Mariquita Farm


beefsteak tomatoes

Beefsteak Tomatoes

san marzano tomatoes
San Marzano Tomatoes

brandywine tomato

Brandywine Tomato

Recipes A-Z from our farm

Bulk Deliveries to the Bay Area

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Fresh Tomato Storage: Keep on counter until you use them. Don't put in fridge! It makes them mushy and less tasty. really. They fill a bowl and make the kitchen so festive!

Tomato Identification Page || San Marzano Tomato Sauce Photo Essay || Canning Salsa Photo Essay

Julia's Tomato Sauce Making Photo Essay || Tomato Sauce mini Photo Essay by Marcus Rector

"Putting up" tomatoes from Julia:

preparing the tomatoes for canning or freezing: I put whole tomatoes, with the green calix removed, in a big dry pan. Then I cook them down til their good and sauced. Then I let them cool a some, then I put them through a food mill to easily remove skins and seeds. Now, if the sauce is too watery, I cook it down some more. Then I proceed with glass jar canning (good for power outages!), or with the ziploc method. This does include letting the sauce contact plastic, but I live with that for convenience.

Ziploc method: Take prepared tomato sauce, add chopped basil if you like, and add to freezer ziploc bags. Label with a permanent marker and then put in freezer.

FRESH TOMATO SAUCE adapted from Deborah Madison's Vegetarian Cooking for Everyone

3 pounds ripe tomatoes, quartered
3 Tablespoons chopped basil
Salt and pepper
2 Tablespoons extra virgin olive oil or butter

Put the tomatoes in a heavy pan with the basil. Cover and cook over medium-high heat. The tomatoes should yield their juices right away, but keep an eye on the pot to make sure the pan isn't dry. You don't want the tomatoes to scorch. When the tomatoes have broken down after about 10 minutes, pass them through a food mill. If you want the final sauce to be thicker, return it to the pot and cook over low heat, stirring frequently, until it's as thick as you want it. Season with salt and pepper to taste and stir in the oil.

Julia's notes: If you don't have a food mill, you can first blanch the tomatoes in boiling water for a minute or so then easily remove the peels (and seeds if you like.) I added the fresh basil right before I poured it into the bags. I eyeballed the amounts and didn't measure anything exactly, the sauce turned out great.

Deborah M.'s notes about freezing tomato sauce: Making sauce to freeze for the winter isn't a big production–or a time consuming one. When tomatoes are in season, I make the Fresh Tomato Sauce using 4 to 5 pounds tomatoes or whatever is convenient. When it's cool, I ladle it into plastic freezer bags in 1- or 2- cup portions and lay the bags on the freezer floor until they harden. This makes slim packages that are easy to store upright, taking little space. When you warm the sauce, you can season it with crushed garlic or an herb that goes with the dish you're making.

Indian Style Spaghetti Sauce, from our friend Sumana
Actually my mother's tomato curry which she adapted when we were teens as a Spaghetti Sauce, perfect for spicy palates!

6 red chilis
1 Tablespoon of coriander seeds, 
1 Tablespoon of sesame seeds
1/2 teaspoon cumin seeds
1 tablespoon of dry coconut. 

Dry saute these on an iron pan (OK, you could use non-stick or anything else but...)then powder. (Julia's note: I have a coffee grinder I only use for spices. I keep it hidden from coffee drinkers that might live or visit my house…) (Julia's second note: both Sumana and Andy are cast iron 'snobs', only cast iron will do for them. Use whatever frying pan you like!)

3 large onions
6 garlic cloves
an inch piece of ginger

fry the onions in a Tablespoon of oil, after slicing, until well cooked, then blend to a paste, and separately blend the garlic and ginger into a paste.

in 2 Tablespoons of oil at medium high, brown:
a Tablespoon of mustard seeds
a Tablespoon of urad dhal
about 10 fenugreek seeds and
3 chopped green chilis.

Add to this the garlic/ginger paste, and when well cooked add the onion paste, then 
10 to 12 chopped tomatoes
1/2 spoon each of salt and sugar,

and simmer for 20 minutes or so. Should be the consistency of a thick tomato sauce. 
This freezes well. 

Cream of Tomato Soup, Indian style
adapted from Madhur Jaffrey's "World of the East Vegetarian Cooking" (with adaptations by Sumana's husband, Vikram)
Serves 4 - 6
this tomato soup recipe is one Vikram considers his signature dish. He adds a lot of fresh curry leaves, and leaves out the cream. 

1 1/2 lbs. red-ripe tomatoes, chopped
1 tbsp. sliced lemon grass (I usually leave out)
1 tbsp. dried or fresh curry leaves (can only find in Bay Area Indian stores – has a wonderful aroma that's hard to substitute, but okay to omit if not available).
1-inch sliced fresh ginger
4 tbsp. unsalted butter or ghee
1/2 C heavy cream or milk (Vikram leaves this out…)
2 tbsp. white flour
2 1/2 C milk
1/2 tsp. ground roasted cumin seeds
pepper to taste
1/8 tsp. cayenne pepper
2 tsp. lime or lemon juice
1 tbsp. minced fresh cilantro

Combine the tomatoes, lemongrass, curry leaves, ginger, 1/2 tsp. salt and 1/2 cup water and bring to a boil. Cover, lower heat and simmer gently for 15 minutes. Put the tomatoes through a sieve (you should have about 2 cups of thick tomato juice). Bring this juice to a simmer and keep on a low heat. Melt the butter in a heavy saucepan. Add flour. Stir and cook the flour on low heat for 2 to 3 minutes. Do not let it brown. Pour in the hot tomato juice, stirring all the time. Add cream and 3/4 tsp. salt. Simmer and add rest of ingredients except cilantro. Serve garnished with cilantro. May serve cold. This recipe is very tolerant of changes in quantities or omission of flavoring ingredients.

Tomato Pachadi
This is the recipe I most crave when I want something spicy,  There are many variations on the internet, and as with all regional Indian cooking, what you get used to is always a unique variation. This one took some unearthing, but between my mother and an aunt in India (with the intermediary of her granddaughter translating into email), I think I have it about 80% right!

Take 10 pounds of tomatoes and chop them, cook down until almost all the liquid is gone. Next year I'll try San Marzanos, the assortment I used tasted fabulous but did take a long time to evaporate the water (a few hours, with careful stirring at the end so as not to burn them). My mother blanches and removes the skins, I didn't bother, I don't mind the skins and i would have spent hours more on that step. 

Then in a Dutch oven or wok or other suitably-sized vessel, warm about 1/3 cup of oil, and when heated on medium high, add a Tablespoon each of mustard seeds, cumin seeds, urad dhal, a dozen garlic cloves (whole if small sized and sliced if larger), a dozen or so curry leaves, 5 or 6 red chilis, whole,  taking care not to burn the cumin seeds or the garlic, and immediately adding the tomato puree to follow. Mix well, and add tamarind paste about 4 tablespoons (less if using concentrate), a teaspoon of turmeric, a teaspoon of sugar, and 12 teaspoons of charu podi. 

Charu Podi: 
This can be bottled and will stay in the refrigerator for up to 2 weeks, or frozen for later use.  I made mine fresh, but it can be purchased in Indian stores.
Black Peppercorns - 2 teaspoons
cumin seeds - 2 teaspoons
Mustard seeds- 1/2 teaspoon
fenugreek seeds - 1/4 teaspoon
toor dhal - 1/4 teaspoon
coriander seeds - 4 teaspoons
Chilli powder
1. Dry roast and grind all these ingredients besides the red chili powder finely. 2. Add an equal quantity of chilly powder to this mixture. (1 : 1 ratio).  That will give you a double quantity, the remaining can be used to season all manner of South Indian dishes and is handy to have around. 

Tomato Juice, Indian Style from our friend Sumana
I'm not sure why this is something I haven't had or heard of anyone making in the US, although on visits to India it was frequently served.

Blend the juiciest tomato you can find, strain out the largest pieces of pulp so it's smooth and thin, pour over a few ice cubes and cold water, add sugar to taste, stir and drink. Variations include blending with a little mint, or ginger. We think it's much better than the thick V8 type stuff...very refreshing and light. 

Julia's Daily Caprese Salad

Chop 1 or more ripe heirloom tomatoes. Add chopped fresh basil if available. Add soem cubed fresh mozzarella. Drizzle with a little olive oil, season to taste with S and P, and eat.

Breakfast Tomatoes

Broil halved or sliced tomatoes under the broiler (sprinkle with garlic and olive oil if you like) until they are pleasantly browned. Serve with eggs or just eat on a piece of toast. Season with S and P to your liking. A great way to get a vegetable serving into your first meal of the day.

Ricotta and Tomato Toast
A great breakfast idea from Everyday Food

1 thick slice whole-wheat bread, lightly toasted
¼ cup part skim ricotta cheese
½ small heirloom or beefsteak tomato, sliced
Fresh basil leaves
¼ teaspoon olive oil
S & P to taste

Spread bread with ricotta; top with tomato and basil. Drizzle with oil, and season with S & P.

Marinated Tomato Salad with Fennel and Blue Cheese
Adapted from a Cook’s Country Magazine

1.5 pounds ripe tomatoes, cored and sliced into ½ inch wedges
½ fennel bulb, cored and sliced thin
½ teaspoon salt
2 Tablespoons extra virgin olive oil
1 Tablespoon white wine vinegar
1 garlic clove, minced
¼ cup chopped fresh tarragon
½ teaspoon pepper
¼ cup crumbled blue cheese

  1. Toss tomatoes, fennel and salt in large bowl, then transfer to baking sheet lined with paper towels; let drain 15 minutes.

2. Return drained tomatoes and fennel to large bowl and toss with oil, vinegar, garlic, tarragon, and pepper. Let marinate 15 minutes. Sprinkle cheese over salad. Serve.

Chickpea (Garbanzo Bean) and Tomato Salad
adapted from Simply Recipes

2 15-ounce cans of garbanzo beans , drained & rinsed
4 tomatoes (about 2 lbs.), cored and chopped
4 large hard-boiled eggs, peeled and chopped
2 cups of sweet onions or 1 bunch green onions, chopped
1/2 cup extra-virgin olive oil
6 Tbsp of white wine vinegar or sherry vinegar
1 teaspoon salt
Freshly ground pepper
Chopped parsley for garnish

1 Combine the garbanzo beans, tomatoes, eggs, and onion in a large bowl.

2 Separately mix the dressing ingredients in a jar or a small bowl - olive oil, vinegar, salt, and pepper. Pour over salad ingredients. Sprinkle on chopped parsley. Serve immediately.

Serves 6-8.

Fall Risotto with Chanterelles and Late Harvest Tomatoes
adapted from Fields of Greens by Annie Somerville

If chanterelles aren't available, use white mushrooms, or cremini, or a combination of the two.

Stock (vegetable, chicken, or 'tomato mushroom on p. 157 if you own this book)
1/2 pound fresh chanterelles or other mushrooms
3 Tablespoons unsalted butter
S & P
2 medium sized leeks, white parts only, cut in half length-wise, thinly sliced, and washed, about 3 cups
4 garlic cloves, finely chopped
1 1/2 cups arborio rice
1/2 cup white wine (dry, not a super sweet wine!)
1/2 pound tomatoes, cored, seeded, chopped
1 Tablespoons coarsely chopped parsley
Grated Parmesan Cheese

Pour the stock into the saucepan, bring it to a boil, and reduce it to 6 cups. Keep the stock warm over very low heat.

Using a brush or a damp cloth, carefully clean the mushrooms. Remove the dirt and bits of organic matter, but don't wash them, or they'll soak up the water and lose their delicate flavor. Trim off the base of the stem if it is particularly dirty and discard. Cut the mushrooms into large pieces or thickly slice them, being sure to include the stem.

Heat 1 Tablespoon of the butter in a large skillet; add the chanterelles, 1/4 teaspoon salt, a few pinches of pepper, and 1/4 cup stock. Gently saute over medium heat until the mushrooms are barely tender. (cooking time depends...) Transfer to a bowl and set aside.

In the same skillet, heat the remaining 2 Tablespoons butter; add the leeks, 1/2 teaspoon salt, and a few pinches of pepper. Saute over medium high heat until the leeks begin to wilt, about 3 minutes. Cover the pan and steam the leeks until tender, about 5 minutes. Add the garlic and cook for 2 minutes.


18 cups tomatoes, cut in chunks
3 teaspoons ginger
6 cups sugar
3 lemons (thinly sliced)

Cook tomatoes 45 minutes. Add sugar, lemon, and ginger. Cook until thick and smooth. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.

Gringa Sopa

julia's recipe

"Sopa" is what we know as ‘spanish rice' here in the US. The traditional Mexican sopa you see here in Watsonville is barely pink, usually made with just a couple of tablespoons of tomato paste, rice, oil, and "knorr swisa", or powdered chicken bouillon. I like to make my own version of sopa, with more tomatoes and no bouillon. Here's my recipe:

2 cups tomatoes, peeled, seeded, quartered and then pureed in the blender. (I've been known to leave the seeds and skins on....)
3 Tablespoons cooking oil
3 medium/large cipolline or other onions, chopped
2 cloves garlic, chopped
1 teaspoon salt
2 cups raw rice
2 3/4 cups boiling water

Cook the onion in the oil in a large dutch oven with a lid that fits well until it's soft but not too brown. Add garlic and rice, cook another couple of minutes. Add tomatoes and salt, stir well, then add the water and cover and cook, covered, over low heat for 20 or so minutes.

My loose salsa recipe

red tomatoes diced fine (I use skins, seeds and all, but others like to remove at least the seeds.)
roasted jalapeños, skins removed, diced fine. (I put them under the broiler until blistering, then into a pyrex dish that has a tight fitting lid, then they steam for a few minutes, then remove the skins and they're ready to dice.)
Onion, diced very fine
garlic, also diced very fine (this is optional, just a little)
cilantro, washed and chopped up
salt to taste

Mix and eat.

Roxanne C's Pizza Recipe

You guys really make me look good. Scenerio; Foggy day, hankering for pizza, hanging close to the house waiting for lost (indoor) precious kitty to meow us to her hiding place and knowing commercial pizza just gives us a belly ache. Mariquita box gives up tomatoes, peppers, onions(last week). Fridge and pantry give us hope to just go ahead and make our own. Boutique, gourmet, nouvelle, light pizza on a nickel and dime budget emerged as a revelation to me, but a resourceful mama of the 19th century probably could have done it in her sleep.

Pizza crust

Basic bread dough with olive oil added (2T to a 2C of flour recipe) This dough will keep in fridge (wrapped in plastic, no rising necessary after 1st kneading) Tomato Paste

1 C chopped onions
1 1/2 C chopped tomatoes
olive oil (just enough to lightly coat bottom of skillet)

Warm pan with oil in it, add onions, moving around in pan a few minutes to start softening, then add tomatoes. I didn't peel or seed tomatoes, and I didn't add salt or pepper or anything else. Your tomatoes and onions are so sweet that they cooked down to a beautiful spreadable sauce in about 10 minutes. In fact, it was gilding the lily to use other stuff to make a good pizza.


roasted peppers (whole, dry on a baking pan until blistered) hot 450F pull off stem and seeds when cool enough to handle skin may come off easily when doing this, but it doesn't matter too much when they are cut in strips for the pizza I used the peppers, a little cheese, a few pine nuts to enhance the tomato/onion paste which was spread over the pizza dough, made into 6-8in "pies". Put a little corn meal (I had polenta in the fridge) on the pan to keep the pizzas from sticking and it lifts the dough enough to make it crisp. Bake in 450F oven until crisp and edges are light brown, cheese bubbly 8-10 min. I still drool over Sonoma-Williams catalogs, but somehow I'm not sure that their pizza pans, stones, bricks or other tools could have made it better. The BEST ingredients are 90 percent of the project and that comes from YOU. Note.....the other combo I tried was onions, mushrooms, a little chopped ham, Fontina cheese and a palmful of chopped DILL. The Italians may wrinkle their eyebows over that one, unless they are far to the north near the old Austro-Hungarian cities. Our kitty finally answered our calls after 10 hours of making sure,,,,,,,,,the aromas from the kitchen may have reminded her that her home is a pretty good place after all. Roxanne

Tomates Concassées

This is the French term for chopped, seeded, and peeled tomatoes, I think. Andy likes to make a fresh pasta sauce this time of year and call it "Tomates Concassées" because he read about it in a book years ago. He basically makes a ‘salsa' but with the Italian red sauce ingredients, all raw but the onions and garlic and of course the noodles. I've seen him make it many times, below is my approximation:

3 pounds ripe tomatoes, any color
1 pound onions
3 garlic cloves
some olive oil
1 bunch of basil
juice from one large or two small lemons
salt and pepper to taste

1. Bring a saucepan of water to boil. Rinse the tomatoes, and make a 1-3 inch shallow slit in the bottom of each one. Lower the tomatoes, 2 or 3 at a time, depending on their size, into the boiling saucepan of water. They should only bathe for *5* seconds, no longer. Remove to a plate, rinse in cool water if you like. When all the tomatoes are done, remove peels and seeds, and roughly chop. (I personally admit to skipping the final cool rinse and fully admit to skipping the seed removal, no one has complained about my own sauce yet.)

2. Peel and chop onions and garlic. Saute the onions in a little oil over a medium heat in a wide largish soup pan for a few minutes, then add the garlic. Take care not to burn either. Remove from heat when both are soft and won't be raw and crunchy in the sauce.

3. Wash and chop basil, then mix it with the cooled onion mixture, and the tomatoes. Season with salt and pepper to taste. (Andy is very liberal with the pepper....) Toss with just cooked noodles, and eat.


12 ounces small tomatoes, cored, halved, thinly sliced
6 cups spinach leaves, stems trimmed
1 1/2 cups thinly sliced cucumber
1 cup crumbled feta cheese (about 4 ounces)
1/3 cup coarsely chopped pitted black brine-cured olives (such as Kalamata)
16 large fresh basil leaves, thinly sliced
1/4 cup olive oil
5 teaspoons fresh lemon juice
1 large garlic clove, minced
4 5- to 6-inch-diameter pita bread rounds, toasted

Place tomato slices in strainer; drain 15 minutes. Combine tomatoes, spinach, cucumber, feta cheese, olives and basil in large bowl. Whisk 1/4 cup olive oil, 5 teaspoons lemon juice and minced garlic in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing over salad and toss to coat.
Cut pita bread rounds in half crosswise. Divide salad mixture among 8 pita halves and serve.


For dressing
5 tablespoons fresh lime juice
3/4 cup olive oil
6 tablespoons chopped fresh cilantro
1 1/2 tablespoons minced, seeded jalepeno (preferably red)
1 tablspoon ground cumin

For salad
3 cups chopped seeded toamtoes
1 15-ounce can black beans, rinsed, drained
1 cup chopped green onions
3/4 cup chopped fresh cilantro
3/4 cup chopped red onion

6 cups shredded lettuce (about 1 head)
2 ears corn, husked
24 large shrimp (about 1 1/2 pounds), peeled (tails left
intact, deveined

24 large tortilla chips
Additional chopped fresh cilantro (optional)

Make Dressing:
Place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalepeno, and cumin. Season to taste with salt and pepper.

Make Salad:
Combine tomatoes, beans, green onions, 3/4 cup cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hours ahead. Cover dressing and let stand at room temperature. Cover salad and refrigerate.)

Prepare berbeque (medium-high heat). Mix lettuce into salad. Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Grill corn unril beginning to brown, turning often, about 5 minutes. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.

Cut kernels from corn and add to salad. Toss salad with enough dressing to coat. Season with salt and pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro, if desired.

Makes 4 servings. Bon Appetit

Fresh Tomato Gazpacho
Julia's note: I love cucumbers and red bell peppers in my gazpacho, if you prefer the bitter tang to a green bell pepper you can add that as a garnish or in the blender stage. Adapt this recipe to what's in your garden/fridge. -julia

5 pounds ripe tomatoes, any color
1-2 cloves garlic
2 Tbs. lime juice
2 Tbs. olive oil
1 Tbs. white wine vinegar
1 tsp. salt
1/2 tsp. dried or 1 TBS fresh oregano, chopped
6 green onions, thinly sliced
1 sweet bell pepper, red or yellow, finely chopped
1/4 c. finely chopped celery
1 cup finely chopped, seeded cucumber
1-2 jalapeno chilies, seeded and minced

Accompaniments: seeded, chopped red bell pepper, diced avocado, fresh chopped cilantro leaves, garlic croutons, thinly sliced radishes, thinly
slivered cabbage, lime wedges, creme fraiche

Seed and finely chop 1 tomato; reserve. Coarsely chop remaining tomatoes. Combine these w/ garlic in a blender (you may need to do this in two batches)-process until smooth. Press through a sieve into large bowl; discard seeds. Whisk lime juice, oil, vinegar, salt and oregano into tomato mixture. Stir in reserved chopped tomato, green onions, red pepper, celery, cucumber and chilies. Refrigerate, covered, at least 4 or up to 24 hrs to blend flavors. At serving time: Stir soup well and ladle into chilled bowls. Pass accompaniments to be added according to individual taste.

Michel Nischan's Pan Roasted Chicken with Heirloom Tomatoes and Fresh Bay Leaf

2 each skin-on, boneless chicken breasts, about 6 ounces each
2 each fresh bay leaves
2 teaspoons grapeseed oil
4 to 6 cloves roasted garlic
2 cups reduced rich chicken stock
1 each purple cherokee tomato sliced 1/2 inch thick
1 each big daddy sunshine tomato sliced 1/2 inch thick
2 to 3 each small green zebra tomato sliced 1/2 inch thick
6 each yellow pear tomato, slit in half lengthwise
6 each red pear tomato, slit in half lengthwise
sea salt and freshly milled pepper to taste
6 year aged balsamic vinegar to taste

Insert a fresh bay leaf between the skin and meat of each chicken breast. Cover and refrigerate for one hour.

Remove the bay leaves and reserve. Heat a medium saute pan over a low flame* for several minutes until he pan is quite hot. Lightly season each chicken breast with salt and pepper on both sides. Rub the grapeseed oil onto the skin of each chicken breast and place the breasts, skin side down, into the hot
saute; pan. Turn the heat up to medium and allow the breasts to cook until well browned. Turn the chicken breasts over then use a paper towel to absorb the excess fat.

Add the roasted garlic and allow to heat until you can smell their perfume. Add the chicken stock and simmer for 3 to 5 minutes, depending on the thickness of the chicken breasts. Remove the breasts to a heated holding plate and keep warm.

Increase the flame and reduce the chicken stock until it coats a spoon like syrup. Reduce the flame and add the sliced tomatoes. Allow the tomatoes to just heat through. Swirl the pan, rather than stirring, so the tomatoes retain their individual shape and color. Remove from the flame immediately and swirl in the
reserved bay leaves. Season to taste with salt and pepper. Add balsamic vinegar if the sauce needs acidity. Divide the tomato sauce to the centers of two warmed bowls or deep-rimmed plates. Place the chicken breasts over the sauce, garnish with the bay leaves, and serve with toasted crusty bread.

*This method of preparation uses a low temperature saute. Leaving the pan over a low flame for a long period of time allows the pan to get hot enough to put a good sear on the chicken. When the chicken is added to the pan, the initial heat sears the skin while the cool temperature of the flesh reduces the heat of the pan shortly afterward. Oil is rubbed on the breasts rather than placed in the pan. This method, combined with the heat absorption of the breast, protects the oil from breaking down which would create free radicals. Turning the fire up once the chicken is added gently brings the heat of the pan back to a point which allows the skin to crisp without scorching.

Carole Peck's Green Tomato and Apple Chutney
(yields 4 quarts)

This is a great combination for autumn, something delicious we can make right now, at the end of the tomato season. I use the green tomatoes that never ripened, and combine them with the sweet, juicy new fruit of the season: apples. This condiment is a great accompaniment to many types of dishes, from grilled fish, meat and fowl to rice, grains and all sorts of fall vegetables, especially the roots.

I prefer to make the green tomato and apple chutney in large quantities because it keeps refrigerated for up to 3 weeks. If properly canned in jars, it will keep indefinitely.

2 T vegetable or olive oil
3 large Spanish onions, peeled and thinly sliced
1 8 oz. piece of fresh ginger, or 4 oz. pickled ginger, finely chopped
6 jalapeno peppers, seeded and diced
3 carrots, peeled and julienned
1/4 cup honey
1 T each ground cumin and tumeric
2 tsp each ground allspice and cinnamon
1 cup rice vinegar (or white vinegar)
1 cup raisins or currants
10 medium green tomatoes, cored
10 medium cooking apples
1 bunch fresh cilantro, cleaned and chopped

Before you begin cooking the chutney, cut the tomatoes in half across and squeeze out the seeds. Cut into 1/2 inch dice and set aside. In another bowl, peel the apples, quarter remove core and cut each quarter into 4 pieces, sprinkle with small amounts of vinegar and toss -- this will prevent them from discoloring. Proceed with the cooking process.

In a large skillet, heat oil over high heat, add onions, ginger, peppers and carrots and cook approximately 5 minutes until vegetables begin to soften. Stir in honey, bring to a boil, add all the dry spices and stir. Pour in vinegar and stir again, let boil 1 minute. Add raisins and let cook 2 minutes to plump. Last, add tomatoes and apples, mix well. Let cook approximately 15 minutes until they are cooked but not mushy.

Remove from heat, add the cilantro and let cool. This is better if it sets a couple of hours to marry all the flavors. adapted from Star Chefs

adapted from Joy of Cooking

Combine in a large bowl:
1 cup medium bulgur
2 cups boiling water
Cover and let stand for 30 minutes. Drain in a sieve, pressing with the back of a large spoon to remove the excess moisture, and return to the bowl. Add:
4 large ripe tomatoes, finely chopped
1 cup chopped parsley sprigs
1 cup chopped soup celery
1 cup packed mint sprigs, chopped
1 bunch scallions, finely chopped
1 medium onion, finely chopped
Stir in:
1/2 t allspice, optional
1/2 t salt
1/4 t black pepper
Whisk together:
1/3 C fresh lemon juice
1/3 C olive oil (extra virgin)
add to the bulgur and toss to coat. Serve at room temperature


12 large tomatoes (peeled)
3 large sweet peppers
3 large onions
6 small hot peppers
2 cups of sugar
2 cups of vinegar
1 teaspoon cloves ground
some salt
1 teaspoon nutmeg
1 teaspoon celery seed
1 teaspoon allspice

Boil tomatoes awhile -- add peppers and onions chopped fine -- add vinegar and sugar -- cook slowly -- add spices and simmer till thick (4-5 hours)


18 Tomatoes
2 sweet peppers
2 medium onions
2 Tablespoons sugar, or to taste
2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon allspice
2 cups vinegar

PEEL, core, and chop tomatoes. Chop peppers and onions fine. Combine all ingredients. Boil slowly 4 hours or until thick. Fill boiling hot to within 1/2 inch of top of jar. Process 10 minutes in Boiling Water Bath.


1 peck (12 1/2 pounds) ripe tomatoes
2 medium onions
1/4 teaspoon cayenne pepper
2 cups cider vinegar
1 1/2 tablespoons broken stick cinnamon
1 tablespoon whole cloves
3 cloves garlic (finely chopped)
1 tablespoon paprika
1 cup sugar
2 1/2 teaspoons salt

WASH and slice tomatoes and boil until soft. Into another kettle slice the onions. Cover with a small quantity of water and cook until tender. Run the cooked onions and tomatoes through a sieve. Mix the onion and tomato pulp. Add the cayenne pepper. Boil this mixture rapidly until it has been reduced to about 1/2 original volume. Place vinegar in an enamel pan; add a spice bag containing the cinnamon, cloves and garlic. Allow this to simmer for about 30 minutes, then bring to boil. Place cover on pan and remove from heat. Allow this to stand in covered pan until ready to use. When tomato mixture has cooked down to 1/2 original volume, add mixture, of which there should be 1 and 1/4 cups. Add the paprika, sugar and salt and boil rapidly until thick. This should require about 10 minutes. Pour while boiling into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 6 pints.


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