Uncle Bills Tomato Aspic Recipes

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TOMATO ASPIC



Tomato Aspic image

Categories     Tomato     Simmer     Boil

Yield makes eight to ten 8-ounces servings

Number Of Ingredients 13

4 pounds tomatoes (about 8), cored and quartered
1 onion, chopped
4 celery stalks, chopped
4 bay leaves
4 garlic cloves, smashed
5 whole cloves
3/4 cup water
Zest and juice of 1 lemon
1 tablespoon sugar
1 tablespoon balsamic vinegar
1 sprig fresh basil
Sea salt and freshly ground black pepper
2 tablespoons unflavored gelatin

Steps:

  • Lightly grease eight to ten 8-ounce individual molds or custard cups.
  • Place the tomatoes, onion, celery, bay leaves, garlic, and cloves in a large saucepan with 1/2 cup of the water and stir to mix. Bring to a low boil and simmer for about 30 minutes, stirring occasionally and skimming the rising foam as needed. Remove from the heat and strain, discarding the bay leaves and cloves, then pushing the pulp through a sieve to make 4 to 5 cups of juice. Add the lemon zest and juice, sugar, vinegar, basil, and salt and pepper to taste and stir to combine.
  • Return the juice to the saucepan, bring to a boil, and reduce by about 2 cups, about 10 minutes. Reduce heat to a low boil. Fill a large bowl with ice water. Combine the gelatin with the remaining 1/4 cup water in a large bowl and stir to mix. Pour the hot juice over the gelatin mixture and stir until the gelatin dissolves. Remove the basil and place the pan of juice in the water bath to fully cool, stirring regularly for even coloring and texture.
  • Divide the mixture evenly between the prepared molds, cover, and refrigerate for at least 4 hours or overnight, until the aspic sets up and is firm.
  • To unmold the aspics, run a knife around the outside edge of the molds and set in a pan of warm water for 15 to 20 seconds to loosen. Invert onto a plate or platter and serve or refrigerate until ready to serve.

UNCLE BILL'S PASTA WITH A VEGETARIAN TOMATO SAUCE



Uncle Bill's Pasta With a Vegetarian Tomato Sauce image

My DW will not eat pasta that has any meat in the sauce. It took me several tries until I came up with a sauce that she thoroughly enjoys. This is a very simple and easy recipe to make and is very tasty.

Provided by William Uncle Bill

Categories     Onions

Time 1h43m

Yield 2-4 serving(s)

Number Of Ingredients 19

4 tablespoons extra virgin olive oil, divided
3/4 cup finely chopped onion
1/2 cup finely diced sweet red pepper
1/2 cup finley diced green pepper
1 (28 ounce) can plum tomatoes, mashed, include liquid
1 (5 1/2 ounce) can tomato paste
4 large garlic cloves, finely chopped
1/2 cup chopped fresh basil
1 teaspoon dried oregano
1 teaspoon italian seasoning mix
1/4 teaspoon hot red pepper flakes (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil for cooking pasta
1 tablespoon salt for cooking pasta
4 ounces uncooked rigatoni pasta
5 ounces uncooked bow tie pasta
2 tablespoons butter
1/2 cup padano cheese, divided

Steps:

  • In a large saucepan or frying pan, heat 2 tablespoons of olive oil on medium-high heat.
  • Add onion and saute for 4 minutes, stirring often, do not burn.
  • Add red and green pepper and saute for another 4 minutes, stirring often.
  • Add tomatoes, tomato paste, garlic, basil, dried oregano, Italian herb seasoning, red hot pepper flakes, salt and pepper; stir to mix.
  • Reduce heat to medium-low, cover and simmer for 30 minutes, stirring occasionally.
  • Remove cover and continue to simmer for another 20 minutes or until sauce begins to thicken slightly. When slightly thickened, remove from heat and set aside.
  • Meanwhile, in a large cooking pot or a pasta pot, fill 3/4 full with hot water and bring to boil.
  • Add 2 tablespoons of olive oil and 1 tablespoon of salt.
  • Add rigatoni and cook for 15 minutes, stirring once during cooking.
  • Add bow-tie pasta and continue to cook for another 15 minutes or until both pastas are el dente.
  • When pasta is cooked, reserve 1 cup of pasta liquid and set aside.
  • Drain the pasta and return to the cooking pot.
  • Add 2 tablespoons of butter and the remaining 2 tablespoons of olive oil, 1/4 cup of grated Padano cheese and toss to coat well.
  • If pasta appears to be too dry, add a few tablespoons of reserved pasta water.
  • You may now add the tomato mixture to the pasta pot and mix well to coat, or ladle the pasta into individual serving plates and then add the tomato mixture over the top.
  • Sprinkle with additional grated Padano cheese if desired.

TOMATO SALSA - UNCLE BILL'S VERSION



Tomato Salsa - Uncle Bill's Version image

A delightful Tomato Salsa recipe that can be adjusted to be spicier if desired. I have been making this for over 30 years.

Provided by William Uncle Bill

Categories     Sauces

Time 45m

Yield 4 pint jars

Number Of Ingredients 13

3 lbs roma tomatoes (other type of tomatoes would be okay as well)
4 garlic cloves, minced
2 medium jalapeno peppers, seeded and chopped small
1 large red onion, finely chopped
1 large green pepper, seeded and chopped into small chunks
1 large sweet red pepper, seeded and chopped into small chunks
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh basil
1/4 cup finely chopped fresh parsley
1/4 cup wine vinegar
1 tablespoon limes or 1 tablespoon lemon juice
1/2 teaspoon ground cumin
3 tablespoons liquid honey

Steps:

  • In a large pot bring water to a rolling boil.
  • Drop in tomatoes and scald for 2 minutes.
  • Drain and immediately cover with cold water and some ice cubes and let sit for a few minutes.
  • Remove skins and discard.
  • Remove stem core and discard.
  • Cut tomatoes into small chunks.
  • Using a large cooking pot, add chopped tomatoes, Jalapeno peppers, red onion, green pepper, sweet red pepper, cilantro, basil, parsley, wine vinegar, lemon juice, ground cumin and liquid honey.
  • Bring mixture to a boil.
  • On medium-high heat, cook for about 5 minutes stirring frequently.
  • Adjust spices and Jalapeno peppers to taste.
  • Prepare 4- pint size canning jars by washing in soap and water, then rinsing in hot water.
  • Preheat oven to 300 degrees F.
  • Place washed jars upside down on oven rack and heat for 15 minutes.
  • Prepare snap lids by boiling them in water for about 5 minutes.
  • Fill jars with salsa mixture to within 1/4 inch of top of jars (for head space.) Remove any air bubbles by sliding a rubber spatula between glass and salsa; re-adjust head space to 1/4 inch.
  • Wipe jar rims very clean to remove any stickiness.
  • Place snap lids, then screw bands just until finger tight.
  • Prepare a canner and bring water to boil.
  • Place jars in canner rack and immerse in water.
  • Process for 10 minutes.
  • Remove jars from canner and place on a towel, then cover with another towel until cooled.
  • Jars are sealed when lids"pop" and are concave (turned downward).
  • Wipe jars clean and lable.
  • Store jars in a cool, dry place.

TOMATO ASPIC



Tomato Aspic image

A refreshing taste of vegetable juice with crisp chopped celery and onion. Lovely served as a side to my 'Ham Salad for Two,' or any other salad one wants. Makes a lovely colorful touch to a summer evening salad plate.

Provided by Barbara Zavadil

Categories     Side Dish     Vegetables     Tomatoes

Time 1h20m

Yield 4

Number Of Ingredients 8

1 (.25 ounce) envelope unflavored gelatin
¼ cup boiling water
2 cups vegetable juice (such as V-8®)
1 dash Worcestershire sauce, or to taste
1 bay leaf
2 cloves
½ cup chopped onion
½ cup chopped celery

Steps:

  • Fully dissolve gelatin in boiling water in a mixing bowl.
  • Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. Remove and discard the bay leaf and cloves.
  • Stir onion and celery into vegetable juice.
  • Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
  • Refrigerate until set completely, about 1 hour.

Nutrition Facts : Calories 41 calories, Carbohydrate 8.1 g, Fat 0.2 g, Fiber 1.4 g, Protein 2.6 g, Sodium 345.6 mg, Sugar 5.2 g

CREOLE TOMATO ASPIC



Creole Tomato Aspic image

Great Aunt Cecilia's aspic was always a hit in the hot summer evenings in New Orleans. It has a little kick and a little surprise to it! Perfect with cold salads and grilled quail. Pour yourself a chilled Pinot Grigio and bon appetit!

Provided by Penny Stettinius

Categories     Lunch/Snacks

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 quart spicy tomato juice
2 garlic cloves, pressed
1/2 teaspoon dry mustard
1 1/2 teaspoons salt
2 teaspoons sugar
5 tablespoons lemon juice
1 teaspoon paprika
1 bay leaf
3 tablespoons gelatin
3/4 cup beef consomme
6 ounces cream cheese, softened
3 tablespoons onions, grated
1/2 teaspoon Tabasco sauce, any flavor

Steps:

  • In a saucepan, bring tomato juice, garlic, mustard, salt, sugar, lemon juice and paprika, bay leaf, and pepper to a boil.
  • Continue cooking 3 minutes.
  • Remove from the heat.
  • Soften gelatin in consommee.
  • Add gelatin mixture to tomato juice and stir to dissolve.
  • Remove bay leaf.
  • Pour into 1 1/2 quart mold and refrigerate.
  • Combine cream cheese with onion and Tabasco and roll into tiny balls.
  • Chill.
  • When aspic becomes slightly firm, arrange cheese balls in mold.
  • When all is firm, unmold and serve with homemade mayonnaise.

Nutrition Facts : Calories 143.9, Fat 10.1, SaturatedFat 6.2, Cholesterol 31.2, Sodium 1014.4, Carbohydrate 7.7, Fiber 0.6, Sugar 4.5, Protein 7.3

UNCLE BILL'S CREAMY, SAVORY TOMATO SOUP



Uncle Bill's Creamy, Savory Tomato Soup image

You may also make this recipe with regular or fat-free half and half. A very nice smooth and tasty soup.

Provided by William Uncle Bill

Categories     Savory

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 tablespoon butter
1 large yellow onion, diced
4 large garlic cloves, minced
2 teaspoons finely chopped fresh thyme leaves
1 (28 ounce) can crushed tomatoes
6 large sun-dried tomatoes packed in oil, chopped small
2 tablespoons balsamic vinegar
1/2 teaspoon baking soda
1 cup half-and-half cream
1 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • In a large saucepan, heat olive oil and butter over medium-high heat.
  • Add onion and saute' until translucent, about 2 minutes, stirring often.
  • Add garlic and thyme and saute' for 2 minutes.
  • Add crushed tomatoes, sun-dried tomatoes and balsamic vinegar.
  • Bring to simmer, about 3 minutes, stirring frequently.
  • Reduce to low and stir in baking soda.
  • Add half and half, stir well and bring to a simmer. DO NOT BOIL.
  • Use an immersion blender to puree' soup in the saucepan or puree' soup in batches in a food processor or blender.
  • Season with salt and pepper.
  • Serve hot.

Nutrition Facts : Calories 237.1, Fat 17, SaturatedFat 7.2, Cholesterol 30, Sodium 1211.2, Carbohydrate 20.3, Fiber 3.5, Sugar 9, Protein 4

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