This is How People Around the World Eat Tomatoes? 🍅🌎

[@KhanhTheLearner]

There is a trick to peeling tomatoes. You can make a small "+" sign cut on the tomatoes, then dunk them into very hot water for like 10-20 seconds, and then immediately to ice water for a few seconds also. The skin will sort of shrink and you can pick the 4 ends of the cut and peel the tomatoes.

[@jockspringer9457]

Was just about to say that. It works

[@amandaknapp8955]

Yup. This is how I peel tomatoes for sauce or pasta salad

[@shawnsisler3743]

I came here to tell her that too.. great minds.

[@deannaharper7589]

Me too!

[@leechowning2712]

I think just about every home canner is going to be commenting today. She is going to regret not peeling them later.

[@_sarathedreamer]

Who else here is a massive fan of Beryl’s mom?? 🙋🏼‍♀️

[@abh4316]

She is the cutest

[@gloriastone3211]

I love Beryl's mom!

[@zzizahacallar]

So adorable!

[@chrisk283]

I’ll bet Catherine knows how to peel tomatoes.

[@valentinaminauro352]

Beryl's mom is fabulous I love 👑💎🌟🥂🙏✌️

[@unwritten988]

Your mom is so lovely. She definitely has the vibe of someone who is always genuinely happy to cook for her loved ones ❤️ Seeing you guys together warms my heart 🥹❤️

[@BerylShereshewsky]

that is my mother to a T

[@babyclouddelia]

@@BerylShereshewsky T of tomatoes!!! (I',m sorry, I could not resist...)

[@-Viva-Cristo-Rey]

@@BerylShereshewskyBERYL PLEASE MAKE AN EPISODE ON WEDDING FOODS AROUND THE WORLD!!!

[@mayaa.6344]

Bulgur 3a Banadoura calls for a different sized bulgur (they come in 4 sizes) , seems as though you may have used the fine bulgur which is why it’s mushy. The grains should puff up like rice, so if you or anyone wants to try it be sure to buy a more coarse bulgur like #3 or #4, usually the grade is labeled on the bag :) The fine bulgur you used is usually reserved for tabouleh or Kibbeh since it’s very fine . Sahtein!

[@ecenbt]

I was thinking just that, bulgur pliafs require the really fat grains, we call them "başıbaş" in Turkey or blughur for pilaf, for anyone who wants to try it out

[@professoraviva4628]

That's what I thought, too. I've made this dish before with #3. Also, I think there's a difference between brown bulgur and the kind that looks more golden. So, perhaps the bulgur that's more golden absorbs the liquid better? I'd love to hear from more people about this dish. I've had a version from a local Syrian restaurant that is fabulous. Does it sometimes have red pepper paste in it? Or saffron? What version do you prefer?

[@victoriahoward8244]

I make Pilaf with bulgur

[@coquetscache]

Hello Beryl, my name is Pam but I go by Grandma. It's been much fun watching you share your food related videos (the content and quality is superior), and like many viewers I also enjoyed seeing you with your Mom. You see, this month my own Mom would have turned 100 years old. She was a gifted cook, who also happened to live in Connecticut. They called her "Mella", short for Carmella. Her family had a farm in Salem, back in the 30s-60s, and the soil along with their completely green thumbs grew gobs of tomatoes year after year. It. Was. Amazing. I can still smell the garden. You dear girl reminded me of the pickled green tomatoes that she introduced me to. They were crunchy, garlicky, heavenly, and she enjoyed them all year. I can see it in my mind, how she would hunt them down in the store in the winter, looking for and then through the glass jar to make sure there were peppercorns and garlic in there. So, thank you for stirring that memory of being with her, enjoying green tomatoes, and laughing together. You are a gem, and I hope you continue to share your delightful videos for a very long time.

[@helloleanne2]

Is your heritage from Italy or Malta ?

[@coquetscache]

My Mom was Italian :)@@helloleanne2

[@shezza66]

😊

[@shezza66]

I cook tomatoes with onion to a sauce and add slices of frankfurters. Nice over pasta but also cheap

[@patmos68]

As a first generation Greek American, stuffed vegetables were a staple in our house as were stuffed grape leaves. To core a tomato, cut off the top, use a knife to cut the ribs back and then use a tea spoon to pull the core out, that makes it much easier. Try not to use really ripe tomatoes either and do not over stuff them.

[@jamieschork4167]

I use a melon baller and it works well.

[@spectrumwarrior9560]

ahhh thank you for the tip! also I SO wanna try a recipe with stuffed grape leaves. wish I lived somewhere that had things like this.

[@darlingxo3614]

Stuffed grape leaves are so nice and such a unique flavor. My family is from Romania and I ate them often on christmas eve growing up. My mom also often stuffed paprika with rice and cooked them in a sweet-ish tomato sauce.

[@denizypinarci]

The greek stuffed grapes are my favorite ❤️

[@cryocum1583]

I would use my grapefruit spoon if i had to hollow a tomato. It has little teeth like a bread knife.

[@-Viva-Cristo-Rey]

BERYL U GOTTA DO AN EPISODE ON WEDDING FOODS AROUND THE WORLD!! Please upvote if you want Beryl to make a video on this!!!

[@ShellyS2060]

I worked with a guy from Lebanon many years ago. His Mom was an amazing cook. Every day he would trade his 'leftovers lunch' for something from the food court. I ate so many awesome things, including tomato bulgar. Shout out to Sam and his mom❤

[@tiffanyi5645]

Thank you Mexico for inventing the Tomato and spreading it to the world!! This Puerto Rican is grateful 🥰🇵🇷 ❤️ 🇲🇽

[@Rmm1236]

Discovering 😅 it was always there

[@tiffanyi5645]

Haters would say “it was always there” 😂

[@chiprbob]

@@tiffanyi5645 Tomatoes have always been there. Humans didn't invent them, they domesticated them.

[@tiffanyi5645]

LOL I truly thought it was obvious that I was kidding! 😭 The innanets is a funny place lol

[@tiffanyi5645]

…but I am still giving credit to Mexico for the the rest of the world having tomatoes ijs 🤷🏽‍♀️

[@piercerobinson5400]

I love this new style of video, Beryl! It feels like a documentary mixed with a cooking video. It’s like your videos during your time at Great Big Story :)

[@BerylShereshewsky]

Ahh thank you’!! I am liking this style too I feel like it’s fun to show you all what’s happening on my end trying to cook all these dishes!

[@elizabethchi3964]

Fyi egg and tomato is called 西红柿炒鸡蛋 (xihongshi Chao Jidan). The video calls it jiachangcai which means home-style dish(es). Like, all simple, homey dishes are generally referred to as jiachangcai but that's not the name of the dish. Also, some tips for making this more flavorful- I think American tomato sauce tastes really weird in this dish so that might be why your dish wasn't super flavorful. You need bigger chunks of tomato, and then you need to let the tomatoes cook down for quite awhile for the flavor to really come out. The small chunks don't hold up long enough. Caramelizizing some diced onions (don't rush this) with the whites of scallions before adding the garlic also helps. And i usually only half cook the eggs before taking them out. After cooking the tomatoes I fold into the eggs to have them finish cooking in the tomato/onion/garlic sauce. And then I add a corn starch slurry at the end and season with salt, white pepper, and a tiny bit of sesame oil. Too much sugar is not that bad, although not sure about brown sugar. If you think it's too much next time you can add some more salt and/or scramble another egg in it. I'm from New York and can usually make pretty decent egg and tomatoes even with super hard winter tomatoes. Sorry, a bit passionate about this since this is one of my go-to comfort foods (and probably is for a billion other people) and I don't think you really experienced it 😅

[@CeliaHakusho]

^ This. I cook almost exactly same way except I don’t do a cornstarch slurry. (Controversial and shocking I know). I just cook a LOT of tomatoes and cook them down so I get more tomato flavour. I just use white sugar because I don’t want that molasses flavour either. And instead of salt, I use soy sauce. Also yes, definitey eat this over rice.

[@MrsDaedalus_]

@@CeliaHakusho You are not the only one who does not add the cornstarch slurry. My mum would just add a little bit of water to it because I personally like the dish with more sauce, so the rice can soak the sauce up. 😁

[@locacharliewong]

Well said! I was looking for this comment for so long! Thanks for listing so detail❤❤

[@Loki-pz1uk]

this is how i make them and with occasional other vegetables and it’s my favorite comfort food

[@ekaviw7634]

Small note for the stuffed tomatoes, we make them in Greece too, the rice seemed overcooked so in order to avoid that you could use a risotto or similar rice instead. Regarding the hulling, I slice the top off then run a knife around the edge of the inside and use a teaspoon to gently empty the tomato's meat. Pickled green tomatoes are a staple in Greek tradition, we literally pickle everything, but I can't wait to try your mum's version too!

[@Cyberia398]

Beryl’s mum is the coolest. Does she have her own show? She’s definitely camera-ready.

[@BakaNeBaka]

Oh my.... Mama Shereshewsky is so cute... She instantly reminded of Edna in obviously the sweetest way... Haha

[@sallycormier1383]

My mom always called that dish tomato preserves, rather than tomato butter. She was raised in the mid-west. I once took her to a restaurant in Maryland called Mrs K’s Toll House that had things you would have eaten at your grandma’s house and she was thrilled to see tomato preserves and corn relish on the table! It’s great on a warm buttered biscuit too.

[@libbypetersen3523]

Ah corn relish. A favorite.

[@MatthewTheWanderer]

I have never tried that before, but it definitely looks more like preserves than butter.

[@Emeraldwitch30]

My German gran made a tomato "chutney" that is just like that tomato butter except I think it had onions too. It was a recipe trade with someone. My gran had a few pen pals.

[@Rose-jz6sx]

It's interesting, ny friend from newark makes apple butter which when I first tried it I was like "oh this is chutney!" so there's obviously some kind of linguistic enclave that calls chutneys/preserves "butter"

[@kindredanastasia]

@@Rose-jz6sxaren't chutneys chunky? Traditionally, apple butter is very smooth (spreads like soft butter), but I think I'd love it a bit chunky!

[@channah64]

Round of applause for the makeshift spice bag!

[@Emeraldwitch30]

What she could have done too if no spice bag is simmered the spices in the vinegar and then strained them out and added the seasoned vinegar in. Old Chef trick i learned from a wonderful woman from Cuba 🇨🇺

[@karenustach5655]

Is there a Catherine fan club? If not, there needs to be one. We can see where you got your fabulousness from

[@vidapuraspa]

Yes let's have her on more often!!!!

[@sallycormier1383]

A hack for carving out the tomato is to use a grapefruit spoon. They have serrations on the edge that cut and the bowl of the spoon scoops.

[@darcyjorgensen5808]

You beat me to it!

[@ramonashearer7241]

My aunt always made pickled green tomatoes. I don't bread and fry green tomatoes, I sauté them with yellow squash, okra onion and garlic. Yummy.

[@rosegold973]

Ooooo 😮 that sounds delicious! My family always breads and fry them but I wanna try your way! 😊

[@NinaOnTheRun123]

Hey, are green tomatoes just unripe tomatoes? Or is it a special kind of tomato that stays green when it ripes?

[@rockpooladmirer]

@@NinaOnTheRun123just unripe tomatoes I think

[@MonikaBury]

I like the changes in your way of recording/building subsequent episodes. It's getting better and more interesting! Congratulations and I keep my fingers crossed for further development!

[@BerylShereshewsky]

Eeee thank you!!!! ❤️🍅

[@baguette9692]

the egg and tomato actually one of chinese dish that been adapted to alot of asian countries. and what made it so special is when the egg is fluffy and undercooked. then it melts in your warm rice. truly the best comfort food

[@yvonnepalmquist8676]

Ohhh over rice, I get it now.... that sounds delicious.

[@cardboardcreationsart]

And super easy to make too! I usually just cook the tomatoes first and then move them to the side of the pan to scramble the eggs and finish together for a quick side.

[@stephanielariviere1539]

❤ your mom is so sweet. Love green tomatoes 🍅

[@BerylShereshewsky]

awww she will love to read this cause you KNOW she is gonna be in the comments today hahah

[@Drennaden]

I married an Egyptian man and have been making mashi for a while now. Tomato mashi is also my favorite and I think the best way to hollow a tomato is to cut off the top and scoop it out with a spoon like a pumpkin. Also, only fill it 3/4 full and put the tops back on to help steam. Also, Egypt's favorite rice is a short-med grain rice, unlike a lot of other Middle Eastern countries that use Basmati or long grain. Hope this helps for next time!

[@cathylewis4753]

Wow, Beryl, you have entered "Good Eats" level of production quality, bravo! Loved the segment with your Mom! I thought you were going to give us a dance at the end!

[@bruno6170]

you can peel tomatoes by blanching them in boiling water for a minute or so and then giving them an ice bath! the skin will peel right off

[@BerylShereshewsky]

yup thats what I did!

[@amandahodgin9316]

@@BerylShereshewsky if you know that you are going to use the tomatoes ahead of time, you can pop them into the freezer and when you thaw them, the peels will slide off, too.

[@BlackTigr]

@@BerylShereshewsky I've never seen one while growing up in the states, but since I've moved back, I have seen vegetable peelers specifically made for tomatoes up here in Canada. Instead of a straight blade, they use a serrated one to be able to cut into the soft skin. Maybe that's what the original person used?

[@tomhalla426]

@@BerylShereshewsky another approach if you have a gas stove is to blister the skin over the flame, just like peeling peppers.

[@lorrie2878]

​@@tomhalla426gas stove. I am so jealous. We could not afford to have natural gas piped into our home when they were doing it in our neighborhood.

[@FutureCommentary1]

I love the interaction with your mother. You go home and no matter how old you are, you find back part of your inner child. And they are still your parents. Careful... As if you don't cook for a living. So much love 😍

[@haugenfamily]

Your mom is such a sweet addition to your show! I immediately made the preserved green tomatoes with green cherry tomatoes from my garden. In Oregon we always have green tomatoes at the end of the season and I haven’t found anything I like with them. These are SO GOOD! Please thank your mom for such an awesome recipe! ❤️

[@BerylShereshewsky]

Omggg I will!

[@AllShellBreaksLoose]

I really love that you are experimenting with the format of your show and are showing yourself in your cooking process vs doing primarily the top down view. You are such a natural on camera! Bravo madam… next stop Food Network! PS I think the fact that you show the struggles is so fun and relatable. Most influencers try and sell you a dream, whereas you are authentically you!

[@HungryBaozi]

I wish there was a whole episode just for green tomato

[@emarcellecole]

Not sure if any mentioned Chowchow or Southern Green Tomato Piccalilli, but my Tennessee grandmother canned this every year, she made one spicey, and another mild, which was added to a bowl of Pinto beans, and served with fried potatoes and corn bread during cold winter days.

[@skyydancer67]

Chow chow needs a mention. It is one of the rare things with tomatoes I would eat. First learned about it from an auntie in Florida.

[@rickm5271]

Beryl, you are a KZbin treasure! And what a special treat it is meeting your mom! I see now where you get you screen charm! You two must do a show together again soon! ❤

[@dmckim3174]

It would be fun to have a collaboration between Beryl and Max of Tasting History.

[@catherinebond7474]

Maybe Chef Frank. To learn how to hollow out a tomato. ❤

[@angietyndall7337]

and/or Jos. Townsend as he does dishes from the 18th Century America.

[@QUARTERMASTEREMI6]

Or Dylan B. Hollis who does vintage recipes! 😁

[@robbain3653]

This is the best video you made so far. The history, the cuteness of your mother, the variety of the recipes. Wow.❤

[@Sweetrottenapple]

Oh that tomato butter looks amazing. Also your mom's recipe is like a great idea for a gift because it looks so beautiful in that jar. I am gonna make these this summer I am very sure about it! I love your channel! ❤

[@stefanie5205]

your mom looks a little bit like Edna from the Incredibles :D

[@BerylShereshewsky]

this is pure facts

[@stephanielariviere1539]

YES😊❤

[@Nguye605]

I was thinking the same thing. ❤

[@lilipeach5375]

Came here to find this comment😅 But „a little bit“? She looks like Edna was modeled after her!😊 And she was so sweet, I see a lot of your mom in you Beryl🥰

[@-Viva-Cristo-Rey]

@@BerylShereshewsky Please make an episode on wedding foods around the world. I am begging you.

[@meggiemills3602]

Coming from Palestine I've had both the Lebanese and Egyptian dishes. It's amazing how being in the middle of two countries who share the same language also means the sharing of food culture.

[@sreenidhibadri897]

Anybody else think Beryl has her mom’s smile..? ❤❤ It’s like a revelation for me to know where her warm smile comes from 😍 Also love the tomato butter recipe.. it looked so good! that tea bag trick is awesome🤩 we have a lot of green tea leftovers.. so this really helped!

[@babyclouddelia]

OMG!!! What's there not to love?? Your Mommy looks like any fantasy mom making a child as adventurous as you are. Enjoy her in excellent health. She tickled me to the end (and that glance of your dad was fantastic.)

[@limeparticle]

Aww, straight in the feels with starting the video with your mom and being sponsored by Hay Day. My mom and I played Hay Day together for many years. She passed away in June and I’ve barely visited my farm since. Maybe it’s time to go back ❤

[@wildsquirrelswildsquirrel7286]

Hi!! I also play Hay Day too 😁 & love watching Beryl cooking the dishes. Beryl, use gloves when handling chilies to avoid the minor mishap of having your hands close to your eyes then your eyes stinging.

[@rosapoladian8105]

Love "burgul banadoura" Lebanese recipe. My favourite memory is making this meal, with my Lebanese mother, along with salad of tomatoes, cucumber, green onions with garlic, lemon and olive oil dressing. Never tried it with "laban" /Lebanese yogurt. But we thinly sliced our onions and caramelized them. I also enjoy a quick lunch which my Syrian grandmother made for us (coarse burgul cooked plain with only a bay leaf and salt to taste (cooks in minutes), and served with cold laban. Yum. Best memories from my childhood. Thank you for these videos that invoke the best of my childhood memories.

[@ecenbt]

Is it weird to admit that im the most excited about your mother's green tomatoes? This summer we really didnt have enough sun to redden our tomatoes, so i have a lot of green tomatoes on the stalk that i was worrying about, cause now the autumn is here. Now I'm super excited to turn them into this condiment!

[@amandahodgin9316]

My mom makes a green tomato mincemeat. It’s really good.

[@tanyah.9131]

​@@amandahodgin9316I've made green tomato mincemeat pie...soooo good!

[@atha1ia454]

Love your mum, she talks about food the way i do, my gran thinks i am ibsessed with food but it is all about the memories of when had things with loved ones or have cooked/ made different things and others have enjoyed it. Beautiful 💜

[@sevenandthelittlestmew]

Beryl, do you have any videos on how people in different countries cook with okra? I’d love to see that, if you do! 😊 It’s getting on the end of the season here, and I’d love to see different ways to utilize them.

[@counter10r]

My favorite green tomato recipe is green tomato pie--basically follow a standard apple pie recipe. I peel the tomatoes, cut them in two, then slice them. I sweat them with some sugar in a colander, then layer them into a pie shell with more sugar, cinnamon, and some cornstarch or flour (b/c this does tend to be juicy). Cover with a second crust and bake same as any fruit pie.

[@chelsea78344]

Oh my gosh! I will give it a try!

[@edwardaverilliii1658]

I'm going to have to try making those green tomatoes! By the way, your Mom has a great camera presence, I see where you get yours - she should do a cooking show!

[@IndigoChild1307]

Yes! Her mom is so comfortable on camera which surprised me a little. They're a great duo! I'd love to see more "family" recipes like that. My Jewish grandmother had the most amazing brisket but I don't know what her recipe was 😭😭

[@vercas.1664]

We have stuffed tomatoes in Greece too.They’re called “γεμιστά” (yemista) and usually there are stuffed tomatoes, eggplants,bell peppers and zucchini with rice and sometimes minced meat baked in the oven. My grandma used to make them and I now continue to make them. It’s usually eaten in the summer and it’s light and delicious!

[@Sermetimusic19]

Από ποτε τα γεμιστά ειναι ελαφριά 😂

[@loveIetter]

this may sound weird but one of my favorite “salads” is tomatoes and onions basically swimming in a dressing of water, vinegar, sugar and salt. in czechia we like simple salads like this (also very often done with cucumbers or lettuce) with our meals!! it’s really refreshing and sweet/sour/tangy

[@SlavicCelery]

Add some ultra thinly sliced garlic into that salad for an additional pop.

[@yvonnepalmquist8676]

Tomato, onion, and cucumber salad is the best salad there is. I said what I said.

[@Ginatus]

My Austrian mother makes a salad like this as well :)

[@errollleggo447]

My mom used to make pickled green tomatoes. Your mom is so cool. Her tomatoes looked amazing.

[@SpinX522]

Another thing you could do with green tomatoes is make what we call Chow Chow in Canada. It’s also called green ketchup, but really it’s more of a relish and it’s made with green tomatoes.

[@ai8erobamwn]

I'm greek and stuffed vegetables are a staple in our cuisine too,. The way you hollow out a tomato is, you basically spoon the flesh out (after you remove the center part with a knife). When picking out tomatoes for this dish, you typically pick relatively firm ones, so that they hold up. Also, you stuff them at about 2/3 to 3/4 of the way up, so that there's room for the rice to expand. If you wanna start out easy with stuffed vegetables, you first go for stuffed bell peppers, which take minimal effort to hollow out, and are a bit more sturdy.

[@Zeelguptaa]

Hi beryl, just a appreciation comment that you inspire a lot of people and I'm so so proud of you for doing all of the work you do for these videos. And yeah i really really love this new kind of editing where you give your inputs or bts of how you make the dish, gives the video a more personal interaction touch. Love you ❤

[@sarahrostom8111]

Honestly as a Canadian who is ethnically Egyptian-Lebanese, this video HITS! I haven’t made either of the recipes featured from my countries so time for me to get on it! Thanks Beryl for your awesome work!

[@mjtallon7101]

My mom would have loved the green tomatoes too, that really touched my. heart and made me miss her. Thanks for sharing your mom's recipe and your mom with us :)

[@thephillard]

Beryl - first, I love your mom. She is fab! I made two of these recipes immediately following watching this video. First was your mom’s recipe, and now I have my green tomatoes in the jars, we are on day three, and in two more days I can taste them! Second, I made the Canadian Tomato Butter, and it worked perfectly the way you described, and the flavor is phenomenal! Such a boost from old ketchup. And insider information: I’ve never had ketchup with my eggs before, simply because I’ve never thought about it. But I tried them with the tomato butter…and I am a convert now! I only have about 100 pounds of garden tomatoes left, and I’ve already canned basil-marinara sauces and tomatoes I will use for future soups and chilies throughout the winter…thank you (and your guests) for sharing these new and brilliant recipes to liven up my garden hauls! 🥰🤩

[@johnchernabcinterviewandca3153]

Woohoo! Beryl did Fan Chei Chao Dan (The Chinese / Taiwanese dish) :) Glad u liked it!

[@ritaalexiou62]

Oooohhhhh i adore mrs Catherine.... Such a lovely face 😍😍 and the gentleman behind her with the spices 😂😂😂😂

[@jgentges]

You’re mom is super adorable I want to make green tomatoes with her

[@BerylShereshewsky]

omg youre invited hahah

[@englishatheart]

Please don't hate me, but you want "your" there.

[@yvonnepalmquist8676]

OMgosh I love your apartment so much and that is such a specific vibe for this series, but going home and seeing you interact with your Mom was just so freaking enjoyable. and I agree with the others, huge fan of your Mom.

[@hreowan]

Here in the Philippines, we also do the tomato-egg stirfry, but a fried fish (like Tilapia) is added in it. We call it "Sarciado". P.S. Your mom is great, Beryl!

[@giorgiaolivotto8442]

Your mum? Iconic. Period.

[@alainadacosta1222]

I didn't realize you had a website with all the recipes, that's great to see. I've been meaning to try tomatoes with eggs and now I want to try most of these too

[@vidapuraspa]

My dad is Cajun from Louisiana. He used to always make me tomato gravy. First, you make a roux (thickener) out of an even mixture of butter grease or oil and flour, You need one can of rotel tomatoes, one can of regular tomatoes, and a little tomato paste. Add some sugar to taste, and a lot of black pepper over butter biscuits

[@BooTomatoTomato]

That sounds amazing!

[@whichonespink7]

I have so many things to say. I am obsessed with your mom! What a cool lady. When you started peeling the tomatoes, I was screaming “boil them first!” lol so I’m glad you figured it out in the end. Also, I have the Always Pan too and I really struggle with eggs and other things sticking, and I am kinda mad about it because there was so much hype that it was the best. Lastly, with the tomato egg stir fry, I always cook down the tomatoes first, and then cook the egg in their juices. I feel like this makes it way more moist and soft!

[@oo8962]

I love how beryl's mom say "be careful" like she's saying it to a kid even though beryl is a food content creator. That's so sweet💕

[@ohheyyola5416]

Hi Beryl! I am keen to find some green tomatoes and try your mum's tomato dish. Would you consider doing her top 5 weekly rotation meals or 5 special dishes you grew up with. Could be fun 😊

[@Chulayeah]

In Canada gardeners always have a bounty of green tomatoes at the end of the season as the first night of frost always comes too early and there is a rush to get what you can off the vine. Then it was time for Chow Chow! Really, just a green tomato relish but such a staple growing up where a jar of preserved Chow Chow made it to the table to go with dinner in the fall and winter. Sure made that moose more palatable. !

[@stephanielariviere1539]

Absolutely love you're content

[@theablanca17]

The segment with your mother made me remember my childhood (now like 40+ years ago), my mother made a green tomato marmalade. Not sure where the recipe came from, but I think it was pretty old. She's sadly no longer with us, so I can't ask where it came from. Family is important, ask for recipes for things that's important before it's too late.

[@bumblewolf]

Your mom is a sweetheart.

[@BSWVI]

:57 The look on her face when Catherine says, "I'm Beryl's mother." That's a proud mama right there!

[@HFC786]

Shashouka in my opinion the best dish that uses tomato! Ps Mexican tomatillo is everything a tomato is but better

[@bartho5212]

PREACH! Such a fantastically delicious dish!

[@jennagyurkovits6212]

Your mom is adorable

[@jennyjen1399]

Hi Beryl. Great ep. Just wanted to comment on the Chinese tomato dish. My mom makes something similar. 1st fry some diced green onions until you smell the aroma. 2nd add the diced tomatoes and cook slightly until they start to become tender (lightly seasoned with salt). 3rd add the beaten eggs (also lightly seasoned with salt) directly to the pan with the tomatoes. 4th cook the eggs apart from the tomatoes until they start to solidify. 5th mix all ingredients in the pan together until they are well combined. 6th turn off the heat add some black pepper and stir and enjoy. The tomatoes should still have its shape and not be a sauce. An easy 1 pan egg and tomato dish to have with some toast in the morning. Hope you try it.

[@maetaylor5677]

your videos just get better and better! And your mom ..melts my heart with her recipe. It looks stupendous

[@faureamour]

I learned about the tomato egg stir fry over the pandemic from a couple KZbin videos. I asked one of my friends about it who is Chinese, and she shared some of her tips for cooking and the nostalgia that came along with that dish. It's easy and delicious!😋

[@oliveheadwhoa]

Loved your mom's recipe! Perfect for this time of year. Looking forward to trying it out, I've never seen another use for green tomatoes 🍅

[@Sosoosooo]

Loved loved loved to see the Egyptian stuffed tomato recipe! A true reminder of how countries all across the Mediterranean sea share so much tradition. In South of France, we call them "tomates farcies" ;) EDIT TO ADD: Beryl, use a spoon to hollow the tomatoes! xD

[@TaylorLincoln401]

Omg seeing your mom and than you it makes since! She is so cool

[@charliechang2988]

FYI Beryl, the tomato and egg dish is called "Fan Qie Chao Dan" (Taiwanese Chinese) or "Xi Hong Shi Chao Ji Dan" (Mainland Chinese) instead of "Jia Chang Cai". "Jia Chang Cai" means home cooking or more literally a dish you often make at home. Hope this clears up any confusion :)

[@JacobSiau]

Came to the comment section to say exactly this. You beat me to it.

[@VickytoriaLi]

Yes hope she sees this!

[@hoshiandreeramirezhernande9682]

Your mother looks like the most fascinating and charming person you could ever met. No wonder you grew up to be the woman you are today ! Hope to see more of her in some other videos in the future ❤

[@arlenerodriguez4314]

This was a great vid!! Full of YUMMY dishes. I'm esp taken by how you have such great taste buds. It is so fabulous how you will try just about anything. I happen to LOOOVE tomatoes, so this episode was esp AWESOME!! Seriously, you don't just taste the food, you also cook all of the dishes/recipes viewers send you. THANK YOU LOADS!! I have learned to be more daring and am trying different foods. Not to mention your Beautiful Spirit!!! YOU ROCK!!! Arlene

[@BerylShereshewsky]

Omg Arlene thank you!!!’n ❤️❤️❤️🍅🍅🍅

[@ifortiz]

The segment with your mother was truly a delight to watch. It brought me so much joy.

[@angiefrancis5170]

Your Mom reminds me of the lady from the Incredibles movie, in the most adorable way ever 😍😍😍

[@lorrainepalmer2952]

Love bulgar. Love tomatoes. Will try the Lebanese and Egyptian dishes!!

[@sandralouth3103]

Hi Beryl. Here's a chilies tip. Whenever working with chilies, lightly oil your fingers , cut. Clean, chop as you like, repeat oiling as needed. When done, wash hands with hot water and soap. You can touch your eyeballs if you want and no burning!

[@itsgonnabeanaurfromme]

Capsaicin is oil soluble and will transfer to the fingers more when oiled

[@rochelles.8387]

washing your hands with straight vodka works too. I learned this when nothing was working and Google came to my rescue.

[@spencerkieft6021]

14:42 The Vidalia chopper thing is so awesome. I use it all the time.

[@dagmarbeeke6163]

Tomatoes are my favourite vegetable ❤ I still want to make a plate of all kinds of tomatoes and taste them. Your mom has the sweetest voice! 💗

[@Broodin777]

Tomato is a fruit by the way

[@dagmarbeeke6163]

@@Broodin777 that's true! A berry even, if I'm not mistaken.

[@Broodin777]

@@dagmarbeeke6163 yep

[@elizabethspringmeyer1714]

This is such a fun series! I love how unique the different recipes are and the history behind them. I love that you made them from scrach. Im interrsted in trying some myself. So cool!

[@malice41414]

Wow! Your mother's green tomatoes look delish! I have never seen any green tomatoes where I live. :( When I was little my father canned tomato jam...tasted just like strawberry. A long time ago I saw Knott's Berry Farms tomato jam. Tasted just like my father used to make it. They might have discontinued it because I haven't seen it since.

[@AvaNightingale]

Oh green tomatoes are just unripe tomatoes!

[@bjdefilippo447]

​@@AvaNightingaleThey may not sell them in his/her area, except maybe farmer's markets.

[@malice41414]

@@AvaNightingale Unfortunately, in my little town all the tomatoes in the few grocery stores that we have, I only see the ripe ones. :(

[@caitlinl5570]

My husband and I saw your dicer in a video a couple of weeks ago and decided we needed to try it. It is a GAME CHANGER! 🤩

[@Krrle4250]

So glad you had the Chinese tomato and egg dish - I ate this so much in china and when I asked what chinese dish I should try cooking first chinese people always suggested it

[@streamskat]

This has been one of my all-time favorites of your episodes!! The BTS stuff is actually working out quite nicely, I think.... love from Honduras

[@verygreenonions12]

Beryl's parents have mad style!

[@Jaithesaintt]

Yum your moms cooking is relaxing

[@nbysbus1383]

We have a stuffed tomatoes recipe in France as well!! The tomatoes are stuffed with minced pork instead but we eat them with rice on the side. And they are baked in the oven, not on the stove. It's so interesting to discover different versions of the same dish! To hollow the tomatoes, we cut the top of the tomatoes and use a spoon to dig the flesh out. Then, once the tomatoes are stuffed and ready to bake, we put the top back, it's like a little hat 😊

[@CraftyCheshire]

YOUR MOTHER IS SO ADORABLE!

[@phemyda94]

The tomato stir fry is surprisingly reminiscent of Greek strapatsada (egg and tomato scramble). Just remove the sesame oil and add feta and you've got that classic easy Greek lunch!

[@yvonnepalmquist8676]

Yum

[@Emeraldwitch30]

That sounds good. We've canned stewed tomatoes for years and one of our favorite quick meals during canning season is scrambled eggs and right before they get too set you dump a few ladles of hot stewed tomatoes in. Then serve with good toast with lots of butter.

[@nanduschka]

Omg ur mom is such an icon and ur dad is adorable

[@intoontown]

This was the sweetest, most wholesome video I've seen in a while. Including the ad spot!! I loved the creativity in the intro too, and I'm excited to try making tomato butter!

[@SumantSalphale]

I love this new way of showing the dishes! Loved your mom and the whole segment! It is so amazing that you are so close to 800K😍😍 been following you since you had less than 10k subscribers 😉 keep this going😍