Whisk garlic, lemon juice, oil, and cardamom in a small bowl and
pour over tomato mixture; toss to coat.
Pour over the tomato sauce and the crumbled feta, drizzle with oil and sprinkle with fresh or dried basil and bake for 30 minutes at 350 °F.
Pour over tomato and bean mixture and mix well.
After whisking the dressing together,
pour over the tomatoes, cheese and basil and gently toss to coat.
Mix olive oil, minced garlic, coconut sugar and sea salt in a small bowl and
pour over the tomatoes.
Pour over the tomatoes and water.
Pour over the tomatoes, place in the oven and roast for 1 to 11/2 hours until they are soft and appear cooked.
Once the dressing is done,
pour some over the tomatoes, and mix together.
Pour over the tomatoes and chill completely until ready to serve.
Pour this over the tomatoes.
And since I didn't have any small jars, I put the cut up tomatoes into a heavy duty plastic gallon re-closable bag inside of a small stainless steel Dutch oven just in case the hot liquid, which I let cool slightly, melted the bag when
I poured it over the tomatoes and other ingredients.
Transfer the brine to a heat - proof pitcher and
pour over the tomatoes, leaving a 1 / 2 - inch space from the rim of the jar.
Not exact matches
Pour vinegar mixture
over tomatoes, and marinate 1 hour.
Pour a bit of olive oil
over the
tomatoes, no more than 1 tablespoon.
Pour remaining
tomato sauce and crushed
tomatoes over the noodles, making sure noodles are completely covered in sauce.
I added chopped sundried
tomatoes and fresh parsley at the end &
poured the sauce
over whole wheat penne.
Place into the pressure cooker, top with onions and peppers,
pour tomato sauce and water
over everything and add the olives along with some of the brine (liquid from the jar).
Pour the
tomato meat sauce
over the spaghetti squash.
Pour over the tin of
tomatoes, chopped courgette, chopped carrot, chopped garlic, basil, salt and pepper
Once the pasta is cooked and strained
pour the
tomato and olive oil sauce
over the top along with the parmesan cheese, toss together.
pour tomato sauce
over the rolls, cover with foil and bake for about 40 - 45 minutes.
Pour the
tomatoes and juice into a sieve
over the sauce pan.
Pour the chicken broth and diced
tomatoes with their liquid
over the top of the rice.
Stir
tomato paste, wine and garlic together in a small bowl and then
pour over beef and vegetables.
I heated tortilla chips in the
over for a few minutes then took them out of the oven and
pour the warm sauce
over top then sprinkled green onions and chopped
tomatoes on top.
Pour the Greek yogurt mixture
over the potatoes, and toss gently, then gently stir in the bacon,
tomatoes, and cheese.
Return the chicken to the pan,
pour over the tinned
tomatoes and then stir in the marmalade, lemon juice,
tomato puree and oregano.
A little tip - if your sun - dried
tomatoes come in oil, you can
pour some of that
over the pasta salad to add to the flavor.
In a separate small bowl, whisk together the vinegar and olive oil, season with salt and pepper, and
pour about half
over the
tomatoes.
Pour the
tomatoes over the sausage and stir in the sun - dried
tomatoes along with 2 tablespoons of the basil.
Pour the can of
tomatoes with green chiles
over top of the pork.
Pour about half of the
tomato sauce
over the stuffed peppers.
Drain the pasta, and
pour the hot pasta
over the
tomato and cheese mixture, and toss to combine.
Pour tomato and vegetable mixture
over fish and reduce to medium heat and cover.
Combine beef broth &
tomato sauce and
pour over everything in the slow cooker.Cover.
Pour the
tomatoes and the broth
over the meat mixture.
Drain
tomatoes and
pour over rice.
Pour 1 cup of the
tomato sauce
over this mixture, and then cover with more lasagne noodles.
Once the zucchini is done I toss it with the
tomatoes that in turn gets
poured over cooked whole wheat angel hair pasta.
Super simple sauce — couple cloves garlic, can crushed
tomatoes, s & p, stock cube —
pour over patties for last few minutes of baking.
Pour the
tomato mixture evenly
over the fish and bake in the oven for around 15 minutes or until the fish is slightly flaky.
Place the
tomatoes on a cookie sheet and
pour garlic and olive oil from the skillet
over the
tomatoes.
The dressing is then
poured over chopped
tomatoes, goat and feta cheese, and additional chopped basil.
Pour dressing
over tomatoes; toss gently to coat.
Put a strainer
over pot and
pour stewed
tomatoes into it, allowing juice to fall into pot.
Pour the
tomato sauce all
over, and top with a layer of yogurt.
Pour the mixture
over the lamb /
tomato mixture.
Add couscous, lemon juice, vinegar,
tomato puree, oregano, smoked paprika and garlic to a bowl, and
pour boiling water
over them.
The pita just starts to soften when you
pour the
tomato sauce
over it, so you probably wouldn't want this to sit for too long before serving.
Pour the mixture
over the
tomatoes.