Cook each tomato until golden brown and crispy, about one to two minutes per side, and remove with a slotted spoon to a plate lined with paper towels.
Place a cover over the pot leaving a bit open and
cook the tomatoes until they are all soft, about 20 minutes.
Not exact matches
Add the chopped
tomatoes and the marinated fish pieces and
cook slowly for an additional 15 to 20 minutes,
until the fish is
cooked and tender.
Once the sweet potatoes have
cooked put the
tomato puree, vinegar, garlic, spices and salt in a pot with some olive oil, heat for a minute or two
until they're bubbling
I boiled the sweet potatoes separately
until fork - tender and in another pan did the spices, coconut milk,
tomatoes, olives and lentils and simmered it
until the lentils were
cooked and then mixed in the
cooked sweet potatoes towards the end.
A magical mixture of
tomatoes and onions,
cooked low and slow
until they reach sweet - savory perfection!
Stuff
tomatoes with the filling, sprinkle with remaining Parmesan, and bake
until tomatoes are
cooked through and tops are golden brown, about 30 minutes.
Stir in pasta, beans,
tomatoes, and vegetable stock and
cook about 15 - 20 minutes or
until pasta is
cooked.
Add red pepper and
cook until soft, about 10 minutes, then add
tomato and continue to
cook, stirring occasionally
until mixture is thick and has the consistency of jam, about 20 minutes or more.
Allow the lamb and
tomato filling to
cook, stirring infrequently
until the
tomato juice has
cooked off and the mixture is thick.
Add the oregano, cinnamon, and allspice,
cook for a minute or two, then add the crushed
tomatoes, and simmer
until heater through.
Simple veggies like leeks, carrots, spinach, corn, and
tomatoes simmer just
until the rice is tender and all of it
cooks in just one pot.
Add the Velveeta and diced
tomatoes and green chilies to the skillet and
cook until the cheese is melted and smooth.
Add
tomatoes and
cook, stirring frequently,
until tomatoes start to break down, about five to ten minutes.
Cook them for 7 - 8 minutes or
until tomatoes go mushy.
Add onion, jalapeño,
tomato, a pinch of salt, and a few grates of pepper;
cook until just soft, 3 - 4 minutes.
Add
tomatoes, cut side up, in the same skillet and
cook over medium - high heat for 2 minutes or
until starting to char.
Stir to thoroughly combine, then allow to
cook until the chard is wilted and the
tomatoes are softened.
My alterations: 3t dried thyme (had no oregano) 15 oz canned unsalted diced
tomatoes, lightly drained (fresh are out of season and mealy right now) Caramelized / seared all veggies, seasoning while
cooking (instead of seasoning after mixing)
Cooked covered
until bubbling — Renny, maybe your orzo didn't
cook through to release the starch?
Cook, stirring now and then, for around 15 - 20 minutes
until it reduces down slightly and you see the butter bubbling through the
tomatoes.
Cook for 20 to 25 minutes,
until the
tomatoes are tender and the sauce has thickened.
Add the tortellini and sun dried
tomatoes to the broth and
cook until the tortellini float to the top, about 3 - 4 minutes.
Cook, stirring,
until the
tomatoes begin to break down, 3 to 5 minutes.
Cook until tomato is broken down and releasing juice, about 3 minutes.
Add the minced garlic, cherry
tomatoes, and 1 - 2 tbsp chicken broth, and
cook, stirring occasionally,
until tomatoes begin to soften and wrinkle, about 5 - 8 minutes.
Place baking sheet in the oven and roast
until the chicken is
cooked through, about 25 - 30 minutes.Transfer to a serving platter and serve chicken with garbanzo beans and
tomatoes spooned over the top.
Add can unsalted
tomato sauce, kosher salt, and sugar;
cook, stirring occasionally,
until slightly thickened, about 4 minutes.
Add
tomatoes;
cook and stir
until tender.
Cook the
tomato mixture
until the
tomatoes start to wilt and release their juices.
Once the onions are browned you can add the chopped
tomatoes and spices,
cook this
until the
tomatoes are completely broken down and almost turned into a paste.
Let the chard
cook with the
tomato paste and spices for 5 minutes
until the chard is
cooked and the spices are fragrant.
Add
tomatoes, 1/4 teaspoon salt and sugar; continue
cooking, stirring occasionally,
until sauce is blended and thickened, about 4 minutes more.
Add the herbs,
tomato sauce and drained porcini, then
cook, stirring, for 1 minute or
until fragrant.
Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun - dried
tomatoes - and
cook everything on medium heat for 5 - 10 minutes, flipping a couple of times,
until the chicken is completely
cooked through.
Add the
tomato, season with salt and pepper, and
cook for about 5 minutes, stirring occasionally,
until soft and mixture is pulpy.
Cook until tomatoes begin to wrinkle and burst, 5 to 6 minutes.
While meat is browning, place
tomatoes,
tomato paste, lentils, spices and herbs, sugar and water in slow
cooker, stirring
until combined.
Cook until the butter beans are soft; add the
tomatoes, madras spice mix and coriander.
Thinly sliced green bell peppers, roasted red peppers, a jalapeno, onion, garlic and fresh chopped
tomatoes seasoned with thyme and paprika are
cooked in a skillet
until soft, tender and juicy.
Continue
cooking until green beans are heated through and sun - dried
tomatoes have softened.
1) Cut beef into small cubes 2) Chop onions, bell peppers,
tomatoes and carrots into small pieces 3) Stir - fry cubed beef in a wok for a few minutes
until brown, then set aside 4) Stir - fry onions and carrots
until carrots are slightly soft 5) Add in chopped bell peppers and stir - fry
until peppers are
cooked 6) Add in
tomatoes and mix 7) Add in browned beef and mix well, pouring in soy sauce and salt to taste 8) Serve hot with a side a rice
While mushrooms and
tomatoes are roasting,
cook pasta according to package directions
until al dente.
vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large
tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped
tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions,
cooking them on a low to medium heat
until softened.
Cook for about 6 minutes
until tomatoes are soft.
Other possible additions include minced fresh ginger (added with the onions), grated carrots, shredded cabbage or chopped cauliflower (added after the
tomatoes and simmered
until cooked) and chopped cilantro (stirred in at the end).
While the onion mix is
cooking, blend the canned
tomatoes and jalapeño together
until smooth in a blender or food processor.
of olive oil, portobello mushroom, garlic,
tomato paste, and rosemary and
cook, stirring occasionally
until all liquid has evaporated and
tomato paste starts to brown, 3 - 5 minutes.
Add anchovies and
tomato paste and
cook, stirring,
until color deepens, about 2 minutes.
In batches, with a slotted spoon, lower
tomatoes into boiling water &
cook just
until skins are loose, about 15 - 45 seconds.
Heat 1 tbsp oil in the pan, add the onion and
cook for 8 - 10 mins
until soft and translucent, then stir in the spices,
tomatoes and sugar.