Sour Tomatoes Recipes

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SOUR TOMATOES



Sour Tomatoes image

You can make your own sour tomatoes that will taste just like the ones in the Philadelphia or New York deli.

Provided by Alan Leonetti

Categories     Vegetable

Time P28D

Yield 10-12 serving(s)

Number Of Ingredients 7

10 -12 about 3 lbs. green tomatoes (stems removed, Tomatoes should be firm)
3/4 cup kosher salt
1/4 cup vinegar
1/2 cup pickling spices (remove cloves, use Spice Bouquet Pickling Spices if available)
6 -8 garlic cloves (skin removed and crushed)
2 teaspoons dill seeds
1/2 teaspoon chili pepper flakes

Steps:

  • Cut away the brown area and leave a small hole in the tomatoes, which will allow the brine to penetrate into the tomatoes.
  • Place the tomatoes in a 3 ½ quart glass jar.
  • Put all of the spices into a large bowl and add some water to the mix. Then pour this mixture into the jar and top off with water.
  • Place a small item (piece of plastic, wood, etc.) on top to keep the tomatoes down and under the water/brine.
  • Close jar and turn upside down to mix all the ingredients.
  • Open jar and place a piece of plastic wrap on the top. Use a rubber band to keep it in place. Using a kitchen knife, punch many holes in the plastic wrap in order to let some of the brine gases out.
  • Place in a cool location for 3-4 weeks. From time to time you can remove any scum on the top and add a little salted water to top off, and shake the mixture. Then place in the refrigerator.
  • The tomatoes are done when they change color from light green to a dull olive green.

Nutrition Facts : Calories 33.5, Fat 0.3, Sodium 8504.5, Carbohydrate 7.1, Fiber 1.5, Sugar 5, Protein 1.7

SHLOMO'S KOSHER SOUR PICKLES/TOMATOES BY SY



Shlomo's Kosher Sour Pickles/Tomatoes by Sy image

There is nothing quite like a "Mouth Watering" Kosher New York City Sour Pickle or Sour Tomato from a wooden barrel. I remember as a teenager in "The Bronx" biking over to the local indoor but "open" food market, with many vendors providing produce. I would then go over to the "Pickle Man" and watch him put his hand into the wooden barrel and pull out a "Big One", for only 5 Cents!

Provided by SkipperSy

Categories     Vegetable

Time P14DT30m

Yield 13-20 Pickles

Number Of Ingredients 8

13 -20 kirby cucumbers, Wash and scrub to remove dirt (No waxed cucumbers, about 3 lbs)
1/2 cup kosher salt or 1/2 cup coarse salt
1/4 cup vinegar (optional)
3 tablespoons pickling spices, Remove cloves, allspice (Use Spice Bouquet 'Pickling Spices' if available)
6 -8 garlic cloves, Skin removed and crushed
2 teaspoons dill seeds
1/2 teaspoon chili pepper flakes
1/8 teaspoon alum (optional)

Steps:

  • KOSHER SOUR PICKLES RECIPE-.
  • Cut 1/16 inch off the blossom end. Discard any cucumbers that are bruised or damaged.
  • In a 3 1/2 quart glass jar add the Kirby Cucumbers standing them upright (Turning the jar on its side will help).
  • Put all the spices into a large bowl (Alum Optional), add some water and mix. Then pour this mixture into the jar, top off with water. Adding a piece of rye bread is also optional.
  • Place a small item (A piece of plastic, wood, etc.) on top to keep the Kirby Cucumbers down and under the water/brine.
  • Close jar and turn upside down to mix all the ingredients --.
  • Next open jar, put "plastic wrap" on the top (Use a rubber band to keep in place); Then using a kitchen knife punch many holes in the "plastic wrap" in order to let some of the brine gases out.
  • Let the Kirby cucumbers stand 2-3 weeks (in a "COOL" location) depending on how fast they cure in the brine; From time-to-time you can remove any scum on the top, add a little salted water to top off -- and shake the mixture. Then place in the refrigerator!
  • Note: For half sour pickles, let it pickle for about 1 week -- and then place in the refrigerator!
  • KOSHER SOUR TOMATOES RECIPE-.
  • Use the same recipe as outlined above for "Kosher Sour Pickles". However, use about 10-12 green tomatoes (about 3 lbs) in place of the kirby cucumbers. Also, sour tomatoes need a little more salt then kirby pickles -- so add to taste.
  • Take off the tomato stems. As an option cut away the brown area and leave a small hole which will allow the brine to penetrate into the tomatoes (you can also cut the tomatoes in half).
  • Let stand 2-3 weeks depending on how fast the tomatoes cure in the brine. Then place in the refrigerator!
  • KOSHER SOUR TOMATOES RECIPE-.
  • Use the same recipe as outlined above for "Kosher Sour Pickles". However, use about 10-12 green tomatoes (about 3 lbs) in place of the kirby cucumbers.
  • Take off the tomato stems and cut away the brown area and leave a small hole which will allow the brine to penetrate into the tomatoes. Or cut the tomatoes in half.
  • Let stand 2-3 weeks depending on how fast the tomatoes cure in the brine. Then place in the refrigerator!
  • NOTES, Sour Kosher Pickles:
  • These are brining sour pickles, so no vinegar is needed (optional). In making these pickles, it is important that you do not used mixed pickling spices, because the cinnamon, cloves, all spice and other sweetly aromatic spices in them will detract from the pickles' flavor. Also, it is important that you do not use iodized salt in the process, as that will leave a bitter aftertaste.
  • NOTES, Sour Tomatoes:.
  • If you can find green "Plum Tomatoes" you might want to try them as well! And using Vinegar is all right.

Nutrition Facts : Calories 25.7, Fat 0.2, SaturatedFat 0.1, Sodium 4356.2, Carbohydrate 6.1, Fiber 0.9, Sugar 2.5, Protein 1.1

TOMATO PIE WITH SOUR CREAM CRUST



Tomato Pie With Sour Cream Crust image

This recipe pairs juicy tomatoes with tangy cheese, fresh herbs, and a flaky crust. There isn't a better way to enjoy the flavors of summer.

Provided by Andrea Bemis

Categories     HarperCollins     Pie     Tart     Summer     Tomato     Basil     Parsley     Thyme     Bake     Tree Nut Free     Peanut Free     Soy Free     Vegetarian     Dinner     Lunch     Brunch

Yield 6 servings

Number Of Ingredients 21

For the crust:
2 cups all-purpose flour, plus a little extra for dusting
½ teaspoon salt
2 teaspoons dried parsley
13 tablespoons (1 stick plus 5 tablespoons) cold unsalted butter, diced
6 tablespoons sour cream or plain full-fat yogurt
1 tablespoon white wine vinegar
¼ cup ice water
For the filling and assembly:
2 tablespoons cooking fat
1 large onion, thinly sliced
2¼ pounds mixed heirloom tomatoes (mix of full size and cherries)
¾ cup hard salty cheese, such as Manchego or Parmesan
¾ cup shredded mozzarella cheese
¼ cup mayonnaise
3 tablespoons chopped basil leaves
3 tablespoons chopped parsley
1 teaspoon chopped thyme
Salt and freshly ground black pepper
1 egg, beaten
1 tablespoon milk, cream, or water

Steps:

  • Preheat the oven to 375°F.
  • Make the crust:
  • In a large, wide bowl, combine the flour, salt, and parsley. Add the butter pieces and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is very coarse.
  • In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a spatula or wooden spoon, stir the wet and the dry together until a shaggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat the dough into a disk, wrap it in plastic, and chill it in the fridge for 1 hour or up to 2 days.
  • Make the filling:
  • In a large skillet over medium, heat 1 tablespoon of the cooking fat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool.
  • Meanwhile, thinly slice the tomatoes; toss them with 1 teaspoon salt and let them drain in a colander for 30 minutes, tossing them occasionally.
  • In a bowl, combine the cheeses, mayo, 2 tablespoons each of the chopped basil and parsley, the thyme, a hefty pinch each of salt and pepper, and the sautéed onion.
  • Sprinkle a little flour in the bottom of a 10-inch well-seasoned cast-iron skillet. Set it aside.
  • On a lightly floured surface, roll the dough into a 13-inch circle. Fit it into the prepared skillet, allowing the edges to extend over the sides of the pan.
  • Spread the cheese mixture evenly over the bottom of the dough. Arrange the tomatoes on top. Gently fold the overhanging pie crust over the tomatoes. It doesn't have to be perfect.
  • Drizzle the pie with the remaining 1 tablespoon cooking fat and season with pepper. In a small bowl, whisk together the beaten egg and milk. Brush the crust with this egg wash, place the cast-iron pan on a rimmed baking sheet (to protect the bottom of your oven from any overflowing filling), and bake the pie until the tomatoes are browned, 50 to 60 minutes. Top the pie with the remaining 1 tablespoon each basil and parsley.
  • Note
  • Localize it: Swap out any of the herbs or cheeses. The Manchego in this recipe is salty, and the mozzarella melts really well, so just keep that in mind when you're doing your swaps.

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HOW TO ELIMINATE SOURNESS FROM TOMATO SAUCE: 8 METHODS …

From cookist.com
  • Sugar to eliminate tomato sourness. Probably the best known and easiest way to reduce the sourness of tomato sauce is to use sugar. When your sauce begins to simmer, add the salt and a pinch of white or brown sugar, then mix; the sugar will be able to counterbalance and eliminate the sourness of the tomato, without changing its flavor or sweetening your dish.
  • Baking soda to eliminate tomato sourness. Grandma's method, the infallible one; using baking soda. Also in this case, while cooking the sauce, you just need to add a pinch to avoid that your plate of spaghetti with tomato leaves you an annoying hint of sour.
  • Remove the peel or seeds to eliminate tomato sourness. Another infallible method to reduce the sourness of tomatoes, if you use fresh tomatoes, is to remove the peel; to do this, just bring plenty of hot water to a boil, add the tomatoes and cook them for ten minutes; then once drained, soak them in cold water, so you can easily peel them without burning your hands.
  • Cinnamon and nutmeg to eliminate tomato sourness. If you use canned or bottled peeled tomatoes, you can "soften" the sourness by adding half a teaspoon of cinnamon or nutmeg while cooking.
  • Potato or carrot. Perhaps not everyone knows that potatoes and carrots have the power to partially absorb the sourness of tomatoes, especially when it comes to tomato sauce.
  • Choose a sweeter tomato type such as datterini to eliminate tomato sourness. If you do not want to give up spaghetti with fresh tomatoes but fear the sourness effect, the advice is to choose the datterini tomatoes, among the less sour and sweeter varieties.
  • Vegetable broth to eliminate tomato sourness. In case you are using tomato puree, a great way to reduce the sourness is to add ½ cup of vegetable broth or dissolve ½ bouillon cube during cooking.
  • Reduce cooking times to eliminate tomato sourness. If you don't want to resort to sugar, baking soda, broth or cinnamon, you just have one thing left to do; cook the tomato as little as possible because, perhaps you can't imagine it, but the more tomato it cooks, the more sour it becomes.


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