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Posts Tagged ‘tomato sauce’

White Tomatoes for Post Produce!

Black, red, orange, and white tomatoes (with a little diced onion) were the base for a salad I made earlier this month. I love the colors though white tomatoes have yet to win me over: it’s weird to eat a tomato that looks like that.

The main issue for August’s Post Produce at Your Small Kitchen Garden is tomatoes! Sure, there are gorgeous purple jalapenos, a few bell peppers finally turning red, more zucchini (frost probably won’t even shut down those plants), carrots, plenty of herbs, and even the last of the cucumbers. But tomatoes usually make my gardening season, and this has been a terrific year.

I bought seeds this year to grow tomatoes of many colors: black, red, orange, yellow, and white. The earliest tomatoes were black followed quickly by white and orange. Actually, we’ve had tomatoes of all the colors (except yellow) from early in August.

For entertainment, I grew a disproportionate number of white tomato plants. The plan was to cook down several pints of sauce using just white tomatoes. I would eventually use the sauce in traditional dishes such as spaghetti, pizza, or lasagna. At best, I figured, this would be a conversation starter. At worst? A conversation starter.

Things couldn’t have gone better (though I’ve yet to use any of the white tomato sauce I preserved). The photos tell the story.

Here’s the tomato that started me dreaming of white tomato sauce. Cream Sausage is a paste tomato that starts greenish white on the vine and ripens to a somewhat reddish white. The vines seem to be determinate which I didn’t know when I planted them. I’ll grow these again, but I’ll support them with tomato cages rather than with a hanging string trellis.

White Queen is a white slicing tomato. You can tell when it’s ready to eat because it looks “warmer” as it ripens. I used a bunch of these in my tomato sauce along with the cream sausage tomatoes.

I filled a 4 gallon pot with cut-up white tomatoes, simmered it for several hours, and put the cooked tomatoes through a food mill. I cooked the milled tomatoes a bit longer until I had just over a gallon of sauce, and then I canned the sauce. If you’d like to see how this all works using red tomatoes, have a look at my video titled Make and Can Tomato Sauce from Your Home Kitchen Garden.

The slightly off-white color of my white tomatoes didn’t hold through cooking and canning. Still, few would guess that these canning jars hold pure tomato sauce. My next batch will be red. Depending on how quickly I get to it, I might follow that up with orange tomato sauce as well. There’s no significant difference in flavor from one sauce to the other, but having different colors from which to choose adds a bit of whimsy whenever I cook with tomato sauce.

Now You Post Produce

What edibles are you consuming from your garden? Write about it on your blog, then use the Linky widget below and link back to your post. Visit other posters’ blogs to see what homegrown goodies they’re consuming.

 

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December 2011 Post Produce: BBQ Pizza Sauce

Looking a lot like a calzone, my folded pizza contains BBQ sauce I made using produce from my own garden.

With this, the first Post Produce of winter, my small kitchen garden is dormant, though not frozen. It is crazy warm for late December, but rain keeps me away from the garden. Thank goodness for canning!

For a few weeks this summer I harvested tomatoes from my kitchen garden. I canned tomato sauce and diced tomatoes, and I used some of the tomato sauce to make Pear and Tomato BBQ sauce… which brings me to today’s Post Produce post.

Folded BBQ Pizza

I discovered that I really like pizza with Pear and Tomato BBQ sauce in place of traditional pizza sauce. When I started to make some pizza, I also discovered that my pizza paddle is broken, so I made what I dubbed “folded pizza.”

My folded pizzas look a lot like Calzone. They’re really easy to make, and they taste fine with traditional tomato-based pizza sauce, or with pear and tomato BBQ sauce. The photos tell the story.

Use whatever pizza dough recipe you prefer, and make each folded pizza starting with a chunk of dough slightly larger than a golf ball. Heavily flour an otherwise clean counter, and use a rolling pin to flatten the dough into a six- to eight-inch disk about 1/8 of an inch thick.

Leave a generous border around the sauce when you spread it on the pizza blank. Cover the sauce with shredded mozzarella cheese, then fold the blank in half.

Align the edges of the folded pizza blank, and fold the dough over along the entire edge. Crease the dough along the fold and then fold in the edge a second time. Press firmly so the folded material sticks together reliably. Set the filled, folded, and crimped blank on a baking sheet that you’ll covered liberally with corn meal; there’s no need to grease the pan.

One you’ve made an air-tight seal along the edges of your folded pizza, stab a few holes in the crust using a sharply pointed knife or some other sharp implement. By the way, you can put these pretty close together on the baking pan; they don’t rise a lot. Bake the folded pizzas at 375F degrees for about 12 minutes. The top crusts should develop a golden-brown. Sadly, even with the vent holes you poke through the dough, pressure may build up during baking and cause melted cheese and BBQ sauce to ooze out. When that happens, I scrape up the mass, let it cool, and snack on it.

Post Your Produce!

The 22nd is Post Produce day. Please join me and other bloggers and share whatever you’re consuming from your garden. Whether it’s still growing in your garden, you’re harvesting it for a meal, you’re preserving it, or you’re taking it out of your larder for dinner, blog about your homegrown produce, and then link to it below. For more information, follow this link to the Post Produce page.

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