Which Tomato Will You Grow For Your Homemade Sauce

Which Tomato Will You Grow For Your Homemade Sauce

With thousands of tomato varieties available today, selecting the variety of tomatoes you want to grow in your garden can seem like an overwhelming project. Tomatoes are very diverse, as each variety offers up its own unique set of characteristics, such as flavor, size, and even color.

Is your objective for growing tomatoes to serve up tasty tomato sauce, then it would be well worth knowing that some varieties, not all, are better suited for making the sauce.

There are some speciers of tomatoes that have few seeds in their flesh, and a firm meaty texture. Let’s take a look at 5 varieties that fit the bill for a tasty tomato sauce. These 5 varieties of tomatoes may be familiar to you, and possible not.

Great Choices Of Tomatoes For Your Perfect Sauce

Russian Big Roma

Russian Big Roma at a Farmers Market

Russian Big Roma

The University Of California – Cooperative Extension Master Gardeners program says the Russian Big Roma is disease-resisting, and a favorite heirloom paste variety, as well as using to make sauces.

Unlike most paste and sauce tomatoes, this is an indeterminate variety which produces lots of large (2 x 4 inch), dark red fruit, with a splendid “tomatoey” flavor.

San Marzano

Compared to the Roma tomato, the San Marzano tomatoes are thinner and more pointed. The flesh is much thicker with fewer seeds, and the taste is stronger, sweeter and less acidic. Expert tomato growers describe the taste as bittersweet.

Again, the Mater Gardener’s program says the San Marzano is a “Tomato Festival” favorite.

This Italian tomato variety produces an 8 ounce, deep red fruit, that is 4 inches in length. And though the San Marzano in the raw or uncooked has a lot to be desired in respects to flavor, the process of cooking them down to make sauce releases magic qualities, and therefore you will want to grow them year after year.

Polish Linguisa

Polish Linguisa tomato

Image credit: Tomato Geeks

The Polish Linguisa is a variety of tomato from Eastern Europe, and it was brought to the USA by Polish gardeners in the 1800’s.

This particular tomato has bright red fruit, and according to the Tomato Geeks, it has a broad range of uses:

  • Paste
  • Sauce
  • Canning
  • Drying
  • Freezing

Jersey Devil

one half pound Jersy Devil tomato

Image Credit: Teresa Giovanzana

The Jersey Devil tomato is a extremely prolific producer of 4-5” long, bright red fruit that are shaped like banana peppers.

They are very meaty and sweet, with few seeds. The Master Gardeners say it is an excellent tomato for canning as well as eating fresh.

Teresa Giovanzana boasts a 1/2 pound Jersey Devil in the 2013 tomato season.

Amish Paste

Amish Paste tomatoes produce bright red fruit up to 12 ounces that vary greatly in shape from ox-heart to a rounded plum shape.

From the Pennsylvania Amish (USA), the tomato is a large, meaty, bright red heirloom with superior taste, and a nice balance of sweet and acid.

The Amish Paste has been chosen by Organic Gardening magazine as a top paste tomato, as it is juicier than most other paste tomato varieties. Though it is a great tomato to make paste, it also is worth eating straight from the garden. Add some to your favorite salad or sandwich, but make sure you save enough to makes lots of thick and full-bodied sauce!

Tomatoes on VineAll the tomato varieties above are – indeterminate, also called vining tomatoes. The plant will grow continuously until it dies, usually in Fall with the first deep frost.

Once they produce flowers and set tomatoes they will do so continuously until the plant dies.

The five tomato varieties that we reviewed, is far from comprehensive, as there are lots of other terrific choices that can be used to make succulent pastes and sauces.

These tomatoes are a great starting point, because you can easily find seeds at your local garden centers or online. Try adding some or all of them to your garden this year for truly outstanding results during harvest time.

What Others Are Reading:

How To Flavor With Vanilla

basket of vanilla beans - How To Flavor With Vanilla

Melipona bee pollinating a vanilla orchard

Image Credit: Athena Rayne Anderson 2008

Vanilla is a flavoring that is extracted from orchids, primarily from the flat-leaved vanilla Mexican species.

The first endeavors to propagate or grow the vanilla orchid outside of Mexico had shown to be in vain as this particular orchid has a synergetic alliance with its natural pollinator, the Melipona bee.

At least 40 species of this bee are known, and thrive in Mexico, as well as Argentina.

Other areas were the vanilla orchid is now successfully produced, such as in Tahiti and Madagascar among other places, is entirely dependent on artificial pollination.

The magazine – “Genetic Resources and Crop Evolution” states that the vanilla orchid is one of very few crops whose production depends entirely on artificial pollination.

How To Pollinate The Vanilla Orchid

This video provides details how to successfully pollinate the vanilla orchid that produces vanilla beans! This presentation was appropriated by the Western Kentucky Botanical Garden.

Using Vanilla In Baking

When it comes to baking, vanilla is a very important ingredient, and there are 3 ways to use it…

  1. Vanilla Bean
  2. Vanilla Extract
  3. Vanilla Paste

Let’s examine the differences between these three and how to best use them in your baking.

Vanilla Beans

 Whole Madagascar Vanilla Beans

Whole Vanilla Beans

Vanilla beans themselves provide wonderful flavor to any recipe that calls for it. The bean can cost between $7 to $13  for a small jar of two or three beans. They are a little time consuming to work with, but you will find the flavor they produce to be well worth the time.

You want to find vanilla beans that are plump and smooth with a slight shine and that are highly fragrant. Avoid overly dried beans. Using the vanilla in dessert recipes that call for it, gives the finished baked good an intense vanilla flavor that you might never want to go back to using another form of vanilla.

Be warned though, the bean can leave specks of brown throughout the baked good. To some this is great, but if you are baking a white cake, then employing the vanilla bean for such recipes may not work. That brings us to another form: vanilla extract.

Vanilla Extract

 

Vanilla extract is the common form used in baking.

To acquire the extract, the bean is mashed, and it is infused with a mixture of alcohol, a clear drinking alcohol is used, like Vodka.

Vanilla extract readily available, not only as pure, but also artificially made. The extract is simple to measure out and use in your baking.

Vanilla Paste

Pure Madagascar Vanilla Bean Paste

Pure Vanilla Bean Paste

Vanilla paste, though spendy (between $12 to $16 for a 4 ounce jar), is the best of both worlds when it comes to choosing between vanilla beans and vanilla extract.

Vanilla paste is the flesh of the pod scooped-out, and make available at market in small jars. So you are getting all of the flavor of the bean without all of the hassle. It will still provide those flecks of color in your baking like the actual bean does.

For vanilla paste, consult the jar to see how much to use in your recipes. It usually shows the conversions between vanilla extract and the paste.

When in doubt, gradually add to your baking, tasting after each addition to help you determine the right amount of vanilla flavor.

Which One To Use

Most recipes do call for vanilla extract but if you do decide to substitute the bean or paste for the extract, you can. One bean actually equals about three teaspoons of vanilla extract.

The next time you bake, try using vanilla beans or paste instead of the more common vanilla extract. Of course, what you decide to use depends on your personal preference.

Link Here For A Selection Of Dessert Recipes From Splendid Recipes and More

What Others Are Reading:

Nashville’s Style – Hot Chicken

Nashville's Style  Hot Chicken

Nashville hot chicken is a local specialty in Nashville,Tennessee (USA). If you ever plan to visit Nashville, you can find prepared Hot Chicken while out and about at Hattie B’s Hot Chicken – Prince’s Hot Chicken Shack among other restaurants.

Hot Chicken is prepared using the breast, thigh, or wing of the bird, and are marinated in a water-based blend of seasonings, and flour. After the chicken pieces have been breaded and fried, a spicy hot sauce using cayenne pepper is drizzled over the chicken pieces. The hot chicken is served over slices of white bread with pickle chips.

Already mentioned, there are several restaurants in Nashville that serve up hot chicken. There is even a city-wide festival and competition commemorating the dish. Check it out here: Nashville Hot Chicken Coalition.

Here’s a easy Hot Chicken recipe, so you can give it a try.

Ingredients:

2 lbs. chicken breast, cut into tenders

1 tablespoon freshly-ground black pepper

2 tablespoon kosher salt

Hot Chicken

Image Credit: Joe Buglewicz/The Bitter Southerner

Brine Mixture:

1 cup buttermilk

2 tablespoon hot sauce, such as Sriracha

Buttermilk Breading Mixture:

2 eggs

1 cup buttermilk or whole milk

2 Tbsp. hot sauce

Seasoned Flour:

2 cups all-purpose flour

4 teaspoon kosher salt

½ teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon spanish paprika

½ teaspoon celery salt

½ teaspoon dried sage

½ teaspoon garlic powder

½ teaspoon ground allspice

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon dried marjoram

½ teaspoon onion flakes

Nashville Hot Chicken Sauce:

3 tablesppon cayenne pepper

1 tablespoon dark brown sugar

1 teaspoon paprika

½ teaspoon garlic salt

½ cup vegetable oil for frying, such as refined coconut oil or avocado oil for high heat cooking

Directions

Sprinkle the tenders with salt and pepper.

Whisk buttermilk with hot sauce in a large bowl, then place the tenders in the bowl.

Cover and chill for two or more hours (or overnight).

Whisk eggs, buttermilk, and hot sauce for buttermilk breading mixture in a large bowl.

Whisk all of the ingredients for the seasoned flour together in another large bowl.

Fit a deep pan with a lid, or a Dutch oven with a thermometer, and pour enough vegetable oil to measure 2 inches inside the pan.

Heat the oil over medium-high until the thermometer registers 325°F.

Remove the bowl of marinating tenders from the fridge, then take the tenders out of the bowl and pat them dry.

Working with 1 tender at a time, dredge in flour mixture, shake off excess, then dip in buttermilk mixture. Allow any excess to drip back into bowl. Dredge the tender again in flour mixture and place on a baking pan.

Place 3 to 4 tenders in the hot oil, one at a time.

Fry tenders, turning occasionally, until coating is golden brown and crisp, about 3 to 5 minutes. If you want, you can check the tender doneness by inserting a meat or instant thermometer into the tender; it should register 165°F.

Continue to fry your tenders in batches of 3 or 4, allowing the oil to return to 325°F between batches.

Place finished tenders on a tray lined with paper towels.

On the side, whisk cayenne, brown sugar, garlic salt, and paprika in a medium bowl; then whisk in ½ cup frying oil.

Arrange the finished tenders on a serving platter and drizzle with the spicy oil.

Serve with dill pickle chips and white bread.

____________________________________

Article Credits:

Recipe adapted from: Wonder How To – Food Hacks 

Header Image Credit: Hattie B’s Hot Chicken

_____________________________________

What Others Are Reading:

Enjoy A Meal With A Simple Spring Salad

Enjoy A Meal With A Simple Spring Salad The arrival of spring means that seasonal fruits and vegetables are in season. Produce like asparagus, strawberries, leafy greens and rhubarb among others.

We look through some of our favorite past cooking magazine issues and possibly yours as well to find the perfect spring salads.

Your family will love these vibrant, colorful and delicious salads. If you want to make a meal out of them, just add some chopped cooked chicken, or fish, like salmon, halibut, or tuna.

Both featured salads serve a table of four.

Arugula Salad Topped with Walnuts Strawberries and Parmesan Cheese

Vinaigrette 

1 cup halved fresh strawberries

2 tablespoons aged balsamic vinegar *see recipe notes below

1 tablespoon EV olive oil

1 teaspoon raw local honey (local to your area)
Add ingredients to a blender and blend until well mixed.

Recipe Notes

Aged balsamic vinegar may not be economical for you, as I thought it wasn’t for me. Unless you plan to regularly use it. A bottle of 12 year old aged balsamic vinegar is around $40 a bottle.

What we did, is brought a 1/2 cup of regular balsamic vinegar infused with strawberry (you can also opt for blueberry or pomegranate) to a boil over high heat in a small ceramic coated skillet. Cook until the vinegar begins to thicken and becomes syrupy, about 2 to 3 minutes. Let cool then follow vinaigrette recipe above.

Salad Ingredients

1 cup walnut halves

We found a cool way to candy the walnuts, and credit goes to private chef Chris Crary  with his candied walnut recipe featured at California Walnuts.

1/2 cup California walnuts

1 egg white

1 ounce sugar

2 tablespoons walnut oil

Salt to taste

Beat egg white until it forms soft peaks. Add the sugar and mix in to peaked egg white. Next add the walnuts and coat with the egg mixture. Place in a 300 degree oven for 30 minutes, stirring every 10 minutes. Allow to cool. Once mixture is cool, toss in walnut oil. Set aside.

16 ounce bag of arugula

2 cups fresh strawberries, quartered

1/2 cup candied walnuts

Shaved Parmesan

Arugula Salad Topped with Walnuts Strawberries and Parmesan CheeseIn a large salad bowl, combine arugula, strawberries and candied walnuts. Plate salad and drizzle with vinaigrette and top with shaved Parmesan cheese. Serve immediately.

To make salad a meal, when mixing salad ingredients, add a cup or two of your choice, chopped cooked chicken, salmon, halibut, or tuna.

Mixed Greens with Smoked Salmon Avocado and Grapefruit Salad

1 grapefruit with white flesh, peeled, pith removed, and dice segments

5 ounce package of mixed greens

1 large avocado, peeled, pitted and sliced

5 ounce package smoked salmon, flake with a fork

Vinaigrette

Juice of 1 lemon

1 teaspoon of sweet garlic mustard (we found this at Whole Foods Market)

1 tablespoon of EV olive oil

Salt and Pepper to taste

Mixed Greens with Smoked Salmon Avocado and Grapefruit SaladMix lemon juice, mustard, oil, salt and pepper to a large salad bowl.  Next add mixed greens, grapefruit, avocado, and smoked salmon. Toss until well coated with vinaigrette. Plate and serve.

What Others Are Reading:

How To Prepare Birria de Borrego

 

How To Prepare Birria de BorregoPreparing Birria de Borrego  can be considered a labor of love, as it takes more than three hours to prepare, and it is well worth it.

What is the difference between lamb and beef you may ask? Lamb tends to have less marbling than beef, and when you trim the fat around the edges after cooking, the meat ends up much leaner.

You ask what about the fat? Will to start, even though their are no studies that have linked saturated fat to heart disease or raising your cholesterol, you will be happy to know that how you prepare meat influences its healthiness. Grilling, broiling, and roasting, For example, meat that is grilled, broiled, or roasted tends to reduce fat, were as pan-frying will increase it.

Buying Your Lamb At Market

Organic standards help lower the risk of contaminated feed and organic lamb has higher nutrient quality. But to assure you are truly buying an organic raised animal, make sure that packaging say 100% grass-fed. However, remember that the word “organic” by itself does not guarantee a natural lifestyle for the lambs.

As long as a lamb is fed purely grass from a pasture it can have higher amounts of omega-3 fatty acids.

Birria de Borrego on a serving platterIn Australia, where lamb is eaten frequently by both children and adults, recent studies have shown lamb to rank among the top omega-3 foods in the daily diet.

Grass-fed lamb has shown to average around 25% more omega-3 than grain fed lamb, including as much as 49% more alpha-linolenic acid.

The World’s Healthiest Foods (WHF) website used their nutritional profile of grass-fed lamb, and found on average that 100% grass fed lamb’s meat to have 40 milligrams of omega-3 per one ounce of roasted lamb loin.

WHF says that’s 50% of omega-3 found in an ounce of baked cod or broiled tuna, and 67% of the amount found in one ounce of sesame seeds.

Our featured recipe is a locally grown 100% grass-fed Birria de Borrego or Roasted Lamb, and here is what you will need.

By the way, if the area were you live doesn’t raise lamb, check out these websites…

www.localharvest.org

www.eatwild.com

They can help you find small local farms in your area, and both sites are searchable by zip code.

Preparing Birria de Borrego

2 pounds lamb roast

Dried Anchos with description6 ancho chilies, dried

3 chilies Negron, dried

1 ½ cups water

4 garlic cloves, minced

1 teaspoon ground black pepper

1 tablespoon ground cinnamon

1 teaspoon oregano

2 bay leaves

¼ teaspoon thyme

2 teaspoons wine vinegar

2 tablespoons avocado oil

8 tortillas – Link here for homemade recipe

Salsa Verde – optional

Guacamole – optional

Place lamb roast in a large pot with tight lid. Add 1 ½ cups of water, garlic, pepper, cinnamon, oregano, thyme, vinegar and bay leaves to the pot.

Bring the pot of lamb to a boil. Once the lamb is boiling, lower the heat to a simmer and place the lid over the pot. Simmer for two hours until the lamb meat comes off the bone easily with a fork. Remove pot from heat.

Allow to cool some, then remove the lamb from the pot and place on a plate or cutting board. Shred the lamb with a fork and cut with a knife if necessary. Salt to taste and place shredded meat into a large pot.

Cut the stem off the chilies and slit them lengthwise. Remove the seeds and place the chilies in a small saucepan with two cups of water. Bring the chilies to a boil and boil for two minutes or until the chilies are tender. Remove chilies from the water and chop coarsely.

Birria de Borrego - plated

Add the chopped chilies to the lamb and mix thoroughly. Reheat the lamb before serving. Serve on tortillas with salsa or guacamole topped with cilantro. A great meal for your Cino de Mayo celebration this May 5th, 2016.

What Others Are Reading:

Enhance Your Chicken Breasts With These Simple Maneuvers

Raw chicken breast with peppers and salad leaves on the wood backgroundChicken breasts, particularly boneless, skinless breasts, are the healthiest cut of chicken, but they can also be dry and flavorless if not prepared right. You might say that cooking chicken breasts is easy, and we agree. But getting them moist and tender all the time can be a problem.

No matter which cooking method you use, that is grilling, baking, or pan cooking them, there are two important steps you should always take.

Never Wash Or Rinse Your Meat With Water

On Food and Cooking by Harold McGeeAuthor Harold McGee in his book – “On Food and Cookingexplains that excess moisture on meat‘s surface thwarts the Maillard reaction, which is a chemical process that occurs when carbohydrate molecules react with amino acids, yielding that gives that brown color to the meat along with rich, complex flavors.

McGee says the Maillard reaction begins at approximately 230 degrees Fahrenheit, were as water turns to vapor at 212 degrees Fahrenheit, and washing the meat with water before cooking it simply won’t get hot enough to allow the Maillard reaction to occur.

That means a washed piece of meat won’t start browning until all the water is cooked off, and by that time your chicken breast may already be well done.

Marinating Your Meat

slits cut into chicken breastsMaking small crosswise slits on chicken breast no only helps the marinade penetrate the meat, which disperses the marinaded flavor throughout the meat and not just on the surface, but also helps the chicken cook evenly.

Also most marinades call for vinegar, which is a great meat tenderizer as well as cooking meat evenly and juicy.

Pound Chicken Breasts To An Even Thickness Before Cooking Them

This is a very important process to perform as each piece of chicken breast can be a different thickness or size. If you don’t pound them out, some breasts will cook faster than others, leaving the thinner breasts dried out, while the thicker ones can be under cooked.

Pounding also tenderizes the meat, making the meat more tender.

Tools For Tenderizing

meat tenderizer

Image credit: William-Sonoma

When it comes to pounding your chicken breasts for an evenly cooked meat as well as tender and juicy, you can use a meat mallet.

But if you don;t have one you can also use a rolling pin, the back of a skillet or even the bottom of a mason jar.

Wrap the breasts in plastic wrap or wax paper, and pound until all the pieces are even in thickness, about 1/4 to 1/2 inch thickness is ideal, but the important part is making sure the width is as uniform as possible.

Here are some of our favorite chicken breast recipes from our kitchen to yours.

Greek Grilled Chicken

Bacon Wrapped Garlic Lemon Stuffed Chicken Breast

Italian Five Cheese Chicken Roll Ups

Spanish Chicken Salad

What Others Are Reading:

Honey Mustard Salmon Salad

Honey Mustard Salmon Salad on a green platter with gluten free crackers Rich salmon with slightly sweet garlic mustard, and local raw honey. There’s crunchy vegetables included that makes this fresh salad a more flavorful one than tuna salad. Children, teens, and adults alike will enjoy it on some crackers, or as a sandwich. We enjoyed our “Honey Mustard Salmon Salad” with some crackers made from red, yellow, and green lentil flour.

Wild caught salmon is in season from April through November, during which time you can find it fresh at your local markets and it is the least expensive. Wild salmon not only provides exceptional flavor and nutrition found in few other foods, but is easy to prepare and enjoyed even by those who are not always fond of fish (WHF).

Skinning and Boning A Salmon Fillet

Though we used canned salmon from The Whole Foods Market, you can use fresh cooked salmon as well.

If you happen to buy some with the skin still on and you wish to remove it and not really sure how to do it, just follow these instructions from The World’s Healthiest Foods – Salmon Bones and Skin Removed.

salmon-skinned-deboned

GIF credit: Worlds Healthiest Foods

Start with a sharp knife and hold one edge of the filet with your fingers and slide the knife between the skin and meat at about a 45° angle facing the edge of the blade toward the skin.

Position the blade so that the fish is in the middle. Do not move your knife back and forth, but rather move the salmon back and forth on your knife blade holding the skin.

Keep the edge of  the knifes blade at an angle so it cuts between the meat and skin without cutting through the skin.

To remove the bones, run your fingers over the top of the fish too find a line of bones. Remove them one at a time with a pair of tweezers, pliers, or your fingers. Pull them out going with the grain of the fish so they slide out without tearing the meat.

It takes some practice, but with a sharp knife it can actually be quite easy.

Bears Enjoy Salmon To

We would say that this recipe has been kitchen tested, and is budget friendly. Here is what you will need to prepare your own Honey Mustard Salmon Salad.

4 tablespoons sweet garlic mustard (found at Whole foods Market)

4 tablespoons plain yogurt (we used a homemade yogurt)

2 tablespoons local raw honey

2 – 6 ounce cans Alaskan Wild Salmon, drained

1 small red bell pepper, diced

2 celery stalks, sliced thin

1/2 cup white onion, diced

ingredients for Honey Mustard Salmon SaladIn a large bowl, mix together mustard, yogurt, and honey. Add salmon, red bell pepper, celery, and onion.

mixing in honey - Honey Mustard Salmon SaladStir together until mixed.

Honey Mustard Salmon Salad - close upPlace the Honey Mustard Salmon Salad in the center of a serving platter and surround the fish mixture with your favorite crackers, and serve.

What Others Are Reading: