Summer canned tomato recipes

1. Tomatoes in tomato juice Ice cream

Interesting experiences are brought from new ways to eat tomatoes . Ice cream made from tomatoes in tomato juice can stimulate your taste buds.

Source: Savory Tomato Sorbet Recipe

Ingredients:

• 1 can (20 oz) TMICORP canned tomatoes in tomato juice
•  1 cup whole heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp lemon juice (optional, for brightness)

Instructions:

1. Prepare the Tomato Puree:
   • Drain the TMICORP canned tomatoes in tomato juice, reserving 1/4 cup of the juice.
   • Blend the whole peeled tomatoes inside the can of tomatoes in tomato juice the can and reserved juice in a blender or food processor until smooth. Strain through a fine-mesh sieve to remove seeds and achieve a silky texture.
2. Make the Ice Cream Base:
   • In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring until the sugar dissolves completely. Do not boil.
   • Remove from heat and let the mixture of tomatoes in tomato juice cool to room temperature.
3. Combine Ingredients:
   • Whisk the tomato puree into the cooled cream mixture. Add vanilla extract, salt, and lemon juice (if using). Mix well.
4. Chill the Mixture:
   • Cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled.
5. Churn the Ice Cream:
   • Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
   • If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir every 30 minutes for 2-3 hours to break up ice crystals.
6. Freeze and Serve:
   • Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.
   • Serve scoops of tomato ice cream in bowls or cones. Garnish with a sprinkle of sea salt or a drizzle of honey for extra flair.

Tips:

• For a richer flavor, use TMICORP whole peeled tomatoes in tomato juice and blend them into a smooth puree.
• Add a pinch of cinnamon or basil for a unique flavor profile.
• Pair with a slice of pound cake or a drizzle of balsamic reduction for a gourmet dessert.

This canned tomato ice cream recipe is a creative way to use TMICORP canned tomatoes in tomato juice and will surely impress your guests with its unexpected yet delightful taste!

2. Bloody mary cocktail

In West Virginia, local inhabitants have canning tradition, home canned tomatoes is one of the famous local cuisine there. However, other region in the world can taste the fresh flavor of canned tomatos in tomato juice by buying TMICORP tomatoes in tomato juice products. You know Bloody Mary, a complex flavored drink with a red color from the tomatoes that is enough to make you fascinated.

Source: Elevate Your Brunch with a Classic Bloody Mary Recipe

Ingredients:

• 80ml juice in TMICORP canned tomatoes in tomato juice
• 1/2 tsp salt (or to taste)
• 1 tsp sugar (optional, for sweetness)
• 1 tbsp lemon juice (optional, for brightness)
• 1/2 tsp black pepper (optional, for flavor)
• A pinch of cayenne pepper (optional, for a spicy kick)
• Vodka: 60ml

Instructions:

1. Cool the juice with ice:
   • Prepare a glass, pour the ice about 2/3 glass. Then pour 80 ml tomato juice of TMICORP tomatoes in tomato juice.
2. Create a mixture of ingredient:
   • Then, add the remaining ingredients: salt, pepper, vodka, broth, chili into the jar.
3. Stir with celery and enjoy:
   • Put a glass of celery in the cup, when drinking you can use a spoon to stir or use a celery stick to stir.

Tips:

• Add a splash of Worcestershire sauce or hot sauce for a more complex flavor profile.
• You can also use the method of putting all the ingredients in and shaking vigorously for about 10 seconds and adding ice to enjoy later. The taste of the cuisine made by TMICORP canned tomatoes in tomato juice can indeed satisfies you.

3. Tomato Jelly

This unique and flavorful tomato jelly recipe uses TMICORP canned tomatoes in tomato juice to create a sweet and tangy spread perfect for toast, crackers, or as a glaze for meats. It’s a creative way to use canned tomatoes and impress your guests!

Ingredients:

• 1 can (30 oz) TMICORP canned tomatoes in tomato juice
• 1 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1 packet (1.75 oz) powdered fruit pectin
• 1/2 tsp salt
• 1/2 tsp black pepper (optional, for a savory twist)
• 1/2 tsp cayenne pepper (optional, for a spicy kick)

Instructions:

1. Prepare the Tomatoes:
   • Open the can of TMICORP canned tomatoes in tomato juice and pour the entire contents (tomatoes and juice) into a blender or food processor.
   • Blend until smooth. Strain the mixture through a fine-mesh sieve or cheesecloth to remove seeds and pulp, leaving a smooth tomato liquid.
2. Cook the Tomato Mixture:
   • In a large saucepan, combine the strained tomato liquid, sugar, apple cider vinegar, salt, black pepper (if using), and cayenne pepper (if using). Stir well.
   • Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar.
3. Add Pectin:
   • Once the mixture of tomatoes in tomatoes juice reaches a rolling boil, gradually sprinkle in the powdered fruit pectin while stirring constantly.
   • Boil for 1-2 minutes, ensuring the pectin is fully dissolved and the mixture thickens slightly.
4. Test for Gel Set:
   • To check if the jelly is ready, place a small spoonful on a chilled plate. If it sets and wrinkles when pushed with your finger, it’s done. If not, boil for another minute and test again.
5. Jar the Jelly:
   • Remove the saucepan from heat and skim off any foam from the surface.
   • Carefully ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean and seal with sterilized lids.
6. Process the Jars:
   • If you plan to store the jelly long-term, process the jars in a boiling water bath for 10 minutes. Remove and let cool completely. Check that the lids have sealed (they should not pop when pressed).
7. Serve and Enjoy:
   • Let the jelly cool to room temperature before refrigerating. It will continue to set as it cools.
   • Serve the tomato jelly with crackers, cheese, toast, or as a glaze for roasted meats.

Source: Пряное варенье из помидоров — Лайфхакер

Tips:

• For a smoother jelly, strain the tomato mixture twice or use a nut milk bag for finer filtration.
• Adjust the sugar to taste if you prefer a sweeter or tangier jelly.
• Add fresh herbs like basil or thyme for an aromatic twist. Hope you enjoy the recipe that made by using TMICORP canned tomatoes in tomato juice!