Tomato Fiesta

English, down below.

Domač paradižnik. Slabo vreme. Nekak ne gre najbolj skupaj, zato začnejo paradižniki gniti (če niso pokriti). Letos je letina kljub odsotnosti poletja bila kar precejšnja in veliko paradižnikov je ostalo, v bistvu tako kot vsako leto. Kar pa ni nič slabega, saj lahko iz paradižnikov  narediš malo morje stvari, ki bodo zdržale nekaj mesecev in če imaš dovolj arsenala vse tja do naslednje letine. Ketchup? Že v otroštvu mi je ta rdeča, gooijasta pasta prirasla k srcu. Ampak zakaj bi ves čas jedel sam sladkor, aditive in ostale ne fine stvari, katere se vedno bolj pogosto kopičijo v hrani,  če pa ga lahko naredim doma. Za nameček pa je še boljši. Dejansko je to najlažji način, da ohranite sladke okuse paradižnikov in poletja, prav po vaših željah. Mešanje rdeče paste , nenehno degustiranje, analiziranje, iskanje razmerja začimb, sladkosti in kislosti, dokler nisem opazil, da pač preprosto jem kečap naravnost iz lonca.

Če pa spadate med tiste čudake, ki ne marajo kečapa, se boste morda navdušili nad vsestransko uporabno paradižnikovo mezgo ali pa ste mogoče za easy-peasy paradižnikov hot sauce. Če pa ne marate paradižnikov pa predlagam da kdaj poizkusite kakšnega domačega.

Torej, medalje so podeljene: 1. ketchup, 2. mezga, 3. hot-sauce.

Sorry Heinz, Felix and others, you met my needs through my youth, now it’s time for me to go for it on my own.

Enter the Ketchup.

Za približno liter kečapa potrebujete:

  •  2 kg svežega paradižnika (olupljen in narezan na kocke)
  • čili ali dva (narezana)
  • 1 veliko čebulo, narezano na kocke
  • 3 stroki česna, olupljeni in zdrobljeni
  • 2 žlici olivnega olja
  •  1/2 žlice kajenskega popra
  • 1 palico cimeta
  • 3 lovorje liste
  • 1/2 žličke (posušenih) gorčičnih semen
  • 2 žlici črnega popra v zrnih
  • 4 palčke afriškega popra
  • 5 celih klinčkov
  • 1 skodelico jabolčnega kisa
  • 6 žlic rjavega sladkorja
  • morsko sol

Vsak paradižnik ni paradižnik. Paradižnik, ki je najbolj primeren za kuhanje je najboljše, da je čim bolj mesnat in vsebuje malo vode in semen. Ampak konec koncev je vseeno, če je na vrtu presežek paradižnikov jih je bolje spremenit v mezgo ali ketchup, kot pa da gnijejo.

Prepraži, oziroma skuhaj čebulo in česen na olju, najbolje v kakšni široki litoželezni posodi do mehkega, približno 5 minut. Dodaj kajenski poper, lovor, čili in cimetovo palčko. Dodaj na kocke narezan paradižnik (katerega si prej olupil), zmešaj in kuhaj dalje na velikem ognju.

Gorčična semena, poper in klinčke daj v čajno vrečko in dobro zapri. Ko paradižnik zavre dodaj vrečko z začimbami, zmanjšaj ogenj na srednje nizko in kuhaj približno 45 minut, seveda premešaj tu in tam.

Vzemi lonec z ognja in odstrani vrečko z začimbami, lovor in cimetovo palčko. Preostalo maso daj v blender in jo spiriraj, dokler ne dobiš goste rdeče,  kaše.

Precedi pire skozi fino sito, oziroma cedilo v ločeno posodo,  pri čemer zavržemo vse trde delce, ki ostanejo. Bodočemu kečapu dodaj kis in sladkor ter pusti, da zavre. Takoj, ko zavre zmanjšaj na šibki ogenj, da lepo počasi kuha. Kuhamo 45 do 70 minut ter občasno premešaš, da dno lonca ne karamelizira. V tej fazi naj se paradižnikova zmes reducira do želene gostote, četudi traja več kot 70 minut. Solimo po okusu.

Steklene kozarce umiješ in jih segreješ v pečici na okoli 60 °C. Ketchup naliješ v še vroče kozarce, tesno zapremo in postavimo v pečico, katero si ugasnil in pustiš, da se ohladi.

Ketchup bo zdržal nekaj mesecev (meni je celo leto), če ga postavite v temen hladen prostor.

Paradižnikova mezga

Za približno (manj kot) liter mezge potrebujete:

  • 2 kg svežega paradižnika (olupljen in narezan na kocke)
  • čili, svež
  • baziliko (najboljše svežo)
  • origano
  • rjavi sladkor
  • morsko sol

DSC_0031Paradižnik olupimo, narežemo na kocke in ga v blenderju spasiramo s čilijem. Precedimo ga v široko posodo in zavremo, dodamo začimbe ter zmanjšamo na šibki ogenj, da rahlo vre. Kuhamo približno 2 uri ali manj ali več. Odvisno kakšno gostoto želiš.

Steklene kozarce umiješ in jih segreješ v pečici na okoli 60 °C. Mezgo naliješ v še vroče kozarce, tesno zapremo in postavimo v pečico, katero si ugasnil in pustiš, da se ohladi.

6.jpgMezga bo zdržala nekaj mesecev, verjetno celo leto.

Paradižnikov Hot sauce

To omako sem naredil mimogrede, je čisto simpl in niti ni tako fina kot na primer habanero hot sauce.

  • 10 čilijev, odvisno kako hot bi naj bil hot sauce
  • pasiran paradižnik (od mezge preden si dodal začimbe)
  • bel vinski kis
  • morska sol
  • sladkor

Ta hot sauce sem kuhal istočasno, kot mezgo. Od mezge sem odvzel 3 dcl in vanjo narezal čilije. Nato sem jo spasiral in dal kuhati. Pustiš, da omaka zavre in zmanjšaš na šibki ogenj. Pustiš rahlo vreti kakšno uro in dodaš sol, sladkor in bel vinski kis.

Steklene kozarce umiješ in jih segreješ v pečici na okoli 60 °C. Ketchup naliješ v še vroče kozarce, tesno zapremo in postavimo v pečico, katero si ugasnil in pustiš, da se ohladi.

Tomato Fiesta

Homegrown tomatoes. Bad weather. This doesn’t mix well, cause the tomatoes begin to rot. And when that happens it’s the last call to pick them and turn them into something  more permanently. This year’s harvest, despite to the absence of summer was quite substantial and a lot of tomatoes in the garden remained.  In essence, just like every year. Which is not a bad thing, because there is a ton of variants that you can turn your tomatos into and that will withstand a few months. If you have enough arsenal it can wait all the way until the next harvest. Ketchup? It’s a thing I resemble with my childhood. I allways loved this red, goopy paste. When I was a kid I put it on everything. But now? Why I should keep eating the sugar and the aditives that often accumulate in the food, especially in ketcup. Apart from that, the homemade ketchup is way better. In fact, this is the easiest way to presereve the sweet flavors of tomatos and summer, according to your wishes. Mixing the red paste, constantly tasting, analyzing, searching for the perfect ratio of spices, sweetness and acidity, until I noticed that I simply just eat the ketchup straight from the pot.

However, if you are one of those freaks who do not like ketchup, you might be delighted by the versatile of tomato sauce or maybe cook a easy-peasy (semi) tastefull tomato hot-sauce. However, if you do not like tomatoes at all, I suggest you try a homegrew tomato.

So… the medals are given away: 1st. ketchup, 2nd. tomato sauce, 3rd. tomato hot-sauce.

Sorry Heinz, Felix and others, you met my needs through my youth, now it’s time for me to go for it on my own.

Enter the Ketchup

For around (less then) a liter of ketchup you need:

  • 2 kg of fresh tomatoes (peeled and diced) – the more the better
  • a chill or two (chopped)
  • 1 large onion (cut into cubes)
  • 3 cloves garlic (peeled and crushed)
  • 2 tbsp olive oil
  • 1/2 tbsp cayenne pepper
  • 1 stick of cinnamon
  • 3 bay leaves
  • 1/2 tsp (dried) mustard seeds
  • 2 tbsp black pepper (grain)
  • 4 sticks of African pepper
  • 5 whole cloves
  • 1 cup apple cider vinegar
  • 6 tbsp brown sugar
  • sea salt

A tomato is not a tomato. The best tomatoes for cookig a sauce or ketchup are more meaty and contain less watter and seeds. But ultimately it does not matter if there is an excess of tomatoes in your garden it’s better to turn them into some sauce or ketchup, rather then see them rotting. More about tomatoes: http://www.jamieoliver.com/magazine/in-season.php

Fry, or better cook the onion and garlic in olive oil, preferably in a wide cast iron pot until soft, about 5 minutes. Add cayenne pepper, bay leaves, chili and cinnamon stick. Add diced tomatoes (from which you previously removed the skin), mix and cook on high heat.

13.jpg

Wrap the mustard seeds, black pepper, african pepper sticks and cloves in tea filter bag. When the tomato-onion mixture starts to boil add the bag of spices, decrease to medium low heat and cook for about 45 minutes, letting the tomatoes soften.

Take the pot of the heat and remove the bag of spices, cinnamon and bay leaves. Purée the mixture, using a blender, until you get a thick red pulp.

Stain the purée through a fine mesh sieve into a separate bowl, discarding any solids that remain. Return the strained mixture to the pot, add the sugar and vinegar, bring to boil and then immediatley reduce to a simmer. Cook the mixture for 45-70 minutes, stirr occasionally, preventing the bottom from caramelizing. At this point, let the mixture reduce until your desired ketchup consistancy. Even if it takes more then 70 minutes. Season with salt to taste. The downsite of this is, longer you’ll cook it less ketchup you’ll have :(.

Clean the glass jars and warm them up to 60 °C in the oven. Pour the hot ketcup into the warm jars, seal tightly and let them cool down.

The ketcup will last for a couple of months ( mine lasted over one year) if you store it in a dark and cold place.

7.jpg

Tomato sauce

Easy and realy great.

For around (less than) a liter of tomato sauce you’ll need:

  • 2 kg of fresh tomatoes (peeled and diced) – the more the better
  • chili, fresh
  • basil (best fresh)
  • oregano (best fresh)
  • brown sugar
  • white wine vinegar
  • sea salt

Peel the tomatoes, cut them into cubes and throw them into a bleender with the chili. Stain the purée through a fine mesh.In a wide bowl bring the sauce to boil. Add the basil, oregano, brown sugar and the vinegar. Reduce to medium to low heat and let it simmer for abut 2 hours, or to your desired consistancy. Season with salt to taste.

12.jpg

Clean the glass jars and warm them up to 60 °C in the oven. Pour the hot tomato sauce into the warm jars, seal tightly and let them cool down.

The tomato sauce will last for a couple of months ( mine lasted over one year) if you store it in a dark and cold place.

11

Tomato Hot-sauce

I did this sauce by the way as I was making the tomato sauce. Is quite simple, but ufortenaly not as good as Habanero hot sauce.

  • 10 chilies, more is better
  • strained tomato sauce, pure (before you put the spices in)
  • apple vinegar
  • sugar
  • sea salt
  • 2 tbsp chipotle oil

Pur the purée into the mixer, add the chilies and the chipotle oil and blend it one more time. Bring the purée to boil and reduce to medium to low heat. Add the sugar and the apple vinegar and let it simmer from 45 to 60 minutes. Season with salt to taste.

Clean the glass jars and warm them up to 60 °C in the oven. Pour the hot tomato sauce into the warm jars, seal tightly and let them cool down.

The tomato hot sauce will last for a couple of months if you store it in a dark and cold place.

Sauce

Advertisements

3 responses to “Tomato Fiesta

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s