Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Why not try a probiotic spin on America’s favorite condiment? Fermenting salsa gives it a tangy taste and a bubbly mouth feel, and it's good for your gut!
Out of all the foods I've dehydrated, tomatoes are my favorite. They become chewy and intensely flavored, making them a great snack to take to work and munch on throughout the day...
My goal was to can a pizza sauce that I could use straight out of the jar; no defrosting, no bubbling on the stove getting red splatters all over. Behold my homemade canned pizza sauce:
This small-batch tomato jam tastes like sweet, caramelized sun-dried tomatoes with a hint of spice and grassy basil. Enjoy with a variety of cheeses, on a sandwich, even on ice cream and sweet cornbread!
Stop throwing away free tomato sauce! This tutorial shows how to turn the cores and skins of peeled tomatoes into thick, smooth, pectin-rich tomato sauce.
This homemade tomato paste is magnificent stuff. Once you’ve concentrated 3 pounds of fresh, sweet, peak-summer tomatoes down to about a cup, you have a flavor that makes you feel like your brain might short circuit. Via Gilt Taste.
.jpg "Salsa with Fire-Roasted Peppers")
.jpg "Tomato Jam")
