The lack of flavor in our tomatoes is because of industrial farming. Some types, like cherry tomatoes are made to be more flavorful, but also are more expensive. If you go to farmer's markets or grow them yourselves, it's SO much better. You can even get an indoor tomato plant (people used to even use potato plants as decorations). A lot of it though is just how we have bred many foods to be bigger and produce more, but they lose flavor and diversity. Another reason to support small farms, less common types to preserve historic foods, and connect with local co-ops. --- from your local foodie, serious follower of your channel for a few years, and history teacher/anthropologist
@ThatHistoryGuyChannel has a fantastic companion episode th-cam.com/video/lXXX3OBAdY0/w-d-xo.html about how *exactly* factory farming caused the tomatoes we have today. They have their place in the world today, and I appreciate them for what they add, but it's absolutely true that nothing beats a home-grown tomato. That little boy at the very beginning knows what is up.
And you can freeze those local tomatoes whole to use in cooked dishes throughout the year! Having grown up with a garden, I got spoiled, and now I don't buy fresh tomatoes unless they're in season locally.
Yeah, that. The current industrial agricultural complex (not just the farms, but also the distributors and grocers) is breeding and selecting fruits and vegetables for looks and ability to be shipped over long distances, instead of flavor and taste.
Hi everyone! Chelsey here. Love seeing all of the comments about the stewed tomatoes!! We had never heard of his dish until our trip this summer & have really enjoyed it :) Thanks Beryl for including us!! Also a few things - you can use any style bread. Our favorite to use was Southern style biscuits. But you can also do dinner rolls, white bread, really any leftover bread can work! It's a great recipe to use up old bread and leftover tomatoes. Also any tomatoes can work. We loved trying this with heirloom tomatoes, but red tomatoes and canned diced tomatoes work well too. Hope y'all enjoy!
From Virginia myself, and I was so tickled to see stewed tomatoes and hear you discovered them in my home state. I'm in my 50s, and I grew up with them, though I don't make them often. I've seen them served with biscuits, but never made with biscuits. I imagine that gives a different texture than the white bread I'm familiar with, that mostly melts into and thickens the tomatoes. I love biscuits, so I'm on board to try it this way. Another thing I grew up with, via my Tennessee grandmother, is tomato jam/preserves. Y'all might like to try those too. 😊
Hi Beryl! For the Madhura Thakkali Pachadi, I suggest using a candy thermometer or a temperature probe to get the right consistency. Probably should not take the mix higher than 230 degrees F to keep the chutney at a good thickness.
I was just about to comment the same! The tomato pachadi is supposed to be softer, eaten with rice or papad even. We make it with mustard oil in the east
The Bangladeshi guy is so right! Tok is neither a curry nor a stew and I find it so hard to describe it to other people! I am from West Bengal, India and ending most lunches with a tok is necessary during the summer months!!
Pearson Ranch here in California near us over in the San Joaquin Valley grows, sells, ships makrut (thai) limes and 1 lb sells for around $17. FREE shipping. On 5 lbs. They are an amazing lime! They have amazing citrus products. I freeze whole limes, juice and freeze the juice and grate limes and freeze as well. We are also very fortunate to have amazing CSA's (community supported agriculture) farms that grow heirloom tomatoes that are like the ones we grow which are like what we grew up with. Amazing grown on the vine picked when red NOT green. I use a large ice cream scoop to scoop out the tomato flesh. Mayonnaise? Homemade, less waste. 🙂
I'm so moved to see a recipe from my home, Reunion Island, featured here ! Thank you Beryl ! I encourage everyone to try it, it's a delight. But please, do try to find makrut lime, its taste is unparalleled ! (I would also add red onions, finely chopped)
So happy to see a recipe from our cherished little rock on Beryl's channel ! I agree some red onions is a must in my family and you can find some keffir lime powder online :)
I love to make tomato pie every summer. You mix shredded mozzarella, mayo and basil and spread it in the pie crust. Then top with layers of sliced tomatoes and sweet onions with s&p. Bake until it’s all bubbly and delicious. Yum!
I have a grapefruit spoon, which has ridges on it. I find it very useful for things like removing the seeds from pumpkin, and it can also be used to hull a tomato.
My grandma used to make something that I don't know what she called it but it was sooo good: chopped tomatoes, corn, okra, onions, salt and lots of black pepper, sauted in oil or butter. Or sometimes bacon grease. All FRESH from her garden. I loved eating it with cornbread. The tomatoes were definitely the star of this dish. 😊💖
Well this just sounds delicious. I'll have to ask my dad if his mom made anything like this. She had a big garden and cooked and canned lots of veggies from it.
One of the most delightful breakfast dishes we had in Spain was Tostada con Tomate, made with grated fresh ripe local tomatoes, with salt and good olive oil and added on top of toasted thick cut bread! Delicious, and a perfect way to start the day. We grow tomatoes in our little garden and we made this a lot this past summer at home. Easy, quick and healthy! Nothing beats the taste of a really ripe home grown tomato!
As a Bulgarian, one of the things I miss the most living abroad is tasty tomatoes. I have been to quite a few countries and have to say they just can't compete. Big or small, our tomatoes are sweet and flavourful. If you have the chance to visit Bulgaria, remember to gorge on tomatoes!
You are not wrong about commercially grown tomatoes. If you are interested, read "Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit." I only eat larger, sandwich tomatoes in season, and either grown in my garden or in a local farm.
So glad to see a tomato episode! This was a joy to watch. And you're so right, flavorless tomatoes are the result of the industrialized farming not letting them get ripe before picking.
And probably they’re being bred to have larger sizes and last longer, in favor of good taste. Same thing happened to a certain degree with strawberries.
tip for cutting up cherry tomatoes. get two lids from plastic containers, like deli containers. put one flat on the cutting board, these lids usually have "lips" so you want the first container to be "lips" up. put tomatoes on lid, then put the next lid "lips" down. now you have something holding the tomatoes in place and you can slide a knife (preferably serrated) between the lids, while holding the tomatoes in place. it takes longer to describe than to do, get two lids and give it a try, it's kind of amazing.
For 20 years, my mother made and served stewed tomatoes, sometimes called tomato pudding, every Thursday at our family owned restaurant in Kentuvky. She used hamburger buns and canned tomatoes when fresh were not in season. Toast the hamburger buns in the oven until very dry and toasted. Add a pat of butter, a large can of whole tomatoes and 1 tbsp brown sugar to a saucepan. Break up the tomatoes in to small pieces and bring to a simmer. Simmer for a few minutes then tear off quarter size pieces of the toasted buns and drop in to the pot. Add enough toasted bun pieces to absorb most of the liquid. Pour the mixture into a butter baking dish, add a few pats of butter on top and bake at 350° until bubbly, about 25 minutes. It's like a sweet and savory bread pudding. So delicious.
I too stan kewpie mayo! I use it for various foods and recipes, not just Japanese. Speaking of Japan, I’ve seen some Japanese people add a whole tomato into the rice cooker or a donabe with the rice and cook it together. And when the rice is done, take a rice scoop and break apart the tomato and mix it with the rice. I have tried it and its really good with the tomato’s natural umami flavor.
In Canada we have the same issue with tomatoes bought from grocery stores tasting mealy and like a whole lot of nothing. I buy my tomatoes usually from a local farm veggie box thingy and the tomatoes are heirloom and soooooo much better.
The way you figure out your preferred tomato content is based on sugar content. Tomato growers grow varieties with different internal sugar content. It will affect flavour. Larger beefsteak tomatoes have more water to sugar content. Smaller varieties like grape tomatoes or cherry tomatoes tend to have a higher sugar content to water ratio.
My favorite way to eat tomatoes is a tomato sandwich. You have to use home grown or heirloom tomatoes from the farmer's market for it because it is not cooked. You just take your slice bread of choice, smear some mayonnaise on it, (preferably Duke's, but usually ends up being the Aldi store brand) put a big slice of tomato on that, and then a sprinkle of salt. Then you put your top slice of bread on it and enjoy. When I made ratatouille and had leftover heirloom tomatoes, this is how we ate them.
Hi Beryl, some comments on today's episode. First off: Thank you for promoting fair trade. It is more expensive than factory farmed ingredients but definitely more flavoursome and better for the producers. Secondly: The shrimp are "Garnelen" or "Garnaal" and they are really so small. They come from the North Sea. We used to de-shell them ourselves when we'd been on the North Sea for a holiday (pealing them in the car on the way back). When they're fresh, they're much more rosy than the pale ones you had. When you come over to the North of Europe, you can taste them fresh: An experience! Mayonnaise: I think it depends a lot on what you want to use it for. That's why I'm all for making it myself. Then I can give it the twist it needs for the specific dish. And with an immersion blender, it's a piece of cake (or a glass of mayonnaise). A wonderful episode for all tomato lovers! Thank you!
Tomatoes are my favorite fruit. I used to go out in my Grandfather's garden with a salt shaker and eat them right off the vine. Thank you for doing this video. I love it.
The cherub tomatoes and the yellow ones are always good from Naturesweet. When my garden stops producing, we are still able to enjoy dishes with fresh tomatoes. If you can't grow them yourself or don't want giant watery tomatoes, they really are the way to go.
A popular myth. No one believed they were poisonous. The claim was made by some that that they “heated the blood”, and were unsuitable for certain hot-blooded Mediterranean peoples.
Humans in general already believe that earth is round. Some people somehow regressed though. Guess it's only a matter of time now before flat earthers stop eating tomatoes.
Gurren! My son is one of them! He listens to those radical tubers 😢!!! I used to Love tomatoes But, in 1981 we lived in a 4 apartment building, every apartment got a small piece of the yard to make a garden. Ours was up against the side of the white wall. IDK what it was, double sun from direct then the bounce off of the wall, south facing, that patch of ground, extra rain from the roof? IDK! Our yield was Massive! I ate so many tomatoes that year that I don't love them anymore 😢!!!
My friend makes these stuffed cherry tomatoes with bacon, onion mayonnaise and tomatoes, of course. I did it myself one time. Then, I discovered it tasted the same when you just chopped the ingredients and moistened with the mayonnaise. Now, i enjoy this dip/spread/filling much more often
I thought that same thing! Just throw it in a bowl and turn stuffed into salad! That way you get to use the cherry tomatoes instead of the tasteless big ones!
I grew tomatoes in my backyard this year, and the taste difference from store bought tomatoes is eye opening, I am growing them in a much larger scale starting next year
I wish someone had suggested tomato gravy. I love love love tomato gravy on cheese grits, or rice. Pork chops or homemade biscuits. Cube steak is the best with tomato gravy.
Duke’s is my favorite mayonnaise. I think with the shrimp salad, I would salt and pepper the tomato. Also agree with using a grapefruit spoon to hollow out the tomato
Tomatoes were the LAST thing that I started liking as my palate changed. I hated them all my life. Now I LOVE them at 60! I just saw the first recipe and already have water in my mouth!!!!!! Can't wait to see the rest! GREAT episode! thanks!
That is CRAZY to me! What did you not like about them, before you hit 60? I adore all tomatoes, in all their forms, I worship them LOL. I've recently discovered the Heirloom Tomato (the big ones with ridges). Found them at Marks & Spencer's (large one) - btw I'm based in the UK. But they were so expensive and also they're super popular, so if you go shopping and come back to the posh tomatoes: they be GONE! 😭Anyway, not sure why I just told you all that. Glad you're liking them no though xxx
I hate tomatoes with a passion (but I am half your age, so I still have time it seems 😅) But tomator tok or tomator chutney is the _only_ tomato dish I like! Nowhere near my favourite tok, but I'll happily eat it. I cook the tomatoes more though, most of their tomatoey-ness is dead by then, lol.
I am also from Belgium. What you can do is peel the tomatoes and use slightly smaler tomatoes . Scoop out, if possible, only the seeds, not the tomato flesh. ❤❤ It is a real known and loved dish out here (originated in the '70 😉).
Have you ever had enchiladas and eggs? We eat enchiladas served on a plate with a fried egg on top. When you need to get stuff out of fruit or veggies use a grapefruit spoon. It has tiny spikes on the end.
Hey Beryl! I'm not sure if you've done an episode on this: I would love an educational episode on how to properly store items (ie. pots, pans, cutting boards, etc) in ones kitchen (secret organizational tips especially for smaller kitchens). Just a thought 🙂 Great episode as always! ❤
Duke's for Southern USA, Hellman's for Northern/deli delights, and Kewpie because it's divine. (Kr*ft is hard no.) Don't even get me started on my mustard collection....🤦
Beryl- Most of the taste of a tomato is inside the tomato where there is a bunch of glutamic acid. Mix the shrimp with the gel and mayo and you will have more tomato flavor and participation in the dish.
Not surprised but grateful that you referred to the particular type of lime used in the dish from Reunion as Makrut lime. The name it's also known by is considered offensive but I wouldn't identify that info as commonly known to people living in the US. I see it used mostly on cocktail bar menus and wince a little when I do. Also: I was thinking Makrut lime leaves are easier to come by in the US and using them in combo with more accessible limes might be a good "cheat."
Wow. That name did seem odd to me as an Arabic speaker but I never thought to look into it. Thank you for the awareness. I will refer to the fruit as makrut lime from now on.
Beryl, when you use a micro plane grater, put the grater on the food. Not the food on the grater. You will find it easier to use. You will be able to see where you have grated.
That sounds delicious! Next time she puts a call out for a dish that fits your father's recipe, you should consider submitting. I think many people would be interested in recipes that treat tomatoes like fruit instead of a vegetable.
My grandmother made that too, and I've made some here and there when I've had a lot of tomatoes and was feeling nostalgic. So few people have heard about it or know how good they are
@@callitags Many years ago, I remember being surprised by finding a jar of Tomato Jam made by Knott's Berry Farm at Albertson's grocery store, I think. I bought it for my father who was quite elderly at the time. It also brought him back some great memories of when I was a little girl. Food does that...brings back happy memories.
The Tomato filled with Shrimp-salad is a dish from the past. I remember it very well from the 1960s/70s. My dad rented a Town-garden and we always had our own tomatoes. Totally different flavor what you can buy in a store.
For parties (back in the 70s and 80s) my mom would make shrimp cocktail (like yours in mayonnaise) and fill avocado halves. The creamy shrimp salad goes very well with the avocado.
When we do tomato gravy, we just fry onion in bacon fat, add home canned tomatoes and some thickener, and serve it on the biscuits. After they're baked. No sweetener. (Well, maybe a tsp to lessen the tartness). Try it without sugar and I think you'll like it
I grew up with stewed tomatoes being eaten as a side, rather than over biscuits or anything like gravy. I'm from Virginia. I've seen recipes and videos for southern tomato gravy, and definitely want to try that version, too. I think it's fun we have so many related, but different, takes on things. Not just between countries, but states, and sometimes within states.
Tomato’s are probably my favorite garden food ever. I’m a total tomato snob 😂. If you want decent tomatoes from the grocery I recommend buying Campari tomatoes. They actually taste like tomatoes. They are small but packed with tomato flavor. All of these dishes today look fantastic and I look forward to trying several of them. Great episode 🍅🍅❤❤👩🌾 PS. I also grow cherry tomatoes in the winter in my aero garden. They are fantastic! PSS. You were brave wearing a white top while making anything with tomatoes😂. I would have been wearing them 😂 One more comment then I promise I’m done. 😂. I used to eat Hellman’s but they started using bioengineered ingredients, so I switched to Duke’s. It just became available in Indiana. I like it alot.
Watching you from here in TN, I'd suggest that your large tomatoes are additionally perhaps not ripe enough - an eternal problem with store bought tomatoes. A touch of salt can bring out some flavor if that's all you can find. And while I eagerly tried Kewpie after watching your channel, I find I do have a Duke's mayo preference.
The simplest but most delicious tomato dip ever my great aunt used to make, just grated tomato nothing else (no salt, no pepper)...serve with tahini and challah or fresh pita. Incredibly delicious.
flavor bombs or Campari tomatoes (often sold as 'sinfully sweet') are great options that are larger, but i agree a lot of smaller tomatoes have more flavor than the big ones.
A homesteading TH-camr I watch has stated that store-bought tomatoes taste of sadness & regret. I have to agree. I grow my own heirloom varieties and the flavor is worlds better. I will have to come back to this episode next June, when my plants are producing. For now, I'm relegated to the Campari brand tomatoes from the store, which do at least have some flavor. They're bigger than cherry or grape tomatoes, but smaller than the average hothouse varieties in stock. {*sad noises*}
You know I clicked when I saw tomatoes! They might be my favorite fruit, even above strawberries. A really good garden tomato can give a ripe strawberry a run for its money. Plus, I've been looking for a good stuffed tomato recipe because I can't eat peppers (without great pain later) and I looove tomato based soups, stews, sauces, etc.
Hey Beryl! I’m from Bangladesh and super excited about you trying some authentic Bangladeshi recipes. We usually have tomato tok during winter as it is warm and comforting (not saying you can’t have it anytime you want 😉 whatever makes the food soul happy). But yeah its eaten with plain white rice and any other curry that has been cooked that day… though I’m happy with just rice, tok and a hot fried fish. Try some Bangladeshi foods, you’ll enjoy it ❤
Remember, the best utensil for the job is the one that you are most comfortable using. I know I can use a spoon to peel ginger, for example. I'm more comfortable using a regular vegetable peeler, as years of cooking have developed that muscle memory. Whatever is safest and most efficient for you is correct. ❤🍅
More than any other vegetable \ fruit, tomatoes are the one where the difference between homegrown vs. commercially grown is most apparent. My mother loved going out into the garden, with a wet rag and a salt shaker and pick then eat a homegrown tomato.
I have been making versions of the first (Bangladeshi) recipe for many years, what elevates it to an even higher level is the addition of celery thinly sliced and sauted with the onion. If you can't be arsed chopping celery, use celery seeds . . . yum.
Tomato shells: angle your knife at the top to create a "core cut"-pretty much what you ended up doing. To clean out the tomato (and other veg) a GRAPEFRUIT spoon is super helpful. If its a dense or woody tomato you may have to cut the inside of the tomato in small grids, spoon it out and repeat.The serrated tip helps clean easily.
For tomates crevettes, I'd recommend a few changes. First of all, to empty your tomatoes, cut off the top as a flat top, then with a good paring knife, start by going around the perimeter then cut the center in a cross pattern, with a spoon scoop out each quarter, this should be much easier now that the core of the tomato is already quartered. Secondly, salt and pepper the inside of your tomatoes before you stuff them. As for the stuffing, salt, pepper and a touch of dijon and ketchup will further enhance the flavours. I hope you give them another try, I love tomates crevettes and we eat them every summer in Belgium. Hopefully, you give this a try when tomatoes are in season because that's when this dish tastes the best !
Beryl, I love your channel so much, this was a great episode. My only note would be to not use those style canned biscuits in anything described similar to bread pudding. They don't absorb in such a way as to get the right texture in a bread pudding, especially if you aren't letting them get a bit stale first. No canned biscuits will, I've tried them all hoping lol. It has something to do with a preservative in the recipe I believe. If you'll make them using bisquick (or similar boxed mix), it'll be much easier than from scratch and will be ten times better. Guaranteed.
In malta we have a LOT of tomato dishes, the two MOST tomato ones are probably Balbuljata (if you search it up its basically scrambled eggs with onions, tomatoes and salt, and thats it, and its strangely deep in flavour from nice in season tomatoes), and Hobz Biz-zejt [u tadam] (bread with oil [and tomatoes]; people dont usually say the u tadam part). Hobz Biz-zejt has a long and interesting history and is shared with regions of spain, its basically just like, get nice "tadam chatt" in season (local variety of tomatoes, the same sorta flat bumpy shape of heirloom tomatoes in the US?), cut em in half, and press hard and smeer it on slices of a sour dough rustic loaf ("hobza maltin") you get like 2 slices of bread out of a single tomato half, so they go a long way. Then season with salt, pepper, a splash of balsamic vinegar, GOOD olive oil, and torn up basil or mint. Its so simple, but a favorite with basically all locals in malta as either a breakfast or an afternoon snack during the scorching summer heat. You can make it oomfier by adding things like tinned tuna or raw red onions for toppings, but personally at that point I prefer making tahlita "sauce", peel tomatoes, remove the seeds (can be used for hobz bizejt), dice em up and mix with diced red onions, capers, olives, tuna (if you want, not always), oliveoil, salt, pepper, basil, mint, parsley. Once you've made your tahlita leave it to sit for a few hours in the fridge to let it get to know its self (or have straight away if impatient), and to serve just scoop it onto bread (prefferably sour dough and crunch). quinticentially summer here in malta. (if you're not in the mood you can skip peeling/de-seeding the tomatos, the no peel is a minor textoral thing; and the seeds are to stop it from getting too "watery" in the fridge, but the water (which will build up anyway) is super flavourful and most people LOVE dipping bread in it near the end of the tahlita anways)
I think the key to hollowing out tomatoes is a grapefruitspoon! I was struggling once when I was cooking in mynparents kitchen and found a grapefruit spoon in the drawers. The serated edges made it so much easier!
In New England, stewed tomatoes are just the tomatoes, sugar and butter - no biscuit - and much less sugar. Chunk large tomatoes (small tomatoes have too much skin for cooking), add sugar and butter to a casserole and bake in the oven until the liquid is reduced. About an hour at 350*. You just eat it hot from a bowl.
Having grown up in the Tomato Capital of Canada in Southern Ontario I too find that most tomatoes have no flavour - I think the key to getting more flavour in your tomatoes is to get field ripened tomatoes grown as close to your home town as possible - the farther the tomato has to travel to your store the less ripe they are when picked - if they have longer on the vine they taste better
Beryl the chutney is supposed to be runny, and its supposed to eaten as a side dip, or even with pakoras veggie fritters, or a pickle in an indian meal
The 35 MPH tomatoes, designed to hit a wall at 35 mph and not be damaged. They are also picked green. If you can find home grown vine ripened the shrimp stuffed will be much better.
I LOVE stewed tomatoes, although I’ve always had them from a can, they remind of my grandpa because a common thing he made me was stewed tomatoes with grilled cheese or mac and cheese with buttered toast, if it was the grilled cheese I would dip it in the tomato sauce and if it was mac and toast I would soak the toast in the tomatoes, one of my all time favorite comfort foods.
This was a fun episode. I think people prefer Kewpie mayo because it has MSG. So if you don't have a Japanese mart nearby, just use Hellmann's and add a dash of MSG (Accent seasoning is MSG if you need a brand name).
Love this video! One note on the chutney: I believe you got that texture because you cooked the chutney down too much. Sugars take on increasingly more solid textures the higher the temperature that you cook them to (see: the stages sugar goes through when making candy e.g. soft ball, hard ball, hard crack, etc.).
16:24 as one who lives in The South, my ride or die mayo will always be Duke's, with Blue Plate as a plan B! Kewpie is good, but I prefer the tang of Dukes. I'll add MSG if I want an Umani hit.
We live in southeast South Dakota, USA. Our first tomato dish of the season, is mock apple pie. It uses medium to large sliced green tomatoes, instead of apples. Yes it tastes like apple pie.
Beryl, I imagine others have said this already, but the tool for hollowing out tomatoes is an old-fashioned grapefruit spoon. Hands down the best--it's what we used to make tomato dolma when I was a kid.
There’s an Italian dish a lot like the stewed tomatoes called pappa al pomodoro. It’s not sweet though! It’s like… if marinara sauce was a soup, but then you cooked down stale bread in it until it became a stew. My family adds chili and anchovy for a southern Italian twist.
All my years of being familiar with stewed tomatoes (I'm from Virginia) and loving to dip bread in marinara sauce, I somehow never thought to make anything like this. I'm going to have to now, though 😊
Hi Beryl, the nicest tomatoes I have ever tasted were bought from a road side wooden stall in France. Absolutely delicious. Great recipes, am going to try these. Love from North Wales, United Kingdom xx
Beryl if you can get a plot in a community garden that does organic gardening only. Grow your own vegetables, including Tomatoes. When they're really red you will see it. You can also smell the ripe Tomatoes too alot of the time. I didn't do organic gardening until later, but you are going to want to as Tomatoes are on what's called The Dirty Dozen. Also Tomatoes are what are known as Nitrogen Fixing Plants. So you're going to need to rotate Tomatoes with a plant that puts the Nitrogen back into the soil.
Yum!! All the dishes look amazing!! Growing up as a Vietnamese American, my favorite tomato dish is fried tofu in tomato sauce (called Đậu Sốt Cà Chua in Vietnamese!) :)
Beryl: in re stewed tomatoes. The first problem is in mistaking Pillsbury Grans for actual biscuits rather than just lumps of cooked goo. Second of all, mother always put a slice of white bread crumbled up in the stewed tomatoes. Third, they are the usual companion to Black Eyed Peas. I never seen them served over biscuits before. In the summertime they go well with fresh Lima beans.
Until today, I've never seen them made with biscuits. It's always been white bread. Never had them with black-eyed peas. Love them with green beans, and they're also good with limas and/or corn. Or just in a bowl when you want something cozy and warm.
I grew up on a tomato fram. Tomatoes you buy needs to ripen for a week. You buy Tomatoes one week to eat the next. DO NOT PUT THEM IN THE FRIDGE or let them touch. Cee from the little cottage in ireland 💚💚💚🍀🍀🍀
Dear Beryl, get a tomato corer! It's like a weird little jaggedy, found spoon, kinda like a melon baller shape, but it's meant for scooping the hard core from the tomato. PS Try growing some heirlooms next summer on your balcony!!
In Georgia/Florida, we call the stewed tomato dish a tomato jam, and we also make a tomato gravy that’s similar but not sweet. I also think you would enjoy a fresher, homemade biscuit that’s more like pastry. Canned biscuits are awfully flat in taste. You need a real biscuit.
The beefsteak tomatoes in the US have had their flavor genetically modified to death, also hothouse and hydroponically grown are week too. Got to go for heirloom and locally grown.
The lack of flavor in our tomatoes is because of industrial farming. Some types, like cherry tomatoes are made to be more flavorful, but also are more expensive. If you go to farmer's markets or grow them yourselves, it's SO much better. You can even get an indoor tomato plant (people used to even use potato plants as decorations). A lot of it though is just how we have bred many foods to be bigger and produce more, but they lose flavor and diversity. Another reason to support small farms, less common types to preserve historic foods, and connect with local co-ops. --- from your local foodie, serious follower of your channel for a few years, and history teacher/anthropologist
Thanks, also to add to your input. The soil and the environment impacts the taste aswell.
@ThatHistoryGuyChannel has a fantastic companion episode th-cam.com/video/lXXX3OBAdY0/w-d-xo.html about how *exactly* factory farming caused the tomatoes we have today. They have their place in the world today, and I appreciate them for what they add, but it's absolutely true that nothing beats a home-grown tomato. That little boy at the very beginning knows what is up.
And you can freeze those local tomatoes whole to use in cooked dishes throughout the year! Having grown up with a garden, I got spoiled, and now I don't buy fresh tomatoes unless they're in season locally.
Yeah, that. The current industrial agricultural complex (not just the farms, but also the distributors and grocers) is breeding and selecting fruits and vegetables for looks and ability to be shipped over long distances, instead of flavor and taste.
I was going to say the same thing. There’s nothing better than a home grown tomato. It’s the best taste of summer.
Hi everyone! Chelsey here. Love seeing all of the comments about the stewed tomatoes!! We had never heard of his dish until our trip this summer & have really enjoyed it :) Thanks Beryl for including us!!
Also a few things - you can use any style bread. Our favorite to use was Southern style biscuits. But you can also do dinner rolls, white bread, really any leftover bread can work! It's a great recipe to use up old bread and leftover tomatoes.
Also any tomatoes can work. We loved trying this with heirloom tomatoes, but red tomatoes and canned diced tomatoes work well too.
Hope y'all enjoy!
...and I spied with my little eye a Pizza John shirt... that this video comes out on the tails of Pizzamas is a funny coincidence :D
From Virginia myself, and I was so tickled to see stewed tomatoes and hear you discovered them in my home state. I'm in my 50s, and I grew up with them, though I don't make them often. I've seen them served with biscuits, but never made with biscuits. I imagine that gives a different texture than the white bread I'm familiar with, that mostly melts into and thickens the tomatoes. I love biscuits, so I'm on board to try it this way.
Another thing I grew up with, via my Tennessee grandmother, is tomato jam/preserves. Y'all might like to try those too. 😊
I think the canned biscuits were the problem. If you had used almost any other kind of bread it would have been better.
@@carolphillips-wk7ws I think you're right. Any kind of bread that would fall apart enough to become part of the sauce would do the job.
Hi Beryl! For the Madhura Thakkali Pachadi, I suggest using a candy thermometer or a temperature probe to get the right consistency. Probably should not take the mix higher than 230 degrees F to keep the chutney at a good thickness.
I was just about to comment the same! The tomato pachadi is supposed to be softer, eaten with rice or papad even. We make it with mustard oil in the east
I would try salting the peppering the hollowed out tomato before filling it. It should help a bit .
The Bangladeshi guy is so right! Tok is neither a curry nor a stew and I find it so hard to describe it to other people! I am from West Bengal, India and ending most lunches with a tok is necessary during the summer months!!
I just tell people it’s a chutney
Well, it's not
Chutney can be preserved for a long time and it is dense. This isn't...@@Willothewisp99
Pearson Ranch here in California near us over in the San Joaquin Valley grows, sells, ships makrut (thai) limes and 1 lb sells for around $17. FREE shipping. On 5 lbs. They are an amazing lime! They have amazing citrus products. I freeze whole limes, juice and freeze the juice and grate limes and freeze as well.
We are also very fortunate to have amazing CSA's (community supported agriculture) farms that grow heirloom tomatoes that are like the ones we grow which are like what we grew up with. Amazing grown on the vine picked when red NOT green.
I use a large ice cream scoop to scoop out the tomato flesh. Mayonnaise? Homemade, less waste. 🙂
I'm so moved to see a recipe from my home, Reunion Island, featured here ! Thank you Beryl ! I encourage everyone to try it, it's a delight. But please, do try to find makrut lime, its taste is unparalleled ! (I would also add red onions, finely chopped)
So happy to see a recipe from our cherished little rock on Beryl's channel ! I agree some red onions is a must in my family and you can find some keffir lime powder online :)
Oté la Réunion ! 🇷🇪
I love to make tomato pie every summer. You mix shredded mozzarella, mayo and basil and spread it in the pie crust. Then top with layers of sliced tomatoes and sweet onions with s&p. Bake until it’s all bubbly and delicious. Yum!
I've had that, but made with cheddar, no basil. Your version sounds so good!
I have a grapefruit spoon, which has ridges on it. I find it very useful for things like removing the seeds from pumpkin, and it can also be used to hull a tomato.
My family had a curved grapefruit knife we used to separate the grapefruit wedges and then ate with a standard spoon, but same idea.
I use this spoon also for melons to remove the seeds
I came here up say the same thing! Grapefruit spoon for the win!!! Great for squash and even scooping out the inside of an apple.
Oh my gosh, I have those. I didn’t know what else to do with them. Thank you!!!
My grandma used to make something that I don't know what she called it but it was sooo good: chopped tomatoes, corn, okra, onions, salt and lots of black pepper, sauted in oil or butter. Or sometimes bacon grease. All FRESH from her garden. I loved eating it with cornbread. The tomatoes were definitely the star of this dish. 😊💖
Well this just sounds delicious. I'll have to ask my dad if his mom made anything like this. She had a big garden and cooked and canned lots of veggies from it.
@KencoRoseArt I’m from Georgia and stewed tomatoes with okra and onions seasoned with bacon fat, salt and pepper is served over cooked rice. Yum!
@susanpayne5592 yep I guess it's a southern thing, my family is from Mississippi 😊
One of the most delightful breakfast dishes we had in Spain was Tostada con Tomate, made with grated fresh ripe local tomatoes, with salt and good olive oil and added on top of toasted thick cut bread! Delicious, and a perfect way to start the day. We grow tomatoes in our little garden and we made this a lot this past summer at home. Easy, quick and healthy! Nothing beats the taste of a really ripe home grown tomato!
Loved eating this when I was in Spain!
I think she already made that recipe in another episode, pa amb tomàquet
As a Bulgarian, one of the things I miss the most living abroad is tasty tomatoes. I have been to quite a few countries and have to say they just can't compete. Big or small, our tomatoes are sweet and flavourful. If you have the chance to visit Bulgaria, remember to gorge on tomatoes!
You are not wrong about commercially grown tomatoes. If you are interested, read "Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit." I only eat larger, sandwich tomatoes in season, and either grown in my garden or in a local farm.
So glad to see a tomato episode! This was a joy to watch. And you're so right, flavorless tomatoes are the result of the industrialized farming not letting them get ripe before picking.
And probably they’re being bred to have larger sizes and last longer, in favor of good taste. Same thing happened to a certain degree with strawberries.
tip for cutting up cherry tomatoes. get two lids from plastic containers, like deli containers. put one flat on the cutting board, these lids usually have "lips" so you want the first container to be "lips" up. put tomatoes on lid, then put the next lid "lips" down. now you have something holding the tomatoes in place and you can slide a knife (preferably serrated) between the lids, while holding the tomatoes in place. it takes longer to describe than to do, get two lids and give it a try, it's kind of amazing.
18:12 Salt would have changed everything here! Salt brings out all the flavours & I have noticed that some tomatoes need the salt more than anything
For 20 years, my mother made and served stewed tomatoes, sometimes called tomato pudding, every Thursday at our family owned restaurant in Kentuvky. She used hamburger buns and canned tomatoes when fresh were not in season. Toast the hamburger buns in the oven until very dry and toasted. Add a pat of butter, a large can of whole tomatoes and 1 tbsp brown sugar to a saucepan. Break up the tomatoes in to small pieces and bring to a simmer. Simmer for a few minutes then tear off quarter size pieces of the toasted buns and drop in to the pot. Add enough toasted bun pieces to absorb most of the liquid. Pour the mixture into a butter baking dish, add a few pats of butter on top and bake at 350° until bubbly, about 25 minutes. It's like a sweet and savory bread pudding. So delicious.
This sounds AMAZING!!! I am definitely cooking this over the weekend. Thank you so much for sharing!
What was the Restaraunt in Kentucky? This feels Eastern Kentucky recipe like to me.
*saving* 🤤
I too stan kewpie mayo! I use it for various foods and recipes, not just Japanese.
Speaking of Japan, I’ve seen some Japanese people add a whole tomato into the rice cooker or a donabe with the rice and cook it together. And when the rice is done, take a rice scoop and break apart the tomato and mix it with the rice. I have tried it and its really good with the tomato’s natural umami flavor.
Someone does this in her quick, easy dinner episode.
@@littleblackcar Inga Lam tried the popular rice cooker tomato/rice a few days/weeks back---simple and glorious comfort dish
In Canada we have the same issue with tomatoes bought from grocery stores tasting mealy and like a whole lot of nothing. I buy my tomatoes usually from a local farm veggie box thingy and the tomatoes are heirloom and soooooo much better.
Agreed veg box or farmers market or small shop. If you have a Costco near you, try the “kumato” tomato.
I grow a lot of heirloom tomatoes in the summer and they're amazing. So sad when the season is over.
@@BramptonGardener same!
The way you figure out your preferred tomato content is based on sugar content. Tomato growers grow varieties with different internal sugar content. It will affect flavour. Larger beefsteak tomatoes have more water to sugar content. Smaller varieties like grape tomatoes or cherry tomatoes tend to have a higher sugar content to water ratio.
I live in Southern New Jersey and it’s nothing like a Jersey tomato! Summer is made more delicious by a juicy tomato!
My favorite way to eat tomatoes is a tomato sandwich. You have to use home grown or heirloom tomatoes from the farmer's market for it because it is not cooked. You just take your slice bread of choice, smear some mayonnaise on it, (preferably Duke's, but usually ends up being the Aldi store brand) put a big slice of tomato on that, and then a sprinkle of salt. Then you put your top slice of bread on it and enjoy. When I made ratatouille and had leftover heirloom tomatoes, this is how we ate them.
Hi Beryl, some comments on today's episode. First off: Thank you for promoting fair trade. It is more expensive than factory farmed ingredients but definitely more flavoursome and better for the producers.
Secondly: The shrimp are "Garnelen" or "Garnaal" and they are really so small. They come from the North Sea. We used to de-shell them ourselves when we'd been on the North Sea for a holiday (pealing them in the car on the way back). When they're fresh, they're much more rosy than the pale ones you had. When you come over to the North of Europe, you can taste them fresh: An experience!
Mayonnaise: I think it depends a lot on what you want to use it for. That's why I'm all for making it myself. Then I can give it the twist it needs for the specific dish. And with an immersion blender, it's a piece of cake (or a glass of mayonnaise).
A wonderful episode for all tomato lovers! Thank you!
Tomatoes are my favorite fruit. I used to go out in my Grandfather's garden with a salt shaker and eat them right off the vine. Thank you for doing this video. I love it.
The cherub tomatoes and the yellow ones are always good from Naturesweet. When my garden stops producing, we are still able to enjoy dishes with fresh tomatoes. If you can't grow them yourself or don't want giant watery tomatoes, they really are the way to go.
To think people in the past used to call tomatoes poisonous, now look how far we'd come.
Yes, we know now that tomatoes are not poisonous. Now, how long until people stop thinking the Earth is flat? 😒
A popular myth. No one believed they were poisonous. The claim was made by some that that they “heated the blood”, and were unsuitable for certain hot-blooded Mediterranean peoples.
Yeah now they think that vaccines are poison. Not much has changed
Humans in general already believe that earth is round.
Some people somehow regressed though.
Guess it's only a matter of time now before flat earthers stop eating tomatoes.
Gurren! My son is one of them! He listens to those radical tubers 😢!!!
I used to Love tomatoes But, in 1981 we lived in a 4 apartment building, every apartment got a small piece of the yard to make a garden. Ours was up against the side of the white wall. IDK what it was, double sun from direct then the bounce off of the wall, south facing, that patch of ground, extra rain from the roof? IDK! Our yield was Massive! I ate so many tomatoes that year that I don't love them anymore 😢!!!
My friend makes these stuffed cherry tomatoes with bacon, onion mayonnaise and tomatoes, of course. I did it myself one time. Then, I discovered it tasted the same when you just chopped the ingredients and moistened with the mayonnaise. Now, i enjoy this dip/spread/filling much more often
I thought that same thing! Just throw it in a bowl and turn stuffed into salad! That way you get to use the cherry tomatoes instead of the tasteless big ones!
My friend used cherry tomatoes. Sometimes even the tiny grape type. It is extremely difficult to core tiny 1 inch circle tomatoes
I grew tomatoes in my backyard this year, and the taste difference from store bought tomatoes is eye opening, I am growing them in a much larger scale starting next year
I wish someone had suggested tomato gravy. I love love love tomato gravy on cheese grits, or rice. Pork chops or homemade biscuits. Cube steak is the best with tomato gravy.
Beryl, I love how you can articulate so beautifully and describe every dish that you taste
Duke’s is my favorite mayonnaise. I think with the shrimp salad, I would salt and pepper the tomato. Also agree with using a grapefruit spoon to hollow out the tomato
Tomatoes were the LAST thing that I started liking as my palate changed. I hated them all my life. Now I LOVE them at 60! I just saw the first recipe and already have water in my mouth!!!!!! Can't wait to see the rest! GREAT episode! thanks!
That is CRAZY to me! What did you not like about them, before you hit 60? I adore all tomatoes, in all their forms, I worship them LOL. I've recently discovered the Heirloom Tomato (the big ones with ridges). Found them at Marks & Spencer's (large one) - btw I'm based in the UK. But they were so expensive and also they're super popular, so if you go shopping and come back to the posh tomatoes: they be GONE! 😭Anyway, not sure why I just told you all that. Glad you're liking them no though xxx
Wonderful that you get to experience enjoying tomatoes now!
I hate tomatoes with a passion (but I am half your age, so I still have time it seems 😅)
But tomator tok or tomator chutney is the _only_ tomato dish I like! Nowhere near my favourite tok, but I'll happily eat it. I cook the tomatoes more though, most of their tomatoey-ness is dead by then, lol.
That’s why I grow my own tomatoes they have so much flavor
Your Indian family is blessed to have you as a bahu-beti Beryl. Peace and happiness to you from 🇮🇳
Our family loves Nature Sweet tomatoes!! I’m so glad they are a sponsor.🎉
I am also from Belgium.
What you can do is peel the tomatoes and use slightly smaler tomatoes . Scoop out, if possible, only the seeds, not the tomato flesh.
❤❤
It is a real known and loved dish out here (originated in the '70 😉).
I add the inside of the tomatoes to my salad and a little less mayo. I also use chicken or tuna when I don't have shrimp.💝
Have you ever had enchiladas and eggs? We eat enchiladas served on a plate with a fried egg on top. When you need to get stuff out of fruit or veggies use a grapefruit spoon. It has tiny spikes on the end.
Hey Beryl! I'm not sure if you've done an episode on this: I would love an educational episode on how to properly store items (ie. pots, pans, cutting boards, etc) in ones kitchen (secret organizational tips especially for smaller kitchens). Just a thought 🙂 Great episode as always! ❤
Agreed!! How to store all the ingredients and maintain it all well
Best mayo: I keep two in my fridge, Duke’s and Kewpie. Dukes is for making tuna salad and on sandwiches. Kewpie is for sauces!
Duke's for Southern USA, Hellman's for Northern/deli delights, and Kewpie because it's divine. (Kr*ft is hard no.) Don't even get me started on my mustard collection....🤦
I don't normally comment on videos, but dang girl, good job on having a show on pbs ❤ you deserve it
Beryl- Most of the taste of a tomato is inside the tomato where there is a bunch of glutamic acid. Mix the shrimp with the gel and mayo and you will have more tomato
flavor and participation in the dish.
Not surprised but grateful that you referred to the particular type of lime used in the dish from Reunion as Makrut lime. The name it's also known by is considered offensive but I wouldn't identify that info as commonly known to people living in the US. I see it used mostly on cocktail bar menus and wince a little when I do. Also: I was thinking Makrut lime leaves are easier to come by in the US and using them in combo with more accessible limes might be a good "cheat."
Wow. That name did seem odd to me as an Arabic speaker but I never thought to look into it. Thank you for the awareness. I will refer to the fruit as makrut lime from now on.
I had no idea.
I also had no idea; thanks for educating us about this name!
Beryl, when you use a micro plane grater, put the grater on the food. Not the food on the grater. You will find it easier to use. You will be able to see where you have grated.
And how much is collected on the blade!❤
My father when I was young, made and canned tomato jelly. Tasted like strawberry. Great memories.
That sounds delicious! Next time she puts a call out for a dish that fits your father's recipe, you should consider submitting. I think many people would be interested in recipes that treat tomatoes like fruit instead of a vegetable.
I tried tomato jam in Portugal and fell in love 😍
@@hurricanechelsea It's so delicious.
My grandmother made that too, and I've made some here and there when I've had a lot of tomatoes and was feeling nostalgic. So few people have heard about it or know how good they are
@@callitags Many years ago, I remember being surprised by finding a jar of Tomato Jam made by Knott's Berry Farm at Albertson's grocery store, I think. I bought it for my father who was quite elderly at the time. It also brought him back some great memories of when I was a little girl. Food does that...brings back happy memories.
The Tomato filled with Shrimp-salad is a dish from the past. I remember it very well from the 1960s/70s.
My dad rented a Town-garden and we always had our own tomatoes. Totally different flavor what you can buy in a store.
22:51 I will never understand America but I respect this dish
For parties (back in the 70s and 80s) my mom would make shrimp cocktail (like yours in mayonnaise) and fill avocado halves. The creamy shrimp salad goes very well with the avocado.
My mom used to do tuna salad in avocado boats.
@@BramptonGardener that sounds good as well.
When we do tomato gravy, we just fry onion in bacon fat, add home canned tomatoes and some thickener, and serve it on the biscuits. After they're baked. No sweetener. (Well, maybe a tsp to lessen the tartness). Try it without sugar and I think you'll like it
Yum! I will be trying this!
Is the recipe Southern?
@vickiolson yes. My grandmother made it for me. She was from Mississippi. It was a recipe born out of necessity. She was one of 9 kids.
That's how my family in Mississippi makes it, also. We eat it over rice at breakfast.
I grew up with stewed tomatoes being eaten as a side, rather than over biscuits or anything like gravy. I'm from Virginia. I've seen recipes and videos for southern tomato gravy, and definitely want to try that version, too. I think it's fun we have so many related, but different, takes on things. Not just between countries, but states, and sometimes within states.
Tomato’s are probably my favorite garden food ever. I’m a total tomato snob 😂. If you want decent tomatoes from the grocery I recommend buying Campari tomatoes. They actually taste like tomatoes. They are small but packed with tomato flavor. All of these dishes today look fantastic and I look forward to trying several of them. Great episode 🍅🍅❤❤👩🌾
PS. I also grow cherry tomatoes in the winter in my aero garden. They are fantastic!
PSS. You were brave wearing a white top while making anything with tomatoes😂. I would have been wearing them 😂
One more comment then I promise I’m done. 😂. I used to eat Hellman’s but they started using bioengineered ingredients, so I switched to Duke’s. It just became available in Indiana. I like it alot.
Watching you from here in TN, I'd suggest that your large tomatoes are additionally perhaps not ripe enough - an eternal problem with store bought tomatoes. A touch of salt can bring out some flavor if that's all you can find. And while I eagerly tried Kewpie after watching your channel, I find I do have a Duke's mayo preference.
Mushrooms would make a great episode
The simplest but most delicious tomato dip ever my great aunt used to make, just grated tomato nothing else (no salt, no pepper)...serve with tahini and challah or fresh pita. Incredibly delicious.
Homegrown tomatoes are so tasty and so much better than store bought
flavor bombs or Campari tomatoes (often sold as 'sinfully sweet') are great options that are larger, but i agree a lot of smaller tomatoes have more flavor than the big ones.
Yes! I said the same. They are the only ones I buy when my garden ones are gone!
My favourite food TOMATOES! 🍅 I love them 😍 Thank you Beryl 🙏🏼
13:59 I think you might’ve over done this one a bit Beryl! 😅
A homesteading TH-camr I watch has stated that store-bought tomatoes taste of sadness & regret. I have to agree. I grow my own heirloom varieties and the flavor is worlds better. I will have to come back to this episode next June, when my plants are producing. For now, I'm relegated to the Campari brand tomatoes from the store, which do at least have some flavor. They're bigger than cherry or grape tomatoes, but smaller than the average hothouse varieties in stock. {*sad noises*}
Another Jess fan heheh
You know I clicked when I saw tomatoes! They might be my favorite fruit, even above strawberries. A really good garden tomato can give a ripe strawberry a run for its money. Plus, I've been looking for a good stuffed tomato recipe because I can't eat peppers (without great pain later) and I looove tomato based soups, stews, sauces, etc.
Hey Beryl! I’m from Bangladesh and super excited about you trying some authentic Bangladeshi recipes. We usually have tomato tok during winter as it is warm and comforting (not saying you can’t have it anytime you want 😉 whatever makes the food soul happy). But yeah its eaten with plain white rice and any other curry that has been cooked that day… though I’m happy with just rice, tok and a hot fried fish. Try some Bangladeshi foods, you’ll enjoy it ❤
0:16 James Prigioni from Jersey! ❤Dropping some hearts for Tuck 🐾 ❤❤❤ Garden State represent! 🍅
Remember, the best utensil for the job is the one that you are most comfortable using. I know I can use a spoon to peel ginger, for example. I'm more comfortable using a regular vegetable peeler, as years of cooking have developed that muscle memory. Whatever is safest and most efficient for you is correct. ❤🍅
More than any other vegetable \ fruit, tomatoes are the one where the difference between homegrown vs. commercially grown is most apparent. My mother loved going out into the garden, with a wet rag and a salt shaker and pick then eat a homegrown tomato.
I have been making versions of the first (Bangladeshi) recipe for many years, what elevates it to an even higher level is the addition of celery thinly sliced and sauted with the onion. If you can't be arsed chopping celery, use celery seeds . . . yum.
Tomato shells: angle your knife at the top to create a "core cut"-pretty much what you ended up doing. To clean out the tomato (and other veg) a GRAPEFRUIT spoon is super helpful. If its a dense or woody tomato you may have to cut the inside of the tomato in small grids, spoon it out and repeat.The serrated tip helps clean easily.
Hey Beryl 👋 next time you need to core a tomato try using a grapefruit spoon 🥄. Love your channel 😀
For tomates crevettes, I'd recommend a few changes. First of all, to empty your tomatoes, cut off the top as a flat top, then with a good paring knife, start by going around the perimeter then cut the center in a cross pattern, with a spoon scoop out each quarter, this should be much easier now that the core of the tomato is already quartered. Secondly, salt and pepper the inside of your tomatoes before you stuff them. As for the stuffing, salt, pepper and a touch of dijon and ketchup will further enhance the flavours. I hope you give them another try, I love tomates crevettes and we eat them every summer in Belgium. Hopefully, you give this a try when tomatoes are in season because that's when this dish tastes the best !
That last recipe reminds me of the tomato pudding recipe that my Mom used to make. It's both sweet and savory and OH SO GOOD.
Beryl, I love your channel so much, this was a great episode. My only note would be to not use those style canned biscuits in anything described similar to bread pudding. They don't absorb in such a way as to get the right texture in a bread pudding, especially if you aren't letting them get a bit stale first. No canned biscuits will, I've tried them all hoping lol. It has something to do with a preservative in the recipe I believe. If you'll make them using bisquick (or similar boxed mix), it'll be much easier than from scratch and will be ten times better. Guaranteed.
I live about 5 miles from the Great Salt Lake. Our soil is fairly alkaline. It makes some amazing tomatoes! 🍅 best in the world!
For the shrimp & tomato salad, try putting some salt (my favorite would be celery salt), then add your salad of choice!
In malta we have a LOT of tomato dishes, the two MOST tomato ones are probably Balbuljata (if you search it up its basically scrambled eggs with onions, tomatoes and salt, and thats it, and its strangely deep in flavour from nice in season tomatoes), and Hobz Biz-zejt [u tadam] (bread with oil [and tomatoes]; people dont usually say the u tadam part). Hobz Biz-zejt has a long and interesting history and is shared with regions of spain, its basically just like, get nice "tadam chatt" in season (local variety of tomatoes, the same sorta flat bumpy shape of heirloom tomatoes in the US?), cut em in half, and press hard and smeer it on slices of a sour dough rustic loaf ("hobza maltin") you get like 2 slices of bread out of a single tomato half, so they go a long way. Then season with salt, pepper, a splash of balsamic vinegar, GOOD olive oil, and torn up basil or mint. Its so simple, but a favorite with basically all locals in malta as either a breakfast or an afternoon snack during the scorching summer heat.
You can make it oomfier by adding things like tinned tuna or raw red onions for toppings, but personally at that point I prefer making tahlita "sauce", peel tomatoes, remove the seeds (can be used for hobz bizejt), dice em up and mix with diced red onions, capers, olives, tuna (if you want, not always), oliveoil, salt, pepper, basil, mint, parsley. Once you've made your tahlita leave it to sit for a few hours in the fridge to let it get to know its self (or have straight away if impatient), and to serve just scoop it onto bread (prefferably sour dough and crunch). quinticentially summer here in malta. (if you're not in the mood you can skip peeling/de-seeding the tomatos, the no peel is a minor textoral thing; and the seeds are to stop it from getting too "watery" in the fridge, but the water (which will build up anyway) is super flavourful and most people LOVE dipping bread in it near the end of the tahlita anways)
I think the key to hollowing out tomatoes is a grapefruitspoon! I was struggling once when I was cooking in mynparents kitchen and found a grapefruit spoon in the drawers. The serated edges made it so much easier!
In New England, stewed tomatoes are just the tomatoes, sugar and butter - no biscuit - and much less sugar. Chunk large tomatoes (small tomatoes have too much skin for cooking), add sugar and butter to a casserole and bake in the oven until the liquid is reduced. About an hour at 350*. You just eat it hot from a bowl.
Oh, interesting. I've never seen them made like this. I'll have to try them like this without the bread, which is what I've always known vs biscuits.
@@callitags the thought of anything else in the dish is weird to me!
@@az55544 I imagine so! It can be very strange to see different versions of things that are so familiar.
Having grown up in the Tomato Capital of Canada in Southern Ontario I too find that most tomatoes have no flavour - I think the key to getting more flavour in your tomatoes is to get field ripened tomatoes grown as close to your home town as possible - the farther the tomato has to travel to your store the less ripe they are when picked - if they have longer on the vine they taste better
My southern stewed tomatoes are sooooo different! Interesting to see a different way for doing it.
I love seeing how people do familiar things differently too!
Beryl the chutney is supposed to be runny, and its supposed to eaten as a side dip, or even with pakoras veggie fritters, or a pickle in an indian meal
The 35 MPH tomatoes, designed to hit a wall at 35 mph and not be damaged. They are also picked green. If you can find home grown vine ripened the shrimp stuffed will be much better.
MY FAVORITE FOOD EVER! Thank you so much for this wonderful video!
Beryl’s nyamnyamnyam sound is something I deeply identify with
kewpie feels like its own category of mayo to me! but dukes all the way for american mayo.
I LOVE stewed tomatoes, although I’ve always had them from a can, they remind of my grandpa because a common thing he made me was stewed tomatoes with grilled cheese or mac and cheese with buttered toast, if it was the grilled cheese I would dip it in the tomato sauce and if it was mac and toast I would soak the toast in the tomatoes, one of my all time favorite comfort foods.
This was a fun episode. I think people prefer Kewpie mayo because it has MSG. So if you don't have a Japanese mart nearby, just use Hellmann's and add a dash of MSG (Accent seasoning is MSG if you need a brand name).
Kewpie mayo is made from yolks only
@@andycalimaraIt's sweeter, too, isn't it? Been quite a while since I've had it, but that's my memory of it
I LOVE tomato tok. Really easy to make. Usually, i eat it with scrambled fried egg and white rice.
Love this video! One note on the chutney: I believe you got that texture because you cooked the chutney down too much. Sugars take on increasingly more solid textures the higher the temperature that you cook them to (see: the stages sugar goes through when making candy e.g. soft ball, hard ball, hard crack, etc.).
16:24 as one who lives in The South, my ride or die mayo will always be Duke's, with Blue Plate as a plan B! Kewpie is good, but I prefer the tang of Dukes. I'll add MSG if I want an Umani hit.
QP mayo!!! Yeay!!! I had so much difficulty finding the QP mayo in Malaysia before, now they sell it everywhere🥰 so appreciated 😊
watching these as im having a chickpea stew with nature sweet cherry tomatoes for breakfast 😂
We live in southeast South Dakota, USA. Our first tomato dish of the season, is mock apple pie. It uses medium to large sliced green tomatoes, instead of apples. Yes it tastes like apple pie.
Beryl, I imagine others have said this already, but the tool for hollowing out tomatoes is an old-fashioned grapefruit spoon. Hands down the best--it's what we used to make tomato dolma when I was a kid.
There’s an Italian dish a lot like the stewed tomatoes called pappa al pomodoro. It’s not sweet though! It’s like… if marinara sauce was a soup, but then you cooked down stale bread in it until it became a stew. My family adds chili and anchovy for a southern Italian twist.
All my years of being familiar with stewed tomatoes (I'm from Virginia) and loving to dip bread in marinara sauce, I somehow never thought to make anything like this. I'm going to have to now, though 😊
Hi Beryl, the nicest tomatoes I have ever tasted were bought from a road side wooden stall in France. Absolutely delicious. Great recipes, am going to try these. Love from North Wales, United Kingdom xx
Beryl if you can get a plot in a community garden that does organic gardening only. Grow your own vegetables, including Tomatoes.
When they're really red you will see it. You can also smell the ripe Tomatoes too alot of the time.
I didn't do organic gardening until later, but you are going to want to as Tomatoes are on what's called The Dirty Dozen.
Also Tomatoes are what are known as Nitrogen Fixing Plants. So you're going to need to rotate Tomatoes with a plant that puts the Nitrogen back into the soil.
I would die for tomatoes. Maybe it’s my Italian heritage but I love them and they are my favourite “whole food”.
Yum!! All the dishes look amazing!! Growing up as a Vietnamese American, my favorite tomato dish is fried tofu in tomato sauce (called Đậu Sốt Cà Chua in Vietnamese!) :)
retired chef here... I like using a grapefruit knife and grapefruit spoon to core out tomatos.
I would suggest you look for a farmers market, where you can get non industrialised tomatoes which taste so much better.
Beryl: in re stewed tomatoes. The first problem is in mistaking Pillsbury Grans for actual biscuits rather than just lumps of cooked goo. Second of all, mother always put a slice of white bread crumbled up in the stewed tomatoes. Third, they are the usual companion to Black Eyed Peas. I never seen them served over biscuits before. In the summertime they go well with fresh Lima beans.
Until today, I've never seen them made with biscuits. It's always been white bread. Never had them with black-eyed peas. Love them with green beans, and they're also good with limas and/or corn. Or just in a bowl when you want something cozy and warm.
I grew up on a tomato fram. Tomatoes you buy needs to ripen for a week. You buy Tomatoes one week to eat the next. DO NOT PUT THEM IN THE FRIDGE or let them touch. Cee from the little cottage in ireland 💚💚💚🍀🍀🍀
Dear Beryl, get a tomato corer! It's like a weird little jaggedy, found spoon, kinda like a melon baller shape, but it's meant for scooping the hard core from the tomato. PS Try growing some heirlooms next summer on your balcony!!
In Georgia/Florida, we call the stewed tomato dish a tomato jam, and we also make a tomato gravy that’s similar but not sweet. I also think you would enjoy a fresher, homemade biscuit that’s more like pastry. Canned biscuits are awfully flat in taste. You need a real biscuit.
Agree and the canned biscuit would likely ruin the dish.
@@donia1 totally agree, canned biscuits are for critical emergencies only
My fave mayos are Duke's and Kewpie... Yum!
The beefsteak tomatoes in the US have had their flavor genetically modified to death, also hothouse and hydroponically grown are week too. Got to go for heirloom and locally grown.
Heirloom tomatoes are my favorite tomatoes 😎