YELLOW PEAR TOMATO SALSA
This salsa recipe is perfect for when you have an abundance of yellow pear tomatoes coming from the garden. Although it calls for yellow pear tomatoes, feel free to substitute any kind of tomato for the yellow pears. This salsa is mild, yet flavorful, and can be spiced up with the addition of more jalapeno peppers.
Provided by Hautemaman
Categories Vegetable
Time 20m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients.
- Cover and refrigerate at least 1 hour.
Nutrition Facts : Calories 31.1, Fat 0.3, SaturatedFat 0.1, Sodium 20.1, Carbohydrate 6.9, Fiber 1.5, Sugar 2.2, Protein 1.5
YELLOW PEAR TOMATO PRESERVES
Make and share this Yellow Pear Tomato Preserves recipe from Food.com.
Provided by Mysterygirl
Categories Fruit
Time 1h15m
Yield 5 half pint jars
Number Of Ingredients 5
Steps:
- Wash& dry tomatoes.
- Cut a thin slice from blossom end and press out seeds and discard.
- Combine tomatoes, sugar& salt, simmer until sugar is dissolved.
- Boil for about 40 minutes.
- Add thinly sliced lemon and minced or sliced ginger.
- Boil about 10 minutes longer.
- Pour into hot jars and seal at once.
YELLOW TOMATO PRESERVES
Steps:
- Gather the ingredients.
- Bring a pot of water to a boil. Cut off the stem ends of the tomatoes and place them in a heatproof pot or bowl. Pour the boiling water over the tomatoes.
- When cool enough to handle, drain, and slip the skins off the tomatoes. Squish out most of the seedy gel. Discard skins and seeds.
- Coarsely chop the skinned, seeded tomatoes. Stir together with the sugar and honey. Let sit in the refrigerator for at least two hours or overnight.
- Sterilize 3 half-pint jars by boiling them in water for 15 minutes. Turn off the heat and leave the jars in the hot water until you are ready to fill them.
- While the jars are sterilizing, seed and very finely chop the lemons, discarding the seeds but keeping the peels along with the pulp. The citrus peels provide the pectin in this recipe that gives the preserves a nice gel.
- Peel and finely chop or grate the ginger. Add the ginger and lemons to the other ingredients in a large pot.
- Bring to a boil, stirring, until the setting point is reached.
- Ladle into sterilized half-pint jars leaving 1/2-inch headspace. Process in boiling water bath for 5 minutes.
Nutrition Facts : Calories 85 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 4 mg, Sugar 19 g, Fat 0 g, ServingSize 3 half-pint jars (24 servings), UnsaturatedFat 0 g
ROASTED YELLOW PEAR TOMATO, YELLOW PEPPER AND BASIL BISQUE
I realize not everyone can get those little yellow cherry or pear tomatoes. But if you can ... they are wonderful. A good friend grows them and I do as well, and the plants put out hundreds - trust me. Whole Foods often carries them, as well as many local farmers markets. It is worth trying this soup. Amazing!!
Provided by SarasotaCook
Categories < 60 Mins
Time 50m
Yield 6 Bowls, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Tomatoes and Peppers -- Add the tomatoes and peppers to a baking sheet lined with parchment paper or just sprayed with non stick spray like Pam. Drizzle with the olive oil, salt, pepper, and oregano and toss lightly. Bake in a 400 degree oven until the peppers soften and to start to brown and the tomatoes just begin to pop. About 15-20 minutes.
- Broth Base -- As you roast the vegetables, start the base for the soup. In a large pot, add the olive oil, garlic and onion and saute on medium heat.
- Vegetables -- Add all the tomatoes to the onion mixture and add in 2 cups of the broth, and sherry wine. The peppers, you want to put in a small bowl and cover with plastic wrap. After 10 minutes, the skin should peel right off. Rough chop and add to the rest of the soup.
- Puree and Finish -- Use your immersion blender, or you can use a regular blender, and puree until smooth. I like to leave a little texture to mine. Return to the pot if using a regular blender. Season with salt and pepper, then add any additional broth if desired, and the cream. Bring to medium heat. Right before serving, check for seasoning one more time, and add in the fresh basil. I like lots of fresh ground pepper in mine.
- Enjoy this beautiful creamy pale yellow soup. It is sweet and fresh tasting, and it absolutely delish! I garnish mine with a toasted baguette slice with goat cheese.
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