Used diced tomatoes instead of a fresh tomato and it was still great.
If you've
used diced tomatoes, purée the soup in a blender or food processor, or use a hand blender.
In fact,
I used diced tomatoes with chilis for more kick.
So you just
used diced tomatoes and chicken broth instead of tomato sauce, correct?
Add the whole peeled tomatoes and their juices and break them apart with a wooden spoon (skip if
using diced tomatoes).
I use diced tomatoes and a thick slice of German bread.
Not exact matches
I
used the following ingredients for Low Carb Shrimp Salad in Endive Cups: 1 lb shrimp, cooked 1 medium
tomato,
diced 1 cucumber,...
I
used the small penne pasta and a can of the
diced tomatoes with peppers and celery.
1 / 2T Oil 1 Medium onion,
diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped
tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I
used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve
1) Peel and cut mango, avocados, onion and
tomatoes into cubes /
dices accordingly 2) Place cubed /
diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6)
Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
Added black beans to the sauté mixture and
used a can of
diced tomatoes with chiles for the topping before popping in the oven with cheese.
1 28 oz can Italian
tomatoes, crushed, or diced (When I double the recipe I use one can of Italian seasoned tomatoes and one can of Muir Glen Fire Roasted T
tomatoes, crushed, or
diced (When I double the recipe I
use one can of Italian seasoned
tomatoes and one can of Muir Glen Fire Roasted T
tomatoes and one can of Muir Glen Fire Roasted
TomatoesTomatoes)
Hubby said it was a keeper recipe, which means, it was delicious =) I didn't have canned
diced tomato, so I just cut fresh ones up to meet the quantity and
used linguine noodles because I didn't have little noodles either.
I find one pound of ground beef is enough in this recipe; i have never
used the carrots; never added the celery, but do substitute celery salt for the salt; i have on occasion added green pepper; I typically
use three cans of
diced tomatoes instead of the one can and can of purée; instead of the 2 tbsp chili powder i
use ground ancho chilis.
I also
used 2 cans of
diced fire roasted
tomatoes, as it is indeed very thick as described.
Now, add
diced tomatoes, sliced onions, ginger, garlic (Ginger garlic paste can also be
used), coriander stems.
Next time, I will probably
use regular
diced tomatoes.
Tonight I made quinoa tacos by
using 1 cup quinoa, 1 cup corn, 1 cup organic vegetable stock, 1/2 of a jalapeno,
diced onion, 3 garlic cloves, 1 can organic black beans, 1 can fire roasted
tomatoes, and cumin / chili powder / salt / pepper / turmeric to taste.
Some home cooks
use diced canned
tomatoes in their pico de gallo, but this makes it too watery for my taste.
Diced tomatoes If you want to add some extra spice, I believe they make canned
tomatoes with spicy peppers I
used plain so my kiddos would be able to eat it too.
I did not have any fresh
tomatoes, so I
used one can of Rotel
diced tomatoes with chiles (Original flavor), and did not add the separate can of green chiles since the canned
tomatoes already had them.
ingredients: 3 1/2 pounds ground sirloin (I
use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely
diced 1 red bell pepper, core and seeds removed, finely
diced 1 yellow bell pepper, core and seeds removed, finely
diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I
use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed
tomatoes, don't drain
I did alter the recipe slightly in that I
used a whole can of
diced tomatoes instead of a cup, but that was by accident & not intent.
I added a bit of peanut butter, to make it thicker,
used plain
diced tomatoes and was liberal with the spices, and it tasted amazing.
1 Sweet Onion -
Diced Oil for sauté 3 Cloves Garlic — Crushed 1 lb Ground Turkey 16oz Jar Marinara Sauce or make your own Marinara 2 Tbs
Tomato Puree —
Use the tube and save the rest 1/2 Cup wine — Optional 1/2 Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optional
I
use an entire bag of orzo (500 g), 4 cups (1 liter) of water, and put a box / can of
tomato product (usually thick sauce like pummaro, but
diced if I'm out), and double everything else (cheeses, herbs, zest, etc.), and bake it for the same amount of time in a large circular aluminum pan.
In a blender, combine the
diced tomatoes, roma
tomatoes, onion, cilantro, lime juice, garlic, jalapeno (if
using), cumin, sugar, salt, and pepper.
2 cans
diced tomatoes (I
used the ones with roasted garlic.
(1 28 oz can of
diced tomatoes would be fine) 2 TBL
tomato paste 1/4 brown sugar 3 tsp sherry wine vinegar 1/2 cup of day old, cooked rice 1/4 cup nut milk, i
used oat
Ingredients: 2 tsp olive oil 1 cup fresh spinach 1 clove garlic, chopped 1/3 onion, chopped 6 orange cherry
tomatoes,
diced 2 tbsp corn 1/4 avocado, chopped 5 egg whites 1/4 cup shredded cheese (I
used a Mexican blend) 2 tbsp grated parmasean cheese salt and pepper, to taste
For the
tomatoes, I
used Hunt's
diced tomatoes and Hunt's
tomato sauce.
shoot for 15 leaves 1 lb ground pork 1/2 lb sausage, we
used spicy italian olive oil 1 small onion, chopped 3 cloves of garlic, minced 1 tsp minced ginger 1 tsp cinnamon 1/2 tsp nutmeg salt & pepper 1 jar of
dice tomatoes (our local grocery store has them now!)
can fire roasted
tomatoes, crushed or
diced 1 cup chicken stock (add more to thin out sauce if need be) 1/3 cup parsley, chopped 1/4 pimiento - stuffed olives, chopped salt and pepper 1 box rice noodles, cooked according to package instructions (I
used Maifun noodles)
For this pizza (pictured above) I
used jarred marinara sauce (Trader Joe's
Tomato Basil Marinara), spinach, cremini mushrooms, black olives,
diced red pepper, sliced red onion, and a combo of Muenster and smoked Gouda (because that's what I had around).
Can I
use a marinara sauce in place of the
diced tomatoes?
2 Medium Octopus, I
used previously frozen from... * 3/4 cup Cherry
tomatoes cut in halves 3/4 cup Sun Gold
tomatoes cut in halves 1/2 English Cucumber, small
diced 2 Shallots thinly sliced 1/4 cup chopped cilantro 1 - 2 Sprigs of Mint just the leaves torned.
Oh, i also added about 1/2 cup fresh
diced tomatoes just because I needed to
use them up.
Filling 1 can drained and rinsed black beans 1 can fire roasted
tomatoes 1 can drained corn 1 Tbsp chilli powder 1 tsp cumin 1/2 tsp paprika 1/4 cup
diced onion — I
used about 1/3 cup 1/2 cup shredded cheddar cheese — I
used Veggie Shreds Cheddar Flavored Cheese
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another
use)(you can
use cremini instead, as well) 1/2 carrot, finely
diced 1 small yellow onion, finely
diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons
tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
Using the food processor, with the
dicing blade,
dice the pineapple, mango, papaya,
tomatoes, onion, and garlic.
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely
diced 1/2 onion, finely
diced 2 garlic cloves, minced 1 ripe Italian
tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped
tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat —
using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
1 tablespoon olive oil 1 small yellow onion, small
dice 1/2 teaspoon chili flakes 1/4 cup
tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small -
diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I
used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
can
diced tomatoes with green chiles, undrained (I
used fire roasted) 1 Tbsp.
6 chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4 slices of bacon, crumbled and fat reserved 2 tbsp red onion, finely
diced 2 tsp garlic, minced (I didn't double mention, this is
used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma
tomato,
diced 20 turns of fresh black pepper
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion,
diced 2 small red bell peppers, cored, seeded and
diced 3 cloves garlic, pressed through garlic press 1tablespoon
tomato paste 1 extra-large sweet potato (or 2 small), peeled and
diced into medium - small cubes 1 (28 ounce) can
diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided
use 1 cup shredded sharp cheddar cheese, divided
use • Sour cream, as optional garnish
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or
diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma
tomatoes,
diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or
use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
1/2 c of
tomato sauce 5 cloves of garlic, chopped 1.5 tbl of curry powder 2 tbl of freshly grated ginger 1 - 2 tsp of cumin (I added more but I just love it) 3/4 c of water 1 onion, medium sized,
diced Chicken breast — I was
using tenders so I did 10 total (you can
use breasts — 4 to 6 would work well) 1 tsp salt 1/2 tsp of freshly ground pepper
This recipe actually
uses roma or plum
tomatoes that have been
diced, rather than sundried
tomatoes.
Here's what you will need: 2 large zucchini & 2 large squash 1 package of baby spinach 1 pint of
tomatoes (I
used «one sweet
tomato» but you can
use any type of
tomato) I halved the
tomatoes 1 can of
diced tomatoes (as needed) salt, pepper, garlic, oregano & red pepper to taste Parmasean Cheese to... [Read more...]
The recipe makes
use of a convenient pantry staple: canned
diced tomatoes.