Funny enough this is why I'm reluctant to garden. All the abundance would overwhelm me. I'm an introvert and I don't eat that much so I'm already anticipating food waste.
Save those skins! My husband just made some tomatoe powder and it makes your stews and soups taste amazing! We don't have a dehydrator so we used our oven. Just place on a sheet pan lined with parchment paper at your lowest setting. For us that's 140 degrees. Cook until crispy. Keep your eye out so you won't burn them.Then we grind them in our spice grinder.
@@jacquesinthegarden yup, I do it all the time. Mine goes to 170. So i just barely prop the door open to allow some heat and moisture to escape. It works
I slice my tomatoes in 1/2, and squeeze most of the seeds out. Then I put on an aluminum foil lined cookie sheet and roast with onions, peppers, garlic (or whatever we have in abundance- even zucchini to bulk it up). In the oven at 400 degrees, and I take out when the skins blister and turn dark. The peels slip right off! Then I immersion blend it all up. You don’t have to cook it down and it’s not watery. ❤
Jacques, you have outdone yourself with this video! I'm a long time subscriber and a major foodie. Rarely, do I see a cooking video that I'm wild about, but today you have created it. I love listening to you and you made these recipes so easy to follow that I'm going to try them this week. I have 120 tomato plants and dozens of tomatoes to use. I was afraid to make sauce because I didn't want anything watery and bland. I think that you hit the sweet spot. Having it outside right in the garden was wonderful and I shared to with others to enjoy and also myself so I can continue to make these. Food Network, here is Jacques, the Master Chef!!! Love you and Kevin, you're both awesome:):):):).
Wow 120 tomato plants, that is a lot of tomatoes! Thanks for the comment I love hearing this and I hope you make a delicious sauce out of all those tomatoes!
I love when you show what can be made from garden produce. Ive bought seeds just to try some of what you've made in the past. It's all related to gardening and is super helpful. Thanks!
I have a mesh lid that I use when ever I make tomato sauces. it allows all the venting while also stopping the splatter and making me not worried about leaving it open for potentially hours. Highly recommend! Get one as big or bigger than your largest pot or pan, you'll end up using it for more than you think :)
I love making my first meal of the season using all the produce/meat we've grown. I just made Sicilian Chicken Soup with our own herbs, potatoes, carrots, celery, green peppers, onions, squash, tomatoes and a meat bird! Only thing I purchased was salt, pepper and the flour that I made noodles with. So good.
I think that I may have made too many comments, but, one last time, I’m so very impressed with your presentation. I’m making the corn tomato pasta very soon!
We don't need you to be a fancy plater, Jacque. We're here for good, delicious food. Nothing extra. I'd love a cookbook from you and Kevin like this. Simple and full of flavor. Doesn't even have to be exact in measurements. I just wanna know what y'all cook up with stuff from your garden because half the time I'm at a loss at what to do with some of my veggies. 🤣
I would LOVE more content on preservation and cooking ❤️ this is really helpful. There’s lots of awesome Appalachian grandmas on TH-cam teaching me but I appreciate your editing and how easy it is to follow. So I feel like you have something to add to the pool :)
Halfway through the video, I paused it and went to the kitchen to make up some fresh pasta dough & grab a few tomatoes from the garden. Later I made a quick fresh tomato sauce to consume with a small mountain of fettuccine. Thanks for the inspiration! 🙂
Jacques, you are our professor and we, your students. Thank you for always sharing details! You communicate clearly, sequentially, and don't get lost " in the weeds ". I just watched your garden-bed-flip video from a year ago. Superb! Helpful! Thank you so much!
Pam here….i quit doing the water bath thing…the tomatoes tended to get waterlogged. So I ROAST them DRY on a deep tray. Let cool a tad out of the oven and the skin pulls off and the stems too, and done, the tomatoes get a deeper flavor, if you really blister the skins you can pull them all in put to refrigerate and pull skins out next day and the roasting flavor comes through even more. The boiling water, ice bath thing is HISTORY!!
My favorite way to skin tomatoes is put them in the freezer overnight then run them under water when I am ready to make sauce. The skins slide right off! Thanks for the recipes I will for sure be trying the green tomato chutney, I always have a ton for green toms at the end of the season.
Oh i'm totally making the tomato corn pasta for din tomorrow. I'm up to my eyeballs in sunsugars, and there's two cobs of few-days-old corn in the fridge to use up! Thanks!
Love how you show step by step with clear explanation of what you're doing and why. Awesome to watch you pick stuff right out of the garden and prepare a meal outside in the garden. Definitely have to try the corn/tomato pasta dish! And 2 thumbs up for using "unctious" in a you tube video. Love how articulate you are. Bravo!🍅🌽
I recently was given a bucket of cherry tomatoes. I didn't want them to go bad, and I already watch your channel. I came across this video. I tried the cherry tomato and corn recipe, comfort food 100%. I didn't think it would be this good while being so simple. I ended up making it again the second night instead of freezing them. Thanks! Nom nom nom nom...
Great video! That pasta looks amazing! This makes me want to redesign my garden to include an outdoor kitchen and entertainment area out in the garden itself, because it would be so much fun to cook fresh picked garden veggies for my friends and enjoy them together right out in that garden setting. Super cool video, Chef Jacques!
Interesting recipes. I used almost the same one to make ketchup, with ripe tomatoes instead of green of course. In my country we use green tomatoes extensively as pickles. Very, very popular. Make a brine of one tbsp of salt (usually non-iodised, it is said doesn't work well with iodine ones) to one liter of water (sorry I'm not gonna convert to imperial system), bring it to boil, turn off the heat after a couple of minutes and pour onto the green tomatoes. You have to aerate them during the first days or it might get murky. Can be done by transferring the brine back and forth in another recipient for a couple of times, ir directly blowing air into the brine with a hose. We usually add mustard seeds, dried dill and maybe a bit of horseradish in the jar, at the beginning.
Haha I for sure respect not wanting to convert to imperial, I often use metric in the kitchen, especially when baking! Brined green tomatoes sound really interesting we may have to try that!
I really liked not only the recipe, but how you explained the way different elements of the ingredients work together, such as the starch of the corn affecting the texture, and so on.
I love how you highlighted one garden staple, in this case tomatoes, and showed how to use 3 different types, for 3 different recipes, while also enhancing those recipes with other things from the garden, such as corn, basil, onion and garlic.
I had just frozen my corn before I started canning tomatoes yesterday, 😮. I wish I'd seen your recipe for the cherry tomatoes and corn pasta dish first! These are 3 great recipes! I grew up gardening, but this is the first year I've grown ginger root. I'm excited to try your chutney and use the ginger!
The corn and tomato pasta was DELICIOUS! Who knew 🌽 would go so well in pasta! I have a balcony garden so I can’t really grow corn plus I have limited space so it’s not worth it to me, but I used some canned sweet corn that’s been sitting around in my pantry for a while because I couldn’t really think of a way to use it. The sauce was amazing with the canned sweet corn! I used fresh cherry tomatoes, dried oregano and fresh basil, all from my garden. Oven roasted garlic also gave it a wonderful flavor. And I added in some chopped salami at the end (just to use it up). It was fantastic!! Wow. Such a simple, versatile recipe and it took less than 20 minutes to prepare in one pot. Thank you, Jacques!! I love your content!
I love this kind of content. I love the epic gardening channel and it's so fun getting to see you cooking right there in the garden. This is great though if you get a huge harvest to get different ideas of what to do with your bounty. Love yall! Thank you so much for all you do, all your advice and tips, and your amazing vibes you send out!
Jacques, I am indeed drowning in tomatoes, not a bad problem to have, and I've been canning the last couple of days. The chutney really caught my eye, everything did, but the chutney reminds me of the southern "chow chow" we make here in the Appalachian Mountains of Southwest Virginia and in the deeper south. Not braggin, or maybe I am, but I live not very far from Oliver Anthony...😊 But I am definitely going to make this recipe and try it! Your chutney looks delicious! I make my chow chow at the end of the year with all the leftover things in the garden, which is traditionally how it came about, and we eat it with beans!
@@jacquesinthegarden Well, it's more of a relish, I'd say. But you pick yer green tomatoes, peppers, whatever is left before the first frost, and chop it all up, and it usually features cabbage too, and you turn the hodgepodge into a relish of sorts and can it up and we call it Chow Chow, not sure why, lol! We mix it with a bowl of pinto beans or any kind of soup beans, and it's yummy!
I have never used fennel seed in garden tomato sauce - but I'm definitely a fan of adding some balsamic vinegar to it. It adds both an acidic and sweet element - and a depth of flavor - that is wuuuuunderful. I also do a version with sweet peppers and carrots. The peppers add their own flavor and the carrot adds a hint of sweetness - and bulk - especially if I am using the slicer type of tomato. Takes it into a different profile of course but still extremely good! Loved this - thank you!
Oooh balsamic vinegar sounds good! I like to use roasted peppers in my sauce too (I roast the tomatoes too) and I like a chunky sauce with carrots and squash as well.
Yummy! Thanks! I have made various tomato sauces but never anything with green tomatoes or chutney. I like the idea of adding pasta to the tomato, corn, onion combo too.
Fennel seeds I always use in my Italian tomato sauce recipes. Thanks for the chutney green tomato recipe. Was scratching my head, hmmm, what to do with my green tomatoes.
Very timely video, because I'm about to experience a very heavy tomato harvest, of pretty much every type! I'll probably just snack on most of the cherries until they overwhelm me, but I have many many pounds of paste and beefsteak types! I might try that chutney with the underripe tomatoes, it made me hungry watching it!
Shout out from Rio Rancho, NM!! I love your videos!!! Getting ready to harvest corn in about 1 week. I planted 86 seeds and I think We should get an ear on every plant. Some plants will give 2. I also have watermelons and other melons coming and okra. Again thank you for the awesome vids.
Wow!! I'm impressed and inspired, Jacques! Wonderful, delicious meals you made from your garden veggies. I grew tomatoes for the first time in grow bags this spring/summer. My basil plants are still growing. My husband has become a caprese salad addict, and eats it almost everyday. Thank you for sharing your recipes. Will definitely have to try them. Happy gardening!
Was taking a peek at your vids to see if I had missed any when I came across this one. Tomato skin powder is absolutely fantastic, I do it all the time. What I haven't done is scoring the tomatoes with the 'x', which I'm going to try soon. As always, thanks for the fantastic info!
You can’t beat a homemade tomato sauce from heirloom tomatoes from the garden. I just made a big pot of homemade sauce this past weekend, separated out some batches for over the winter. I am not too fussed about the variety of tomatoes I use in my sauce (slicer/paste). I like to roast the tomatoes, add to a pancetta and sofritto base and slow cook it all day long. With thin skinned heirlooms I am not even concerned about removing the skins, I find they cook down in the sauce and add more flavor. If I have a rind from Parmesan Reggino I throw that in as well. Toss in some fresh basil from the garden after it’s done cooking.
Such good ideas. I especially love hearing more about chutney and anything a little different. I’ve been wanting to try a tomato galette, and that tomato powder idea 🤯 man I wish I had known that tidbit yesterday! Please keep sharing!
Hey I remember in a previous video you mentioning a lack of ideas for storing eggplant. We just had a pretty good sized harvest and I sliced them, then breaded them and froze them. If you like eggplant parm they go straight from the freezer to the air fryer and are amazing!!
I found a way that makes amazing sauce and retains all the vitamins. I use a disposable deep foil pan. I fill it with all kinds of tomatoes, big, small, cherry,and paste. I wash and core most of the tomatoes. I don’t peel them. I load up the pan with peppers. I remove the seeds from the peppers. I put cloves of garlic, peel and quarter my onions, sometimes peaches (pit removed) - I experiment. I drizzle olive oil over everything and roast it on the grill for 30-45 mins. I then scoop the hot mixture into my blender with basil and blend to desired texture. I pour it into a big pot and season and simmer for about an hour. I then can it. It turns out so good every time and there isn’t any waste or time peeling tomato skins.
Awesome video. Thanks for all the delicious recipes. If you want to skip a step, the tomatoes will still peel in the hot water even if you don’t score them on the bottom. I usually remove the stem area of mine first so that I don’t burn my fingers later on, which I guess is what the ice bath is for (I had to stop at cooking) but since I’m making just sauce to either freeze or can I don’t need them to cool down super fast.
Thank you, enjoyed the recipes. You may want to invest in a canner (pressure cooker) and make those sauces shelf stable during non-growing time, though I imagine those times are hard to come by in the lower regions (no sleight there). I just canned up (jarred) some garden tomato sauce and pickles today.
My favorite sauce, cut sauce tomato in quarters. Remove seeds to save, not all just most. Fry up a full package of Bacon and eat half of it. Save the other half. Keep grease in pan Throw in the tomato chunks and hot peppers of your choice with crushed garlic Oregano fresh ground pepper crushed bacon you just cooked. Fry it until it all mixes itself
Hey Jacques, great looking harvest! What would be your top 5 things to do with your sungolds? I have some growing and would love some ideas on what to do with them :) Thanks!
I really like this side of having a garden. It's the reason we grow, to enjoy the fruits of our labor. Please do more!
More to come!
I agree! More recipes!
Yes, straight from the garden recipes are in short supply on gardening Channels
Funny enough this is why I'm reluctant to garden. All the abundance would overwhelm me. I'm an introvert and I don't eat that much so I'm already anticipating food waste.
@waterbitten canning and preserving isn't as complicated or expensive as you'd think. I'm an introvert too, being in the garden is my therapy.
Save those skins! My husband just made some tomatoe powder and it makes your stews and soups taste amazing! We don't have a dehydrator so we used our oven. Just place on a sheet pan lined with parchment paper at your lowest setting. For us that's 140 degrees. Cook until crispy. Keep your eye out so you won't burn them.Then we grind them in our spice grinder.
Literally his suggestion! Great minds 🤗
Wow, thank you ❤❤❤
That is awesome, I haven't tried using my oven as a dehydrator but that make sense for things like this!
@@jacquesinthegarden yup, I do it all the time. Mine goes to 170. So i just barely prop the door open to allow some heat and moisture to escape. It works
I slice my tomatoes in 1/2, and squeeze most of the seeds out. Then I put on an aluminum foil lined cookie sheet and roast with onions, peppers, garlic (or whatever we have in abundance- even zucchini to bulk it up). In the oven at 400 degrees, and I take out when the skins blister and turn dark. The peels slip right off! Then I immersion blend it all up. You don’t have to cook it down and it’s not watery. ❤
I love a roasted tomato and summer squash sauce like this, so good and you are right no need to simmer!
i really love how detailed you are with the description of process and explanation of things 😊
Jacques, you have outdone yourself with this video! I'm a long time subscriber and a major foodie. Rarely, do I see a cooking video that I'm wild about, but today you have created it. I love listening to you and you made these recipes so easy to follow that I'm going to try them this week. I have 120 tomato plants and dozens of tomatoes to use. I was afraid to make sauce because I didn't want anything watery and bland. I think that you hit the sweet spot. Having it outside right in the garden was wonderful and I shared to with others to enjoy and also myself so I can continue to make these. Food Network, here is Jacques, the Master Chef!!! Love you and Kevin, you're both awesome:):):):).
Wow 120 tomato plants, that is a lot of tomatoes! Thanks for the comment I love hearing this and I hope you make a delicious sauce out of all those tomatoes!
That tomato skin powder from dehydrated skins is great! I mostly use it to make paste!
Oh that is a cool use case
I love when you show what can be made from garden produce. Ive bought seeds just to try some of what you've made in the past. It's all related to gardening and is super helpful. Thanks!
Love to see this, glad you enjoy it!
Thanks Jacques I've tried your recipe before best sauce I've had
Great to hear this!
I have a mesh lid that I use when ever I make tomato sauces. it allows all the venting while also stopping the splatter and making me not worried about leaving it open for potentially hours. Highly recommend! Get one as big or bigger than your largest pot or pan, you'll end up using it for more than you think :)
I love making my first meal of the season using all the produce/meat we've grown. I just made Sicilian Chicken Soup with our own herbs, potatoes, carrots, celery, green peppers, onions, squash, tomatoes and a meat bird! Only thing I purchased was salt, pepper and the flour that I made noodles with. So good.
Sounds delish!
Nothing beats a good home grown meal, sounds delicious!
I admire your prep efficiency, and that you are worried not about the recipe police!
Love when we actually get to see where all our labors are going.
I think that I may have made too many comments, but, one last time, I’m so very impressed with your presentation. I’m making the corn tomato pasta very soon!
I hope you enjoy it!
The cherry tomato, corn, pasta is something I am cooking tomorrow!! Thank you for showing us this recipe!!!
Hope you enjoy!
I love the little spoonulla for the salt, it's so cute! Really enjoyed this video :) I love watching ppl cook with their garden harvest❤
We don't need you to be a fancy plater, Jacque. We're here for good, delicious food. Nothing extra. I'd love a cookbook from you and Kevin like this. Simple and full of flavor. Doesn't even have to be exact in measurements. I just wanna know what y'all cook up with stuff from your garden because half the time I'm at a loss at what to do with some of my veggies. 🤣
Good because whenever I start plating I just get hungry and stop thinking about presentation haha.
@@jacquesinthegarden 🤣 Understandable!
I would LOVE more content on preservation and cooking ❤️ this is really helpful.
There’s lots of awesome Appalachian grandmas on TH-cam teaching me but I appreciate your editing and how easy it is to follow. So I feel like you have something to add to the pool :)
Halfway through the video, I paused it and went to the kitchen to make up some fresh pasta dough & grab a few tomatoes from the garden. Later I made a quick fresh tomato sauce to consume with a small mountain of fettuccine. Thanks for the inspiration! 🙂
Fresh fettuccine is so good, might have to make that for dinner tonight
Great recipe suggestions! I half expected your Epic boss’ head to bob behind you holding an artesian loaf of bread! Good job guy!
Haha, he missed out on sampling this one!
Jacques, you are our professor and we, your students.
Thank you for always sharing details!
You communicate clearly, sequentially, and don't get lost " in the weeds ".
I just watched your garden-bed-flip video from a year ago.
Superb!
Helpful!
Thank you so much!
Very happy to hear this and glad you learned something things along the way!
Pam here….i quit doing the water bath thing…the tomatoes tended to get waterlogged. So I ROAST them DRY on a deep tray. Let cool a tad out of the oven and the skin pulls off and the stems too, and done, the tomatoes get a deeper flavor, if you really blister the skins you can pull them all in put to refrigerate and pull skins out next day and the roasting flavor comes through even more. The boiling water, ice bath thing is HISTORY!!
My favorite way to skin tomatoes is put them in the freezer overnight then run them under water when I am ready to make sauce. The skins slide right off! Thanks for the recipes I will for sure be trying the green tomato chutney, I always have a ton for green toms at the end of the season.
Are you running them under warm water or cold tap water?
That tip works really well, totally agree
Oh i'm totally making the tomato corn pasta for din tomorrow. I'm up to my eyeballs in sunsugars, and there's two cobs of few-days-old corn in the fridge to use up! Thanks!
I made my first patch of tomato sauce last week. It was fantastic. I can't wait for next year.
Love how you show step by step with clear explanation of what you're doing and why. Awesome to watch you pick stuff right out of the garden and prepare a meal outside in the garden. Definitely have to try the corn/tomato pasta dish! And 2 thumbs up for using "unctious" in a you tube video. Love how articulate you are. Bravo!🍅🌽
Thanks for the kind words, fresh produce prepared outside is just something else!
I love the chemistry you and Kevin have, but there's something so cathartic about your channel! LOVE your content!
👏🏼🙌🏽 Jacques I really enjoyed this segment of how to use up the bounty 😊
I recently was given a bucket of cherry tomatoes. I didn't want them to go bad, and I already watch your channel. I came across this video. I tried the cherry tomato and corn recipe, comfort food 100%. I didn't think it would be this good while being so simple. I ended up making it again the second night instead of freezing them. Thanks! Nom nom nom nom...
Great video! That pasta looks amazing! This makes me want to redesign my garden to include an outdoor kitchen and entertainment area out in the garden itself, because it would be so much fun to cook fresh picked garden veggies for my friends and enjoy them together right out in that garden setting. Super cool video, Chef Jacques!
I am really enjoying all the different recipes you keep sharing. Great job
Interesting recipes. I used almost the same one to make ketchup, with ripe tomatoes instead of green of course. In my country we use green tomatoes extensively as pickles. Very, very popular. Make a brine of one tbsp of salt (usually non-iodised, it is said doesn't work well with iodine ones) to one liter of water (sorry I'm not gonna convert to imperial system), bring it to boil, turn off the heat after a couple of minutes and pour onto the green tomatoes. You have to aerate them during the first days or it might get murky. Can be done by transferring the brine back and forth in another recipient for a couple of times, ir directly blowing air into the brine with a hose. We usually add mustard seeds, dried dill and maybe a bit of horseradish in the jar, at the beginning.
Haha I for sure respect not wanting to convert to imperial, I often use metric in the kitchen, especially when baking! Brined green tomatoes sound really interesting we may have to try that!
Yes! And try fermenting the green tomato wedges...excellent pickles! I love your horseradish idea.
@@jacquesinthegarden please do! We’d love to see it.
Thank you for these ideas. I love when you show what you are doing with your harvest, it helps give us ideas. Please keep cooking in the garden.
Thank God I found your channel ❤
Welcome!!
I really liked not only the recipe, but how you explained the way different elements of the ingredients work together, such as the starch of the corn affecting the texture, and so on.
I love how you highlighted one garden staple, in this case tomatoes, and showed how to use 3 different types, for 3 different recipes, while also enhancing those recipes with other things from the garden, such as corn, basil, onion and garlic.
Not a very red sauce person, but looks good. Love tomato just plain or with salsa. ❤❤
Love me a good red sauce but agree that plain tomatoes and salsa are a notch above.
I had just frozen my corn before I started canning tomatoes yesterday, 😮. I wish I'd seen your recipe for the cherry tomatoes and corn pasta dish first! These are 3 great recipes! I grew up gardening, but this is the first year I've grown ginger root. I'm excited to try your chutney and use the ginger!
The chutney is a lot of fun to use, highly recommend trying some out!
Hi Jaques! I really loved this kind of video of you cooking your garden harvest IN the garden! Love it, so fun, simple and inspiring! Thank you!
The corn and tomato pasta was DELICIOUS! Who knew 🌽 would go so well in pasta! I have a balcony garden so I can’t really grow corn plus I have limited space so it’s not worth it to me, but I used some canned sweet corn that’s been sitting around in my pantry for a while because I couldn’t really think of a way to use it. The sauce was amazing with the canned sweet corn! I used fresh cherry tomatoes, dried oregano and fresh basil, all from my garden. Oven roasted garlic also gave it a wonderful flavor. And I added in some chopped salami at the end (just to use it up). It was fantastic!! Wow. Such a simple, versatile recipe and it took less than 20 minutes to prepare in one pot. Thank you, Jacques!! I love your content!
Wow Jacques I’m so impressed. Everything looks delish. I love your harvest and that you’re cooking outside. Perfection!
I love the way you cook, a little of this and that. No measuring in my kitchen either! Yum!
It is all about flavors and vibes!
I just picked all of my green tomatoes. I always make green salsa and can it for presents during the holidays. Love green salsa!!
Love the basil grab! So nice to have it at the ready in the garden. Bravo.
Love the cooking vids, keep 'em coming!
Yes do more! you explain every step beautifully, I would watch you cook all time. Great Job!
Perfect timing with the last recipe Jacques! I have a ton of cherry tomatoes, some over ripe corn and my oregano needs to be trimmed. Thank you!
Thank you for creating this video! I’m definitely going try the pasta and even the other two recipes
Loved this episode! Thank you Jacques. I'm frequently looking for more ideas on how to use produce.
I love this kind of content. I love the epic gardening channel and it's so fun getting to see you cooking right there in the garden. This is great though if you get a huge harvest to get different ideas of what to do with your bounty. Love yall! Thank you so much for all you do, all your advice and tips, and your amazing vibes you send out!
Only just coming into our tomato season now here in here Australia 😢😢 I can smell this video and i'm living for it! Yum!
Thanks for the video 🎉
The Corn and Cherry Tomato pasta was amazing. Thank you.
Jacques, I am indeed drowning in tomatoes, not a bad problem to have, and I've been canning the last couple of days. The chutney really caught my eye, everything did, but the chutney reminds me of the southern "chow chow" we make here in the Appalachian Mountains of Southwest Virginia and in the deeper south. Not braggin, or maybe I am, but I live not very far from Oliver Anthony...😊 But I am definitely going to make this recipe and try it! Your chutney looks delicious! I make my chow chow at the end of the year with all the leftover things in the garden, which is traditionally how it came about, and we eat it with beans!
Oh very interesting, great idea to sort of make whatever is left into a big ol sauce
@@jacquesinthegarden Well, it's more of a relish, I'd say. But you pick yer green tomatoes, peppers, whatever is left before the first frost, and chop it all up, and it usually features cabbage too, and you turn the hodgepodge into a relish of sorts and can it up and we call it Chow Chow, not sure why, lol! We mix it with a bowl of pinto beans or any kind of soup beans, and it's yummy!
I have never used fennel seed in garden tomato sauce - but I'm definitely a fan of adding some balsamic vinegar to it. It adds both an acidic and sweet element - and a depth of flavor - that is wuuuuunderful. I also do a version with sweet peppers and carrots. The peppers add their own flavor and the carrot adds a hint of sweetness - and bulk - especially if I am using the slicer type of tomato. Takes it into a different profile of course but still extremely good! Loved this - thank you!
Oooh balsamic vinegar sounds good! I like to use roasted peppers in my sauce too (I roast the tomatoes too) and I like a chunky sauce with carrots and squash as well.
Nice, I can see a touch of balsamic adding a lot to the flavor, sounds great
I love videos like this, you make this gardening game an art! You Inspire me to get creative!
Ohhh mercy ! All of them look delicious! Thanks Jaques for the awesome recipes! 😊
Yummy! Thanks! I have made various tomato sauces but never anything with green tomatoes or chutney. I like the idea of adding pasta to the tomato, corn, onion combo too.
Loved this video and would appreciate more. I see a cookbook in your future. It's so helpful to learn ways to use what you grow. Thank you sir.
Everything looks so awesome but I especially love the pasta. Yummy!!!!! ❤❤❤❤
Fennel seeds I always use in my Italian tomato sauce recipes. Thanks for the chutney green tomato recipe. Was scratching my head, hmmm, what to do with my green tomatoes.
This is indulgence earned, great video ❤
Definitely enjoyed this video. Please make more videos showing the simple and healthy recipes we can make from our harvests!
Very timely video, because I'm about to experience a very heavy tomato harvest, of pretty much every type! I'll probably just snack on most of the cherries until they overwhelm me, but I have many many pounds of paste and beefsteak types! I might try that chutney with the underripe tomatoes, it made me hungry watching it!
It is for sure worth trying
Shout out from Rio Rancho, NM!! I love your videos!!! Getting ready to harvest corn in about 1 week. I planted 86 seeds and I think We should get an ear on every plant. Some plants will give 2. I also have watermelons and other melons coming and okra. Again thank you for the awesome vids.
That is going to be a huge corn haul! I still have some watermelons sizing up now as well!
It’s peaches and cream.sweet corn
I cannot wait to try your recipes. I live learning new dishes!
Great simple recipes and presentation! Can’t wait to try!
Wow!! I'm impressed and inspired, Jacques! Wonderful, delicious meals you made from your garden veggies. I grew tomatoes for the first time in grow bags this spring/summer. My basil plants are still growing. My husband has become a caprese salad addict, and eats it almost everyday. Thank you for sharing your recipes. Will definitely have to try them. Happy gardening!
Hard to beat the simply joy of a caprese salad!
You can definitely have a cooking channel. I really enjoyed this.
oh my goodness!! This is just wonderful! I AM IN LOVE!! Great recipes!
A man of many talents! All of these sound and look amazing.
I can’t do the claw either! Thanks for the recipes!
You are so welcome!
Was taking a peek at your vids to see if I had missed any when I came across this one. Tomato skin powder is absolutely fantastic, I do it all the time. What I haven't done is scoring the tomatoes with the 'x', which I'm going to try soon. As always, thanks for the fantastic info!
You can’t beat a homemade tomato sauce from heirloom tomatoes from the garden. I just made a big pot of homemade sauce this past weekend, separated out some batches for over the winter. I am not too fussed about the variety of tomatoes I use in my sauce (slicer/paste). I like to roast the tomatoes, add to a pancetta and sofritto base and slow cook it all day long. With thin skinned heirlooms I am not even concerned about removing the skins, I find they cook down in the sauce and add more flavor. If I have a rind from Parmesan Reggino I throw that in as well. Toss in some fresh basil from the garden after it’s done cooking.
Love the cooking content Jacques
Looking forward to your tomato skin powder upcoming episode. I only ever heard about that this year and I want to do it with my tomatoes skins
These are my favorite episode's loving your channel from Ojai California ❣️
Looks yummy. Thanks for the cooking lesson and recipe.
I dehydrate my tomato skins and grind them to powder. They pack a big flavor punch added to soups and stews.
Same here! I really enjoy making and using it!
Such good ideas. I especially love hearing more about chutney and anything a little different. I’ve been wanting to try a tomato galette, and that tomato powder idea 🤯 man I wish I had known that tidbit yesterday! Please keep sharing!
I love this video. Give me great ideas for my own bounty. Make more please!
Hey I remember in a previous video you mentioning a lack of ideas for storing eggplant. We just had a pretty good sized harvest and I sliced them, then breaded them and froze them. If you like eggplant parm they go straight from the freezer to the air fryer and are amazing!!
I found a way that makes amazing sauce and retains all the vitamins. I use a disposable deep foil pan. I fill it with all kinds of tomatoes, big, small, cherry,and paste. I wash and core most of the tomatoes. I don’t peel them. I load up the pan with peppers. I remove the seeds from the peppers. I put cloves of garlic, peel and quarter my onions, sometimes peaches (pit removed) - I experiment. I drizzle olive oil over everything and roast it on the grill for 30-45 mins. I then scoop the hot mixture into my blender with basil and blend to desired texture. I pour it into a big pot and season and simmer for about an hour. I then can it. It turns out so good every time and there isn’t any waste or time peeling tomato skins.
Sounds really delicious and easy!
Great video!! Certainly going to make all of these! Thank you!! 💚🤌🏼
Love Penzey’s spices!
So good! The flavor and freshness is unparalleled and they are local to me!
What a great video! Definitely need to try some of these recipes!
Awesome video. Thanks for all the delicious recipes. If you want to skip a step, the tomatoes will still peel in the hot water even if you don’t score them on the bottom. I usually remove the stem area of mine first so that I don’t burn my fingers later on, which I guess is what the ice bath is for (I had to stop at cooking) but since I’m making just sauce to either freeze or can I don’t need them to cool down super fast.
I can see that working just as well, I will have to try it
@@jacquesinthegarden Best wishes. 😊
Thank you Chez Jacques!
That pasta dish looks great!!
We made the cherry tom and corn pasta tonight… it was so good! Thanks for the tip :)
Very glad to hear this!
Loved this Jacques! Thanks!!!!
Thank you! Can't wait to try these.
Thanks love your receipe anxious to try
The pasta sauce with corn looks amazing! What kind of corn is that? Now you need to do a video on making fabric dye!
Martian Jewels!
Enjoyed your video. I will surely be trying your cherry tomato and corn one pot meal.
Aaaaand now I'm hungry. Love these videos!
Loved learning these recipes!
Thank you, enjoyed the recipes. You may want to invest in a canner (pressure cooker) and make those sauces shelf stable during non-growing time, though I imagine those times are hard to come by in the lower regions (no sleight there). I just canned up (jarred) some garden tomato sauce and pickles today.
I have been very curious to try canning for sure, may look into it more next year. This year we loaded up a chest freezer and we are near capacity.
My favorite sauce, cut sauce tomato in quarters. Remove seeds to save, not all just most. Fry up a full package of Bacon and eat half of it. Save the other half. Keep grease in pan Throw in the tomato chunks and hot peppers of your choice with crushed garlic Oregano fresh ground pepper crushed bacon you just cooked. Fry it until it all mixes itself
I left out onions
Haha eat half of it is critical to the outcome for sure, sounds good!
Hey Jacques, great looking harvest! What would be your top 5 things to do with your sungolds? I have some growing and would love some ideas on what to do with them :) Thanks!
I really enjoyed this, I look forward to more
I love the cooking content!! Thanks!!