For the polenta:
Bring water
ven to 200\u00b0C.
FOR THE MEATLOAF:
Boil potatoes
im the tops off the tomatoes, scrape out all the
f you are using sliced tomatoes).Arrange in a sterilised jar
arge bowl, combine onion, and tomatoes.
Pack mixture into 3
br>Drain, chop, and mix tomatoes in a bowl then place
o a boil and cook for 2 mins. Drain. When cool
combine onion, bell pepper, and tomatoes.
Pack mixture into 3
an of Nina San Marzano tomatoes, being very careful since the
liter) glass mason jar. For jars that are slightly bigger
Soak tomatoes in pickling lime and 2 gallons of water for 24 hours.
Do not use aluminum pot.
Drain, then soak for four hours in water.
Change water every hour.
do not use same oil for browning meat).
Saute chopped
ke corn tortillas - see my recipe for tortillas de maiz here.
ry begin placing the dried tomatoes into the bottom. Use a
In a medium saucepan, bring vinegar, brown sugar and salt to a boil, stirring. Remove from heat.
In a medium skillet, heat oil. Add garlic, ginger, mustard seeds, pepper, turmeric, cumin and cayenne and cook over low heat until fragrant, about 2 minutes. Carefully pour the hot oil mix into the vinegar mixture.
In a large, heatproof, non-reactive bowl; combine tomatoes, scallions and jalapenos. Stir in hot pickling liquid. Let stand at room temperature for 4 hours, or refrigerate for 8 hours.
Wash tomatoes, place in boiling water for three minutes or until skin
(For the bean mix you can
lade attached, finely chop beefsteak tomatoes; transfer to a medium bowl
Combine first 5 ingredients and hot peppers in large saucepan. Heat to boiling.
Add tomatoes, onions and peppers.
Let simmer for 10 minutes, stirring occasionally.
Continue to simmer while quickly packing one-half jar at a time.
Fill jar within 1/2-inch from top, making sure vinegar solution covers vegetables.
Cap at once.
Process five minutes in boiling water bath.
Makes 4 to 5 pints.
edium-high heat for about 2 minutes.
Add tomatoes, onion, garlic