Right now I’m unable to keep a year-round supply of homegrown tomatoes (got to work on that greenhouse). But the first yeild out of the garden is coming in and they are big, red and delicious. So far no losses to blossom rot or bugs, and the way they are growing I should have at least 4 weeks of tomatoes. The flavor is unbeatable, right off the vine and onto the plate. For a while there will also be local ripe tomatoes available as well.
If I can restrain myself from eating them as soon as they come off the vine, I have a recipe I want to try:
Smoked Tomato Chutney
2# Tomatoes (I think cherry tomatoes would be best, but I guess plum or romas would be okay too. Nothing as juicy as a beefsteak)
1 tablespoon chili-infused grapeseed oil (another recipe down the line)
1 cup red onions, diced
1/2 cup red peppers, diced
1/4 cup fresh parsley, cilantro and oregano, minced and mixed
1/8 cup brown sugar
1/8 cup orange juice
1/8 cup cider vinegar
2 tablespoons lime juice
2 tablespoons fresh garlic, minced
2 tablespoon ground ancho chili powder
1 tablespoon roughly ground cumin (mortar and pestle if possible)
1 tablespoon ground black pepper
Salt to taste
Using a stovetop smoker, smoke tomatoes over low heat for 20-30 minutes (For my own smoker, I’m going to use a blend of applewood and hickory woods)
In a pot over medium high heat, add the chili oil and sautee the onions, red peppers, garlic and cumin powder until softened. Stir in sugar, orange juice, lime juice, vinegar, chili powder, and black pepper. Let the mixture simmer and reduce by half, until thick and bubbly. Remove from heat and let cool completely.
Remove the skins and seeds from the tomatoes once they have smoked and cooled. In a bowl combine the tomatoes, the liquid mixture, and the fresh herbs and stir to completely combine. Salt to taste, but it should be a balance of sweet, spicy, sour and smokey.
Serve alongside BBQ chicken, or polenta or braised lamb shanks or grilled steaks or roasted corn or whatever you damned well please…
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