Homemade Tomato Paste . . .




15 pounds of tomatoes from my garden, 18 hours of reduction and care, and this is the product . . .

It’s yummy, though!

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Why You Should Stop Seeding Tomatoes . . .



If you’ve been seeding your tomatoes before using them in your cooking, we have news for you: maybe you should stop. Or so says America’s Test Kitchen host Chris Kimball in his new book on the science of cooking. So what’s wrong with seeding tomatoes? Find out below:

According to Kimball as recently told to NPR’s The Salt:

It turns out the seed in [the tomato] jelly … has three times more flavor compounds called glutamates than the flesh, so when you seed the tomato… you’re actually throwing out most of the flavor.

So while you might get a smoother soup (that much is true), it won’t be as tasty! Glutamate proteins, if you remember, are what give tomatoes their umami taste and feel. As the Umami Information Center writes regarding tomatoes:

Of the many plant foods that provide umami in western tradition, the tomato is foremost. Its attractive, full, rounded ‘meaty’ flavour comes from its heavy load of glutamates, and this flavour is reinforced by its unique crimson colour, the colour of blood which is the very essence of animal life.

Interesting! Have you noticed a difference in flavor in seeded vs. unseeded tomatoes?


My Garden Tomatoes – Canning Spaghetti Sauce . . .




Grilled Chicago Style Hot Dogs . . .




Bill’s Bacon Potato Skins . . .

Bacon Potato Skins

Pork Ribs with Columbia Gold (South Carolina Mustard Barbecue Sauce)

Pork Ribs with Columbia Gold, a South Carolina Mustard Barbecue Sauce


Recipe Courtesy of:



Makes: A little more than 3 cups.

Takes: 30 minutes.

Keeps: It can keep for months in the refrigerator.



• 2 cups prepared yellow mustard

• 2/3 cup cider vinegar

• 3 tablespoons tomato paste

• 1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce

• 3/4 cup sugar

• 2 teaspoons chicken bouillon granules or 1 cube

• 2 teaspoons dried rosemary leaves

• 1 teaspoon celery seed

• 3 teaspoons mustard powder

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• 1 teaspoon table salt

• 1 teaspoon freshly ground black pepper


About the mustard: To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn’t taste right with Dijon.

About the tomato paste: You can substitute ketchup if you wish.



1) Mix the wet ingredients together in a bowl.

2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more.

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