Never miss Doughnut Day, Pretzel Day or Caramel Day again.
Say good riddance to Old Man Winter with these seasonal picks.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Our most popular mains, sides and salads — here's what you want to eat for dinner right now.
Our home cooks have perfected top-notch remakes of your favorite restaurant dishes.
As a member, you can save and organize your favorite recipes and more.Join Food.com
Honey-baked ham, springy sides and special desserts — we have every recipe you need.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our New Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
JoyfulCook shares more about her travels, living abroad and her favorite international cuisine.
Learn the best way to cook bacon, shred chicken and reheat pizza.
We've rounded up some of our home cooks' most entertaining kitchen mishaps.
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-3 of 3
on June 14, 2011
Im a bartender in Miami. Saw this recipe on Jamie Oliver's tv sho and used it in a tequila competition in Key West. However, I did kick it up a couple notches and took 3rd place out of 13 in the challenge. Without the tequila is great as well.
7 types of tomatoes..(grape, cherry, roma, beefsteak, ( red,yellow, black heirloom tomatoes))
salt, pepper, balsamic vinegar, worcestershire, tobasco, chipotle tobasco, basil, cilantro, fresh grated horseradish.
**** I do EVERYTHING to taste. I did go moderate on the herbs and horseradish. You do not have to use as many tomatoes as I did either, but the combination of all is remarkable. It took about 30 lbs of tomatoes to make a little over a gallon. make sure to cut the stem part off.
combine all ingredients in a blender or food processor until it a soup/ pulp like consistency. ( I had to repeat this a few times to fill up a large bowl. I also filled two of the large bowls to get the gallon.)
** SIDE NOTE: let sit in a covered bowl in the fridge for 30 mins to for all the ingredients to macerate. Put the mixture into *re-enforced cheese cloth to strain juices. When its done dripping by itself make sure to squeeze out as much as you can if you don't you will be missing out on a lot of "tomato water"; I spent about 10 mins squeezing. * take a few pieces of cheese cloth and layer it for re- enforcement so it does not rip. Serve over ice.
Hope you enjoy!
on April 03, 2010
We did this for a dinner party as a starter - it was so very delightful - like summer in a glass. We highly recommend trying it! (Especially if you love tomatoes!)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 12, 2009
My son sent me this recipe, and it is a winner. Don't let the 1/2 day timing throw you, it is just dripping. This is beautiful, and a mouthfull of flavors, great for luncheon with a salad, or the beginning for wonderfull dinner . Although it is a cold soup and perfect for warm weather, the punch it has makes it great in winter also.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (278 g)
Servings Per Recipe: 4