The secret of Life?
The secret’s in the sauce. Tomato sauce, that is.
It’s PINK SATURDAY with Beverly, and I am offering up these great pink tomato varieties and some deliciousness to go along with them.
There’s just something about “tomato” that says Summer to me. I like them in all shapes, colors and sizes when they are homegrown. Very few get brought home to my kitchen except during the summer when tomatoes are at their best.
My preference now is for heirloom varieties because there is a depth of flavor that does not seem to me to be present in those that are grown for shipping. I live in a state known for its tomato crop, and there are some mighty fine tomatoes grown here if you can’t grow your own.
The famed Bradley County Pink Tomatoes are grown on family farms and celebrated each June during the Bradley County Pink Tomato Festival. It’s one of the oldest running festivals in Arkansas. While it’s too late for this year’s festivities, perhaps you will want to put that on your calendar for next June. To celebrate 50 years of Pink Tomato Festivals, the festival committee put together a 50th Anniversary Cookbook. There are 850 entries in the book and each recipe includes tomatoes as an ingredient. To purchase a cookbook send your name and address with $15.00 per copy plus $5.00 per book for shipping and handling to:
Pink Tomato Cookbook
108 South Walnut
Warren, AR 71671
The Arkansas Traveler is really a deep pink (rose) tomato variety; I just had to show you how pretty they can be, and they taste even better. (Some tomato photos courtesy of Tomatobob.com.)
If you haven’t met up with Tomato Bob, you should give his web site a look. This is where I first began ordering my heirloom tomato seeds years ago.
There are plenty of books and web sites that can tell you about canning and freezing tomatoes for those of you interested in doing that. I thought, however, that you might like to give these a try.
Tomato-Bacon Jam
Makes about 2 cups
(Sounds unusual, but it sure is good.)
(Recipe courtesy of Associated Press.)
1/2 pound smoked bacon, about 6-8 slices (I used applewood smoked but peppered is good as well.)
2 pounds very ripe tomatoes, cored and chopped
1 medium yellow onion, diced
1 cup granulated sugar
2 1/2 tablespoons cider vinegar
1 teaspoon salt
ground black pepper to taste (I used cracked black pepper.)
I
n a large skillet over medium-high heat, cook bacon until crispy. Drain on paper towels and pat dry. Set aside. In a large saucepan, combine tomatoes, onion, sugar, vinegar, salt and pepper. Bring to a boil, stirring often, then reduce heat to medium. Crumble in the bacon and simmer until mixture is very thick, about one hour. Season to taste with additional salt and pepper. Let the jam cool, then ladle into jars or freezer-safe containers. It will keep, refrigerated, for 3-4 days, or frozen for up to 2 months. If freezing, let thaw in the refrigerator overnight.
Variations: Try adding a finely diced jalapeno, fresh oregano or fresh rosemary.
Serve with hamburgers, grilled cheese sandwiches, or over grilled meats or cream cheese as an appetizer. We also like it served with purple hull peas and pinto beans.
Delicious!
This variety is Caspian Pink. It is similar in taste to Brandywine. This is one of our favorite pinks.
Fruit-Jar Tomato Relish
Makes 1 quart
(Recipe courtesy of Farm Journal, 1973.)
2 tomatoes, peeled and chopped
1 cucumber, peeled and chopped
1 green bell pepper, seeds removed and chopped
1/4 cup chopped white onion
1/2 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon snipped fresh Italian parsley
1 small clove garlic, minced
1/2 teaspoon salt
dash of ground black pepper
In a 1-quart glass jar (hence the name), alternate layers of tomatoes, cucumber, bell pepper and onion until all are used. Combine the remaining ingredients and pour over the vegetables; cover and chill overnight. Turn the jar upside own during part of the chilling in order to marinate all of the vegetables evenly.
Serve as an accompaniment to meats and vegetables. It is surprisingly pretty and tasty.
This pink variety is called Soldacki. It’s a great low-acid slicing tomato.
Warm Tomato Vinaigrette
(Recipe courtesy of Fresh Herb Cooking, 2001.)
4 tablespoons sherry vinegar
2/4 cup olive oil
1 sprig thyme
1 sprig savory, leaves only
1 sprig chervil, leaves only
2 small tomatoes, peeled, seeded and diced
freshly ground black pepper
In a small saucepan, bring the vinegar to a boil; cook for 3 minutes, remove from the heat and add the olive oil, thyme, savory, chervil, tomatoes, salt and pepper to taste. Cover and set aside.
I use this as a sauce for baked, broiled or grilled fish such as snapper, flounder or grouper.
Eva’s Purple Ball is more pink than purple. It was a prolific producer all summer long and was very disease resistant.
Tomato Gravy
Makes 1 1/2 cups
(Recipe courtesy of Screen Doors and Sweet Tea.)
2 tablespoons bacon drippings or unsalted butter
2 tablespoons all-purpose flour
1 14 1/2-ounce can stewed tomatoes, with juice, or 2 large ripe tomatoes, peeled and seeded
1/2 cup tomato-vegetable juice blend or tomato – clam juice.
In a heavy stainless steel or enameled skillet, heat the dripping over medium heat. Add the flour and stir with a whisk. Cook for approximately 2 minutes, or until the flour begins to brown. Add the tomatoes and the juice, whisking constantly. Immediately lower the heat and simmer for about 5 minutes, or until thickened and bubbly.
Serve over grits or biscuits.
And finally, this tomato juice recipe from Don Bingham.administrator and chef at the Arkansas Governor’s Mansion.
Homegrown Tomato Juice
10 pounds fully ripe tomatoes, quartered
2 cups chopped onion
2 cups chopped green bell peppers
1 cup chopped carrots
1 cup chopped celery
salt and pepper to taste
Combine all in a large cooking pot. Simmer, covered, for 45 – 60 minutes until the vegetables are very soft. Press through a sieve or colander, extracting all juice from the cooked mixture. Place juice in a pan and heat to boiling. Pour into scalded canning jars and seal. Process according to your pressure canner guidelines or keep refrigerated. Stir well before serving. You can add Tabasco to taste if you desire.
Have you signed up for Crock Pot Wednesdays yet? Hurry on over and get yourself signed up for this sure-to-be-fun event. Get the details HERE.
Also linked to: Simple Supper Saturdays
Oh My, I have been craving real tomatoes all summer. I have yet to taste a real juicy tasting one. The store has had such poor ones this summer. These recipes look wonderful. I am going to have to try that jam. I have never heard of it, but I think Daddy would love it. Thanks for sharing. Please stop by and say hi. Country Hugs, Sherry
I love tomatoes from the garden. Sometimes I run out of things to do with them, but you have some GREAT!!! ideas. THANKS!!! Geri
Love ripe homegrown tomatoes!
Thanks for the recipes.
Just stopping by today to wish you a very HAPPY PINK SATURDAY!
I hope your day will be filled with sunshine and joy!
Greetings from Spain
Happy Pink Saturday to you..and thanks for the recipes. I am anxious to try the Bacon and Tomato Jam. I have have to either make 2 batches of divide one in half, Roy must have his Jalapenos. All the recipes sound good, thanks for sharing.
Barbara
Welcome to your first Pink Saturday, Debbie.
I love this post, and I love fresh homegrown tomatoes. This was so interesting, and the recipes look delicious. In fact, I would like a little taste right now.
Welcome and happy pink Saturday. I am sorry to say that I can;t read your blog with the pink on the orange. Maybe it is my eyes. :((
What a great post and blog…welcome and Happy Pink Saturday!
Welcome to Pink Saturday, Debbie! Love all the tomato information and recipes1 Thanks for sharing them with us.
Thank you very much Debbie. I am so glad you changed the colours a bit because now I can read your recipies and they all look yummie to me. I eat tomatoes every day, lately the Spanish tomatoes, and I can never get enough of it. So never enough recipies for me. Happy pink Saturday
Happy Pink Saturday, Debbie! I adore tomatoes and anything made with them. Your post is making my mouth water! Thanks for sharing your extensive knowlege with us. Have a lovely weekend, and please stop by for a visit if you can.
Hi Debbie! Your recipe for tomato-bacon jam sounds delicious, and I’d love to try it sometime soon! Thanks for sharing the recipe! I’m going to have to check out crock pot wednesdays too!.. Welcome to Pink Saturday, and hope you enjoy a wonderful weekend! ~tina
Tomatoes are one of my very favorite things in life – yum! I never knew there was a pink tomato! What have I been missing out on! Happy Pink Saturday, I played too 🙂
And now I’m going to have to go make myself a caprese salad or maybe a tomato pie for breakfast, LOL!
I love tomatoes fresh from the garden! Happy Pink Saturday to you and have a wonderful weekend.
Blessings,
Sandi
Happy PS, Debbie! Love your post! The tomatoes look so delicious! Great tutorial and wonderful recipes you shared with us today! Thank you!
Have a lovely weekend!
Tina
Mmmmmm love your wonderful pink tomato post today. Where have I been? I have never heard of them before. I sure would like to try a pink one. I LOVE tomatoes. Not the kind you buy in the store. UGH!!! I have grown container tomatoes and they did real well. This summer we have been gone and now I am sorry I didn’t plant some. We do have good ones in the farmers market though. Thank you for your recipes.
Hugs…Jeanne
One of the things I miss about being away from Arkansas is Bradley County pink tomatoes. My grandmother is from Warren, so we would drive from Camden to Warren frequently when I was growing up. Thanks for the recipes.
Welcome to your first Pink Saturday!
The tomatoes look so delicious!
Hugs
What a fun way to represent Pink and something you really like! I love all those recipes! Thank You for sharing the recipes and your Pink!
Happy Pink Saturday!
Jennifer
Happy PS! Love the recipes and I plan to visit Tomatoe Bob. Thanks for sharing.
Hugs 🙂
Irma
Another rainy and cloudy and dark weekend. I fear that summer is not coming to northern Michigan this year…sigh.
With that in mind, Pink Saturday is a day that cheers me up and allows me to share a wider world than my gloomy portion.
♥Thank you so much for participating this week because it made my day just a little brighter♥
Happy Pink Saturday!
~ Gabriela ~
Oooo, I loved your post, the wonderful tomatoes and those wonderful recipes. I can’t wait to try some of them..tomatoes are one of my favorite summer treats. To sit in a garden,picking tomatoes that the sun has heated up, with a box of salt..eating those ripe,juicy jewels are the best treat ever.
Happy Pink Saturday..hope your weekend is a lovely one.
I must confess that I do not eat tomatoes. I can see their appeal to people, and they always looks so fresh and yummy, but I had a bad experience as a child, and you know what that does to you!
Welcome to Pink Saturday!
Thanks for linking up to Simple Supper Saturday too 🙂
I haven’t seen pink tomatoes before. I wonder if I can find them in New York. I’ll definitely be looking. Maybe I’ll have to grow my own.
Debbie, thanks for stopping by my kitchen and leaving a comment. It gave me an opportunity to meet someone else from Arkansas and to find your lovely blog.
I’ve been having a great time reading about my home state and stumbled on your Pink Tomato Post. I’m from Warren, home of the Bradley County Pink Tomato. Gosh, how I miss those tomatoes. When my father was alive he would ship a whole case of Bradleys to us wherever we lived. You’ve brought back a lot of fond memories and I’ve got to order that cookbook. It’s a shame I didn’t save some of the old ones.
Again, it’s great to visit your blog. I feel like I’m back home – thanks so much for the memories.
Sam