And all I did was let those pieces of fruit sit in the fridge until the insides began to get mealy and the skins shriveled up. Better than Salmonella, right?
I didn't even know about the outbreak until one of my guests at Sunday night dinner told me and became wary of my tomatoes. All were grown organically and locally.
Yellow Tomato Sauce
5 ripe yellow tomatoes, crushed
3 Tbsp basil-infused olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon garlic cloves, smashed
1/4 teaspoon sugar (optional)
Heat olive oil, spices, and garlic in a saute pan or saucepot. Add tomatoes and all juices. Simmer on low for an hour. As the tomatoes start to break down, stir and press them. Cook for 30 minutes to minimally develop flavors. Continue to simmer for an additional 30 to 45 minutes for full flavor.
Avoid using aluminum pots when cooking tomatoes. It lends a harsh, unpleasant metallic taste to the already-acidic tomatoes. It also might change the color of the sauce from bright yellow to a dirty mustard.
And it is awesome on pizza! My secret: Hormel Turkey Pepperoni. It tastes the same, has 70% less fat, and you don't have to do that annoying blotting thing with a paper towel. I don't care how many calories it saves. I'm not blotting my pizza with a napkin.
Quick Pizza Dough (adapted from Taste.com.au)
2 cups whole wheat flour
1 package (1/4 oz) active dry yeast
1/2 teaspoon granulated sugar
3/4 cup warm water
2 tablespoons olive oil
Sift flour into a large bowl. Add yeast, sugar and a pinch of salt. Combine warm water and oil. Add to flour mixture. Mix until dough comes together.
Turn onto a lightly-floured surface. Knead for 8 minutes, adding more flour if necessary, or until elastic (when you press the top it should bounce back and leave no indentation). Cut dough in half. Pieces can be frozen at this point. If continuing on, roll out dough to desired size.
**FDA Expands Raw Red Tomatoes Warning
The U.S. Food and Drug Administration has expanded its warning to consumers nationwide that a salmonellosis outbreak has been linked to consumption of certain raw red plum, red Roma, and red round tomatoes, and products containing these raw, red tomatoes.
FDA recommends that consumers not eat raw red Roma, raw red plum, raw red round tomatoes, or products that contain these types of raw red tomatoes unless the tomatoes are from the sources listed below. On June 5, using traceback and other distribution pattern information, FDA published a list of states, territories, and countries where tomatoes are grown and harvested which have not been associated with this outbreak. This updated list includes:
§ North Carolina
§ South Carolina
§ Dominican Republic
§ Puerto Rico
FDA recommends that retailers, restaurateurs, and food service operators offer only fresh and fresh cut red Roma, red plum, and round red tomatoes and food products made from these tomatoes for sale or service from the sources listed above.
FDA further recommends that retailers, restaurateurs, and food service operators continue to offer cherry tomatoes, grape tomatoes, and tomatoes sold with the vine still attached, from any source.
If unsure of where tomatoes are grown or harvested, consumers are encouraged to contact the store where the tomato purchase was made. Consumers should continue to eat cherry tomatoes, grape tomatoes, and tomatoes sold with the vine still attached, or tomatoes grown at home.
This list will be updated as more information becomes available at www.fda.gov/oc/opacom/hottopics/tomatoes.html#retailers.
Since mid April, there have been 145 reported cases of salmonellosis caused by Salmonella Saintpaul nationwide, including at least 23 hospitalizations. States reporting illnesses linked to the outbreak include: Arizona, California, Colorado, Connecticut, Idaho, Illinois, Indiana, Kansas, New Mexico, Oklahoma, Oregon, Texas, Utah, Virginia, Washington, and Wisconsin.