Hello everyone, today I would like to show you how I make my homemade tomato sauce. You’ll only need plum tomatoes, salt, basil and a lot of free time. I rea…
Video Rating: 4 / 5
Question by lady: Does anyone know the recipe for a sweet tomatoe dip for fried green tomatoes?
We had some from the Blue Willow Inn located in Social Circle, GA. It was the best!!!
If you have that recipe I would greatly appreciate it.
Thanks.
Best answer:
Answer by sue
http://southernfood.about.com/od/greentomatoes/r/bl10712a.htm
look here for tomato recipes, especially the green ones!! Some of these I have tried and they are terrific!!
Know better? Leave your own answer in the comments!
Find More Tomato Recipes Articles
Amazing!! That’s the first time I’ve ever seen anyone make fresh tomato
sauce! I sure would love to have a jar of it. It looks delicious!!
What an amazing story!
his shirt stayed perfectly white throughout the whole process…. what
skill
so artesanal and lovely,charming to listen you speaking italian ;)
Pasquale Sciarappa’s Homemade Tomato Sauce, He shares his story of how he
used to make this sauce back in Italy.
I want hear every single story you have while eating my body weight’s worth
of your sauce over some pasta.
Amazing.
Thanks for the video. What is that machine called ?
i Like!
In a white shirt. #BOSS
Damn that’s a lot of work for spaghetti sauce, I’m sticking to ragu
Inspiring! I wish I didn’t have to wait so many months to plant Roma
tomatoes now. :-)
You are risking botulism poisoning by following this method. You need to
follow canning procedures, not just dump it in a bottle and seal it up.
Tomatoes generally have a ph of 4.5 which puts it on the border between
whether you can just do a water bath canning or if you have to pressure can
it. Adding a little bit of lemon juice would drop the ph just enough to
make it safe to water bath can.
sweet vid man
I could watch him make food all day. What a charming gentleman. And the
sauce looks fantastic.
I love the video and even more love how you did it all while keeping your
classy white shirt clean. I look forward to being enjoying my days as a
senior the same way you have shown in this video, whistling and cooking
some old world delish:)
I like how he mentions that he bought the plum tomatoes at the Quick Stop
in Red Bank. Clerks Tomatoes, for real.
This made me so hungry!
very pleasant video, I enjoyed it
Many Thanks for that!
Inspiring on many levels
Brave man cooking tomato sauce with a white shirt.
This was truly fantastic and so informative! Thank you for sparing some
time of yours to share this with the world!
As a cook AND a big fan of family oral histories, I love this video. I
would love to meet this guy spending the day cooking and talking to him.
This guys the man!
Oh my! I love your video. Did you use any water to boil the tomatoes?
This was so beautiful! Thank you for sharing :D
I found this and copied it for you. I’m not Gina.
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TOMATO CHUTNEY
I like this with fried green tomatoes.
1 (16 oz) can whole tomatoes
1 cup light brown sugar
1/2 cup sugar
2 cups finely chopped green pepper
1 cup finely chopped onion
2 Tbsp ketchup
2 to 10 drops Tabasco sauce
1 tsp black pepper
In a heavy saucepan stir together all the ingredients. Cook at a simmer for about 2 hours, stirring frequently until thickened. Cool. This will keep 2 weeks in the refrigerator.
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Gina~
I have been to Blue Willow a couple of times myself and have one of the cookbooks (the one written with Jane and Micheal Stern). It’s one of my favorite cookbooks and includes lots of info about the Inn and it’s owners. I hope you don’t mind if I share a couple of my favorites here too!
I was browsing the site this afternoon and found your post on The Blue Willow Inn. I live in FL now, but spent most of my life in GA and will forever consider myself a Georgia Girl
CHICKEN AND DUMPLINGS
1 (3 to 4 pound) chicken, disjointed
2 quarts plus 1/4 cup water, divided use
2 cups self-rising flour
1 tsp salt
1/4 cup shortening
1/3 cup melted butter
2 tsp black pepper
Combine the chicken and the 2 quarts water in a stockpot. Cook over medium high heat until done, about one hour. Remove the chicken from the pot, reserving the broth. Cool the chicken in cold water. Remove the bones, skin and fat. Cut chicken into bite-sized pieces.
In a mixing bowl, combine the flour and salt. Cut in the shortening until mixture is coarse. Add the 1/4 cup water, and mix well with your hands.
Bring the chicken broth back to a slow boil. With floured hands, pinch small quarter-size pieces of flour, and drop them into the simmering chicken broth. Gently stir after adding several pinces. Repeat until all the dumpling mix is used. Stir gently. Add butter and black pepper. Slowly stir in chicken meat. Serve in soup bowls.
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TOMATO CHUTNEY
I like this with fried green tomatoes.
1 (16 oz) can whole tomatoes
1 cup light brown sugar
1/2 cup sugar
2 cups finely chopped green pepper
1 cup finely chopped onion
2 Tbsp ketchup
2 to 10 drops Tabasco sauce
1 tsp black pepper
In a heavy saucepan stir together all the ingredients. Cook at a simmer for about 2 hours, stirring frequently until thickened. Cool. This will keep 2 weeks in the refrigerator.
MSG URL: http://www.recipelink.com/msgid/0818821
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Recipe Source: Blue Willow Inn
Preparation Time: 15 minutes
Cook Time: 6 minutes
Servings: 4
Fried green tomatoes are especially dear to the people at the Blue Willow Inn because it was this dish that made them famous. A few months after opening, when they were still struggling to make ends meet, humorist Louis Grizzard came to dine in Social Circle. He was thrilled to find a restaurant that actually served the hard-to-find delicacy of fried green tomatoes, an old-fashioned dish his grandmother used to make. After eating ten slices, he wrote a column about them. “incredibly pleasing,” he declared.
FRIED GREEN TOMATOES:
Ingredients:
2 eggs
1-1/2 cups buttermilk
1-1/2 cups self-rising flour
1 teaspooon salt
1 teaspoon black pepper
3 large green tomatoes, cut into 1/4-inch slices
vegetable oil for frying Directions:
In a broad bowl, mix together the eggs and buttermilk. Whisk in 1 tablespoon of flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Soak the tomato slices in this liquid for up to 5 minutes.
Whisk together the remaining flour, salt, and pepper.
Heat about 1-inch of oil to 350 degrees in a heavy skillet.
Dredge the tomato slices, one at a time, in the seasoned flour, shaking off any excess.
Fry the slices in uncrowded batches in the hot oil. (Slices should not overlap as they cook.) Fry each until crisp and transfer to paper towel to drain.
Salt to taste.
Serve with tomato chutney
http://www.roadfood.com/Recipes/Recipe.aspx?RecipeID=124