tomatoes
From: gnu
Date: 19 Jan 11 - 03:49 PM

Thanks guys.

ANY recipe using canned tomatoes is what I am looking for.


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Subject: RE: BS: Recipes using canned tomatoes
From: GUEST,mg
Date: 19 Jan 11 - 03:52 PM

You could make a nice minestrone soup with canned tomatoes, perhaps broken up, some dried various beans and lentils, whatever vegetables you have around..carrots, onions, garlic, peppers, zucchini toward the end..add some macaroni at the end and some pesto if you have it..put lots of basil and perhaps a bit of oregono and salt and pepper in early on. Food of the gods. mg


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Subject: RE: BS: Recipes using canned tomatoes
From: olddude
Date: 19 Jan 11 - 03:55 PM

I also take green peppers, I mix up some lean ground beef, rice, 1 egg to hold it together, salt and pepper the meat. I then cut the top off the green peppers and pull out the seed, Now stuff the peppers with the ground beef and rice mixture (use minute rice) ... now I add 1 can of whole tomatoes, 1 can of crushed, 1 can of tomato soup (large can) and a can of water.   Put it in the oven 400 degrees for about 3 hours ... my goodness it is wonderful ... but don't forget the tomato soup, it makes the sauce really sweet .. It is wonderful no kidding


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Subject: RE: BS: Recipes using canned tomatoes
From: gnu
Date: 19 Jan 11 - 04:10 PM

Sounds good guys.


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Subject: RE: BS: Recipes using canned tomatoes
From: GUEST, topsie
Date: 19 Jan 11 - 04:27 PM

A lot of canned tomato producers have taken to adding citric acid, supposedly as an "acidity regulator", in spite of the fact that canned tomatoes have always been perfectly OK without it.

So if citric acid doesn't agree with you - beware!


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Subject: RE: BS: Recipes using canned tomatoes
From: Dorothy Parshall
Date: 19 Jan 11 - 04:40 PM

One pan, no mess, quick and yummy meal

Cut up one onion and hold at ready
Brown piece of meat for this meal in med hot frying pan (olive oil if needed, or whatever   you use)
When meat is browned, remove it to a plate
Put in more oil and start browning onion
Cut up a green/red/yellow bell pepper (your choice) into browning onion. MOVE FAST
Slice into pan two or three 6-8 inch zucchinni
Before anything gets too browned,
add maybe half a large can of stewed tomatoes (or a couple fresh ones wedged.
Turn heat down to very low
Put meat on top of well mixed, now simmering veggies and simmer until zuke is as tender as you like it. Meat will cook more also.
Serve
This makes enough for two of us and some left over for Rob's breakfast!


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Subject: RE: BS: Recipes using canned tomatoes
From: Q (Frank Staplin)
Date: 19 Jan 11 - 05:34 PM

We tend to make large stews, eat for two nights, then put remainder in containers, label, date, and freeze.
Use what vegetables you have; not all those on recipe needed. I may have posted a variation before.

BEEF AND VEGETABLE STEW

Cut up a two-three pound roast into bite-sized chunks
Salt and pepper
About two tablespoons olive oil
Few carrots, roughly chopped
Few celery stalks, roughly chopped.
Couple parsnips, roughly chopped
Few onions, roughly chopped
Couple turnips, roughly chopped
28 oz can whole tomatoes
1 can cooked beans (pinto, etc.)
1/2 bottle red wine (or tomato soup, basil added, if avilable, or broth, if all the wine is drunk)
Beef broth or stock to just cover
Few bay leaves
Oregano, thyme, rosemary; coarse grind
---------------
Heat thick-bottomed pot, med.-high heat.
Put about 2 tablespoons olive oil in bottom of thick-bottomed pot.
Toss in meat, one layer at a time, and brown evenly.
Sprinkle with salt, pepper, or seasoning salt.
Add part of onions and brown slightly
Add about half chopped vegetables
Add tomatoes, wine and beef broth (or stock) to just cover solids.
Cook until meat tender.
Add rest of vegetables (don't want them mushy)
Cook at low heat for about one hour, testing for seasoning.
Toss on chopped bell pepper, green onion or chives.
Cook another 5-10 minutes.

Sometimes we sprinkle cheddar or parmesan cheese on servings.

Serve with bread, corn bread, and butter, and chopped vegetable salad (my wife likes sliced grapes in hers).


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Subject: RE: BS: Recipes using canned tomatoes
From: olddude
Date: 19 Jan 11 - 05:47 PM

going to try that Q sound great


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Subject: RE: BS: Recipes using canned tomatoes
From: GUEST, topsie
Date: 19 Jan 11 - 05:49 PM

Chop and cook an onion gently in butter until soft. Add seasoning, garlic, herbs (oregano, basil, thyme, whatever you fancy). Add chopped tomatoes and some extra tomato purée. Simmer all together. Allow to cool.
Blitz in a liquidizer. Add double cream and mix well. Freeze.

Savory ice cream.


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Subject: RE: BS: Recipes using canned tomatoes
From: GUEST, topsie
Date: 19 Jan 11 - 05:55 PM

PS You might need to add some vegetable stock if the consistency is too thick, depending on the tomatoes.


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Subject: RE: BS: Recipes using canned tomatoes
From: Bill D
Date: 19 Jan 11 - 06:04 PM

I make what we call "Swiss Steak", but is its own entity.

I get a cheap roast...usually a chuck roast on sale...and brown it a bit in a fairly large skillet (for one person, it can be a smaller piece of meat in a smaller skillet), then add 2-3 (my wife wants 3) cans of stewed tomatoes (sometimes using the Italian) and add a good dash of bay leaves, oregano, minced onion..(yes YOU may use real onion)..and especially Rosemary...and possibly some Worchestershire sauce,,,and anything else you think would enhance beef.
   It usually doesn't need added water...but keep an eye on it. It just simmers on low for a couple hours...or until you can't resist the odor, then we usually serve in over rice with some vegetable on the side....and I like a crunchy bread to sop up the juices with.

(I had a lady demand the 'recipe' once to serve to a potential boyfriend)

Oh...the reason I say 'cheap' roast is that this really tenderizes even cheap meat...and the longer it simmer, the better.


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Subject: RE: BS: Recipes using canned tomatoes
From: Steve Shaw
Date: 19 Jan 11 - 06:51 PM

Soften chopped onions gently in olive oil. Add a can of toms for every half-pound of lentils to come. Add crushed garlic, seasoning and some sundried tom paste. Add a good glug of red wine (don't use crap) and about the same amount of water. Add washed red lentils and simmer for about an hour. Add more water/wine if deemed necessary. You want a thickish sauce that isn't too dry. Near the end, add some basil and oregano - dried is fine. Check seasoning. Serve this on top of wholemeal spaghetti, or any pasta you like, and top generously with grated cheddar cheese. You can use parmesan, or a mixture, but the cheddar really works with this. With the cheese, as with the wine - no crap. Use only the best strong cheddar you can lay your hands on.


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Subject: RE: BS: Recipes using canned tomatoes
From: Rapparee
Date: 19 Jan 11 - 09:01 PM

1. Put the can of 'maters in the fridge until it's cool.
2. Open it and eat (and drink) it on a hot day. Add vodka if necessary.


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Subject: RE: BS: Recipes using canned tomatoes
From: Beer
Date: 19 Jan 11 - 09:14 PM

Great simple easy to make recipes here. Don't know what made you think of this Gnu but it is fun and some I'm definitely going to try. Especially Rapparee post just above me.
ad.


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Subject: RE: BS: Recipes using canned tomatoes
From: Dave'sWife
Date: 20 Jan 11 - 12:06 AM

My own recipe:



Chicken Tortilla Casserole (originally posted on a BBQ forum I used to be in)

Ingredients
2 to 3 cups of shredded cooked chicken (maybe 2 to 3 breasts) The more the better usually
A bag of Small Corn Tortillas
Chicken broth or stock - about 2 cups
1 - 28 ounce can of Rotel Diced tomatoes & chilis (or can of tomatoes plus diced chiles)
1 - 3.8 Ounce of sliced black olives, drained (about one full cup) more if you love olives
1 - 15 ounce can of black beans rinsed and drained
1 cup of finely chopped onion - sautee until translucent, set aside
2 tablespoons of finely chopped fresh cilantro (or parsley if no cilantro on hand or none of the above if you don't like either)
3 cups of shredded cheddar cheese or more if you like loads of cheese


Directions

In a separate pan..pour about a cup of the broth and then let a stack of tortillas soak in it for a few minutes.

Take an Oven safe baking dish ( a deep one) and spray with Pam. Then, pour a couple of ounces of chicken sotck in it. Layer the corn tortillas on the bottom, letting them soak up the broth. Cut the tortillas to fit the pan. make seamless layer.

Then, put a thin layer of the Rotel Diced tomatoes with Chiles (or other canned tomatoes plus some chopped chiles), followed by a sprinkling of the shredded chicken, a sprinkle of onions, a sprinkle of cilantro, a sprinkle of olives, a sprinkle of beans, and a light sprinkle of cheese.

Then remove some of the tortillas that have been soaking and make another seamless layer and repeat as above. Usually you get two or three layers of ingredients. make sure you reserve at least one cup of the cheese to put on the top layer. When you get to the top layer of tortillas, sprinkle the remaining cheese on top and then bake in a 350 Degree Oven for one hour. If you have leftover broth and feel the casserole could use the moisture, crefully add it before putting in to bake.

Casserole should have a crisp crust on top but have tender layers that are easy to cut through. About the onions - some folks prefer to saute them beofre layring them. That helps eliminate some of the indigestion some folks might get from bulb vegetables.

VARIATION: add very small and conservative dollops of sour cream (or cream cheaese) to each layer. I sometimes do that. You can also add green onions.

The beauty of this casserole is that it takes very little time to assemble and requires nothing more than a hot oven. try it the next time you have leftover chicken. I always make sure to have canned olives and Rotel tomatoes & chilis on hand for when I need a quick dinner.

If you don't have leftover chicken - just parboil 3 full breasts of chicken until done, allow to cool, rinse and then shred. This recipe doubles and triples well. The casserole can be made a day in advance and reheated. great for Potluck or for bringing as a gift to someone who is ill, just had a baby, or a family that is grieving.


When I double this or triple it, I make it in a lined with foil lasagna pan. If I'm making it very small, I use a round casserole dish which is good eating for 4 people. It's really not rocket science, just take all the ingredients and layer them.


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Subject: RE: BS: Recipes using canned tomatoes
From: GUEST,Patsy
Date: 20 Jan 11 - 07:38 AM

Canned chopped tomatoes will stretch any soup or casserole that bit further which is great if an unexpected guest stays for dinner.

To pep up a normal Shepherd or Cottage pie I add a can of toms to the cooked seasoned mince with two teaspoonfuls of curry powder so that there is a little heat but not too much. Top with either mash potato or parboiled potato slices, smear the top with butter (not healthy I know, optional) to brown it off.


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Subject: RE: BS: Recipes using canned tomatoes
From: wysiwyg
Date: 20 Jan 11 - 09:02 AM

Canned stewed tomatoes are greatly improved by adding ground cloves, cinnamon, dried mint, and a bit of oregano in the heating-up process, turning them into a Greek dish. A little good red wine and sugar or honey (or Splenda) bring up the flavors.

A little clove goes a long way-- a lot of cinnamon on the other hand disappears into the tomato flavor, so figure 2-4 parts cinnamon for 1 part cloves and don't be surprised if it takes quite a bit more cinnamon than you'd figured-- teaspoonfuls, not sprinkles.

These little 'maters (usually halved romanos) can then be eaten as a veg side dish, or over rice with beans for a nice meal.

If you have ever had Greek pilaf, this will be similar.

~Susan


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Subject: RE: BS: Recipes using canned tomatoes
From: gnu
Date: 29 Jan 11 - 12:28 PM

I agree Beer.

Thanks for all the posts.


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Subject: RE: BS: Recipes using canned tomatoes
From: Stilly River Sage
Date: 29 Jan 11 - 05:23 PM

If you're canning tomatoes you're supposed to add lemon juice or citric acid. If you don't want that, freeze them.

I am using tomatoes a lot this winter, canned from the garden two summers ago and frozen from the garden this fall. I tried a new recipe from Martha Stewart Living (Feb, 2011) for a pasta with tomatoes that she roasts from fresh but I spread some thawed tomatoes out on a baking pan and put them in the oven and they're still pretty darned good when added to the rest of the ingredients. I think the current issue's recipes aren't posted on the web yet, but look for "Conchiglie with Shrimp, Roasted Tomatoes, and Pimenton" soon. It's a shell pasta with tomatoes, shrimp, garlic, thyme, cream, and the "pimenton" paprika. I didn't have that, so I used regular paprika. It was very good.

SRS


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Subject: RE: BS: Recipes using canned tomatoes
From: pdq
Date: 29 Jan 11 - 06:15 PM

MACARONI with HAMBURGER

2 tbsp. oil or Crisco
1/2 c. chopped onion
1 lb. ground beef
3 1/2 c. cooked or canned tomatoes
1/2 cup celery, diced
1/2 cup green pepper,diced
1/2 tsp. salt
1/4 tsp. celery salt
1/8 tsp. pepper
1/8 tsp. oregano
1/8 tsp. basil
1 tsp. Worcestershire sauce
1/4 tsp. chili powder
1 (8 oz.) pkg. elbow macaroni, cooked and drained
Chopped parsley
Grated Parmesan-Romano cheese
Mushrooms (optional)

Heat pan, add fat, when melted, add onion and fry. Stir until brown, add meat, stirring until brown. Add tomatoes, celery, green pepper, and seasonings. Simmer about 25 minutes. Add cooked macaroni, simmer 10 minutes more, stirring occasionally. Sprinkle with parsley and cheese. Serves 6.


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Subject: RE: BS: Recipes using canned tomatoes
From: GUEST, topsie
Date: 29 Jan 11 - 06:17 PM

Who says you/we are 'supposed to' add citric acid to tomatoes when canning them? And why?
All my canned tomatoes come from local shops. I have been buying them without citric acid for years and there didn't seem to be a problem, but in the past two or three years, canned tomatoes without citric acid are increasingly difficult to find, though a few cans did turn up last week.


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Subject: RE: BS: Recipes using canned tomatoes
From: maeve
Date: 29 Jan 11 - 06:35 PM

I know the US Department of Agriculture has made recommendations in that regard, topsie and I expect the change is widespread. Link to USDA Safe Canning PDF

It's a matter of bringing the acidity level beyond the level at which bacteria grow. I prefer to use lemon juice rather than citric acid.

Great thread, gnu & company.


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Subject: RE: BS: Recipes using canned tomatoes
From: Taconicus
Date: 29 Jan 11 - 06:36 PM

My award-winning spaghetti sauce includes 14-16 oz. stewed tomatoes, 14-16 oz. tomato sauce, 6 oz. tomato paste, about 2 tsp. hand-crushed oregano, one clove fine chopped garlic, 2 tbsp. olive oil, 1/2 chopped onion, ground beef if and as desired, button mushrooms optional. For best results make it the night before and store in the refrigerator overnight for reheating the next day.


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Subject: RE: BS: Recipes using canned tomatoes
From: Stilly River Sage
Date: 29 Jan 11 - 07:07 PM

Please see the National Center for Home Food Preservation. This place serves as the "Bible" for good canning practices. And on paper, get a copy of the Ball Blue Book: The Guide to Home Canning and Freezing. That is published by the Alltrista Corporation (the company that bought up all of the canning jar companies).

SRS


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Subject: RE: BS: Recipes using canned tomatoes
From: GUEST, topsie
Date: 29 Jan 11 - 07:26 PM

I have been making two innocent suppositions here.

The first is that the heat used in the canning process kills any bacteria in the food, so that there are no bacteria to grow. It should then keep safely as long as it is not too acid, which might corrode the can after some time.

The second is that 'canning' food involves sealing it in a 'can' - a metal container. The 'National Center for Home Food Preservation' talks about 'canning' food in jars, which I would call 'bottling'. Most people would not have the equipment to seal food in cans at home, but home preserving of jams/jellies and pickles in glass jars is fairly common.


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Subject: RE: BS: Recipes using canned tomatoes
From: maeve
Date: 29 Jan 11 - 08:03 PM

Correct canning/bottling time/temperature and acid both affect the process. I prefer using a pressure canner, which brings containers and contents to higher temperatures than is possible using either a boiling water canner or hot bottling without processing. The latter two methods are likely to call for lemon juice, vinegar, or citric acid as a hedge against bacteria growth as well as an aid to preserve the appearance of the fruits and vegetables being canned.

As for bottling/canning, it's partly a linguistic matter. Here in the States, "canning" refers to use of canning jars (bottles) and to special cans (not common but available in parts of the country.)

I hope this is helpful.

Maeve


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Subject: RE: BS: Recipes using canned tomatoes
From: Beer
Date: 29 Jan 11 - 08:09 PM

pdq, I plan on using your receipt next week.
Thanks
ad.


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Subject: RE: BS: Recipes using canned tomatoes
From: Bee-dubya-ell
Date: 29 Jan 11 - 11:41 PM

I was gonna post my wife's chili mac recipe, but it's pretty much the same as what pdq posted. Just add a can of kidney beans to his recipe. And I like to add some grated cheddar cheese at the last minute.


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Subject: RE: BS: Recipes using canned tomatoes
From: The Fooles Troupe
Date: 30 Jan 11 - 03:35 AM

Almost any pasta recipe that involves tomatoes, you can substitute rice, or even cous cous (or even any similar grain product) and get an interesting variation. These often will work best if you cook the carbs in with the rest, instead of adding later on. You can even bake these, adjusting times as necessary.


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Subject: RE: BS: Recipes using canned tomatoes
From: Maryrrf
Date: 30 Jan 11 - 12:24 PM

Saute some onions and garlic in a pan. Get a couple of cans of crushed tomatoes (with puree added is good). Put them in with the onions and garlic and cook for a few minutes. Ladle the tomatoes into a blender (small batches works best), blend, and return to the pan. Do this until it has the texture you'd like. If you want, you can thicken it with bread crumbs (add some pieces of dry bread to the tomatoes when you blend them). If you have fresh basil add this to the blender mixture too, if not, use lots and lots of dried basil - it won't be as good as fresh but it'll do. When you serve it, swirl in some cream for delicious tomato basil soup.


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Subject: RE: BS: Recipes using canned tomatoes
From: gnu
Date: 30 Jan 11 - 12:43 PM

pdq... mmmmmm!


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Subject: RE: BS: Recipes using canned tomatoes
From: open mike
Date: 30 Jan 11 - 04:50 PM

there is an easy way to make lasagna...
which uses basically one step of prep.
and fewer dirty dishes than it takes if
you pre-boil the noodles.

often home-canned (bottled) tomatoe sauce
is not as thick as commercial sauces...
unless you use paste tomatoes (roma, san
marzano, etc.) but, if your sauce is not
thick, that an be an advantage when making
lasagna.

you can saute onions, garlic and herbs with
balsamic vinegar and/or red wine, then add
tomatoe sauce and cook til it thickens a bit.

then build your casserole by putting a layer
of tomato sauce in an oiled pan (9 X 13 or so)
and add in a layer of pasta noodles, then another
layer of tomatoe sauce. the next layer can be
rivotta cheese and/or pesto and/or a mix of saute'ed
mushrooms,peppers and olives (or zucchini or egg plant)
then alternate laters of tom. sauce/ noodles and etc,
top all with parmesan and mozzerella cheese and bake
til the noodles soak up the sauce....yum i am getting
hungry just thinking about it!!


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Subject: RE: BS: Recipes using canned tomatoes
From: The Fooles Troupe
Date: 30 Jan 11 - 06:39 PM

A little off topic, but YUM!!!!

http://smartabouthealth.net/diseases/2011/01/30/study-confirm-broccoli-other-vegetables-fight-cancer/


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Subject: RE: BS: Recipes using canned tomatoes
From: Slag
Date: 30 Jan 11 - 07:34 PM

I am pretty sure I have posted this before but hey! It's a good thing. Almost addicting and the second day even better.

Ingredients: Two 10.5 oz cans of diced tomatos, one pound of ground roundsteak, one medium yellow onion, one bag of medium flat egg noodles, about 20 mushroom sliced, one half pound of sharp cheddar cheese, salt, Wesson vegtable oil, a good Bordeaux. Butter

Dice the onions and in a little oil and butter begin to cook down. Add the mushrooms, a little salt and saute'. When they are about to carmelize, throw in a glass of the wine and drink the rest (NO! not all at once). Continue to saute' until it beings to thicken. Remove and set aside. Brown the meat and add about a teaspoon of salt. Add the mushrooms and onions back in and add the two cans of diced tomatos and about a cup of water and bring this to a boil. Pour the noodles in on top, reduce to simmer and cover for 15 minutes. Remove the lid and stir, recover for another 15 minutes and grate the cheese. At the end of the second 15 minutes, stir again and sprinkle the cheese evenly on top. Cover again. Ready in 15 more minutes. This will serve 6 to 8 people but the left-overs are better than the first go around. I make this up ahead of time as it does well frozen and reheated in any proportion. If anyone tries this I am curious to know what you think?


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Subject: RE: BS: Recipes using canned tomatoes
From: dick greenhaus
Date: 30 Jan 11 - 08:05 PM

I've found that, except for a very brief rime during the summer, canned tomatoes just taste a helluva lot better than fresh ones. Try using canned diced tomatoes in a BLT sometimes (after draining the excess liquid)--you might get a pleasant surprise.


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Subject: RE: BS: Recipes using canned tomatoes
From: Stilly River Sage
Date: 31 Jan 11 - 12:23 AM

Dick, that is sacrilege! Our annual welcome to summer ceremony is held every year when my daughter comes down from college (she works there year round) when the first good tomatoes have come out of the garden, enough so we can make the first BLT of the year. I use freshly homemade bread and it is an Occasion. (My son is usually there also, but he doesn't like BLTs, so he just eats the bacon.)

We save our canned homegrown tomatoes for other things.

SRS


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Subject: Lyr Add: HOMEGROWN TOMATOES (Guy Clark)
From: pdq
Date: 31 Jan 11 - 11:35 AM

HOMEGROWN TOMATOES


                                        ~   Guy Clark

1. Ain't nothin' in the world that I like better
Than bacon & lettuce & homegrown tomatoes
Up in the mornin' out in the garden
Get you a ripe one don't get a hard 'un
Plant `em in the spring; eat `em in the summer
All winter without 'em's a culinary bummer
I forget all about the sweatin' & diggin'
Everytime I go out & pick me a big 'un

CHORUS: Homegrown tomatoes, homegrown tomatoes
What'd life be without homegrown tomatoes
Only two things that money can't buy
That's true love & homegrown tomatoes

2. You can go out to eat & that's for sure
But it's nothin' a homegrown tomato won't cure
Put `em in a salad, put `em in a stew
You can make your very own tomato juice
Eat `em with eggs, eat `em with gravy
Eat `em with beans, pinto or navy
Put `em on the side put `em in the middle
Put a homegrown tomato on a hotcake griddle

3. If I's to change this life I lead
I'd be Johnny Tomato Seed
`Cause I know what this country needs
Homegrown tomatoes in every yard you see
When I die don't bury me
In a box in a cemetery
Out in the garden would be much better
I could be pushin' up homegrown tomatoes


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Subject: RE: BS: Recipes using canned tomatoes
From: MMario
Date: 31 Jan 11 - 12:48 PM

A lot of commercial varieties of tomatoes have been bred for lower acid levels - so the USDA now reccomends adding acid when canning by the water bath method. If canned with a pressure cooker then you are okay not adding the acid.

As far as a recipe:

Brown polish suasage chunks in a heavy pot w/ a diced onion and a diced pepper; add uncooked rice - then use 1.5 times the amount of canned tomatoes (with their juices) for the liquid needed for the rice. A bit of chile powder or even hot curry powder can spice this up - or whatever else you like with tomatoes...

we usually used a bit of red pepper flakes and a dash each of tobasco and worchestershire.

Cover and cook until the rice is tender.

Faux Spanish rice.


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Subject: RE: BS: Recipes using canned tomatoes
From: GUEST,LynnT
Date: 31 Jan 11 - 04:19 PM

How about a fish dish to balance all the meat?

One medium onion, chopped
two cloves garlic, chopped finely
one carrot, cut into matchsticks
1 tablespoon fresh ginger, minced finely
2 bay leaves
1 generous cup white wine
1 15-oz can stewed tomatoes
2-3 fillets white fish (catfish, pollack, orange roughy, swai, etc)
1 package ramen noodles (discard the seasoning packet)

Saute onion and garlic in a bit of oil until just softened. Add carrots; cook until onions are golden and carrots slightly soft. Add ginger, bay, wine, tomatoes, and turn heat down to medium. When the pan starts to simmer, nestle the fish and broken-up ramen into the liquid. Cover and steam until fish is flaky, about 5 minutes.

Lynn


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Subject: RE: BS: Recipes using canned tomatoes
From: Beer
Date: 02 Feb 11 - 01:41 PM

pdq,
I just made your recipe and added a little cajun spice. A good meal for this evening.
Thanks.
ad.


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Subject: RE: BS: Recipes using canned tomatoes
From: Dorothy Parshall
Date: 02 Feb 11 - 01:54 PM

My carnivore partner did not notice the lack of meat! Quick, easy, one pot meal.

Vegetarian Chili
Ingredients
                1 tablespoon vegetable oil
                3 cloves garlic, minced
                1 cup chopped onion
                1 cup chopped carrots
                1 cup chopped green bell pepper
                1 cup chopped red bell pepper
                2 tablespoons chili powder
                1 1/2 cups chopped fresh mushrooms
                1 (28 ounce) can whole peeled tomatoes with liquid, chopped
                1 (15 ounce) can black beans, undrained
                1 (15 ounce) can kidney beans, undrained
                1 (15 ounce) can pinto beans, undrained
                1 (15 ounce) can whole kernel corn, drained
                1 tablespoon cumin
                1 1/2 tablespoons dried oregano
                1 1/2 tablespoons dried basil
. 1/2 tablespoon garlic powder

Directions
. Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
. Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.


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Subject: RE: BS: Recipes using canned tomatoes
From: GUEST,999
Date: 02 Feb 11 - 01:57 PM

Shades of the Yellow Door meals.


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Subject: RE: BS: Recipes using canned tomatoes
From: Dave the Gnome
Date: 02 Feb 11 - 02:12 PM

Take one can of tomatoes. Open it. Look longingly in the fridge at what else you have. Decide 2 month out of date cheese needs to be binned. Realise that the bin has not been emptied. Empty the bin. While outside find the loose slat on the gate has fell off. Go in the shed to find a hammer and nails. While looking for a hammer the contents of the top shelf cascades over your head leaving you with a bloody forehead but otherwise unharmed. Decide the gate will wait for another day. Go to the pub. Drink a gallon or so of best bitter. Come home with the munchies. Find a newly opened tin of tomatoes on the worktop. Get a spoon. Eat the tomatoes from the tin. Pass out on the sofa.

Works for me...

:D (eG)


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Subject: RE: BS: Recipes using canned tomatoes
From: gnu
Date: 02 Feb 11 - 02:50 PM

Great recipes... and thanks for the laugh, David.


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Subject: RE: BS: Recipes using canned tomatoes
From: Jeri
Date: 02 Feb 11 - 02:51 PM

I bought a can of good ones before my doc messed with my stomach meds and I couldn't even LOOK at anything that acidic. I think they're destined for a fate involving olive oil and a shitload of garlic, but I have to think about what else goes in.


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