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Author Notes: I thought I’d give it a try by creating a unique recipe a la Virginia. Anyone driving the rolling back roads of the Piedmont will come across some of the most wonderful apple orchards. Along with that you find every conceivable kind of tomato. Yellow tomatoes have reduced acidity and allow the flavor of the spices and apples to come through. This is a Piedmont inspired recipe and is wonderful with chicken, fish or pork. - The Pull My Finger Gourmet
Makes 2 quarts
- 1 tablespoon Olive Oil
- 5 med-Red onions, peeled & finely chopped ?
- 2 cloves-Garlic, peeled & finely chopped ?
- 2 pounds Apples, cored & roughly chopped, not peeled?
- 5 pounds Yellow tomatoes, ripe & finely chopped?
- 11/2 cup Sugar, turbinado (raw) or brown
- 11/2 cup Red wine vinegar ?
- 6 cloves
- 2 Cinnamon sticks ?
- 3 Bay Leaves
- 12 Juniper berries (or 6oz Gin)
- 1/4 cup Water to thin if necessary..
- Sea salt & freshly ground black pepper
- Place a large cast iron pan on low heat and add the olive oil. Add and sweat the onions gently for 10 minutes until soft and translucent. Add the garlic to the pan and sweat for a minute, then add the apples and tomatoes. Stir in the sugar and red-wine vinegar.
- In a cheese cloth, combine the cloves, cinnamon sticks, bay leaves and juniper berries (or gin if you don’t have access to juniper berries) and drop into the pan. Stir the mixture to combine all the ingredients, and then turn heat to low and cook gently for 1½ hours, stirring occasionally to make sure that the mixture doesn't stick to the bottom of the pan. Add ¼ cup of water if it gets too thick or sticks.
- When it has cooked down to a glossy, pulpy sauce add a generous pinch of salt and a few grindings of pepper to taste. If you want a smooth ketchup, add to blender or food processor and puree. Allow to cool, then spoon into one large or two small, sterilized jars. Seal and store in a cool, dark place. Use within a few months and keep in the fridge once opened.
- This recipe was entered in the contest for Your Best Tomato Recipe
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