Tomatobuttersweetchilisauce Recipes

TOMATO BISQUE WITH CASHEW CREAM

Steps:

• Place a large stockpot over medium heat. Add the margarine and stir until melted. Add the onion, carrot, celery and garlic and cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking and stirring until the flour browns slightly, about 2 minutes.
• Add the stock, tomatoes with their juices, parsley, thyme and bay leaf. Increase the heat to high and bring to a boil. Then reduce the heat to medium low and simmer for 30 minutes. Season with salt and pepper to taste. Stir in the Cashew Cream and continue to simmer for 10 minutes, taking care not to let the soup boil. Remove and discard the bay leaf.
• Working in batches, pour the soup into a blender or food processor and blend on high for several minutes, until very smooth. Ladle into bowls and serve.
• Put the cashews in a bowl and add cold water to cover them. Cover with a lid or plastic wrap and refrigerate overnight.
• The next day, drain the cashews and rinse under cold water. Put them in a blender with enough fresh cold water just to cover them. Blend on high for several minutes until smooth. Strain the cream through a fine-mesh sieve to remove any remaining bits of cashew. Store refrigerated for 2 weeks or in the freezer for up to 3 months.

TOMATO BRUSCHETTA

Steps:

• Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
• Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
• Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.

MY MOTHER'S BUTTER, TOMATO, AND ONION SAUCE

Steps:

• If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise.
• Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.

TOMATO SANDWICHES

Steps:

• Toast the bread. Take each slice and rub one side all over with the cut side of the garlic clove. (The clove should start to disintegrate into the bread.) Rub each slice with the cut sides of the soft halved tomato, pressing so the tomato flesh sticks to the bread. Drizzle bread with oil, then sprinkle with salt.
• Spread mayonnaise over the tomato pulp. Place the sliced tomatoes on top of 2 pieces of the bread. Cover tomato slices with onions and sprinkle with salt. Top with bacon if using, then use the other 2 slices of tomato-rubbed bread to make sandwiches. Eat over the sink.

TOMATO BUTTER (SWEET CHILI SAUCE)

Steps:

• Peel and chop tomatoes and add to a large pot. Add 4 cups vinegar and let stand for 2-3 hours. Boil 10 minutes, then add cloves, allspice, salt, and dry mustard. Boil one hour then add 3 lbs. brown sugar. Boil 1 hour, then add cornstarch and boil for 1/2 hour more.
• Jar and seal.

TOMATO BUTTER DILL SAUCE

Steps:

• Heat butter until golden, saute tomatoes just to warm; add dill off heat, season with salt and pepper. To assemble hot meal: Place a bed of rice on a plate; top with salmon steak and spoon any steaming juices over salmon. Garnish with warm tomato sauce.

SICILIAN TOMATO SAUCE

Steps:

• Heat the olive oil in a heavy saucepan.
• Add the chopped onion and crushed garlic sweat for 5 minutes, stirring frequently, until translucent.
• Add the passata or chopped tomatoes, anchovies, olives, capers and plenty of black pepper, bring to the boil, then lower the heat right down and simmer for 15 minutes.
• May be served with fish, chicken or cold meats.
• Serve hot or cold.

TOMATO SAUCE WITH CHILI

Steps:

• Heat oil in saucepan and add onion and garlic. Cook, stirring, about 3 minutes or until onion is translucent. Add chili powder, cumin, coriander and tomato paste. Cook, stirring, about 1 minute and add flour, stirring.
• Add broth, stirring constantly, and cook until mixture is thickened and smooth. Add tomatoes and pepper and cook, partly covered, about 15 minutes. Put sauce through food mill or sieve. Swirl in butter and serve hot.