In a large bowl,
mix the chopped tomatoes, the pieces of brie, the basil, olive oil, garlic and at least two teaspoons of salt.
Meanwhile,
mix chopped tomatoes with the garlic clove, red chilli, olive oil and red wine vinegar and allow to stand for 10 mins.
In another small bowl,
mix the chopped tomatoes and 2 tablespoons of the oil mixture.
Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes.
Not exact matches
1 small onion,
chopped 1 garlic clove, minced 1 tablespoon vegetable oil 1 to 1 1/2 cups
chopped green New Mexico chile, roasted and peeled 1 small
tomato, peeled and
chopped 2 to 3 cups chicken broth 1/4 teaspoon ground cumin 2 tablespoons cornstarch
mixed with 3 tablespoons water
Served over
mixed greens and topped with
chopped tomatoes.
Leftover salsa,
tomatoes,
chopped onions, jalapeños, and all your favorite taco toppings make great
mix - ins for this soup.
Mexican Spiced
Tomato Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup
Tomato Sauce: 1 tablespoon olive oil 1 small onion, finely
chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a
mix of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can
tomato sauce 3/4 cup
tomato sauce 3/4 cup water
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole
tomatoes 1/2 cup brandy 25 (approximately)
mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley,
chopped salt and pepper to taste
We had about 12 children and I made the passata by heating 2 tablespoons of extra virgin olive oil, adding finely
chopped garlic and dried
mixed herbs, letting it cook for a couple of minutes then adding 2 tins of
chopped tomatoes.
Catlan Chickpeas over DOLE Spring
Mix Adapted from Tapas Serves 4 2 Packages of DOLE Spring
Mix 1 can cooked chickpeas 1 red onion, sliced 1
tomato,
chopped 1 cup crimini mushrooms,
chopped 2 garlic cloves, minced 2 bay leaves, bruised pepper to taste
-- 1 finely sliced onion — 1 tin butter beans — 300 ml vegetable stock — 1 finely
chopped tomato — 1 tablespoon madras spice
mix — 1 tablespoon
chopped coriander — 2 — 3 finely
chopped spring onions — Salt to taste
One of the most tasty home made dishes I've made, even though I substituted petit plus for spinach, canned
chopped tomatoes for fresh and done my own
mix of herbs, it was so tasty.
For the sauce,
mix the pickled relish,
tomato sauce, mayonnaise,
chopped dill, French shallots and smoked paprika together in a bowl, season with salt and pepper.
(Serves 3) Ingredients 150g maize couscous 1 tbsp garlic oil 1/2 pepper 2
tomatoes Green tips of 4 spring onions 120g tinned chickpeas, drained weight 2tbsp dried cranberries 1tsp Fodify Moroccan Spice
Mix 1tbsp balsamic vinegar Salt and pepper Method Make up maize couscous as instructed on the packet and leave to cool Add the garlic oil to the couscous and mix thoroughly Finely chop the pepper, tomatoes and spring onion ti
Mix 1tbsp balsamic vinegar Salt and pepper Method Make up maize couscous as instructed on the packet and leave to cool Add the garlic oil to the couscous and
mix thoroughly Finely chop the pepper, tomatoes and spring onion ti
mix thoroughly Finely
chop the pepper,
tomatoes and spring onion tips.
Kidney bean
mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp
tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2
tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely
chopped, leaves roughly
chopped Lime quarters Sliced iceberg lettuce
Mix the mangoes and
tomatoes with 1 TBS
chopped red onion, 1 TBS
chopped cilantro, 1 1/2 TBS lemon juice, and a pinch of salt.
1 pack of Sainsbury's Sweet & Smoky BBQ pulled Jackfruit 1 cup of cooked brown rice 2 cups of greens of your choice (i have used rocket but lettuce or
mix leaves are great as well) 1 cup of cooked sweet corn 1 cup of cherry
tomatoes 1/2 red onion finely
chopped 1 avocado 1 1/2 lime a generous handful of
chopped coriander a sprinkle of chilli flakes (optional)
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
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2 cups
mixed lettuce greens 1/4 cup Buttermilk Ranch Dressing, more as needed 1/2 cup
chopped rotisserie chicken 1 boiled egg, sliced 1/2 avocado, diced 2 tablespoons diced sweet onion 1/2 cup cherry
tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.
I forgot the taco seasoning
mix at the grocery store so just added some papkria and cayenne, but first I sauteed
chopped onion and minced garlic then added a can of refried beans, black beans, corn and petite
tomatoes.
4 x chicken mini fillets, minced 2 x sundried
tomatoes 2 tsp red pesto (contains pecorino and grana padano cheeses) 2 - 3 spring onions, finely
chopped about half a slice of fresh oaty bread, minus the crusts 1 tsp
mixed herbs, I used herbes de provence black pepper to season (optional) * Quinoa, cooked
Here's the changes I made: Only used 1 jalepeno, 1 tsp sugar (they were still too sweet next time I won't use any sugar), omitted water, added black beans to the
mix and used a can of stewed
tomatoes instead of
chopped tomatoes, garnished with
chopped tomato and green onions.
Chop the sun - dried
tomatoes and
mix them with the goat cheese until the
tomatoes are evenly distributed in the cheese.
Planning to try this: slice and caramelize the onions,
mix with sauteed
chopped mushrooms,
chopped tomatoes, and wilted baby spinach, served on bruschetta (or toast!).
Ingredients: 4 tortillas / For the salsa, roughly
chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh
tomatoes, coarsely
chopped / 2 C fresh ricotta
mixed with 2 T each finely
chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.
In a large bowl
mix together the cooked quinoa,
chopped tomatoes, onion, parsley, olive oil and lemon juice.
If you are using defrosted cooked
tomatoes (or fresh
chopped tomatoes), just
mix them in at the end.
1/2 cup medium uncooked pasta shells 1 pound ground beef 1/2 cup
chopped onion 3 cans (14 1/2 ounces each) beef broth 1 package (16 ounces) frozen
mixed vegetables 1 can (16 ounces) kidney beans, rinsed and drained 1 can (14 1/2 ounces) diced
tomatoes, undrained 1 can (6 ounces)
tomato paste 3 teaspoons Italian seasoning 1 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon pepper
I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and pepper in olive oil until soft in a pan, then 2) took half a red bell pepper, cooked according to the Byaldi recipe,
chopped it and
mixed into the
mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4) used sliced
tomatoes instead of red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.
Ideas include peanut butter and jam; tinned mackerel in
tomato sauce; good old baked beans; tuna
mixed with quality mayonnaise and
chopped spring onions or gherkin; grilled or sautéed mushrooms with some herbs; hummous and
chopped tomatoes; 1/2 an avocado mashed with some olive oil and lemon juice; cooked prawns,
chopped or blended with some sweet chilli sauce and good quality mayonnaise or low - fat soft cheese.
One small modification I make is that I
chop some sweet red peppers and
mix them into the sauce at the same time I add the
tomato quarters.
1 package La Tortilla Factory Hand Made Style Flour Tortillas 2 tablespoons extra-virgin olive oil, plus some for brushing, divided salt and pepper to taste 1 tablespoon fresh lemon juice, plus more to taste 1 (15 - ounce) can white beans (such as cannellini or Great Northern), rinsed, drained and coarsely
chopped 1 medium
tomato, diced 1/2 medium white onion, diced 1/2 cup coarsely
chopped pitted
mixed olives 2 tablespoons coarsely
chopped fresh flat - leaf parsley 1 teaspoon thinly sliced lemon zest 1/8 teaspoon crushed red pepper flakes
Ingredients 6 medium potatoes, diced 2 small onions, coarsely
chopped 1/2 teaspoon salt, plus 1/2 teaspoon 2 tablespoons sunflower oil, plus 2 tablespoons 7 eggs 1/4 cup milk Serving suggestion:
tomato salad drizzled with olive oil Directions In a medium bowl
mix the potatoes, onions, and 1/2 teaspoon salt by hand.
Ingredients: 1 pound lean ground beef 1/2 cup
chopped onion5 cups coleslaw
mix 1/2 cup uncooked, converted rice (I used Uncle Ben's) 1/4 cup water2 teaspoons paprika 1/2 teaspoon salt 1/4 teaspoon pepper1 can (14 to 15 ounces) Italian - style
tomato sauce Directions: Bottles & Jars.
1 teaspoon of
mixed herbs 1 tsp fennel seeds 390g carton of
chopped tomatoes, 1 tbsp vinegar — red wine or white wine 100g red lentils 100g spaghetti
Some ground meat (chicken, turkey, bison, beef) with the right seasoning (we cheat and use a packet but I've been meaning to
mix some up to keep on hand) and a choose - your - own toppings salad with the best greens I can find;
chopped sweet pepper, onion,
tomato, and avocado; my husband's favorite salsa; and optional shredded cheese or sour cream.
2 C TJ's Multigrain Baking
Mix 3/4 C Milk 3 T Garlic Flavored Oil 1/4 C Sundried
Tomatoes,
Chopped 1/2 C Quattro Formaggio Cheese Combine Baking
Mix,
Tomatoes and Cheese.
arrowroot, bamboo shoots, broth, cayenne pepper,
chopped tomatoes, garlic, ginger,
mixed vegetables, sesame oil, soy sauce, tofu,
tomatoes, zucchini, onion, oil, water, sauce, carrots, mushrooms, pepper, green onion, vinegar, rice, sugar, cayenne, rice vinegar, soup, vegetables, sesame, agave nectar
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape
tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup roasted, salted peanuts 1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a
mix of all three),
chopped
Next, remove the vegetables from the heat, and add in the
chopped tomatoes, water, sun dried
tomato paste, smoked paprika, chilli powder, dried
mixed herbs, marmite and some salt and pepper.
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers,
mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup
chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry
tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons
tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like
tomato paste) Preheat oven to 350 °F.
Water,
Mixed Beans (Cannellini, Pinto and Haricot)(25 %) *, Onion (19 %), Carrots (8 %) *, Celery (6 %) *,
Chopped Tomatoes (5 %) *,
Tomato Puree (5 %) *, Vegetable Bouillon, (Sea Salt, Yeast Extract (Gluten Free), Rice Flour *, Palm Oil *, Celery *, Parsley *, Tumeric *), Sea Salt, Garlic *, Thyme *, Bay *, Black Pepper *, The production of our organic palm oil does not endanger natural rainforest and habitats., * Organically grown and processed.
The meat is
chopped up in thin slices and
mixed with fresh
tomatoes, avocado, and one of my weekly staples — cauliflower rice.
Bean Cassoulet Ingredients Water,
Mixed Beans (Cannellini, Pinto and Haricot)(25 %) *, Onion (19 %), Carrots (8 %) *, Celery (6 %) *,
Chopped Tomatoes (5 %) *,
Tomato Puree (5 %) *, Vegetable Bouillon, (Sea Salt, Yeast Extract (Gluten Free), Rice Flour *, Palm Oil *, Celery *, Parsley *, Tumeric *), Sea Salt, Garlic *, Thyme *, Bay *, Black Pepper *, The production of our organic palm oil does not endanger natural rainforest and habitats., * Organically grown and processed.
(Meat Topping) 2 tbsp olive oil 3 medium onions, finely
chopped 1 1/2 lbs lean ground lamb or beef 2 large
tomatoes, peeled seeded,
chopped, and drained 3 tbsp
tomato paste 1/3 cup finely
chopped flat - leaf parsley 2 tbsp finely
chopped mint 1/4 cup pine nuts, lightly toasted 1 tbsp Pomegranate Molasses (reduce unsweetened pomegranate juice to by two - thirds) 1 tbsp freshly squeezed lemon juice 1 1/2 tsp
mixed spices (2 parts allspice, 1 part cinnamon, coriander, cloves, and cumin) salt, pepper, and red pepper to taste
Add turmeric powder, red chili powder, coriander powder and salt stir and
mix, add
chopped tomatoes and 1 tbsp water.
1 garlic clove, minced 1 teaspoon za'atar spice
mix Salt and freshly ground pepper 1 large boneless, skinless chicken breast, trimmed 1 tablespoon olive oil 2 pita breads or lavash 1 small
tomato,
chopped Thinly sliced romaine lettuce
can diced
tomatoes 1 tsp basil 1 tsp oregano 8 cups vegetable stock salt and pepper, to taste 1 packet Lipton matzo ball
mix 2 eggs 1 tbsp canola oil 1/4 cup
chopped spinach (squeeze thawed frozen spinach to measure 1/4 cup) 6 oz.
Mix in the plum
tomatoes, microgreens, green onions,
chopped parsley, and toasted pine nuts.