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I never comment on TH-cam videos, but I just wanted to say how cool it has been getting to watch you become more confident and skilled with cooking. It's a shame your views are down because I think the premise of your channel is really unique and well done.
Hey David, I wanted to give you my impressions on this salsa recipe. I am Latino and I grew up with it my entire life. Aside from green onions, you can use any or all onions. If you use only red tomatoes, you are making Salsa Roja; if you use only tomatillos, then you are making Salsa Verde. What matters is the flavoring. You need garlic, peppers (jalapeños, serranos, habaneros, etc.), cilantro, and especially salt. The peppers are what make salsa amazing. You can control the spiciness based on which pepper or how much you use. You don't need sugar, because the tomatoes are sweet enough. Chicken bouillon is an interesting choice for this salsa, but I personally wouldn't do that. You can make salsa using the ingredients raw, but charring the vegetables and tomatoes really give any salsa a nice smoky flavor. This recipe looks interesting but it is not authentic. I'm sure it tastes good. Edit: BTW DO NOT PUT VINEGAR IN YOUR SALSA!!! THAT IS DISGUSTING!!!
😂😂I love that its a white guy making salsa and a white salsa lover on the video with, Im just gonna take a wild guess and say, a mostly white audience(guilty). but we got people like you to keep us in check! Central American cuisine is my favorite. Thanks for making sure we don’t screw it up without being too harsh!❤
@@jsp34159mexico is not Central America but North America (its important because Mexico shares more in common with the north than the south in terms of culture and gastronomy) and this kind of salsa is highly uncommon for us Central Americans, as we do not eat spicy chiles at all. In Central America we eat pickled vegetables made with vinegar, white onion and cabbage as a side dish. Also, guacamole to Central Americans is a side dish that includes egg, not a spicy salsa like Mexicans do. The use of onion and cabbage is the more common but you can also find some encurtidos that have radish, carrots or other types of onion (and a type of chile commonly known as “ball chile” that’s rarely seen in most of mexico, ironically). Still, not that popular to eat tomatoes here, let alone spices like habanero and stuff. Central America gastronomy includes more plantain, cabbage, yuca or quequisque, more pig, minimal use of cilantro and tomatoes in typical foods, but not completely unseen. The dishes we share can be tamales and gorditas, Salvadorans have pupusas that are basically Mexican gorditas with less grease and we have a variety of tamales and stuff made of corn, but Mexican dishes are different than Central Americans, like the pronunciation of words. Central America rarely sees the use of blue corn and the biggest different is the high quantity of roots (tubers) we eat like cassava and the xanthosoma. I repeat, it’s important because Mexico shares little in common to Central America in comparison to, for example, the Caribbean and the north part of South America (Venezuela, Colombia, Brazil). On the other hand mexico and the US share a lot of their gastronomy as they even have the Tex-Mex combination because the frontier between the us and mx is wider than the one between Guatemala and mx. The best way I can describe it is the tortilla phenomenon, where the norther you are in Mexico the more likely you are to use flour tortillas and not corn tortillas. The southerners on the other hand quite share some of the same as us because we have a more similar biome and access to similar ingredients, still the south of Mexico don’t use tubers as much as Central Americans/caribbeans/South Americans do because they don’t grow as much in Mexico. Also, the northern you are in Mexico the least likely you are to see the beans that Central Americans use and more used to see the big ass American beans you see there. I’m born Central American, I lived in the us for some years and now I live in Mexico and I swear I wish the food was at least similar. Not even the chicken soup is the same, nobody lets me add plantain and cassava.
Though I do not share your distain for tomatoes, you are 100% correct, those tomatoes and vegetables needed to be peeled for the soup. In fact, pretty much any recipe that involves cooking tomatoes, you will want to peel them. Blistered tomatoes in pasta would be the exception. Love your channel. ❤
Gonna make this jam recipe immediately! I love Shakshuka - I highly recommend serving it over a greek yogurt mixture (Greek yogurt, fresh herbs or dill finely minced, a fuck ton of thinly sliced or zested garlic, and a little bit of lemon juice. I usually use fresh dill, oregano and thyme in mine.) I use a variation of that soup recipe all the time, please try it again but with peeled tomatoes (I parboil them, ice bath, then peel, then pat dry and roast) - that simple change makes a huge difference! I'm from the Bay Area and tomatoes are a staple crop out here (fun fact: the Bay Area has a Mediterranean-equivalent growing zone, which is 9b for most of it but the Berkeley Hills have almost a temperate rainforest climate). I highly recommend a tomato tarte recipe, look for one that looks thinner and has a nice crust recipe. For another summer/early fall crop, I highly recommend making zucchini fritters! I use: - 1 cup all-purpose flour - 1/3 cup cornstarch - 1 tsp baking powder - tonic water as needed - 2 eggs ~ 3 tablespoons of good honey (if you have it, whatever sweetener works but the honey flavor adds a lot to the fritter) - grated lemon zest - minced garlic - minced fresh lemon balm (if you have it ofc) - salt (however much you want, I put like 2 good pinches) If you do make it, it's simple: Grate 1/2 big zucchini or 2-3 small zucchinis then wring it out with a dish towel (very important, it holds tons of water), then mix dry, mix wets separately, make a well in the dry then add the wet, mix until it's a creamy consistency like buttermilk pancake batter (add more flour or water as needed to get the right consistency). Put 1/2 cup of a nice oil (if you have it, vegetable oil is just fine too) into a pan, fry dollops of batter for ~2 mins on each side - I just use able 3 tablespoons of batter for each fritter. They should get a deep golden color
I make tomato jam peridocally, and just switch up the spices to whatever i feel like. More people should try tomato jam its unreal how delicious it is.
I'm also a massive tomato hater, but I can't get enough shakshuka whenever it's in my house. It is a top tier breakfast, and so easy to vary up with the inclusion or removal of ingredients. I was excited to see it here, but also couldn't imagine a tomato based video without it!
David! Some of those peels in the tomato soup are also from the peppers. If you roast them all in the oven till the skins blister then peel them off and cut an "x" in the bottom of the tomatoes then peel them after you cook them, THEN put them in the soup to puree, it makes a world of difference! Try it again! I KNOW you will enjoy it that way!
thank you david and helix sleep for my bed. its been like four years and im a heavy guy, and my bed is still going strong. helix sleep beds are awesome! give them and david some love!!!
Tomatoes are one of those foods where the difference between a good quality and low quality item are extreme. most restaurant (especially fast food) tomatoes and even grocery store tomatoes are sad and not worth eating. High quality, organic, and especially heirloom specimens are divine.
For Shakshuka or Menemen you can take a box grater, cut the tomato in half, and using your palm, slowly grate the flesh through, leaving the skin behind. You can discard, compost, use as stock, mince and fry with the onions beforehand, whatever you'd like to do with the leftover skin. Credit to Kenji
David, I know this is probably not what you'd enjoy but regarding that tomato jam. it's very much a Texas thing, and in Texas it's real common to serve it with a block of cream cheese. Just a block of cream cheese on a plate with the jam spread on top and everybody at the table has little tiny toasts made from a baguette or crackers. The way you had it on buttered bread was probably much nicer for you than the classic Texas style.
I agree with your taste, I always do 2 things, I core out the tough root end and I blanche in boiling water for 1 minute, the skins slide right off. Thanks!
Lol it might sound weird to some people but I actually like that texture of the skins when broken down. Something about not feeling like you're drinking a tomato dish is sorta satisfying.
Invest in a high speed blender like a vita-mix. Figured you would have learned that by now. Any puréed soup or sauce becomes perfectly smooth and velvety. Can’t do it with an immersion blender or even a typical blender. Game changer
I’m not a tomato hater in the least, but you have my support. My aunt glows with delight over her beautiful heirloom tomatoes each summer despite being a tomato hater. More tomatoes for me!!
I feel like tomato jam is in the same category of things like pepper jam or bacon and onion jam, it's niche enough to not be widespread but somehow has a large cult following that you feel like you've missed out on some kind of knowledge when you hear about it.
I made a version with our vine fresh Kentucky tomatoes, onions and peppers called “eggs in purgatory” instead of shakshuka. Not sure if it’s really too much of a difference but it was spicy, fresh and delicious
tomato is a stable in our cuisine we use it every day with almost every meal, try it in a sandwich salted (uncooked) with fried or boiled eggs.. simple but delicious, actually tomatoes and eggs are a match made in heaven
Hi, David! I paused the video to write this comment so I don't know if someone else has already given you this advice but for getting the skin off tomatoes (in case you ever feel like making that soup again! if not, that's cool, too): you have to "shock" them, that is, make a little cross or X on top of each tomato with a knife, cutting through the skin but just to score it, then drop it in a pot of boiling water and fish it out immediately and plunge into a bowl of ice water. The peel will shrink and it will be super easy to remove. Then roast the tomatoes as the recipe says.
It sounds like you don't hate tomatoes, flavor wise, but you hate tomatoes, TEXTURE wise. I have that issue with some things too. Transformed into something different than their raw, original form, I'll eat them, but just chopped loosely or not at all, can't stand them. I do okay with tomatoes on a sandwich, but I'll still pull them off half the time, especially if they are a huge slice.
I completely understand the hate on raw tomatoes even though i grow them in my own backyard as well, the flavor and texture are horrendous, but cook them down until that raw flavor is gone and you have a divine ingredient for many delicious recipes.
If you want something more vinegary you should try Brazilian vinaigrette! It’s chopped tomatoes, green bell peppers cilantro and onions(or scallions or both) and you add water, vinegar, salt, and a drizzle of olive oil (you can also add lemon). It’s great with just rice but it goes well with pretty much everything especially Linguiça(sausage).
I make a lazy man’s shakshuka. I had a little leftover spaghetti sauce (Rao’s), heated that in a fry pan, tossed in two eggs, covered, cooked to yolk preference. I’ve also mixed in Spanish smoked paprika and turmeric on occasion. But in about five mins, I have “lazy man’s using-up-leftovers” shakshuka.
2:57 You describe exactly how I feel about tomatoes. I also don’t like tomatoes but I don’t mind “processed” tomatoes like in marinara sauce, pizza sauce, etc.
I am similar Basically as long as it's cooked for enough time for it to no longer have the tomato texture and has enough spices and/or sugar to no longer have the tomato flavour, I like tomatoes just fine, lol
Steven is my spirit animal....he is the wrong version when it comes to the vinegar...but none the less...i want to hang out with that man. Oh the sarcasm would be abundant
I'm also in the "burgers ruined by tomato slices" camp. There are very few things I like about raw tomatoes. Big dislike for the skin and seeds. Yes, the ruin a sandwich, too! I do like diced tomatoes as a garnish on tacos and tomatoes. If they're sliced paper-thin then they work on a sub sandwich, but that's it.
While I am not suggesting that you need to learn to love tomatoes: try beefsteak tomatoes, and salt the slices. Let them rest for like 15 minutes, and then add them to whatever. Beefsteak tomatoes have very, very little of the seed goo. They don’t even have the evenly distributed compartments for it, as they are mostly flesh. The sliced surface of the tomatoes looks random, and the very, very small spaces for the seed goo are randomly distributed. I hated tomatoes until I was in my 20’s, because that was when I was able to return home (SoCal), and had access to amazing produce again, and no one to stop me from pushing the goo out, and rinsing it away.🤗🤗🤗
Ya man's right about the hit of red wine vinegar (or apple cider vinegar) in that salsa. Doesn't have to be drowning in vinegar, but a little hit of acid will brighten the hell out of that recipe. And some salt. I don't remember seeing any salt in there. WTF up with that?
hey david, been watching since the Buzzfeed tests BEGAN, around my high school years- i still greatly enjoy tuning in every Friday to watch your versus videos and such- but i’ve noticed lately that a lot of the last few videos, you are seeming to make recipes you already don’t like it or use foods you already dislike as is. the meatloaf, recipes using tomatoes, sweet recipes that are too sweet for your liking- my main reason for commenting is to respectfully ask, do you even enjoy what you do anymore? why would you make things that you already know you won’t like? Sure, for the viewers watching, but it sucks to see you not enjoy your cooking, or feeling like you HAVE to do a certain video for us at the cost of your own enjoyment/tastebuds lol. thanks for the dedication to the videos regardless brother! it’s crazy how long you’ve done this!
Whenever I make tomato soup I parboil my tomatoes after making shallow slices through the skin, then I peel them before I do anything else. And I like raw tomatoes.
Sabía que existía la mermelada de tomate y llegué a probarla en una tienda especializada en mermeladas y jaleas, fue extrañamente deliciosa 🤭 Excelente vídeo como siempre, saluditos desde Uruguay 🫶🏻
if you hate tomatoes (i can't fathom how) then maybe try, if you can find them, Sugar Bombs. They're a specific brand of cherry tomatoes that are sweet and INCREDIBLE. Nothing like eating a regular tomato, there's nothing like them. I'd recommend trying them even if you don't like regular tomatoes, particularly if you like grapes like the purple ones used for jam, I feel like it's similar enough to that that it's a good enough comparison
My Tunisian ex-husband always perled the tomatoes whenever he made shakshuka for breakfast... i feel the same way about the tomato seeds.. ; they ruin everything!! He loves shakahuka and often would add lamb sausage along with the harissa paste!
I made shakshuka once special for a friend who was visiting for the weekend not realizing she didn't like tomatoes or eggs but she liked it a lot, even though she didn't like tomatoes or eggs (she told me this after she ate it)
Thank you Helix Sleep for sponsoring! Helix is offering you peeps an exclusive discount this month: 27% off your mattress purchase. Visit helixsleep.com/davidseymour and use promo code HELIXPARTNER27 to take advantage of this special offer. And act fast: this discount ends after Labor Day. If you miss my limited time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep
There's a company here in Toronto that does a tomato jam, but it's meant to go with cheese and crackers, or to put on a burger!
I never comment on TH-cam videos, but I just wanted to say how cool it has been getting to watch you become more confident and skilled with cooking. It's a shame your views are down because I think the premise of your channel is really unique and well done.
Thanks so much!
@@DavidSeymourOfficial’we love you david’ *we all say in unison*
🎉
Hey David, I wanted to give you my impressions on this salsa recipe. I am Latino and I grew up with it my entire life. Aside from green onions, you can use any or all onions. If you use only red tomatoes, you are making Salsa Roja; if you use only tomatillos, then you are making Salsa Verde. What matters is the flavoring. You need garlic, peppers (jalapeños, serranos, habaneros, etc.), cilantro, and especially salt. The peppers are what make salsa amazing. You can control the spiciness based on which pepper or how much you use. You don't need sugar, because the tomatoes are sweet enough. Chicken bouillon is an interesting choice for this salsa, but I personally wouldn't do that. You can make salsa using the ingredients raw, but charring the vegetables and tomatoes really give any salsa a nice smoky flavor. This recipe looks interesting but it is not authentic. I'm sure it tastes good.
Edit: BTW DO NOT PUT VINEGAR IN YOUR SALSA!!! THAT IS DISGUSTING!!!
Vinegar, no. NO, that's a crime. Lime juice, yes. You need an acid, that's what the lime juice is for, Steven 🙂
Never tried it but I get why someone would reach for chicken bouillon, it's basically just salt + msg.
😂😂I love that its a white guy making salsa and a white salsa lover on the video with, Im just gonna take a wild guess and say, a mostly white audience(guilty). but we got people like you to keep us in check! Central American cuisine is my favorite. Thanks for making sure we don’t screw it up without being too harsh!❤
@@jsp34159mexico is not Central America but North America (its important because Mexico shares more in common with the north than the south in terms of culture and gastronomy) and this kind of salsa is highly uncommon for us Central Americans, as we do not eat spicy chiles at all. In Central America we eat pickled vegetables made with vinegar, white onion and cabbage as a side dish. Also, guacamole to Central Americans is a side dish that includes egg, not a spicy salsa like Mexicans do. The use of onion and cabbage is the more common but you can also find some encurtidos that have radish, carrots or other types of onion (and a type of chile commonly known as “ball chile” that’s rarely seen in most of mexico, ironically). Still, not that popular to eat tomatoes here, let alone spices like habanero and stuff. Central America gastronomy includes more plantain, cabbage, yuca or quequisque, more pig, minimal use of cilantro and tomatoes in typical foods, but not completely unseen. The dishes we share can be tamales and gorditas, Salvadorans have pupusas that are basically Mexican gorditas with less grease and we have a variety of tamales and stuff made of corn, but Mexican dishes are different than Central Americans, like the pronunciation of words. Central America rarely sees the use of blue corn and the biggest different is the high quantity of roots (tubers) we eat like cassava and the xanthosoma.
I repeat, it’s important because Mexico shares little in common to Central America in comparison to, for example, the Caribbean and the north part of South America (Venezuela, Colombia, Brazil). On the other hand mexico and the US share a lot of their gastronomy as they even have the Tex-Mex combination because the frontier between the us and mx is wider than the one between Guatemala and mx. The best way I can describe it is the tortilla phenomenon, where the norther you are in Mexico the more likely you are to use flour tortillas and not corn tortillas. The southerners on the other hand quite share some of the same as us because we have a more similar biome and access to similar ingredients, still the south of Mexico don’t use tubers as much as Central Americans/caribbeans/South Americans do because they don’t grow as much in Mexico. Also, the northern you are in Mexico the least likely you are to see the beans that Central Americans use and more used to see the big ass American beans you see there. I’m born Central American, I lived in the us for some years and now I live in Mexico and I swear I wish the food was at least similar. Not even the chicken soup is the same, nobody lets me add plantain and cassava.
@@Canada-zo9qemucho texto
"Whose recipe is this?" has such showing your mom a funny meme and her going "who's this?" energy.
literally the same omg lol
Love seeing you two bicker like an old married couple, it's so sweet ❤️
I could watch you & Stephen interact over & over again 😂
Though I do not share your distain for tomatoes, you are 100% correct, those tomatoes and vegetables needed to be peeled for the soup. In fact, pretty much any recipe that involves cooking tomatoes, you will want to peel them. Blistered tomatoes in pasta would be the exception.
Love your channel. ❤
david making a tomato video is craZY!! love the garden highlights- first the cukes and now the tomates? an honor to see the fruits of your labor
David you should try South Indian curries, they are usually tomato based but the spices and other aromatics take them to another level
Gonna make this jam recipe immediately! I love Shakshuka - I highly recommend serving it over a greek yogurt mixture (Greek yogurt, fresh herbs or dill finely minced, a fuck ton of thinly sliced or zested garlic, and a little bit of lemon juice. I usually use fresh dill, oregano and thyme in mine.) I use a variation of that soup recipe all the time, please try it again but with peeled tomatoes (I parboil them, ice bath, then peel, then pat dry and roast) - that simple change makes a huge difference! I'm from the Bay Area and tomatoes are a staple crop out here (fun fact: the Bay Area has a Mediterranean-equivalent growing zone, which is 9b for most of it but the Berkeley Hills have almost a temperate rainforest climate). I highly recommend a tomato tarte recipe, look for one that looks thinner and has a nice crust recipe. For another summer/early fall crop, I highly recommend making zucchini fritters! I use:
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- 1 tsp baking powder
- tonic water as needed
- 2 eggs
~ 3 tablespoons of good honey (if you have it, whatever sweetener works but the honey flavor adds a lot to the fritter)
- grated lemon zest
- minced garlic
- minced fresh lemon balm (if you have it ofc)
- salt (however much you want, I put like 2 good pinches)
If you do make it, it's simple: Grate 1/2 big zucchini or 2-3 small zucchinis then wring it out with a dish towel (very important, it holds tons of water), then mix dry, mix wets separately, make a well in the dry then add the wet, mix until it's a creamy consistency like buttermilk pancake batter (add more flour or water as needed to get the right consistency). Put 1/2 cup of a nice oil (if you have it, vegetable oil is just fine too) into a pan, fry dollops of batter for ~2 mins on each side - I just use able 3 tablespoons of batter for each fritter. They should get a deep golden color
Oh, and I make a spicy garlic and lemon aioli with it!
I love this as another Bay Area native and someone who loves zucchini, and veggie fritters 🤯💜
I make tomato jam peridocally, and just switch up the spices to whatever i feel like. More people should try tomato jam its unreal how delicious it is.
With a bit of cinnamon and orange, cooked down dark, and jammy…😋😋😋👍🏻🔥🔥🔥🔥🔥
Youve convinced me!!
I’d love this recipe. Am I blind or is there no measurement list?
I'm also a massive tomato hater, but I can't get enough shakshuka whenever it's in my house. It is a top tier breakfast, and so easy to vary up with the inclusion or removal of ingredients. I was excited to see it here, but also couldn't imagine a tomato based video without it!
David! Some of those peels in the tomato soup are also from the peppers. If you roast them all in the oven till the skins blister then peel them off and cut an "x" in the bottom of the tomatoes then peel them after you cook them, THEN put them in the soup to puree, it makes a world of difference!
Try it again! I KNOW you will enjoy it that way!
thank you david and helix sleep for my bed. its been like four years and im a heavy guy, and my bed is still going strong. helix sleep beds are awesome! give them and david some love!!!
Lol stephens reaction to the salsa - seems like it needed more lime lol
THE David Seymour of David Seymour youtube channel fame???
Tomatoes are one of those foods where the difference between a good quality and low quality item are extreme. most restaurant (especially fast food) tomatoes and even grocery store tomatoes are sad and not worth eating. High quality, organic, and especially heirloom specimens are divine.
For Shakshuka or Menemen you can take a box grater, cut the tomato in half, and using your palm, slowly grate the flesh through, leaving the skin behind. You can discard, compost, use as stock, mince and fry with the onions beforehand, whatever you'd like to do with the leftover skin. Credit to Kenji
Or just peel the tomatoes and chop them roughly. Cooking the tomatoes will make mashing them in the pan with a wooden spoon super easy.
Shakshuka with canned tomatoes is EXCELLENT and I highly recommend 😊
David, I know this is probably not what you'd enjoy but regarding that tomato jam. it's very much a Texas thing, and in Texas it's real common to serve it with a block of cream cheese. Just a block of cream cheese on a plate with the jam spread on top and everybody at the table has little tiny toasts made from a baguette or crackers. The way you had it on buttered bread was probably much nicer for you than the classic Texas style.
I love it when your boyfriend shows up 😂 he's really funny
When I saw you serving the soup, I immediately thought "strain it"! Or peel fresh tomatoes before you use them.
Shakshuka with Italian seasonings and cheeses is called Eggs in Purgatory. 😉 I like to serve it with batons of fried, cheesy polenta.💋
I agree with your taste, I always do 2 things, I core out the tough root end and I blanche in boiling water for 1 minute, the skins slide right off. Thanks!
Thanks For all your hardwork! Please cover CARBONARA ones🎉🎉🎉🎉
YEAH!! Stephen is back - with his Sassy commentary! 😊
I absolutely LOVE tomatoes! And now I need to try tomato jam. Clearly I need to hi5 the farmers market tomorrow.
Lol it might sound weird to some people but I actually like that texture of the skins when broken down. Something about not feeling like you're drinking a tomato dish is sorta satisfying.
Those tomatoes from your garden look so beautiful and I would be totally just eating them warm off the plant!!
I watch this channel religiously every week for how many years now? I don't even know
Invest in a high speed blender like a vita-mix. Figured you would have learned that by now. Any puréed soup or sauce becomes perfectly smooth and velvety. Can’t do it with an immersion blender or even a typical blender. Game changer
Unite tomato haters, I will always be a member
Hey now, I'm a tomato lover and I'll always be a member.
@@MrNathansdad then you don't belong here
@@shantanapowell7799 lol, so glad it's not your choice hahahaha
I’m not a tomato hater in the least, but you have my support. My aunt glows with delight over her beautiful heirloom tomatoes each summer despite being a tomato hater. More tomatoes for me!!
Pita bread is the ideal match for shakshuka-there are many ways to savor it, but nothing beats dipping the bread into the sauce for me. Xxx❤
Its so adorable the moment steven says he likes it,david said i already made one for you ❤ SWOONINGGG
That last one is probably the most enthusiastic I’ve seen of Steven for any recipe… 😂
Fun video! Maybe consider a video where Steven, your family, friends all pick recipes for you?
I feel like tomato jam is in the same category of things like pepper jam or bacon and onion jam, it's niche enough to not be widespread but somehow has a large cult following that you feel like you've missed out on some kind of knowledge when you hear about it.
the salsa aficionado is giving us the hard truth! 😂 Y’all cute! Happy for you both!❤️
Love your content David! Thanks For this ❤❤❤❤
I love soup! We need more soup ones that that we are entering autumn and winter please 🙏🏼
9:35 love you stephen 😭
I made a version with our vine fresh Kentucky tomatoes, onions and peppers called “eggs in purgatory” instead of shakshuka. Not sure if it’s really too much of a difference but it was spicy, fresh and delicious
Your bfs personality/humor reminds me of miss coco preu in the best way!!
Now you have to do a video featuring all cream cheese recipes
i love making tomato chilli strawberry jam. it's great with literally anything, ice cream to roast chicken.
tomato is a stable in our cuisine we use it every day with almost every meal, try it in a sandwich salted (uncooked) with fried or boiled eggs.. simple but delicious, actually tomatoes and eggs are a match made in heaven
Hi, David! I paused the video to write this comment so I don't know if someone else has already given you this advice but for getting the skin off tomatoes (in case you ever feel like making that soup again! if not, that's cool, too): you have to "shock" them, that is, make a little cross or X on top of each tomato with a knife, cutting through the skin but just to score it, then drop it in a pot of boiling water and fish it out immediately and plunge into a bowl of ice water. The peel will shrink and it will be super easy to remove. Then roast the tomatoes as the recipe says.
I'm really excited for this one! I love tomatoes!!
The tomato jam sounds really good!!
It sounds like you don't hate tomatoes, flavor wise, but you hate tomatoes, TEXTURE wise. I have that issue with some things too. Transformed into something different than their raw, original form, I'll eat them, but just chopped loosely or not at all, can't stand them. I do okay with tomatoes on a sandwich, but I'll still pull them off half the time, especially if they are a huge slice.
I hate tomato skins, too. And red pepper skins. I will strain it if I make it.
My family made tomato jam every summer. If you really want to blow your mind with a non-typical north American staple, try cholate gravy.
I completely understand the hate on raw tomatoes even though i grow them in my own backyard as well, the flavor and texture are horrendous, but cook them down until that raw flavor is gone and you have a divine ingredient for many delicious recipes.
I would highly recommend Kenji's tomato sandwich too.
The tomato jam looks so yummy!
If you want something more vinegary you should try Brazilian vinaigrette! It’s chopped tomatoes, green bell peppers cilantro and onions(or scallions or both) and you add water, vinegar, salt, and a drizzle of olive oil (you can also add lemon). It’s great with just rice but it goes well with pretty much everything especially Linguiça(sausage).
I make a lazy man’s shakshuka. I had a little leftover spaghetti sauce (Rao’s), heated that in a fry pan, tossed in two eggs, covered, cooked to yolk preference. I’ve also mixed in Spanish smoked paprika and turmeric on occasion. But in about five mins, I have “lazy man’s using-up-leftovers” shakshuka.
There is a jam company in my area that makes amazing spicy tomato jam and it's really good on a charcuterie board with cheese.
steven
2:57 You describe exactly how I feel about tomatoes. I also don’t like tomatoes but I don’t mind “processed” tomatoes like in marinara sauce, pizza sauce, etc.
I am similar
Basically as long as it's cooked for enough time for it to no longer have the tomato texture and has enough spices and/or sugar to no longer have the tomato flavour, I like tomatoes just fine, lol
Some of the best jam i ever had was a tomato and vanilla jam. Very unexpected! Fig and pepper jam is also really good :)
Amazing opening! Please more like it 😊😊😊😊
I love watching this eating a tomato salad :D
I make tomato jam occasionally, it’s so good!
I just started the video, and other people may have commented the same thing, but: ALL CREAM CHEESE VIDEO NEXT!!
I'm so intrigued by the last one.
You never had a really good BLT? Shit is fire dude.
Steven is my spirit animal....he is the wrong version when it comes to the vinegar...but none the less...i want to hang out with that man. Oh the sarcasm would be abundant
If you don't like the skin of the tomatoes, if using fresh, what is stoping you from removing it before cooking with them?
Nothin like fresh tomatoe slices with salt qnd pepper!!
I'm also in the "burgers ruined by tomato slices" camp. There are very few things I like about raw tomatoes. Big dislike for the skin and seeds. Yes, the ruin a sandwich, too! I do like diced tomatoes as a garnish on tacos and tomatoes. If they're sliced paper-thin then they work on a sub sandwich, but that's it.
Ooh a grilled cheese with that tomato jam would be great
While I am not suggesting that you need to learn to love tomatoes: try beefsteak tomatoes, and salt the slices. Let them rest for like 15 minutes, and then add them to whatever. Beefsteak tomatoes have very, very little of the seed goo. They don’t even have the evenly distributed compartments for it, as they are mostly flesh. The sliced surface of the tomatoes looks random, and the very, very small spaces for the seed goo are randomly distributed. I hated tomatoes until I was in my 20’s, because that was when I was able to return home (SoCal), and had access to amazing produce again, and no one to stop me from pushing the goo out, and rinsing it away.🤗🤗🤗
I to share a disdain for tomatoes but I’d happily try all these recipes 😊
Ya man's right about the hit of red wine vinegar (or apple cider vinegar) in that salsa. Doesn't have to be drowning in vinegar, but a little hit of acid will brighten the hell out of that recipe. And some salt. I don't remember seeing any salt in there. WTF up with that?
have you ever had stewed tomatoes? if they’re made right, they are soo good!! one of my favorite foods ever!!! (although i am a tomato lover lol)
They'll make jam out of anything
hey david, been watching since the Buzzfeed tests BEGAN, around my high school years- i still greatly enjoy tuning in every Friday to watch your versus videos and such- but i’ve noticed lately that a lot of the last few videos, you are seeming to make recipes you already don’t like it or use foods you already dislike as is. the meatloaf, recipes using tomatoes, sweet recipes that are too sweet for your liking- my main reason for commenting is to respectfully ask, do you even enjoy what you do anymore? why would you make things that you already know you won’t like? Sure, for the viewers watching, but it sucks to see you not enjoy your cooking, or feeling like you HAVE to do a certain video for us at the cost of your own enjoyment/tastebuds lol.
thanks for the dedication to the videos regardless brother! it’s crazy how long you’ve done this!
More Stephen, please.
Whenever I make tomato soup I parboil my tomatoes after making shallow slices through the skin, then I peel them before I do anything else. And I like raw tomatoes.
We have something similar to the last one in India called tomato chutney. It's sweet and you eat it at the end of a meal.
Sabía que existía la mermelada de tomate y llegué a probarla en una tienda especializada en mermeladas y jaleas, fue extrañamente deliciosa 🤭 Excelente vídeo como siempre, saluditos desde Uruguay 🫶🏻
if you hate tomatoes (i can't fathom how) then maybe try, if you can find them, Sugar Bombs. They're a specific brand of cherry tomatoes that are sweet and INCREDIBLE. Nothing like eating a regular tomato, there's nothing like them. I'd recommend trying them even if you don't like regular tomatoes, particularly if you like grapes like the purple ones used for jam, I feel like it's similar enough to that that it's a good enough comparison
My Tunisian ex-husband always perled the tomatoes whenever he made shakshuka for breakfast... i feel the same way about the tomato seeds..
; they ruin everything!!
He loves shakahuka and often would add lamb sausage along with the harissa paste!
Watching this as am eating my tomato mayo Sandwich is an elite experience 🥪 am the opposite of a tomato hater
Its ok David. I like orange juice, but i hate oranges. I totally get you!
Your video may have pushed me to actually making tomato jam. 😊
I made shakshuka once special for a friend who was visiting for the weekend not realizing she didn't like tomatoes or eggs but she liked it a lot, even though she didn't like tomatoes or eggs (she told me this after she ate it)
Try tomato jam with Chinese five spice 🧡 trust me.
really thought you were going to make a tomato cake for dessert! you might wamt to try that sometimes?
I woke up, saw this video, webt to the shop and made shakshuka for the first time
I can't stand raw tomatoes either but love Shakshuka and other saucy tomato dishes.
not David eating a homemade bowl of ripe garden fresh tomato soup with roasted onions, garlic, bell peppers and basil and being like "this is fine 😐"
YESSS
Tomato jam is so good. Put it on a cheese burger.
I love tomato jam on my hamburgers :)
"Tomatoes are disgusting" -Integza... Also David Seymour... Also me 😖
Lol hiw did you get to making this video?? Super cool that you grew the tomatoes yourself!!!
Tomatoes are my favorite at least you try them.
Also, can you link that plate/bowl you served the shaksushka (sp?) in please? Thanks