Guest guest Posted October 6, 2001 Report Share Posted October 6, 2001 Would you please give me some proportions for this recipe? Thanks. I have kefir whey to try it with. Best Regards, Ratliff icq 1495914 msn ROBERT RATLIFF aim mtncurr22 http://www.copernic.com search engine http://www.ghisler.com> windows commander http://www.paltalk.com> voice/text chat TennRascal http://www.grisoft.com> free antivirus with email checker <*> Every morning is the dawn of a new error. And scam. <*> -----Original Message----- From: MegDCL@... [mailto:MegDCL@...] Sent: Thursday, October 04, 2001 3:07 PM Subject: tomato sauce I just made some sauce from tomatoes I had put up. This particular batch of 3 quarts had basil and garlic salt, whey and sea salt added to it. I removed the tomatoes from the liquid, blended them in my food processor and then strained it through a cheese cloth-lined colander for a thicker sauce. I added the whey back to the liquid in the jars and am now enjoying a glass of the result - " Better-than-V-8 " The sauce was thick enough to spread like ketchup on our lamb burgers (which were especially delicious made from the leftover " Raw Lamb Appetizer " ). It'll make a great pizza sauce with a lot less fuss and waste of nutrients and risk of botulism! This is so fun!!! Thanks Sally :-)!! Meg P.S. My digestion is actually IMPROVING a month into leaving the all-raw diet (though we still eat a large percentage raw). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2001 Report Share Posted October 7, 2001 I'm not one to measure much, but it was probably about 1/2 T. salt and 1/4 c. whey to a qt.. plus 1 T. basil and 1 tsp. garlic salt (a clove or 2 of fresh garlic would be better). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2001 Report Share Posted October 8, 2001 Thanks, I tried kefir kraut with kefir grains, but did not like the taste. I will try with whey. I am making kefir cheese. I may take part of this batch and put it in a salt brine and age for a while in the frig to see how it does. Best Regards, Ratliff icq 1495914 msn ROBERT RATLIFF aim mtncurr22 http://www.copernic.com search engine http://www.ghisler.com> windows commander http://www.paltalk.com> voice/text chat TennRascal http://www.grisoft.com> free antivirus with email checker <*> Every morning is the dawn of a new error. And scam. <*> -----Original Message----- From: MegDCL@... [mailto:MegDCL@...] Sent: Saturday, October 06, 2001 8:07 PM Subject: RE: tomato sauce I'm not one to measure much, but it was probably about 1/2 T. salt and 1/4 c. whey to a qt.. plus 1 T. basil and 1 tsp. garlic salt (a clove or 2 of fresh garlic would be better). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2006 Report Share Posted February 20, 2006 where do u find the " keeping food fresh " tomato sauce recipe? thanks, diana Lately I decided to try making some > of that Keeping Food Fresh tomato > sauce, using the NT recipe sort of. > Anyway, I mixed 1 gallon of tomato > paste, 1 gallon of chopped tomatoes, > into my mostly unused Harsch crock > (since I mostly do kimchi in jars > now). I added some fermented salsa -- my purpose in life is to keep this body and mind young--and, to share...what i have learned, my heart, my humor, and my recipes...there is no scarcity. I make me happy, no ONE, no THING, no EVENT! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2006 Report Share Posted February 20, 2006 Page 84. wrote: > where do u find the " keeping food fresh " tomato sauce recipe? > > thanks, diana > > Lately I decided to try making some > > of that Keeping Food Fresh tomato > > sauce, using the NT recipe sort of. > > Anyway, I mixed 1 gallon of tomato > > paste, 1 gallon of chopped tomatoes, > > into my mostly unused Harsch crock > > (since I mostly do kimchi in jars > > now). I added some fermented salsa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2011 Report Share Posted August 9, 2011 All the time. I leave the skins on. On Aug 9, 2011, at 12:02 PM, mom2rar wrote: > Does anyone use the Vitamix to make tomato sauce? > > TIA, > Stacey > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2011 Report Share Posted August 10, 2011 Terry--can it then be frozen or caned or would you need to cook it first? StaceyOn Tue, Aug 9, 2011 at 4:53 PM, Terry Pogue <tpogue@...> wrote: All the time. I leave the skins on. On Aug 9, 2011, at 12:02 PM, mom2rar wrote: > Does anyone use the Vitamix to make tomato sauce? > > TIA, > Stacey > Quote Link to comment Share on other sites More sharing options...
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