Wednesday, May 16, 2012

Tomatoes Xanadu


If you were to ask me where this idea came from, I would have to say, "From my dreams." I really don't know. I have made it maybe three times over several years. I just made it again and I adore it. It is not particularly labor intensive - figure 45 minutes from start to finish. A good deal of that time is getting a big pot of water to boil.
Don't be put off by the xanthan gum. It is a natural product which you will find in many things, including hot sauce and ice cream.
The "Xanadu" appelation just is whimsy on my part. You can use this sauce for anything that a regular tomato sauce would serve. But you can also use it like catsup, although it's thinner than that. It's delicious and a fun thing to do on that day off from the office.

Tomatoes Xanadu
10 Roma tomatoes
4 medium cloves garlic, pressed or finely minced
2 or 3 oz canned beet
juice of 1/2 lemon
salt and pepper to taste
1 tsp xanthan gum

Bring a large pot of water to a boil. Cut an X in the scar end of your tomatoes. When the water boils, drop them in (carefully) and leave them there for one (that's 1) minute. Remove to a bowl of cold water (ice is not at all necessary). Peel off the skins and discard them.

Cut the tomatoes lengthwise into quarters and scrape out the juicy and seedy part into a fine mesh strainer. Cut the tomatoe pieces into quarters and buzz up in the food processor with the garlic and salt and pepper and lemon. Add in the juice that you strained from the seeds. Add some beet. Why? That's how you keep the tomatoes a bright red color. You will not taste the beets. At the last add the xanthan gum while the motor is running. Have a ball figuring out how many ways you can use tomatoes Xanadu.I

12 comments:

Knatolee said...

You're on a xanthan gum kick! I'm going to have to check that stuff out!

Jenn said...

I love the name Xanadu! Makes me want to sing that catchy ELO tune :)
I look forward to making this.. where would one find xantham gum in the store - next to the gelatin?

Inside a British Mum's Kitchen said...

What a great idea using beets!
Mary

Des said...

When I was reading the recipe I thought...hmm I wonder if you can taste the beets? I'm not a beet fan at all but do think that they would lend a great color. Good to know you can't taste them :) Have you ever tried this with another kind of tomato? Green maybe? Obviously then you wouldn't need to use the beet but I wonder how it would taste....

Pam said...

Wow! This sounds pretty exotic to me with that gum. I'm wondering where I have to go to find it. Have a great weekend, Stephen!

Chris said...

Hmmmm this might be a good base for the Trinidad Scorpion Chile Powder that I just bought from my local chile farmer. I need something to tame this chile (world's hottest for a few months last year). I could see this being a fiery red sauce.

Mary said...

This really is an interesting recipe, Stephen. It will be moving from your kitchen to mine as soon as things slow down here. Have a great weekend. Blessings...Mary

Dom at Belleau Kitchen said...

Quorn is a meat substitute made from mushroom http://www.quorn.co.uk/

D
x

Kitchen Belleicious said...

this is awesome! i love this idea- i can see myself using it in so many things

The Hobbit said...

This sounds like a great addition to my canning marathon. Have 18 plants in the garen and I'm hoping for an abundance of tomatoes. 6 plants are Romas.

Rebecca Subbiah said...

Looks great and bet it will have so many uses

Shu Han said...

Definitely a very new take on ketchup! SOunds interesting, I love the colour from the beets!

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