Heirloom Tomato Sweet And Sour Sauce Recipes

SWEET AND SOUR TOMATO SAUCE

Steps:

• In a small nonstick skillet over med-high heat, saute the onion and green peppers, until onion is translucent; set aside.
• In a saucepan, combine water, corstarch, brown sugar and pineapple juice; bring to a boil, whisking to combine.
• Whisk in 3 tablespoons tomato paste (add in more to taste).
• Add in diced pineapple tidbits and sauteed veggies, salt and hot pepper sauce; stir to mix well.
• Cook until thoroughly heated.

SWEET AND SOUR TOMATO SAUCE

Steps:

• In a saucepan combine vinegar, sugar, tomato sauce, flour, red pepper and salt. Bring mixture to a boil. Simmer for 2 to 3 minutes, or until slightly thickened. Transfer to a bowl and stir in scallion and coriander.

HEIRLOOM TOMATO SAUCE

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add onion and cook until translucent. Add tomatoes and butter; cook, stirring, until butter has melted. Season with salt, pepper, and crushed red-pepper flakes. Let cook until sauce has thickened, 25 to 30 minutes.

SWEET AND CHEESY HEIRLOOM TOMATO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Heat olive oil in a large pot over medium-high heat. Add red onion, garlic, and garlic scape; cook, stirring occasionally, until fragrant, about 2 minutes. Squeeze tomatoes into the pot. Add sweet pepper, broccoli, and baby bella mushrooms. Simmer until flavors combine, about 5 minutes.
• Stir tomato paste, white sugar, basil, Italian seasoning, red pepper flakes, cinnamon, and salt into the pot. Reduce heat to medium-low; cook until broccoli is tender. Add chicken strips; simmer sauce for 20 minutes.
• Stir rigatoni into sauce. Mix in Parmesan cheese, mozzarella cheese, and feta cheese.

ROASTED HEIRLOOM TOMATO SAUCE

Steps:

• Heat the oven to 350 degrees.
• Wash the tomatoes, cut out the tough stem ends, then cut the tomatoes in half. With a teaspoon, scoop out the seeds into a bowl and set aside. Place the halved tomatoes in a roasting pan or other baking dish that will hold them in a single layer, cut side up.
• Chop 6 cloves of the garlic and scatter them evenly over the tomatoes. Sprinkle on the thyme leaves, then drizzle 1/2 cup of the oil on top. Roast for 30 to 40 minutes, or until the tomatoes are very soft.
• Let the tomatoes cool to lukewarm. Pass them through a food mill, using the small holes, or rub them through a mesh strainer to remove the skins and any remaining seeds.
• In a large stainless-steel or enamel pan over medium, warm the remaining 1/2 cup of oil and stir in the onions. Chop the remaining garlic and stir into the onions. Let the mixture sweat gently for 8 to 10 minutes, or until the onions are translucent.
• Add the wine, then raise the heat and simmer for 15 minutes, or until the liquid has reduced by half.
• Add the strained tomato pulp. Place a sieve over the pan and pour the bowl of strained seeds into it so the juice runs into the tomato and onion mixture.
• Stir in the basil and 1 teaspoon of salt. Bring to a boil and simmer for about 20 to 25 minutes, stirring often to prevent sticking. When the sauce is thick, taste and season with salt and pepper. Remove and discard the basil leaves. Serve hot.

HEIRLOOM TOMATO SWEET AND SOUR SAUCE

Steps:

• Dice tomato into small cubes.
• Heat a small saucepan over medium-high heat. Add tomato and sugar; cook, untouched until a frond (crust) develops, 2 to 3 minutes. Mix and scrape tomatoes until the frond dissolves. Repeat the forming and dissolving of the frond until tomatoes have turned into a sauce, 10 to 15 minutes.
• Stir in fish sauce and turn off heat. Transfer to a bowl and mix in lime juice. Taste and adjust seasoning.