for me, it's that he just delivers it so dry and just moves on. when people do that, *hyuk* *hyuk* *wink* *wink* *nudge* *nudge* garbage, it's irritating because it just feels like a a yappy "aren't i clever? aren't i? aren't i? huh? huh? huh?"
My tomato name is Brandywine, and my perfect tomato sandwich is simple like Dan's, but includes one additional ingredient: fresh basil, either as whole leaves or chopped really fine and mixed into the mayo. Yes, basil-mayo. It's heavenly!
Try reducing tomato jelly via dehydration at 120-140 degrees for a day. Try reducing tomato water at about 120-140 too Just make sure they're both super thin/shallow on a baking sheet. Try about 1/2cm thick. Use either one in anything you use tomatoes for, like spaghetti sauce Use the dehydrated jelly first, and the dehydrated tomato water if you need to thin it out. You won't love me for telling you this, you'll love yourself for trying it. So, go on, love yourself.. you deserve it!
My heirloom tomato name is Cherokee. I am a descendant of one of the 13 children who survived the Mountain Meadow Massacre in Utah (my great great grandmother), who was brought back to relatives in Oklahoma, land of the Cherokee (among other tribes).
Although my family lived in Utah for a while, I never heard about the massacre until I was in college. One of my English professors recommended the Juanita Brooks (if I remember the author's name correctly) book. The deeds that were done at Mountain Meadow were evil indeed. I'm glad your ancestor was one of the few fortunate survivors.
@@ResidualConfusion Yes, that's the book. The Mormons hid that part of their history until more recently, when they erected an historical marker at the location of the massacre near St. George, Utah. It was brutal and, as you say, evil, but I fully understand the Mormons' desperation as they were finally standing their ground and refusing to be forced yet again to uproot themselves and move further away from development by the westward migration of settlers.
As a teenager, my cousins and I joked that we'd make a fruit salad made with the "vegetables" that are actually fruit: tomatoes, chili peppers... Then we realized we were just describing salsa.
@@cultclassic999lol. I believe in your dream, cult classic. Mashed apples with caramel gravy.... Oh wait, I guess that's just caramel flavored applesauce. Foiled again! This is harder than we thought.
My name is Cherokee Purple, and I share your love of tomatoes. I eat tomato sandwiches 7 days a week from around July through November, and homemade mayonnaise is a must. It's very easy and magnitudes better than jarred. Also homemade bread, but that's another episode!
My Mama made this dish using the leaves of the tomato. she dices protine meats, log beans, wingned beans, squash, tomatoe leaves, bird chilis, pepper leaves(any and all veg & edible leaves) coine all imgrediets add salt&pepper to taste stuff mixture into the neck skin of fowl(chicken,duck,geese etc.) clamp ends and cook in stew along with rest of the fowl adding coconut milk towards the end.
I much prefer red tomatoes over yellow or orange but my daughter has the tomato name of Kellogg's Breakfast. It has almost no seed cavity, so every slice is meaty. They make wonderful fried green tomatoes because they are firmer. Not only that, but they seem to be quite resistant to the late summer blight. They are huge plants, which was evident even as seedlings. Mine were attached to a trellis and I had to let them sprawl at the top. Extremely productive, unlike many heirlooms.
This is fantastic. First time I'm hearing of tomato water. I made some yesterday with some heirloom tomatoes my friend gave me, and it was fantastic! I gave some to my boss and he absolutely loved it. He never heard about it either.. Thanks Dan!
I just discovered Dan and actually cooked his Sous Vide Rosemary, Mustard Seed Crusted Roast Beef (I had a chuck roast in the freezer and thought, what the heck). It wasn't as perfect looking as the one on the show but Dear God, that was the best chuckroast I have ever had. The yogurt sauce took the whole thing to another level. I served it with mash tates and steamed asparagus and pared it with a choice of chardonnay, merlot or a Pilsner. Just Subscribed and now going through all the back videos here and on the test kitchen.
I love tomatoes! There are so many dishes you can make, sauces, soups, and so much more. Best of all, plain or on sandwiches. It's all good! Thanks, Dan! Great video, as always. 💕💕💕
The Tomato sandwich is simply mind-blowing!! Such a quick & easy recipe where the ingredients together punch way over their weight. Small twist, instead of cream of tartar, Ranch powder/seasoning also has a good amount of acid and of course the Ranch flavor works well with tomatoes :)
As a non American, Ranch sounds like the right mixture of hypothetically distressing (it is creamy but also acidic but also a powder?!) but delicious. The closest we get to that here seems to be Caesar salad dressing. Wonder how close that is!
@@gennaterra Probably... But my suggestion was for flavor, not convenience. In the U.S., grocery stores generally keep powdered buttermilk in the baking aisle. Internationally, I don't know.
My tomato nick is Thessaloniki! One of the best, most prolific garden tomatoes you can get! Unfortunately, I couldn't find any this year! But I started late.. weather was crap here in Chicagoland.. I didn't get my garden in til after June 1st. Love all your videos, Dan! Thanks for today's tips!
So my profile picture is me with my 1.5 pound tomato from about 4 years ago (picture credit our community garden boss Kathleen). Anyway, I was in a class with a fellow who was a food inspector and someone asked him what food he would never eat again after seeing it made, and he said, “ketchup.” That haunts me still but I love the stuff. And love your videos, Dan!
Love, love, love fresh tomatoes. My German grandma always added pickles to our tomato sandwiches. Don’t knock it without trying. Tomatoes fresh from her garden of course.
Wow, Dan you hit it out of the park with this episode. So we can add tomatoe leaves to extract additional flavor, very interesting. I had always thought the leaves were poisonous to eat ( I love the smell tomatoe leaves and stems leave on my hands when I'm in the garden). Anyway, tons of information. Thank you so very much. 👍😋🍅
Tomato leaves are perfectly safe to eat. You can put them in salads, add them to soups, use them in sandwiches, etc. The myth that tomato leaves are poisonous parallels the myth that MSG is bad for you, these myths became so entrenched that people will probably never feel comfortable eating tomato leaves or sprinkling MSG on their food.
A lot of people say they don't like tomatoes and I'm pretty sure they have just never had a garden ripened tomato. Garden tomatoes are one of the few things that not even the farmers market can get right let alone a grocery store. I LOVE tomatoes! The ultimate is a BLT with home grown tomatoes, nothing is better!
I don’t really like raw tomatoes. I grow my own for my husband. He loves them and eats them joyously when they are at their height of vine ripened goodness. He talks about the flavours like a sommelier talks about wine. To me, they taste kind of musty. I love them cooked, though.
@@amandahodgin9316 It's similar for me. I've grown both heirloom and hybrid tomatoes, tasted them raw, and my opinion is just "Yep, that's raw tomato". It makes a big difference to my mother-in-law, though, so I'm happy to grow them for her when I can, and the ones she doesn't take still cook up beautifully.
My favorite heirloom is Cherokee purple. It's the gold standard in European markets, I've read. When I give them to fri new, they scream. Really beautiful with perfect balance of sweet and acid. And in plums, I adore black plum. Large clusters on the vine, just the right size for your mouth so they often don't make it as far as my kitchen!
I grow tomatoes! A few basic gardening skills and a good, sturdy cage, and we eat fresh, awesomely delicious tomatoes for 2-3 months. Most years I grow enough to fill a wheelbarrow 1/3 full & I can them. I grow about 10 varieties so that off years for one or two doesn’t impact the others. I have NEVER purchased a ripe tomato that is as good as my own vine ripened. Even farm stands refrigerate them, or grow boring determinants with less flavor. If you only have room for a big pot on your deck, grow a cherry, or a large cherry like Magic Mountain! Water them well, fertilize with some calcium & a well rounded organic for veggies.
Cherokee purple, Brandywine, German Johnson, Marglobe...what could be better than a tomato just plucked from the vine, warm from the sun, a pinch of salt... That gel stuff is my favorite part. When homegrown tomatoes are ripe, I'll chop the tomato over my salad bowl so the juice falls in, then I make the rest of the salad. That gel stuff becomes my salad dressing. Perfection!
As always, a great episode Dan! So, can I freeze tomato leaves at the end of the season and use them to boost the flavor later, or do they lose that ability?
I'd guess they would retain most of their flavor compounds. If I was doing it, I'd vacuum seal them into packets, then freeze. I suspect just putting them into freezer bags would damage the leaves later on with freeze burn.
I didn't know that about the boost of taste from the jell. I will definitely try that this year. I'm also going to try try Lan's special seasoning mix. Thanks for all the great videos. So fun to watch on winter days.
Wow, Wow, Wow, I just made the roasted tomatoes and they are one of the best things I’ve ever tasted! What an incredible way to use up all of my tomatoes! Thank you!
Heirloom nickname: Stupice. Easy to grow, best when fully ripe, good for all uses, just a bit smaller than a good Roma. Too bad today is Veterans' Day and tomato season is entirely over. But planning the garden and tomato plots keeps us happy during the off season!
Fun and informative video! While I love the smell of tomato leaves, when I took botany (Back in the Days), I was taught that tomato leaves are poisonous. So what's up with using them in your food? My favorite heirloom is Cherokee Purple. Two other favorites are hybrids: Sun Gold and Lemon Boy. I enjoy trying different varieties in my garden every year.
You can eat small amounts with no problem, but young leaves only are recommended. Unless you're allergic to tomatoes, obviously. They taste, well, tomatoey.
I 💙 home-grown n picked garden tomatoes and gotta have a tomato 🍅 sandwich 🥪 with salt, pepper, Duke's mayo and white bread! So delicious 😋!! Some times I like to add a thin slice of good bologna! BLT'S are awesome too! Love my garden tomatoes!! They are so easy to grow. Baby them n they will produce their fruits 4 you. But u must give them water 💧! Cherry Tomatoes are great as well.
Apartment dweller here. I have NEVER wanted a garden as much as I do, in this moment! I would grow tomatoes until the whole garden was one HUGE tomato!!!
I always plant Amish Paste. Super Sweet 100s are a deck must have. Mine aren't quite blushed, but I did get some early Carolinas from local farmer and gorged myself on tomato sandwiches. Globs of mayo and lots of ground pepper.
If you want a more savory sauce and you have access to a food mill to extricate the offending skins and seeds, you can totally just toss in the bit of tomato vine and stems that you get with "vine ripened" tomatoes from your grocer for a bump in certain vegetal flavors and aromas that sometimes get lost in the usual flavor profile of tomatoes. once the tomatoes fall off the vine and begin to disintegrate you can remove the vine. There are loads of excellent tomato sauce recipes out there. Some go for the traditional mirepoix while others just allium it up and skip the carrots and celery entirely. But the best, in my opinion, remember to deglaze with wine. The particular wine is up to personal preference, but might I suggest trying a nice ruby port? The extra alcohol content won't make it through the cooking process, but it can help to pull out some of the alcohol soluble flavor compounds from the fruits and veggies. Cognac is also a fine option if you're feeling fancy and your tomatoes are already acidic enough without the acid from a white wine or a "fruity" red. A buttery chardonnay could also help augment the sweet and savory flavors of cooked onion and make the sauce taste richer. Everything is up to personal preference, so feel free to take creative license for yourself and just use some existing tomato sauce recipes as mere guidelines to help you figure out proportions or give you ideas for aromatics. Happy eating.
My trick in the winter (which is essentially the same thing he is saying) is to get a couple of cherry tomatoes and squeeze them into jarred sauce (homemade or store bought). I have been doing that since I was a kid. You do not need much and nowhere near the amount he uses here (although I am sure his is great).
I tried the cream of tartar mixture on a beautiful but tasteless slice of tomato and it really did make it taste amazing! Will adding cream of tartar to homemade salsa improve the flavor? What if it is then cooked?
Great video, but you missed one of the most important pieces of information about tomatoes: DO NOT REFRIGERATE THEM! This turns their flesh mealy and ruins them. They are most happy on the vine sitting on your counter.
They actually did a whole prior thing on this. Turns out they're fine to refrigerate, as long as you let them completely return to room temperature before using them.
My tomato name is Costoluto. I’m Italian and it sounds Italian!! BTW you vids are awesome!!! My Sicilian roots are stimulated when pasta is discussed. Hold on,my granita di cafe con panna is ready so….Ciao!!!
@@DanielJSouza Dan I’ve just resubscribed to your magazine. Congratulations on being editor in chief!! Keep up the good work … I live in Rhinebeck , just north of the CIA and I love going to their restaurants. Bye for now! Andy
I started growing my own tomatoes a few years ago-- I am now a total tomato snob. Supermarket tomatoes are rarely good enough for me, although I will spend the extra cash to buy Campari brand (DELICIOUS). I will be trying these simple recipes; I'm eager to try tomato water.
i must have dried and jar'd over 100 pounds of tomatoes this summer. generally just grow little cherry tomato and large caning tomato but i might grow some slicing ones next year just to try that tomato sandwich trick.
I can definitely pick out Heinz, because it doesn't taste as good as Felix. So if you're growing tomatoes, it's a good idea to grab some leaves and put them in a jar with water to hit the sauce different on hand?
If I can give this ten likes I would. I always make sauce if I have too many tomatoes but I chop them then cook them then put then through a strainer and they stay red rather than putting them in a blender. The roasted tomato idea is great I love it and can’t wait to do also the cream of tarter idea great! Dan you are refreshing!
I made the griddled tomato sandwich and it is absolutely a must-try! It was so much more flavourful than I expected considering it has so few ingredients. Thanks for this recipe :)
I'm shocked you did not mention Fried Green tomatoes. Anyway, Gazpacho is something I want to make though I don't know which tomato type to use. . I live in Ohio and the one way I can tell if the Tomato is Ohio grown is something in it makes the insides of my mouth pucker. It is harshness that the hydroponically grown tomato lacks and I am ok with the stinging that comes with it. I'd take a tomato like my grandmother used to do. Slice them pretty thick and arrange them on a platter. pick a couple and douse them with salt and pepper.
Dan’s goofball comedy is criminally underrated and very endearing.
It's like a very mild Dad joke
Could not agree more!
for me, it's that he just delivers it so dry and just moves on. when people do that, *hyuk* *hyuk* *wink* *wink* *nudge* *nudge* garbage, it's irritating because it just feels like a a yappy "aren't i clever? aren't i? aren't i? huh? huh? huh?"
Agreed. I watch for the delivery as much as for the information.
it's the opposite. It's annoying AF.
Toast with butter, fresh-sliced tomatoes, salt, fresh ground pepper, and basil sandwich. My go-to!
Yes, no mayonnaise for me either
With a side of fresh mozzarella
I’ve never eaten a tomato sandwich! I guess I’ve now got to try it!!
My tomato name is Brandywine, and my perfect tomato sandwich is simple like Dan's, but includes one additional ingredient: fresh basil, either as whole leaves or chopped really fine and mixed into the mayo. Yes, basil-mayo. It's heavenly!
Yes, tomato and basil is a pairing made in heaven.
Add a balsamic reduction drizzle. :-):-) :-)
I actively seek out Dan videos. He makes learning fun besides being absolutely adorable.
Try reducing tomato jelly via dehydration at 120-140 degrees for a day.
Try reducing tomato water at about 120-140 too
Just make sure they're both super thin/shallow on a baking sheet.
Try about 1/2cm thick.
Use either one in anything you use tomatoes for, like spaghetti sauce
Use the dehydrated jelly first, and the dehydrated tomato water if you need to thin it out.
You won't love me for telling you this, you'll love yourself for trying it.
So, go on, love yourself.. you deserve it!
My heirloom tomato name is Cherokee. I am a descendant of one of the 13 children who survived the Mountain Meadow Massacre in Utah (my great great grandmother), who was brought back to relatives in Oklahoma, land of the Cherokee (among other tribes).
Although my family lived in Utah for a while, I never heard about the massacre until I was in college. One of my English professors recommended the Juanita Brooks (if I remember the author's name correctly) book. The deeds that were done at Mountain Meadow were evil indeed. I'm glad your ancestor was one of the few fortunate survivors.
@@ResidualConfusion Yes, that's the book. The Mormons hid that part of their history until more recently, when they erected an historical marker at the location of the massacre near St. George, Utah. It was brutal and, as you say, evil, but I fully understand the Mormons' desperation as they were finally standing their ground and refusing to be forced yet again to uproot themselves and move further away from development by the westward migration of settlers.
As a teenager, my cousins and I joked that we'd make a fruit salad made with the "vegetables" that are actually fruit: tomatoes, chili peppers... Then we realized we were just describing salsa.
Tomatoes, jalapenos and avocados. Fruit salad,
or, guacamole?
steve
lol As a teenager I came up with the idea of mashed apples, just like mashed potatoes. Then my mom said, you mean, applesauce?
@@cultclassic999lol. I believe in your dream, cult classic. Mashed apples with caramel gravy.... Oh wait, I guess that's just caramel flavored applesauce. Foiled again! This is harder than we thought.
My sister calls them salad fruits. Tomatoes, peppers, cucumbers, eggplant...
I do this regularly for work potlucks as a joke. But roughly chop the "fruits" and add Italian dressing and it's usually pretty good.
My name is Cherokee Purple, and I share your love of tomatoes. I eat tomato sandwiches 7 days a week from around July through November, and homemade mayonnaise is a must. It's very easy and magnitudes better than jarred. Also homemade bread, but that's another episode!
My Mama made this dish using the leaves of the tomato. she dices protine meats, log beans, wingned beans, squash, tomatoe leaves, bird chilis, pepper leaves(any and all veg & edible leaves) coine all imgrediets add salt&pepper to taste stuff mixture into the neck skin of fowl(chicken,duck,geese etc.) clamp ends and cook in stew along with rest of the fowl adding coconut milk towards the end.
I much prefer red tomatoes over yellow or orange but my daughter has the tomato name of Kellogg's Breakfast. It has almost no seed cavity, so every slice is meaty. They make wonderful fried green tomatoes because they are firmer. Not only that, but they seem to be quite resistant to the late summer blight. They are huge plants, which was evident even as seedlings. Mine were attached to a trellis and I had to let them sprawl at the top. Extremely productive, unlike many heirlooms.
This is fantastic. First time I'm hearing of tomato water. I made some yesterday with some heirloom tomatoes my friend gave me, and it was fantastic! I gave some to my boss and he absolutely loved it. He never heard about it either.. Thanks Dan!
I just discovered Dan and actually cooked his Sous Vide Rosemary, Mustard Seed Crusted Roast Beef (I had a chuck roast in the freezer and thought, what the heck). It wasn't as perfect looking as the one on the show but Dear God, that was the best chuckroast I have ever had. The yogurt sauce took the whole thing to another level. I served it with mash tates and steamed asparagus and pared it with a choice of chardonnay, merlot or a Pilsner. Just Subscribed and now going through all the back videos here and on the test kitchen.
I love tomatoes! There are so many dishes you can make, sauces, soups, and so much more. Best of all, plain or on sandwiches. It's all good! Thanks, Dan! Great video, as always. 💕💕💕
The Tomato sandwich is simply mind-blowing!! Such a quick & easy recipe where the ingredients together punch way over their weight. Small twist, instead of cream of tartar, Ranch powder/seasoning also has a good amount of acid and of course the Ranch flavor works well with tomatoes :)
Ooo that ranch seasoning swap sounds awesome. why is ranch good on so many different things haha
As a non American, Ranch sounds like the right mixture of hypothetically distressing (it is creamy but also acidic but also a powder?!) but delicious. The closest we get to that here seems to be Caesar salad dressing. Wonder how close that is!
Instead of the cream of tartar, may I suggest powdered buttermilk? It's a heavenly combo.
Love it!
Easier to find cream of tartar than powdered buttermilk... correct?
@@gennaterra Probably... But my suggestion was for flavor, not convenience. In the U.S., grocery stores generally keep powdered buttermilk in the baking aisle. Internationally, I don't know.
If you have never tried tomato water and you like tomatoes, you need to try tomato water. It is absolutely amazing.
Have the tomatoes used to make the tomato water lost a lot of their flavor, or are they good for sauce?
@@rejoyce318 6:34 "and you can use the pulp in tomato sauce"
My tomato nick is Thessaloniki! One of the best, most prolific garden tomatoes you can get!
Unfortunately, I couldn't find any this year! But I started late.. weather was crap here in Chicagoland.. I didn't get my garden in til after June 1st.
Love all your videos, Dan! Thanks for today's tips!
Now THAT'S a good tomato name
So my profile picture is me with my 1.5 pound tomato from about 4 years ago (picture credit our community garden boss Kathleen). Anyway, I was in a class with a fellow who was a food inspector and someone asked him what food he would never eat again after seeing it made, and he said, “ketchup.” That haunts me still but I love the stuff. And love your videos, Dan!
Dan, America’s culinary sweetheart!
Great episode! Nothing better than tomatoes fresh from the garden.
Love, love, love fresh tomatoes. My German grandma always added pickles to our tomato sandwiches. Don’t knock it without trying. Tomatoes fresh from her garden of course.
Fried green tomatoes is my favorite way
Wow, Dan you hit it out of the park with this episode. So we can add tomatoe leaves to extract additional flavor, very interesting. I had always thought the leaves were poisonous to eat ( I love the smell tomatoe leaves and stems leave on my hands when I'm in the garden). Anyway, tons of information. Thank you so very much. 👍😋🍅
That's what I thought too!
Me three!
Four!
Yeah, I thought that as well!
Tomato leaves are perfectly safe to eat. You can put them in salads, add them to soups, use them in sandwiches, etc. The myth that tomato leaves are poisonous parallels the myth that MSG is bad for you, these myths became so entrenched that people will probably never feel comfortable eating tomato leaves or sprinkling MSG on their food.
Tomato + cucumber sandwich is one of the best things I've ever had.
A lot of people say they don't like tomatoes and I'm pretty sure they have just never had a garden ripened tomato. Garden tomatoes are one of the few things that not even the farmers market can get right let alone a grocery store. I LOVE tomatoes! The ultimate is a BLT with home grown tomatoes, nothing is better!
I don’t really like raw tomatoes. I grow my own for my husband. He loves them and eats them joyously when they are at their height of vine ripened goodness. He talks about the flavours like a sommelier talks about wine. To me, they taste kind of musty. I love them cooked, though.
@@amandahodgin9316 It's similar for me. I've grown both heirloom and hybrid tomatoes, tasted them raw, and my opinion is just "Yep, that's raw tomato". It makes a big difference to my mother-in-law, though, so I'm happy to grow them for her when I can, and the ones she doesn't take still cook up beautifully.
My favorite heirloom is Cherokee purple. It's the gold standard in European markets, I've read. When I give them to fri new, they scream. Really beautiful with perfect balance of sweet and acid. And in plums, I adore black plum. Large clusters on the vine, just the right size for your mouth so they often don't make it as far as my kitchen!
I grow tomatoes! A few basic gardening skills and a good, sturdy cage, and we eat fresh, awesomely delicious tomatoes for 2-3 months. Most years I grow enough to fill a wheelbarrow 1/3 full & I can them. I grow about 10 varieties so that off years for one or two doesn’t impact the others. I have NEVER purchased a ripe tomato that is as good as my own vine ripened. Even farm stands refrigerate them, or grow boring determinants with less flavor. If you only have room for a big pot on your deck, grow a cherry, or a large cherry like Magic Mountain! Water them well, fertilize with some calcium & a well rounded organic for veggies.
Cherokee purple, Brandywine, German Johnson, Marglobe...what could be better than a tomato just plucked from the vine, warm from the sun, a pinch of salt...
That gel stuff is my favorite part. When homegrown tomatoes are ripe, I'll chop the tomato over my salad bowl so the juice falls in, then I make the rest of the salad. That gel stuff becomes my salad dressing. Perfection!
As always, a great episode Dan! So, can I freeze tomato leaves at the end of the season and use them to boost the flavor later, or do they lose that ability?
That's a great question, I'd love to know as well!
I'd guess they would retain most of their flavor compounds. If I was doing it, I'd vacuum seal them into packets, then freeze. I suspect just putting them into freezer bags would damage the leaves later on with freeze burn.
i'd imagine you'd treat them like any other herb. drying probably be easiest, but freezing them in oil should work.
Nothing like a good tomato sandwich on white bread, Dukes, lots of pepper. Oh so good.
I just love Dan's subtle humor and very helpful tips..I am free to work with you Dan 😀
Loved this video.
Try adding a small pinch of MSG in to your salt, sugar, cream of tartar.
You will love me for this tip.
Uncle Roger will love you, for sure.
Fuiyoh!!!
I didn't know that about the boost of taste from the jell. I will definitely try that this year. I'm also going to try try Lan's special seasoning mix.
Thanks for all the great videos. So fun to watch on winter days.
Wow, Wow, Wow, I just made the roasted tomatoes and they are one of the best things I’ve ever tasted! What an incredible way to use up all of my tomatoes! Thank you!
I love to eat Taboule with extra tomatoes during tomato season, so good!
And fattoush!
and couscous!
I’ve loved tomatoes since forever so I’m so happy to see a video on it and that too by one of my favourite food content creators.
OMG!! I just fell in love!! I will be watching. Your wonderful energy is great. Thank you Mr. Stripey!
Dan is just the BEST!!!!!!!!!!!!!!! Thanks for everything that you do!! ❤
Heirloom nickname: Stupice. Easy to grow, best when fully ripe, good for all uses, just a bit smaller than a good Roma. Too bad today is Veterans' Day and tomato season is entirely over. But planning the garden and tomato plots keeps us happy during the off season!
Fun and informative video!
While I love the smell of tomato leaves, when I took botany (Back in the Days), I was taught that tomato leaves are poisonous. So what's up with using them in your food?
My favorite heirloom is Cherokee Purple. Two other favorites are hybrids: Sun Gold and Lemon Boy. I enjoy trying different varieties in my garden every year.
exactly what i was thinking, don't they have the same alkaline stuff that makes deadly nightshade, well, deadly?
Tomato plants smell bad, too. Weedy. Like chrysanthemums. I'm having trouble imagining them being tasty.
@@ResidualConfusion I never thought they smelled bad, just vaguely vegetal.
You can eat small amounts with no problem, but young leaves only are recommended. Unless you're allergic to tomatoes, obviously. They taste, well, tomatoey.
Love the tomato sandwich (except I use basil leaves like lettuce on mine, 😋).
My heirloom nickname is Pink Brandywine! Loved this epi - come 'em keeping please!
Wonderful episode, everyone loves Dan!
I LOVE the smell when I disturb my tomato bushes, and this explains it, it's in the leaves!
I 💙 home-grown n picked garden tomatoes and gotta have a tomato 🍅 sandwich 🥪 with salt, pepper, Duke's mayo and white bread! So delicious 😋!! Some times I like to add a thin slice of good bologna! BLT'S are awesome too! Love my garden tomatoes!! They are so easy to grow. Baby them n they will produce their fruits 4 you. But u must give them water 💧! Cherry Tomatoes are great as well.
Apartment dweller here. I have NEVER wanted a garden as much as I do, in this moment! I would grow tomatoes until the whole garden was one HUGE tomato!!!
This guy is absolutely great.
I love Steve Dunn's tomato sauce recipe! I've make it many times, and I find it freezes well. Tomatoes are the best!
I always plant Amish Paste. Super Sweet 100s are a deck must have. Mine aren't quite blushed, but I did get some early Carolinas from local farmer and gorged myself on tomato sandwiches. Globs of mayo and lots of ground pepper.
If you want a more savory sauce and you have access to a food mill to extricate the offending skins and seeds, you can totally just toss in the bit of tomato vine and stems that you get with "vine ripened" tomatoes from your grocer for a bump in certain vegetal flavors and aromas that sometimes get lost in the usual flavor profile of tomatoes. once the tomatoes fall off the vine and begin to disintegrate you can remove the vine. There are loads of excellent tomato sauce recipes out there. Some go for the traditional mirepoix while others just allium it up and skip the carrots and celery entirely. But the best, in my opinion, remember to deglaze with wine. The particular wine is up to personal preference, but might I suggest trying a nice ruby port? The extra alcohol content won't make it through the cooking process, but it can help to pull out some of the alcohol soluble flavor compounds from the fruits and veggies. Cognac is also a fine option if you're feeling fancy and your tomatoes are already acidic enough without the acid from a white wine or a "fruity" red. A buttery chardonnay could also help augment the sweet and savory flavors of cooked onion and make the sauce taste richer. Everything is up to personal preference, so feel free to take creative license for yourself and just use some existing tomato sauce recipes as mere guidelines to help you figure out proportions or give you ideas for aromatics.
Happy eating.
My trick in the winter (which is essentially the same thing he is saying) is to get a couple of cherry tomatoes and squeeze them into jarred sauce (homemade or store bought). I have been doing that since I was a kid. You do not need much and nowhere near the amount he uses here (although I am sure his is great).
Dude! Put the toasted side in for the sandwich bread because it keeps the bread from getting soggy and doesn't tear up the roof of your mouth.
OMG! I always wished I could eat tomato leaves, since they smell like heaven! I'm absolutely going to use that leaf steeping tip!
Dans enthusiasm for food is so contagious. About to go make myself a Tom sandwich ❤️
Make a tomato onion pie with crumbled bacon in it...
If the climate is warm enough in your neck of the woods and you have a spot with good sunshine, it's always a great time to grow your own tomatoes.
I love the smell of tomato plants! Great idea to use the leaves!
Great info , thank yo7 , could you tell me how long the roasted tomatos in oil will keep for ?
YES! Tomato sandwich is the best summer lunch!!! So many people don’t know about it
Holy goodness that tomato sandwich recipe is the best sandwich I've had in a long long time
Thank you Dan. You are very charming. Great delivery!🌺🤗🌺
Please, please put Dan in as the main host of ATK. He is clever, creative and a scrumptiously endearing personality!
Cool, I just ate, but now my mouth is watering for some of those tomato dishes...
Nice bringing on the tomato sandwich. Kenji made a video of it and some people criticized him. However, many have tried it and it was a bomb
I tried the cream of tartar mixture on a beautiful but tasteless slice of tomato and it really did make it taste amazing! Will adding cream of tartar to homemade salsa improve the flavor? What if it is then cooked?
Roasted tomatoes on EVERYTHING, I always have some on hand
Great video, but you missed one of the most important pieces of information about tomatoes: DO NOT REFRIGERATE THEM!
This turns their flesh mealy and ruins them. They are most happy on the vine sitting on your counter.
They actually did a whole prior thing on this. Turns out they're fine to refrigerate, as long as you let them completely return to room temperature before using them.
Wow the fresh tomato sauce with spaghetti and some pecorino romano was amazing 🤤
My tomato name is Costoluto. I’m Italian and it sounds Italian!! BTW you vids are awesome!!! My Sicilian roots are stimulated when pasta is discussed. Hold on,my granita di cafe con panna is ready so….Ciao!!!
Great name! And thank you.
@@DanielJSouza Dan I’ve just resubscribed to your magazine. Congratulations on being editor in chief!! Keep up the good work … I live in Rhinebeck , just north of the CIA and I love going to their restaurants.
Bye for now! Andy
Yes!
Wish for an upcoming episode: rubarb! Such an underrated vegetable/fruit/leafy-thing 🤣
I absolutely love rhubarb. I buy a ton of it during its short season and make rhubarb sauce, which I can and eat all fall and winter. So good!
I love rhubarb! Might have to pop it up on the line-up for Season 5
Tomato sandwiches are summer bliss..
So many people just don't understand the joy of a a perfect tomato sandwich. White bread, mayo, fresh tomato at the height of the season. YUM!!
I started growing my own tomatoes a few years ago-- I am now a total tomato snob. Supermarket tomatoes are rarely good enough for me, although I will spend the extra cash to buy Campari brand (DELICIOUS). I will be trying these simple recipes; I'm eager to try tomato water.
"Only two things that money can't buy, and that's true love, and home-grown tomatoes." Guy Clark
These videos are very, very interesting and full of great information. The music in the background does not let me hear Dan very well.🌺🤗🌺
Thank you for the awesome tomato 🍅 information and various ways to prepare them 😋
AllI can say is, Dan I love your VLOGs! All that info combined into a short VLOG that’s both entertaining and endearing. Keep ‘em coming.
My heirloom tomato name would have to be Bouncin' Betty. A plant with lots of medium-sized tomatoes, probably a nice deep red/purpley color
Excellent name!
Dan is the best!
BLT looming on the road ahead this weekend with heirloom, smoked bacon, fresh sliced toasted Pullman loaf, homemade mayo, iceberg lettuce. *drool*
I love Dan’s videos SO much! He’s just so relatable, well researched, and well spoken. Keep it up Dan! Can’t wait for your next video!
I love tomatoes too! Easy to grow here in the UK but not so well in Vegas.
Cream of Tartar is the key to reclaiming the taste of tomatoes from yester-year - who knew? Lan Lam that's who! gotta give it a try - Thanks Dan
I love German Johnson’s for sandwiches. Here in NC they are a favorite. When I lived in Florida I couldn’t find a good tomato.
Thanks! I always learn something from you, even when I think I already know everything :)
one thing i always love adding to a tomato sandwich is pickle
What a great video... Add a slice of Vidalia onion to the tomato sandwich for a great difference in texture.
i must have dried and jar'd over 100 pounds of tomatoes this summer. generally just grow little cherry tomato and large caning tomato but i might grow some slicing ones next year just to try that tomato sandwich trick.
Thank you, Dan!
I can definitely pick out Heinz, because it doesn't taste as good as Felix.
So if you're growing tomatoes, it's a good idea to grab some leaves and put them in a jar with water to hit the sauce different on hand?
Kellogg's Breakfast is like eating sunshine. Love the seasoning recipe!
top of your game with this tomato tv/utube spot.....THX!
If I can give this ten likes I would. I always make sauce if I have too many tomatoes but I chop them then cook them then put then through a strainer and they stay red rather than putting them in a blender. The roasted tomato idea is great I love it and can’t wait to do also the cream of tarter idea great! Dan you are refreshing!
Namechecking Lan's brilliance, awesome Dan ❤
I made the griddled tomato sandwich and it is absolutely a must-try! It was so much more flavourful than I expected considering it has so few ingredients. Thanks for this recipe :)
Tomatoes are my all time favorite food!
I save every ounce of the tomato jelly now because of you and make sure I don’t lose most it on my Woden cutting board
Your natural delivery comes across as if you write the episodes yourself. 👍 I'm curious how many people are involved with these productions.
I do write them myself
@@DanielSouza-rn1cs well you've got a knack for it. 👍
Excellent, informative, thank you
I'm shocked you did not mention Fried Green tomatoes. Anyway, Gazpacho is something I want to make though I don't know which tomato type to use. . I live in Ohio and the one way I can tell if the Tomato is Ohio grown is something in it makes the insides of my mouth pucker. It is harshness that the hydroponically grown tomato lacks and I am ok with the stinging that comes with it. I'd take a tomato like my grandmother used to do. Slice them pretty thick and arrange them on a platter. pick a couple and douse them with salt and pepper.
Lovely video as always Dan!!