Bountiful Focaccia Bread
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Freeze Dried Tomato // Tomato Sauce, Juice, Soup, Salsa & Diced
Gardening for most people is over for the year. I got 100 lbs. of tomato that i had to find something to do with. We made diced tomato, tomato soup, spaghetti sauce, tomato juice (don't forget the bloody mary mix), salsa and tomato chips. We made all from scratch and i have included the recipes for all of our tomato creations. When we were done, we freeze dried all of them and shared the results in this video.
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Spaghetti Sauce recipe:
Crockpot Spaghetti Sauce (Sugar-Free!)
I freeze dry mine meatless. You don't have to do it this way, this is just our preference
SERVING SIZE IS 20
Ingredients
▢10 cups tomatoes roughly chopped
▢2 tbsp basil, fresh (or 2 tsp dried)
▢1 tbsp oregano, fresh (or 1 tsp dried)
▢1 tbsp parsley, fresh (or1 tsp dried)
▢6 cloves garlic roughly chopped
▢1 cup onion chopped
▢6 oz canned tomato paste (optional)
▢1/8 tsp baking soda
▢salt and pepper to taste
Instructions
Rinse your tomatoes and core them. Drop them in a pot of boiling water for one minute.
Scoop them out with a slotted spoon and put them in a bowl of ice water. Now the skins will slip off easily.
Cut in half (quarters for larger tomatoes) and push out the seeds out with your thumb.
Add the tomatoes and all the ingredients (except baking soda) to your slow cooker. Cook on low for 10 hours or high for 7 hours. Stir occasionally if possible. The sauce should be reduced by about half.
If you want a less chunky sauce, pulse it a few times with an immersion blender or mash it a bit with a potato masher or large spoon. Add the canned tomato paste at this point if you'd like a thicker sauce.
Add the baking soda (it will foam a bit), salt and pepper, and additional herbs to taste.
Notes
Making this all day and then refrigerating it overnight gives it extra flavor
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BEER BREAD with Sundried Tomatoes & Parmesan Cheese #87
Brad Makes Charred Tomato Toast | It's Alive | Bon Appétit
Bon Appétit’s Brad Leone is back for episode 66 of It’s Alive, and this time he’s making an open-face tomato sandwich. Join Brad as he fires up the grill, blisters some Flavor Bombs, and tries to remember the name of that one song that goes “la la la lala laaaa la laaaa.” Make sure your permission slip has been signed because we’re also going on a field trip to Michigan to see how tomatoes are grown and harvested in a greenhouse environment. Seatbelts, everyone!
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Filmed on 2/24/20 and 3/10/20
Join Bon Appétit test kitchen guy, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Brad Makes Charred Tomato Toast | It's Alive | Bon Appétit
BEER BREAD AND CREAMY TOMATO SOUP! #TastyTuesday
So easy. So cool. So beer. Last beer recipe for a while I swear! :-D
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Bessemers Beer Bread Cooked on Ben's Menu!
Using Bessemer Cookwares 2.5L Saucepan and Lid, Ben cooks up some classic beer bread, try it out! Ingredients and instructions below!
Ingredients:
- 3 x Cup of Self Raising Flour
- Sun dried tomatoes
- 3 x Spoonfuls of Parmesan Cheese
- 1 x Full Stubby of Warm Beer (warmth wil activate the yeast)
- Bowl of Cheese
Instructions:
1. Start with a cold pan.
2. Throw in three cups of self raising flour.
3. Sift the flour.
4. Place sundried tomatoes (or whatever ingrediants you desire) into the saucepan!
5. Add three spoonfulls of parmesan cheese.
6. Mix it all through.
7. Add a full stubby of warm beer to the mixture. (warm to activate the yeast)
8. Give it a good stir around.
9. Smoothen the mixture out.
10. Sprinkle in a little bit of cheese in the centre of the mixture - add cheese in moderation!
11. Open the vent on the pan and pop it onto the cooktop with medium heat.
12. Allow the pot roughly 5 minutes on medium heat to become 'touch hot'.
13. Once this has been achieved, leave the saucepan on low heat for 30-35 minutes with lid on.
If you flip it and the cheese is golden brown, you're all done!
Easy as that! Post an image of your beer bread on our Facebook page, details below!
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