3 Tomato Sauces YOU Can Make With Any Tomato, Even Green!
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- čas přidán 9. 09. 2023
- These are the 3 tomato sauce recipes I go for when dealing with tomato abundance. First we have our favorite "standard" tomato sauce, our take involves using spices and wine to build a complex and deep savory flavor. When I am drowning in cherry tomatoes I love doing a quick pan sauce with whatever is in peak season at the moment, in this case sweet corn! Then we have the green tomato chutney, a delicious sweet and savory way to use the bonus green tomatoes you get when ripping out determinate tomatoes.
Chutney:
2-3 lbs. Green Tomatoes
1 onion
1 3/4 cup Brown Sugar (I use less)
1 1/2 cup Apple Cider Vinegar
1 tbsp fresh grated ginger
Nutmeg, Cinnamon, Black Pepper, & Cardamom to taste
Cherry Tomato and Corn Pasta:
1 - 2 cup Cherry Tomatoes per 1 Ear Of Corn
Adjust to your desired corn levels!
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I really like this side of having a garden. It's the reason we grow, to enjoy the fruits of our labor. Please do more!
More to come!
I agree! More recipes!
Yes, straight from the garden recipes are in short supply on gardening Channels
Funny enough this is why I'm reluctant to garden. All the abundance would overwhelm me. I'm an introvert and I don't eat that much so I'm already anticipating food waste.
@waterbitten canning and preserving isn't as complicated or expensive as you'd think. I'm an introvert too, being in the garden is my therapy.
Save those skins! My husband just made some tomatoe powder and it makes your stews and soups taste amazing! We don't have a dehydrator so we used our oven. Just place on a sheet pan lined with parchment paper at your lowest setting. For us that's 140 degrees. Cook until crispy. Keep your eye out so you won't burn them.Then we grind them in our spice grinder.
Literally his suggestion! Great minds 🤗
Wow, thank you ❤❤❤
That is awesome, I haven't tried using my oven as a dehydrator but that make sense for things like this!
@@jacquesinthegarden yup, I do it all the time. Mine goes to 170. So i just barely prop the door open to allow some heat and moisture to escape. It works
i really love how detailed you are with the description of process and explanation of things 😊
Jacques, you have outdone yourself with this video! I'm a long time subscriber and a major foodie. Rarely, do I see a cooking video that I'm wild about, but today you have created it. I love listening to you and you made these recipes so easy to follow that I'm going to try them this week. I have 120 tomato plants and dozens of tomatoes to use. I was afraid to make sauce because I didn't want anything watery and bland. I think that you hit the sweet spot. Having it outside right in the garden was wonderful and I shared to with others to enjoy and also myself so I can continue to make these. Food Network, here is Jacques, the Master Chef!!! Love you and Kevin, you're both awesome:):):):).
Wow 120 tomato plants, that is a lot of tomatoes! Thanks for the comment I love hearing this and I hope you make a delicious sauce out of all those tomatoes!
I slice my tomatoes in 1/2, and squeeze most of the seeds out. Then I put on an aluminum foil lined cookie sheet and roast with onions, peppers, garlic (or whatever we have in abundance- even zucchini to bulk it up). In the oven at 400 degrees, and I take out when the skins blister and turn dark. The peels slip right off! Then I immersion blend it all up. You don’t have to cook it down and it’s not watery. ❤
I love a roasted tomato and summer squash sauce like this, so good and you are right no need to simmer!
Thanks Jacques I've tried your recipe before best sauce I've had
Great to hear this!
That tomato skin powder from dehydrated skins is great! I mostly use it to make paste!
Oh that is a cool use case
Thank God I found your channel ❤
Welcome!!
I love the little spoonulla for the salt, it's so cute! Really enjoyed this video :) I love watching ppl cook with their garden harvest❤
The cherry tomato, corn, pasta is something I am cooking tomorrow!! Thank you for showing us this recipe!!!
Hope you enjoy!
Love when we actually get to see where all our labors are going.
I love when you show what can be made from garden produce. Ive bought seeds just to try some of what you've made in the past. It's all related to gardening and is super helpful. Thanks!
Love to see this, glad you enjoy it!
I love making my first meal of the season using all the produce/meat we've grown. I just made Sicilian Chicken Soup with our own herbs, potatoes, carrots, celery, green peppers, onions, squash, tomatoes and a meat bird! Only thing I purchased was salt, pepper and the flour that I made noodles with. So good.
Sounds delish!
Nothing beats a good home grown meal, sounds delicious!
I think that I may have made too many comments, but, one last time, I’m so very impressed with your presentation. I’m making the corn tomato pasta very soon!
I hope you enjoy it!
I would LOVE more content on preservation and cooking ❤️ this is really helpful.
There’s lots of awesome Appalachian grandmas on CZcams teaching me but I appreciate your editing and how easy it is to follow. So I feel like you have something to add to the pool :)
I admire your prep efficiency, and that you are worried not about the recipe police!
👏🏼🙌🏽 Jacques I really enjoyed this segment of how to use up the bounty 😊
Not a very red sauce person, but looks good. Love tomato just plain or with salsa. ❤❤
Love me a good red sauce but agree that plain tomatoes and salsa are a notch above.
I have a mesh lid that I use when ever I make tomato sauces. it allows all the venting while also stopping the splatter and making me not worried about leaving it open for potentially hours. Highly recommend! Get one as big or bigger than your largest pot or pan, you'll end up using it for more than you think :)
Great recipe suggestions! I half expected your Epic boss’ head to bob behind you holding an artesian loaf of bread! Good job guy!
Haha, he missed out on sampling this one!
I made my first patch of tomato sauce last week. It was fantastic. I can't wait for next year.
Love how you show step by step with clear explanation of what you're doing and why. Awesome to watch you pick stuff right out of the garden and prepare a meal outside in the garden. Definitely have to try the corn/tomato pasta dish! And 2 thumbs up for using "unctious" in a you tube video. Love how articulate you are. Bravo!🍅🌽
Thanks for the kind words, fresh produce prepared outside is just something else!
We don't need you to be a fancy plater, Jacque. We're here for good, delicious food. Nothing extra. I'd love a cookbook from you and Kevin like this. Simple and full of flavor. Doesn't even have to be exact in measurements. I just wanna know what y'all cook up with stuff from your garden because half the time I'm at a loss at what to do with some of my veggies. 🤣
Good because whenever I start plating I just get hungry and stop thinking about presentation haha.
@@jacquesinthegarden 🤣 Understandable!
Halfway through the video, I paused it and went to the kitchen to make up some fresh pasta dough & grab a few tomatoes from the garden. Later I made a quick fresh tomato sauce to consume with a small mountain of fettuccine. Thanks for the inspiration! 🙂
Fresh fettuccine is so good, might have to make that for dinner tonight
Oh i'm totally making the tomato corn pasta for din tomorrow. I'm up to my eyeballs in sunsugars, and there's two cobs of few-days-old corn in the fridge to use up! Thanks!
I am really enjoying all the different recipes you keep sharing. Great job
Great video! That pasta looks amazing! This makes me want to redesign my garden to include an outdoor kitchen and entertainment area out in the garden itself, because it would be so much fun to cook fresh picked garden veggies for my friends and enjoy them together right out in that garden setting. Super cool video, Chef Jacques!
I dehydrate my tomato skins and grind them to powder. They pack a big flavor punch added to soups and stews.
Same here! I really enjoy making and using it!
The corn and tomato pasta was DELICIOUS! Who knew 🌽 would go so well in pasta! I have a balcony garden so I can’t really grow corn plus I have limited space so it’s not worth it to me, but I used some canned sweet corn that’s been sitting around in my pantry for a while because I couldn’t really think of a way to use it. The sauce was amazing with the canned sweet corn! I used fresh cherry tomatoes, dried oregano and fresh basil, all from my garden. Oven roasted garlic also gave it a wonderful flavor. And I added in some chopped salami at the end (just to use it up). It was fantastic!! Wow. Such a simple, versatile recipe and it took less than 20 minutes to prepare in one pot. Thank you, Jacques!! I love your content!
You can definitely have a cooking channel. I really enjoyed this.
Love Penzey’s spices!
So good! The flavor and freshness is unparalleled and they are local to me!
I just picked all of my green tomatoes. I always make green salsa and can it for presents during the holidays. Love green salsa!!
I had just frozen my corn before I started canning tomatoes yesterday, 😮. I wish I'd seen your recipe for the cherry tomatoes and corn pasta dish first! These are 3 great recipes! I grew up gardening, but this is the first year I've grown ginger root. I'm excited to try your chutney and use the ginger!
The chutney is a lot of fun to use, highly recommend trying some out!
Yes do more! you explain every step beautifully, I would watch you cook all time. Great Job!
My favorite way to skin tomatoes is put them in the freezer overnight then run them under water when I am ready to make sauce. The skins slide right off! Thanks for the recipes I will for sure be trying the green tomato chutney, I always have a ton for green toms at the end of the season.
Are you running them under warm water or cold tap water?
That tip works really well, totally agree
Hi Jaques! I really loved this kind of video of you cooking your garden harvest IN the garden! Love it, so fun, simple and inspiring! Thank you!
The Corn and Cherry Tomato pasta was amazing. Thank you.
I love how you highlighted one garden staple, in this case tomatoes, and showed how to use 3 different types, for 3 different recipes, while also enhancing those recipes with other things from the garden, such as corn, basil, onion and garlic.
Interesting recipes. I used almost the same one to make ketchup, with ripe tomatoes instead of green of course. In my country we use green tomatoes extensively as pickles. Very, very popular. Make a brine of one tbsp of salt (usually non-iodised, it is said doesn't work well with iodine ones) to one liter of water (sorry I'm not gonna convert to imperial system), bring it to boil, turn off the heat after a couple of minutes and pour onto the green tomatoes. You have to aerate them during the first days or it might get murky. Can be done by transferring the brine back and forth in another recipient for a couple of times, ir directly blowing air into the brine with a hose. We usually add mustard seeds, dried dill and maybe a bit of horseradish in the jar, at the beginning.
Haha I for sure respect not wanting to convert to imperial, I often use metric in the kitchen, especially when baking! Brined green tomatoes sound really interesting we may have to try that!
Yes! And try fermenting the green tomato wedges...excellent pickles! I love your horseradish idea.
@@jacquesinthegarden please do! We’d love to see it.
I used to blanch my tomatoes and peel them but then I found out that the skins are the highest in lycopene, an important nutrient. Now I either roast them under the broiler or just keep them raw before putting them through the blender for a rough chop. Then I cook it all down. It's the lazy way... 😆
So you cook them down with the skins on?
Interesting! Another reason to save the skins to make tomato powder
I love this kind of content. I love the epic gardening channel and it's so fun getting to see you cooking right there in the garden. This is great though if you get a huge harvest to get different ideas of what to do with your bounty. Love yall! Thank you so much for all you do, all your advice and tips, and your amazing vibes you send out!
Loved learning these recipes!
Wow Jacques I’m so impressed. Everything looks delish. I love your harvest and that you’re cooking outside. Perfection!
Pam here….i quit doing the water bath thing…the tomatoes tended to get waterlogged. So I ROAST them DRY on a deep tray. Let cool a tad out of the oven and the skin pulls off and the stems too, and done, the tomatoes get a deeper flavor, if you really blister the skins you can pull them all in put to refrigerate and pull skins out next day and the roasting flavor comes through even more. The boiling water, ice bath thing is HISTORY!!
Love the basil grab! So nice to have it at the ready in the garden. Bravo.
Omg I WILL try that one pot dish!!
A man of many talents! All of these sound and look amazing.
Great outdoor tutorial
Looks delicious.
Thank you Chez Jacques!
Thank you for these ideas. I love when you show what you are doing with your harvest, it helps give us ideas. Please keep cooking in the garden.
Thank you for creating this video! I’m definitely going try the pasta and even the other two recipes
I'm going to try this recipe!!
Thank you! Can't wait to try these.
I really liked not only the recipe, but how you explained the way different elements of the ingredients work together, such as the starch of the corn affecting the texture, and so on.
That pasta dish looks great!!
Loved this Jacques! Thanks!!!!
This is indulgence earned, great video ❤
Great simple recipes and presentation! Can’t wait to try!
Aaaaand now I'm hungry. Love these videos!
Enjoyed! Loved the video!
Ohhh mercy ! All of them look delicious! Thanks Jaques for the awesome recipes! 😊
I cannot wait to try your recipes. I live learning new dishes!
Great ideas!
Great video! Thank you!
Thanks love your receipe anxious to try
Enjoyed your video. I will surely be trying your cherry tomato and corn one pot meal.
Only just coming into our tomato season now here in here Australia 😢😢 I can smell this video and i'm living for it! Yum!
Thanks for the video 🎉
Excellent presentation.
I love the cooking content!! Thanks!!
Really want these recipies
Love the cooking content Jacques
Chef Jacques -- The Gardening Gourmet!
Loved this episode! Thank you Jacques. I'm frequently looking for more ideas on how to use produce.
Loved this video and would appreciate more. I see a cookbook in your future. It's so helpful to learn ways to use what you grow. Thank you sir.
Such good ideas. I especially love hearing more about chutney and anything a little different. I’ve been wanting to try a tomato galette, and that tomato powder idea 🤯 man I wish I had known that tidbit yesterday! Please keep sharing!
Love the cooking vids, keep 'em coming!
Jacques, you are our professor and we, your students.
Thank you for always sharing details!
You communicate clearly, sequentially, and don't get lost " in the weeds ".
I just watched your garden-bed-flip video from a year ago.
Superb!
Helpful!
Thank you so much!
Very happy to hear this and glad you learned something things along the way!
I can’t do the claw either! Thanks for the recipes!
You are so welcome!
I love this video. Give me great ideas for my own bounty. Make more please!
Perfect timing with the last recipe Jacques! I have a ton of cherry tomatoes, some over ripe corn and my oregano needs to be trimmed. Thank you!
What a great video! Definitely need to try some of these recipes!
Definitely enjoyed this video. Please make more videos showing the simple and healthy recipes we can make from our harvests!
I love videos like this, you make this gardening game an art! You Inspire me to get creative!
Great video!! Certainly going to make all of these! Thank you!! 💚🤌🏼
oh my goodness!! This is just wonderful! I AM IN LOVE!! Great recipes!
My favorite sauce, cut sauce tomato in quarters. Remove seeds to save, not all just most. Fry up a full package of Bacon and eat half of it. Save the other half. Keep grease in pan Throw in the tomato chunks and hot peppers of your choice with crushed garlic Oregano fresh ground pepper crushed bacon you just cooked. Fry it until it all mixes itself
I left out onions
Haha eat half of it is critical to the outcome for sure, sounds good!
This is so helpful!!
Glad it was helpful!
Everything looks so awesome but I especially love the pasta. Yummy!!!!! ❤❤❤❤
Love your cooking videos❤. Going to make the pasta dish today!
We made the cherry tom and corn pasta tonight… it was so good! Thanks for the tip :)
Very glad to hear this!
I love the way you cook, a little of this and that. No measuring in my kitchen either! Yum!
It is all about flavors and vibes!
I love the chemistry you and Kevin have, but there's something so cathartic about your channel! LOVE your content!
I have 20lb of romas in the freezer and about 4lb still in the garden.
Dude, that looks delicious!
I love the cooking videos! I hope to see more in the future 😊
These are my favorite episode's loving your channel from Ojai California ❣️
Yummy! Thanks! I have made various tomato sauces but never anything with green tomatoes or chutney. I like the idea of adding pasta to the tomato, corn, onion combo too.
I’ve gotta say, I’m impressed. Your descriptions of how the food tastes is Food Network level. But you provided the added knowledge of exactly what variety of produce you’re using and how it affects that particular dish. Bravo!
Thank you!
Jacques, I am indeed drowning in tomatoes, not a bad problem to have, and I've been canning the last couple of days. The chutney really caught my eye, everything did, but the chutney reminds me of the southern "chow chow" we make here in the Appalachian Mountains of Southwest Virginia and in the deeper south. Not braggin, or maybe I am, but I live not very far from Oliver Anthony...😊 But I am definitely going to make this recipe and try it! Your chutney looks delicious! I make my chow chow at the end of the year with all the leftover things in the garden, which is traditionally how it came about, and we eat it with beans!
Oh very interesting, great idea to sort of make whatever is left into a big ol sauce
@@jacquesinthegarden Well, it's more of a relish, I'd say. But you pick yer green tomatoes, peppers, whatever is left before the first frost, and chop it all up, and it usually features cabbage too, and you turn the hodgepodge into a relish of sorts and can it up and we call it Chow Chow, not sure why, lol! We mix it with a bowl of pinto beans or any kind of soup beans, and it's yummy!
Ah man now I'm so hungry! Thanks so much :) Great video Keep it up~!