Subj : Re: Spicy Tomato Soup
To : Ben Collver
From : Dave Drum
Date : Tue Feb 21 2023 06:15:04
-=> Ben Collver wrote to Dave Drum <=-
BC> Re: Re: Spicy Tomato Soup
BC> By: Dave Drum to Ben Collver on Mon Feb 20 2023 06:31:00
DD> Where's the "spice" - surely the fractional teaspoon of blsck pepper
DD> is not going to light up anyone's life.
DD>
DD> Title: Tomato Florentine Soup
BC> Good point! They should have just called it Tomato Soup.
BC> Thanks for your Tomato Florentine Soup recipe.
BC> My grandmother liked to make "stewed tomatoes" where she cut home-made
BC> bread into cubes, added them to a pot of canned tomatoes, and then
BC> heated it up. I like the simplicity of only having two ingredients.
BC> Very satisfying on a cold winter night.
Here's *my* grannie's recpe which is better with the fresh 'maters than
the canned. But both are good.
If using fresh tomatoes you must peel them first. If using stupormarkup
tomatoes remove any sticker. Wash the tomatoes thoroughly even if they're
from your garden. Stem them with a sharp paring knife or a strawberry
huler (
https://www.stokesstores.com/en/strawberry-huller.html) then use
your knife to cut an "X" in the bottom of the 'mater.
Fill a large bowl with ice water and set it aside. Place a pot of plain
water (no salt) on the stove and bring it to a boil. Carefully lower
the tomato(es) into the boiling water. You can add several at a time.
Remove them after 30 seconds, or when the skin begins to peel back,
and place them into the bowl of ice water.
Let the tomatoes sit in the ice bath for 5 minutes or until you see the
peels shrivel and start to peel off.
Let the tomatoes sit in the ice bath for 5 minutes or until you see the
peels shrivel and start to peel off.
Peel the skins off with your hands.
If the skin is stubborn, use a small sharp paring knife to remove the
pieces that won't budge, being careful not to squeeze the tomato.
BTW - the URL is for a better pixture of the gadget than the one I
posted to Dale.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easy Stewed Tomatoes
Categories: Vegetables, Citrus, Breads
Yield: 4 servings
8 Fresh, very ripe tomatoes;
- peeled
+=OR=+
28 oz Can whole tomatoes
3 tb Butter
1 tb Lemon juice
1 tb Sugar
1 1/2 ts Salt
1/4 ts Black pepper
1/2 Bell pepper; chopped
2 c Crumbled bread
1 tb Diced onion (opt)
Put tomatoes in a large deep skillet. Cook over medium
heat, stirring occasionally, 10 to 15 minutes.
Add all remaining ingredients and cook until thick,
stirring occasionally.
Serve it hot as a side dish.
From: Helen Moore (my Grandmother)
Uncle Dirty Dave's Kitchen
MMMMM
... I can't boycott them because I never go there anyway.
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* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)
