No measurements, however, you just have to go with it. Take a bunch of vine-ripen tomatoes, boil some water, drop the tomatoes in the water for about one minute, remove and dump into a bowl filled with ice water -- mainly ice, little water. Remove after a minute or so, the skins slip right off, cut out the core and slice away into chunks, drop in a pot. Chop up onions, green pepper, celery, a few garlic cloves, salt, pepper, and add just a little water. Simmer on the stove for about an hour, give or take 15-20-30 minutes to reduce the liquid. You are on the fly here and just have to do a little guess work.
While the tomatoes are stewing, saute chopped onions in a little olive oil and brown crumbled, extra-lean, ground sirloin (hamburger), drain off the fat. When the stewed tomatoes look about right to you, dump in the browned meat, simmer some more for a while then serve over brown rice, or not; whatever suits your fancy. The dish was totally delicious. I can hardly wait until tomorrow for the leftovers. :D
I think I'll try canning tomatoes next or do more salsa since I learned from a "salsa queen" that tomatoes need not be seeded. If you will recall in the last blog entry or so, I spent hours and hours preparing the tomatoes for salsa with the result being two pint jars plus one 8 ounce jar. My enthusiasm for making salsa waned when I thought the tomatoes needed seeding. Now, I'm enthused again.
Until next time, God bless.
4 comments:
Yum, that sounds delicious. My favorite recipes use fresh ingredients and don't have measurements.
Sounds yummy Lynn, we call the dish "picadillo" we add carrots, green peas, bell peppers or sometimes pickle relish!
I sure wish I lived nearby. I would take some of those tomatoes off your hands. Nothing but green tomatoes in our area. A few more weeks until they are ripe. Yours look fantastic and that recipe sounds good.
It has to be great being overwhelmed by tomatoes! YUM!
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