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Ginger-garlic-tomato snack base

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Picture of Ginger-garlic-tomato snack base
The tomatoes are peeled, quartered, canned, and waiting for the water to boil. What do I do with that leftover juice/pulp? Here's a pretty good idea, and it will be done before the 40 minutes' processing time is over.
 
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Step 1: Start with the juice

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After filling six pint jars with fresh tomatoes and topping them off with juice, I'm left with just less than a quart of beautiful, fresh tomato juice that I don't want to throw out. I put it on medium high heat and start to boil it. Maintain a simmer throughout the mixing of ingredients. 

Step 2: Add ginger

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Fresh ginger would be good, but I didn't have any. I did, however, have pickled ginger. Add about 2 tablespoons, chopped.

Step 3: Mmmmm garlic

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My favorite. Crush three or four (or five) fresh cloves and add to the mix. I just pound the cloves under a broad-bladed knife. Stir after every addition to infuse the flavors and prevent sticking.

Step 4: Vinegar, dry mustard, sea salt, and brown sugar

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Two tablespoons of balsamic vinegar and about a teaspoon of dry mustard. I wasn't going for barbecue sauce, so I went light on the mustard. A few crushes of sea salt are enough. I added two tablespoons of brown sugar. These measures are all negotiable. You know what you like.

Step 5: Cook it down

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Stirring all the while, cook the mixture until it thickens. It should be boiling gently. (That sauce is really painful if it bubbles on you--that's why I used that big ol' pan.)

Step 6: Blend it

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Pour the mixture into the blender and process for about a minute on high.

Step 7: There's your base

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That's the basic recipe. I ended up with just over a cup of puree. If you had enough, you could process it in a water bath, but I don't like to heat that much water for one half pint.

Step 8: Using the base

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Now you decide what you want to do with it. I poured a half pint into a jar for use later (I want to use it within two weeks of making it). The rest I put back into the blender with 4 ounces of cream cheese. I blended it for about 30 seconds on high for a really delicious dip. It's great with crackers.

Dr. P (author) 1 year ago
Num! And a stick of celery and a dash o' pepper... Happy new year!
bajablue1 year ago
This sounds so interesting! lol... don't hate me, but I'd thin it back down with TJ and add a healthy dose of vodka! Just sayin'. ;-)
ejarrell1 year ago
This looks very tasty!
Dr. P (author)  ejarrell1 year ago
To be completely honest, I think anything mixed with cream cheese is tasty. But this base is so versatile! The ginger really sets it apart.
Tasty! What do you usually eat it with, crackers?
Dr. P (author)  Penolopy Bulnick2 years ago
Yep--or sliced carrots or celery. And that base is good with so many things!