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Fresh from our garden
Grandmother's tomato emulsion
It’s mid-August and the veggie garden is going full bore. This is what we picked just last night. I put up 3 quart jars of (my grandmother’s recipe) tomato emulsion, and 2 quart jars of stewed yellow squash. We had raw green bean salad and cucumbers with dinner. This is the absolute best time of year. Fresh food is abundant. Herbs are like bushes. We feast on fresh, raw veggies every day. Thank you, Mother Earth.
My beautiful Daisy, I miss you so much, my darling girl.
Sophia’s Tomato Emulsion
For every 3 pounds of red, ripe tomatoes, use 1 teaspoon salt and 1 teaspoon sugar. Add the tomatoes, salt and sugar to a large pot, with a dash of fresh water. Cook over low-medium heat until the tomatoes collapse. Drain the liquid, but save it for later in case you need it. Or save it for yummy tomato broth.
Using a hand blender, blend in 1 cup (for each 3 pounds tomatoes) extra virgin olive oil. Use the real deal, COCC-certified olive oil. I use California Olive Ranch brand as a basic, good-quality extra-virgin olive oil. Blend the olive oil in slowly, about ¼ cup at a time. Whisk until the emulsion thickens, then pack in sterilized jars. Refrigerate.