giada schools the audience on making a basic tomato sauce.
Video Rating: 4 / 5
Question by matowakan58: So many tomatos ,so few recipes?
Ive been overly blessed with minature tomatoes,they are plum shaped and not so minature but less meaty than a plum tomato.
perfectly sweet and juicy and great for salads.
problem is Ive run out of ways to serve them,Ive done all the tomato feta /tomato,olive/tomato mozzarella/tomato pesto things i can think of so this is my challenge to you .
recipes for all my tomatos,preferably cold btu what ever you have.
Best answer:
Answer by kk
SALSA
INGREDIENTS
2 fresh jalapenos
1 bunch fresh cilantro leaves
1 clove garlic
1 banana pepper
1 lime, juice
1 teaspoon House Seasoning, recipe follows
2 cups diced tomatoes
DIRECTIONS
Put everything but the tomatoes in a food processor. Chop until diced. Add the tomatoes. Serve with chips. Cook’s Note: This recipe can be very hot. And can be made without the jalapeno seeds and veins to make it less hot.
HOUSE SEASONING
INGREDIENTS
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
DIRECTIONS
Mix ingredients together and store in an airtight container for up to 6 months.
I also love BLT, OR BLTA (A =AVOCADO) Yummy!
Add your own answer in the comments!
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This chick has a massive head
she says less than 30 minutes at the beginning but at the end she says a
little over an hour. wouldn’t trust her
She is sexy as hell!
Is that Sasha Grey?
@ColorMeVicious This was one of her earliest episodes some years ago within
the first season of Everyday Italian. According to her interview, her very
1st episode in the 1st season of Everyday Italian was titled Lasagna or
something with that word. This video is one of the earliest, when she was
still showing a bit of discomfort in front of the camera, she admitted, and
dressed physically conservative back then. In the last 3 years or so, her
new show Giada at Home came about, where she is more comfortable with
herself on-camera just like the later years of Everyday Italian and started
dressing more revealingly in both shows. If I were allowed a suggestion, I
would prefer she remain dressed conservatively and keep that confident,
goofy, bubbly personality, ‘but’ keep most of her ingredients like she did
in the early days of Everyday Italian where she humbly did everything
herself. Back in the earliest episodes of Everyday Italian, I loved how
Giada kept her used vegetables/fruits/canisters on the side and saying she
is saving them for later (like the Ricotta cheese once), (puts the skins on
the side and will throw them away later since they are not to be used)
instead of instantly throwing them away like she does in the later episodes
of Everyday Italian and most of her episodes in Giada at Home. The earliest
episodes of Giada in Everyday Italian showcases her humility the most.
Humility is what attracts me to a person the most.
Something must be wrong. I don’t remember her head looking like a “big
head” cheat is enabled. Then I love how she tells you how to cut an onion,
yet she wastes so much of the onion and does not remove the root.
@hellodolly1233 Like this person mentioned below the comments before yours,
onions, carrots, and celery are used in both France and Italy. In France,
which is Mirepoix, and in Italy, which is Soffritto, having 2 f’s and 2 t’s
(onions, garlic, celery), as described in Wikipedia, also spelled Sofrito
in Spain with 1 f and 1 t (using garlic, onions, bell peppers, and tomatoes
cooked in olive oil). Though there are more reliable sources than
Wikipedia, it is faster to get the difference of these in each country. I
hope this clears it up.
she’s just like debra from dexter
@goldseth If anything is from scratch, it’s made with fresh ingredients. I
don’t need a chef to tell me that and I’m not trying to replicate whatever
“great restaurants” do in their kitchens. In my kitchen, I cook fresh and I
eat fresh. I don’t use anything in a can packed with salt and
preservatives. Thanks for the good luck wishes, I did find a good video of
Donatella Arpaia.
@Ruubikon hahaha. Stop it its too much. But damn she has a nice rack
or how to use proper grammar…
@jamesdt02 hows that not from scratch?
ok
0:15 i’m fine with it, but why do they have to set such an erotic ambience?
Bouncy bouncy bouncy
I am not that fond of Italian food because it basically tomatoe sauce and
pasta. I’m in love with veggie and meat. LOL
@mrsruthie2010 yeah, much better to cook like fat Paula Dean, just throw in
tons of butter, fry it, get diabetes, easy as 1,2,3!
her head looks big cuz her tits arent out
I’m gonna GRAB a tomato and GRAB some garlic, PERFECT!
Awesome. Thanks for the recipe.
i saw an episode where she was using peas in the recipe. Her hands are so
small that when she picked one up it looked like a softball in her newborn
size hands.
@illman8876 See, I am oblivious to authentic Italian cooking, so this is
very new to me!!
@1spoon1fork it’s not complicated at all its just sh*t, i’m italian and
when i make a simple tomato souce is f*cking simple.
@inka9 Erm… I’d have to say probably no? lol You? Do you love her? Do
you? Do you Inka9?
@Rendse Still love her and think she’s a sexy deliciosa cook!
Asparagus with tomatoes:
In a baking dish lay spears of asparagus and drizzle with olive oil and season with Italian seasoning and salt/pepper. On top of asparagus place sliced tomatoes. Drizzle more olive oil and seasoning on tomatoes.
Bake in 350 oven until asparagus is tender.
Top with Italian shredded cheese blend and pop back in oven til cheese melts.
check out foodnetwork.com they have a section on their homepage full of ideas for summer produce.
My mom makes these really good tomato and mozzarella cups for an appetizer.
It’s diced tomatoes mozzarella cheese and Parmesan cheese, and oregano mixed together in little pie crusts pressed into a muffin pan. Cook until the cheese is melted and the crusts are golden. They are great for little get togethers.
CHERRY TOMATO SALAD
1/2 lb. bacon or 1 1/2 tbsp. Hormel bacon bits
2 pts. cherry tomatoes, halved
1 lg. cucumber, peeled & diced
1 bunch green onions, chopped
1 or 2 tsp. garlic salt
1/2 tsp. black pepper
1 tsp. sweet basil
1/4 c. red wine vinegar
1/3 c. salad oil
Cook bacon until crisp (if using). Drain and chop. Combine bacon, tomatoes, cucumber and onions. Sprinkle with garlic salt, pepper and basil. Mix well and chill. Combine vinegar and oil. Shake well. Pour over salad and toss.
SHRIMP IN CHERRY TOMATOES
1 (4 1/2 oz.) can shrimp
2 tbsp. minced onion
2 tbsp. mayonnaise
1 pt. cherry tomatoes
Clean out cherry tomatoes, leaving shell. Mix shrimp, mayonnaise and onion. Stuff shells with mixture. Pretty at picnics and barbecue.
SAUTEED CHERRY TOMATOES
10 cherry tomatoes, rinsed and patted dry
1 tbsp. unsalted butter
1 tbsp. olive oil
1 tsp. Worcestershire sauce
Salt and pepper to taste
In a small heavy skillet, saute the tomatoes in the butter and oil over moderately high heat, stirring, for 3 minutes or until the skins begin to split. Swirl in the Worcestershire sauce, salt, and pepper and cook the tomatoes, stirring, for 1 minute.
This is great way to use extra garden cherry tomatoes. It’s easy to double and triple the recipe according to the size of your skillet. Delicious with rice and chicken dishes.
My Mom used to make a wonderful tomato preserve with tiny pear tomatoes and cherry tomatoes.
Cook equal measures of sugar and tomatoes together until you have a syrupy mixture, a honey color to the syrup. Stir and make certain that the tomatoes don’t burn (I made that mistake once!).
You may can this by simply putting the mixture into hot canning jars while syrup is boiling then putting on heated lids and rings(lids and rings should be heated by placing in water that has been brought to a boil, then turned off-leave lids and rings in water until ready to put on each jar, dry carefully). Personally I always use a boiling water bath for anything I don’t pressure can-Mom told me that the sugar keeps the tomatoes safe, but I like to use current canning safety measures.
If you like spicy food, you could try tomato rice. It’s an indian dish so it’ll have a kick to it. It’s very tasty though. Sorry, I don’t have a recipe, I’ve only ever eaten it when others cook it for me. You could find it very easily through a search engine if you’re interested.
Here is what I did and so far it is great.
Peel tomatoes cook on med heat with green peppers and onions until everything is done and juicy. Now strain the juice for drinking or soups (this can be frozen for later) Then put your stewed tomatoes into freezer bags for later use. Hope this helps. (they are good served just out of the pot with rice.)
Have you thought about making your own salsa with all those tomatoes? I don’t have a recipe of my own but here’s one you might try:
Basic Salsa #1
Ingredients:
4 cups Tomatoes,drained,
-finely chopped
1/2 c Onion, chopped
1/2 c Celery, chopped
1/4 c Green pepper, chopped
1/4 c Olive or cooking oil
3 tb Green chili peppers, canned,
-chopped
2 tb Red wine vinegar
1 tsp. Mustard seed
1 tsp. Coriander seed, crushed
Instructions:
Combine tomatoes, onion, celery, green pepper, olive or cooking oil, green chili peppers, vinegar, mustard seed, coriander seed, 1 tsp. salt, and dash of pepper. Cover; refrigerate several hours or overnight; stirring occasionally. Garnish with green pepper strips, if desired. Serve with tortilla chips for a quick snack. Makes about 3 cups.