Tag Archives: TOmato

Baby It’s Cold Outside.

fox cold

Brrrr….I’m chilled to the bone.  As January comes to an end, winter lets us know that it is not over yet.  The weatherman is using terms like wind chill, arctic blast, polar vortex.  Each term used with a dramatic fervor  to scare the bejesus out of you.  Well stop it!  I know that it’s as cold as a witch’s tit out there.  I don’t need your melodramatics to help me to remember to put my hat on before I venture outside.  This is Wisconsin and yes it does get this cold in the winter.

So, with that off of my chest.  I could see my breath as I spoke.  It is time to cook up a heaping pot of veggie chili.  As I dig through my pantry to find all the fixings, here is what you’ll need if you too want to cook up some chili to heat up your insides.

28 oz can of chopped tomatoes
28 oz can of stewed tomatoes
1 quart of tomato juice
1 tbsp Better than Bullion soup base
1 onion chopped roughly
2 pablano chili peppers roasted chopped roughly
2 anaheim peppers roasted chopped roughly
2 hungarian peppers roasted chopped roughly
1-2 jalapeno pepper chopped fine
2 red bell peppers roasted chopped roughly
2 cups pumpkin that is cubed and cooked in vegetable broth until soft
Two 16 oz cans of black beans
One 16 oz can of pinto beans
6 garlic gloves chopped
1 tbsp olive oil
2 tbsp ground cumin
1 tsp fennel seed
3 tbsp chili powder
1 teaspoon red cayenne pepper
1 tbsp Vindaloo Seasoning
1 cup bulgar wheat
1/4 cup fresh chopped cilantro

Empty the canned tomato products in a deep stock pot.  Add the soup base and chopped garlic and all the seasonings.  put on medium heat until it starts to boil and then begin to simmer.  In a pan saute the onion and jalapeno peppers in olive oil until the onion softens.  Add them to the stock along with the roasted peppers.  Add the pumpkin and beans.  Simmer for about 2 – 3 hours.  Added the cilantro and bulgar wheat.  Simmer for 1 more hour.  If the chili is too thick stir in more tomato juice or water.

I like to serve it with sour cream and crusty bread but it is also great without the dairy as a vegan dish.

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A great way to beat the cold weather.

This pot will serve 12 healthy appetites.

You can freeze it for the next day the wind chill drops to 40 below.

Cheers.

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Goodbye My Friend

The last of the tomatoes have been picked. A season of delightful friends has come to an end. Today I made my last tomato sandwich of the season. A fitting farewell to a good friend. Until next year. Good-bye.

Tomato Sandwich

Multigrain Bread (I buy mine freshly baked at Metcalf’s in Madison, WI)
Two tomatoes (I chose green zebra and pink)
Pesto Sauce
Olive oil
Balsamic vinegar
Pepitas
Fresh greens (I chose Chard, kind of bitter but for those you like it. YUM)

Toast bread and spread pesto over one slice. It is strong so you don’t need it on both sides. Slice the tomatoes and arrange them over the pesto. Sprinkle with olive oil, balsamic vinegar and pepitas. Place your greens on the sandwich and put on the top piece of bread. Push down firmly and cut with knife.

A great sandwich for hot summer afternoons and cool fall days.

You say Tom-ay-to, I say Tom-ah-to

Its time to pick the last of the tomatoes off the vine.  Soup and sauce and pico salad are going to be on many tables this week.  It is the heirloom tomato that I like to use in my recipes.  Rich tomato soup that coats your tongue with sweet tomato and spice.  Tomato sauce over pasta with an earthy taste and velvety feel as it slides down your throat with plump pasta noodles.  I have included a link to a video by Vanity Fair that pokes fun at the culture that has come to surround heirloom tomatoes.  A cute video that will put a smile on your face and give you a brief look at heirloom tomatoes to develop an understanding of these tasty tomatoes.

What makes an heirloom tomato different from a hybrid and what is all the craziness surrounding these varieties.  Easily defined, unlike modern hybrid varieties, an heirloom variety’s seeds have been passed down from gardener to gardener over the years.  The craze is due to the undeniable full flavor and variety of flavors.  So, the real reason to choose heirloom varieties is the taste.  Without one heirloom-tomato taste; you have wide ranges of flavors for the many heirloom-tomatoes.  They have a much more distinct flavor than that of the tomatoes at the grocery store.  Here are a couple of my favorites that keep me coming back for more.

Speckled roman: These playfully colored beauties have popped up at many farmers markets over the past few years.  Beautifully striped with orange and yellow that draws potential customers to the stand.  Great for sauce and a wonderful addition to any salad.

German: Large lobed, red and yellow streaked beefsteaks are beautiful when sliced.  Mottled red and yellow that looks like watercolor. A complex, fruity flavor make beautiful slices for sandwiches or a fresh tomato platter on a hot summer day.

Purple Cherokee: earthier, sweeter. fuller tasting than most varieties. They are be a reddish-purple color and produce large up to 2 pound tomatoes.  If you want to try an heirloom this should be your first.  Great as a sandwich on cracked wheat bread with pesto and paper thin slices of pecorino cheese. Simple and delicious.

Brandywine: To me the most famous of heirloom tomato, ‘Brandywine’ may have been the tomato to start the heirloom craze.  It produces large red 2 pound tomatoes.  SO good with olive oil and avocado.

Green zebra: distinct tennis-ball-size fruits are gold with bold green stripes. It is one of my favorites with great flavor and is often ranked as one of the top-tasting heirlooms.  Great in a caprese salad with Brandywine tomatoes.

Wapsipinicon peach: 2-inch bright yellow-gold color that have a slight fuzzy coating, ‘Wapsipinicon Peach’ tomato has a spicy sweet almost citrus flavor. Cultivated in the 1800s in Iowa.  Named after the Wapsipinicon River in Northeast Iowa.

Costoluto genovese: heat-loving, heirloom tomato that has been cultivated for many years along the Mediterranean. Large, deep-red,  deeply ridged, meaty, full-flavored, slightly tart, and delicious. With it’s scalloped edges, a striking stuffed tomato. Makes a rich and pungent pasta sauce.

Cannot wait until next years crop and new recipes for each lovely tomato.

Cheers.