Grafted Growers Recipe (Amish Paste Tomato)

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Nothing beats a fresh tomato salsa.

Here’s Grafted Growers recipe featuring Amish Paste Tomato!

If fresh salsa is your thing, you definitely need to make this Fresh restaurant-style Amish Paste tomato salsa. A smoky salsa with charred tomatoes is a must-have side for traditional dishes like roasted pork but also works well as an appetizer or snack when served with plantain chips or normal corn chips. Amish Paste’s thick meat will combine with the smooth texture to make a recipe you will want to cook again and again.

Nutrition Facts:

Amish Paste tomatoes are the most prevalent dietary source of the antioxidant lycopene, with only 18 calories per 3.5 ounces (100 grams). It contains 95% water, 3.9 percent carbohydrates, and 1.2 percent fiber by fresh weight, with trace amounts of vitamin C, potassium, folate, and vitamin K.

‘Fresh restaurant-style Amish Paste tomato salsa’

Ingredients:

  • 3 tbsp. Canola oil
  • 8-10 Amish Paste tomatoes (Almost overripe)
  • 2-3 Jalapeños
  • 1 White onion (cut in half)
  • 6 Whole garlic cloves
  • 1 cup canned crushed tomatoes
  • a bunch of fresh cilantro leaves (roughly chopped)
  • 2-3 tsp. Sea salt
  • 1 Ripe avocado

Instructions:

  1. Heat the oil in a big pot over high heat. In a single layer in the pan, place the tomatoes, jalapeños, half of the white onion, and garlic.
  2. Cook, without turning, on high heat until veggies are charred. Turnover and do the same thing on the other side.
  3. Reduce heat to low and cover the pot with a lid after both sides are thoroughly charred.
  4. Simmer for 15 minutes with the lid on. Remove the pan from the heat and set it aside to cool.
  5. Toss charred veggies with crushed tomatoes in a food processor, starting with 1 jalapeño at a time.
  6. Toss in the cilantro, salt, and the remaining white onion half. Blend on low until you have the texture you want. (If not spicy enough, add one additional jalapeño at a time.)
  7. Pulse in the avocado until it is well combined. If necessary, adjust the salt. Refrigerate for up to one week in an airtight container.
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