Are there dessert dishes with tomatoes in it?!
Are there any kind of breakfast or dessert meals with tomatoes as a main ingredient!? I know there are mainly lunches and dinners!.Www@FoodAQ@Com
Answers:
Tomato Olive Oil Ice Cream
3 cups whole milk
1 cup heavy cream
6 egg yolks
1/2 cup sugar
1/3 cup Extra Virgin Olive Oil
1 lemon, juiced
1/2 cup fresh tomato paste
1 shot vodka, limoncello, or eau de vie
In the bowl of electric mixer place the egg yolks and sugar!. Beat well until light in color and thick!. Slowly beat in olive oil until thoroughly combined!.
Combine milk, cream, and tomato paste in a heavy-bottomed saucepan large enough to accommodate all ingredients!. Bring milk mixture up over medium heat until it starts to ‘crawl’ up the sides of the pan!. Add a cup of milk mixture to eggs, whisking in completely, then add a second cup and whisk in, then add one more cup and whisk it in!.
The eggs are now tempered and can be added to the remainder of milk mixture in saucepan!. Stir briskly over heat for a few minutes!. The custard will thicken a bit!. Take off heat and strain through a fine mesh strainer!. Add the lemon juice and alcohol!. Cool thoroughly (you may use an ice bath to speed the process)!.
Freeze in an ice cream maker until soft and thick!. Serve in bowls or on savory cones, drizzled with a little real balsamic vinegar (don’t use the fake stuff)!.
Tomato Paste
Although you can make this with a good-quality commercial tomato paste, using fresh heirloom tomatoes really pays off!.
Start with a half-dozen firm but ripe, good-sized fresh tomatoes!. Roughly chop them, and place in a wide saucepan; cook over medium heat, stirring, until the tomato water has evaporated and has a paste consistency!. You need enough to make a half-cup, so if your tomatoes are watery or small you’ll need more of them!. Note: don’t worry about the seeds or skins, since you’ll sieve the mixture when you are making the ice cream!.Www@FoodAQ@Com
3 cups whole milk
1 cup heavy cream
6 egg yolks
1/2 cup sugar
1/3 cup Extra Virgin Olive Oil
1 lemon, juiced
1/2 cup fresh tomato paste
1 shot vodka, limoncello, or eau de vie
In the bowl of electric mixer place the egg yolks and sugar!. Beat well until light in color and thick!. Slowly beat in olive oil until thoroughly combined!.
Combine milk, cream, and tomato paste in a heavy-bottomed saucepan large enough to accommodate all ingredients!. Bring milk mixture up over medium heat until it starts to ‘crawl’ up the sides of the pan!. Add a cup of milk mixture to eggs, whisking in completely, then add a second cup and whisk in, then add one more cup and whisk it in!.
The eggs are now tempered and can be added to the remainder of milk mixture in saucepan!. Stir briskly over heat for a few minutes!. The custard will thicken a bit!. Take off heat and strain through a fine mesh strainer!. Add the lemon juice and alcohol!. Cool thoroughly (you may use an ice bath to speed the process)!.
Freeze in an ice cream maker until soft and thick!. Serve in bowls or on savory cones, drizzled with a little real balsamic vinegar (don’t use the fake stuff)!.
Tomato Paste
Although you can make this with a good-quality commercial tomato paste, using fresh heirloom tomatoes really pays off!.
Start with a half-dozen firm but ripe, good-sized fresh tomatoes!. Roughly chop them, and place in a wide saucepan; cook over medium heat, stirring, until the tomato water has evaporated and has a paste consistency!. You need enough to make a half-cup, so if your tomatoes are watery or small you’ll need more of them!. Note: don’t worry about the seeds or skins, since you’ll sieve the mixture when you are making the ice cream!.Www@FoodAQ@Com
TOMATO SOUP CAKE
1 1/2 c!. white sugar
1/2 c!. shortening
2 eggs
2 tsp!. cinnamon
2 tsp!. nutmeg
2 tsp!. soda
1 tsp!. baking powder
2 tsp!. vanilla
1 can tomato soup
1/2 can water
1 c!. raisins
1 c!. nuts, chopped
Cream sugar and shortening; add eggs, vanilla and tomato soup!. Mix well!. Sift in combined dry ingredients alternately with water!. Add raisins and nuts last!. Bake one hour at 350 degrees in large loaf pan or jelly roll pan!. This is not a "fancy dessert" but a tasty and nourishing cake that makes a big hit, especially with men and small fry!. Do not frost!. As a dessert, top with whipped cream or ice cream!.
jmWww@FoodAQ@Com
1 1/2 c!. white sugar
1/2 c!. shortening
2 eggs
2 tsp!. cinnamon
2 tsp!. nutmeg
2 tsp!. soda
1 tsp!. baking powder
2 tsp!. vanilla
1 can tomato soup
1/2 can water
1 c!. raisins
1 c!. nuts, chopped
Cream sugar and shortening; add eggs, vanilla and tomato soup!. Mix well!. Sift in combined dry ingredients alternately with water!. Add raisins and nuts last!. Bake one hour at 350 degrees in large loaf pan or jelly roll pan!. This is not a "fancy dessert" but a tasty and nourishing cake that makes a big hit, especially with men and small fry!. Do not frost!. As a dessert, top with whipped cream or ice cream!.
jmWww@FoodAQ@Com
Well, if for breakfast, you can make omelet, with eggs and tomato!. I do that a lot!.!.!.
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---Www@FoodAQ@Com
Tomato soup cake is delicious, like spice cake!.
Try Cooks!.com or Recipezaar!.comWww@FoodAQ@Com
Try Cooks!.com or Recipezaar!.comWww@FoodAQ@Com