Herbal Tomato Sauce
Main Ingredients: tomatoes
, Greek oregano, parsley
, black pepper, jalapeno pepper
, red onion, honey
, olive oil, sea salt,
Approximately (according to size) ½ bushel-10-15 lbs of tomatoes
Fresh large leaf Italian basil 4-6 ounces
Fresh Greek Oregano 2-4ounces
Fresh Parsley 1-2 ounces
Fresh Rosemary ¼-1/2 ounce
Fresh cayenne, jalapeno or ground black pepper 1 fresh pepper or 1 tablespoon black pepper (This is up to your preference.)
½ Fresh chopped red onion
2 cloves of fresh garlic chopped
Blue Agave or local honey ¼ cup
Extra Virgin Olive oil ¼ cup
Liquid amino (Braggs) available at the health food store ¼ cup Sea Salt can be used as a substitute 1 tablespoon
Blend first in the processor the herbs, pepper and garlic cloves with the olive oil, amino and blue agave. Add them in a four quart or larger sauce pan along with the chopped onion. Set the heat on low. Blend the tomatoes adding and stirring them to the sauce as you continue to blend. Once blending is completed set the heat to medium and allow the sauce to come to a low boil. Allow the sauce to boil for about 10 minutes, stirring occasionally. After ten minutes or so return the heat to low and allow the sauce to simmer for approximately two hours. Let cool and freeze or can as desired.
Note: When fresh herbs are unavailable dried herbs can be substituted. Even though dried herbs are not as potent I suggest cutting the amount in half as they are more concentrated. In Tennessee, except for basil, all the other herbs can be grown throughout the winter in a greenhouse, cold frame or on the south side (protected) of a building.
This sauce tends to be slightly on the thin side although it works just fine. If you’d like a thicker sauce add a 6oz can of organic tomato paste per two quarts.
Dennis Nanni, Tullahoma, TN
Homemade Mayonnaise - Old Fashioned Yummy Way
Main Ingredients: egg
, vinegar, lemon juice, salt, salad oil, dried mustard, cayenne
½ teaspoon dried mustard
½ teaspoon sugar
½ teaspoon salt
a few grains of cayenne
1 egg yolk
1 tablespoon of vinegar
¾ cup of salad oil
1 tablespoon lemon juice
Have everything at room temperature.
Sift mustard, sugar, salt, and cayenne into a deep bowl. Add egg yolk and mix thoroughly. Add vinegar, stirring constantly. Beat in 3 teaspoons oil, a drop at a time, using a silver fork, wire whisk, or small wooden spoon. Beat in remaining oil, 1 teaspoon at a time, until mixture thickens. Be sure mixture is completely smooth each time you add more oil. Stir in lemon juice, adding more if mayonnaise is too thick.
If using olive oil instead of salad oil, keep in cool place – it will separate in the refrigerator. Also if you are using the olive oil substitute, stir in 1 teaspoon of hot water to prevent from separation.
Roben Mounger, Columbia, TN
Main Ingredients: garlic
, pine nuts, basil
, olive oil, parmesan cheese, lemon juice
8 cloves garlic
½ cup pine nuts
4 cups of loosely packed basil leaves
1 cup flat parsley
1 ¼ cut good olive oil
1 ½ cup romano and/or parmesan cheese
salt and pepper to taste
squeeze of lemon juice
(can also use parsley or parsley/basil combo)
In a food processor blend garlic and pine nuts. Blend to a paste. Add basil and/or parsley. Process until well blended. Add cheese and blend well. Slowly add oil. Depending on your taste y ou may not need to use all of the oil. Season with salt and pepper and squeeze of lemon.
Can also be frozen to be used later or will store in the fridge for several weeks. Add extra oil if needed.
Donna, CSA Member Long Hungry Creek Farm
Rhubarb Sauce to accompanying fish or meat
8-10 rhubarb stalks
2 tablespoons butter
This sauce goes well with fish like halibut or seared sea scallops, or with meat like lamb or duck.
Start by making the rhubarb concentrate:
Peel 8-10 rhubarb stalks and slice them into 1 inch lengths.
Put them into a heavy bottom soup pot and add water to just cover.
Bring up to a simmer then reduce temperature to low. Cover to cook for 1-2 hours, stirring once in a while to break up the stems. Make sure the water doesn\u2019t boil away and add more if necessary.
When the rhubarb has broken down and what you're left with is basically a soup strain it through a fine sieve. Do not push the fibers through the sieve you just want the liquid, not the pulp.
Return the liquid to a smaller heavy pot saucepan and set over a low simmering heat to reduce it by half.
That's the concentrate.
Then to make the sauce:
Sauté a finely chopped shallot in butter until translucent. Add about 3/4 to 1 cup of the rhubarb concentrate, 1-2 tablespoons butter, salt, pepper to taste, a spoonful of strawberry jam and a sprinkle of sugar if you want it sweeter.
Allow the sauce to simmer and reduce for a few minutes.
Ali Berlow, Martha's Vineyard
1/2 cup soy sauce
1/2 cup water
1/4 tsp dry ground or fresh crushed ginger
2 TBS brown sugar
1 clove of garlic, minced
1 tsp meat tenderizer (without MSG)
For that tougher piece of beef. Use flank steak or tri tip.
Marinade meat 4 to 6 hours before BBQ.
Dannielle "Nikka" Nie / Shingle Springs, CA
Cut out core and any brown spots on your tomatoes. No need to peel. Put in a put with just a small amount of water. Cook until tender. Let cool. Then put about in 2 cups at a time in the blender. Grind up peel an all. Put back in the pot and heat. Pack in hot jars with 1 tsp of salt per jar, process 10 minutes in water bath. Makes a great base for soups, chili, pasta sauce and tomato paste.
Annette Cooper, Morrison, TN