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The LDSCN Weekly Recipe Archive Mary's Tomato Soup, Tomato Sauce For Pizza, Salsa Fria, Mexican Salsa and Grilled Tomatoes

These Are Amish Recipes: Mary's Tomato Soup

• 1 peck (8 quarts) ripe tomatoes
• 10 small onions
• 5 sprigs parsley
• 3 bunches celery
• 2 red peppers
• 1/2 cup sugar
• 1/4 cup salt
• 1 tsp. pepper
• 1/2 cup flour
• 1/2 cup butter

Cook the tomatoes and put them through a sieve. Boil down the pulp to nearly half. Grind the onions, parsley, celery and peppers through a food chopper and pour the mixture into the tomatoes.

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Tomato Sauce For Pizza

• 1 peck (8 quarts) tomatoes
• 3 red peppers, seeded
• 3 onions
• 2 tbs. salt
• 1/2 tsp. pepper
• 1/2 cup vinegar
• 2 tsp. dried celery leaves
• 1/4 tsp. red pepper (optional)
• 2 tsp. oregano (optional)

Cook tomatoes, peppers and onions together until they are soft. Drain them well and press through a colander (or chop them coarsley in a blender or run through a meat grinder). Add the remaining ingredients. Pour into hot pint jars, seal and process for 30 minutes. (I would personaly add another 1/2 cup or viengar to raise the acidity level.)

To substitute fresh tomatoes for canned in any recipe:

- 1 cup (8 oz.) canned tomatoes = 1-1/3 cups chopped fresh tomatoes, simmered 10 minutes
- 1 cup (8 oz.) tomato sauce = same as above pureed in blender

- 1 cup (8 oz.) tomato juice = same as above pureed in blender with 2 cups water and salt to taste

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Salsa Fria (Cold Sauce)

• 2 lb. very ripe tomatoes
• 1 cup finely chopped onion
• 1-4 fresh jalapeno peppers (to taste)
• 2 tbs. vegetable oil
• 1 tsp. salt
• 1/4 tsp. fresh ground pepper
• chopped fresh coriander (to taste)
• 1-2 tbs. cider vinegar (optional)

Dip tomatoes in boiling water for 15 seconds and slip off skins. Chop tomatoes, combine with onion, chilies, oil, salt, pepper, coriander, and vinegar in a large bowl. Cover and season in the refrigerator for at least two hours. Serve chilled with meat entree.

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Mexican Salsa (Merced's recipe)

• 1 medium tomato, quartered
• 2 tbs. white onion, coarsely chopped
• 1 fresh jalapeno chili pepper, seeded and coarsely chopped
• 1/4 cup coarsely chopped cilantro
• 1 tbs. fresh lime juice

Put all ingredients, except lime juice, in a pan and barely cover with water. Heat to boiling, and boil for two minutes. Drain and carefully pour into blender and pulse, leaving mixture thick and chunky. Stir in lime juice. Serve immediately with tortilla chips. (Delicious! Love that cilantro!!! This is the recipe I plan to use this year if I ever get around to canning my salsa.)

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Grilled Tomatoes

• 4 large firm ripe tomatoes
• 2 tbs. grated Romano cheese
• salt and pepper to taste
• butter or margarine

Half each tomato crosswise. Dot with butter or margarine; sprinkle with salt, pepper and cheese. Wrap each two halves, side by side, in foil and place packet on the grill. Heat for about 20 minutes until cheese melts and tomatoes are hot (cheese really improves the flavor of tomatoes). Serve in foil. Goes well with grilled meat, fish or with other grilled veggies. (We just grilled corn last Saturday and it was wonderful! We had the peaches and cream corn, chopped off the tops and grilled it for 10 minutes on one side, then flipped it. The husks and silks peeled right off after grilling. I can see these grilled tomatoes going very well with a meal of only grilled veggies like our corn or with veggie kabobs of mushrooms, onions, bell peppers, etc.)

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 21 Nov 00