Sentences with phrase «using whole tomatoes»

I'm happy to see a version using whole tomatoes in a smaller size that I could enjoy myself over a few days.

Using whole tomatoes gives a garden - fresh flavor to the soup with much less sodium that if you were to use canned tomato sauce or paste.

«We only use whole tomatoes from Italy that are picked and packed.

I did not use the whole tomato shown above.

Why use whole tomatoes and break them up?

For this recipe, you are going to use the tomatoes without the skins (the process is described below), but some people use the whole tomato, seeds and skins included.

For pizza sauce I do the same except I use whole tomatoes, then blend it after it is cooked.

Not exact matches

It was the perfect way to use up whole grain sourdough bread, tomatoes, and the capers in the back of my fridge that I never knew how to use.

I subbed baby spinach for the basil and a can of whole tomatoes for the fresh tomatoes (as I was out of them), and used a bar mix instead of a blender.

I didn't have fresh tomatoes on hand, so I just used canned organic fire roasted whole tomatoes.

I used good quality canned tomatoes (Sclafani) and the sauce is pretty much the easiest thing to prepare in the whole recipe.

I made it using a whole tin of tomatoes, otherwise there's hardly any sauce.

We used Romaine lettuce, tomatoes, avocado slices stacked between Dave's Killer Bread 21 whole grains and seeds.

In case your pantry is as poorly stocked as mine & you are wondering: I used just one can of beans (used slightly more pumpkin to make up lost volume), rice wine vinegar in place of sherry vinegar, white wine in place of dry sherry, no ham, no shallot (extra onion added), and tomato sauce instead of canned whole!

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.

Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Chalula)

My perfect BLT and the one I grew up eating (not that there's much of a differentiation between what you're probably used to), was simple — perfectly ripe farmer's market tomatoes (or garden tomatoes) dusted with a little bit of salt and pepper and layered with crisp iceberg lettuce, at least four pieces of crispy bacon (flimsy bacon is a crime in my household) and then smooched between toasted whole - wheat sandwich bread smothered with light mayo.

1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.

I used a tin of whole, unpeeled, unroasted Datterini tomatoes (Lidl) that I cut before hand to great delight.

1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade basil pesto combination of 4 Italian cheeses: I used thinly sliced fresh mozzarella and freshly grated Asiago, fontina, and Parmesan Roma tomatoes, thinly sliced salt and freshly ground black pepper fresh basil, chopped for garnish

In this recipe I used whole peeled tomatoes in tomato...

But rather than opening up a whole can of tomato sauce to use just 1 tablespoon in this home kitchen copy, I found that a squirt of ketchup works perfectly.

These mahashi are made by using a special tool to core out the innards of small - sized veggies, then stuffing them with seasoned rice, and finally cooking whole in vegetable stock or thin tomato broth.

can tomato sauce 1 cup heavy cream (I used whole milk and it was still rich and creamy) generous pinch nutmeg salt and freshly ground black pepper, to taste fresh or dried herbs, to taste (I used a sprinkling of dried basil, oregano, and thyme) 1 lb.

16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Chalula).

I also used a whole 28 oz can of whole tomatoes because I wanted a lot of sauce.

I use a mix of a couple cans of San Marzano whole tomatoes and a jar of strained tomatoes (Passata) and I run the whole tomatoes through the processor as well.

I added mushrooms and used an 8oz jar of sun dried tomatoes, mostly because I messed up and got whole ones not julienne cut.

I also used drained chopped tomatoes instead of whole peeled tomatoes and added a big pinch of red pepper flakes at the end.

We used a total of 3 cans of beans (kidney, white, pinto, black or whatever you like); 1 can of whole kernel corn; 1 large can of diced tomatoes (28 oz); taco seasoning pack and a ranch drsg seasoning pack.

Mairi, the reason to use Whole canned tomatoes comes from the Ripeness standard required for canned whole tomaWhole canned tomatoes comes from the Ripeness standard required for canned whole tomawhole tomatoes.

Add the whole peeled tomatoes and their juices and break them apart with a wooden spoon (skip if using diced tomatoes).

1 tablespoon olive oil 1/4 cup white onion, finely diced 1 large jalapeno, seeds and stem removed; finely diced 12 oz white American cheese, shredded 4 oz Monterrey Jack cheese, shredded (don't use pre-shredded) 1/2 to 1 cup cream, half - and - half, or whole milk 1 — 2 roma tomatoes, seeds removed and diced 1 small bunch cilantro, roughly chopped

Pour in whole peeled tomatoes and use potato masher or wooden spoon to gently break down the tomatoes.

For this rendition: I used 2, 48oz cans of tomatoes [1 fire roasted, 1 whole peeled] and included all of the liquid instead of draining.

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.

1 cup French green or brown lentils 3 tablespoons white wine vinegar 1 1/4 cups water 1 cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup fresh mint leaves, chopped 1 bunch arugula, stems discarded and leaves washed well, spun dry and chopped 2 cups cherry or grape tomatoes, halved 1/2 cup kalamata olives, pitted and chopped 1 cup crumbled feta 1/4 cup fresh basil, julienned

We added lemon to the ricotta, chili to the tomato sauce, used whole wheat lasagna noodles and changed bell peppers for mushrooms and kale — and like that — we had made our own first successful lasagna.

Each jar of tomato sauce is produced in small batches using imported organic whole Italian plum tomatoes, vegetables and spices.

* 1 grass - fed steak (I prefer rib - eye but you can use your favorite cut), about 1.5 inches thick / 1 pound * 2 cups halved «cherry» tomatoes, or chopped standard tomatoes (use heirloom tomatoes, if possible: I've been eating the ones I grow in my garden) * 2 heads California endive (red or white, or both), root ends trimmed off * 2 somewhat thin slices traditional sourdough bread or other sturdy whole - grain bread (or gluten - free bread) * Homemade ranch dressing (or the dressing of your choice, preferably homemade)

I love using fire roasted diced tomatoes because the blackened roasted tomatoes add a whole other level of flavor to my dishes — there is a sweet and smoky flavor to the fire - roasted tomatoes that you don't get in the regular diced tomatoes.

1 pound Pasta (I used whole wheat penne) 1 pound Large, Uncooked Shrimp, peeled and deveined 4 tablespoons Olive Oil 5 Garlic Cloves, minced 1 medium Onion, chopped 1 cup Dry White Wine 1 (28 ounce) can Crushed Tomatoes 1 teaspoon Red Pepper Flakes 1/4 teaspoon Dried Oregano Fresh Flat - Leaf Parsley, for garnish Fresh Basil, for garnish (we omitted) Parmesan Cheese, for garnish

I used white whole wheat flour and made your herbed recipe on half and a tomato sauce on the other.

How much canned tomatoes can be used in place of fresh and what type (crushed, whole or diced)?

Use a wooden spoon to break apart the whole tomatoes.

Ingredients 250 g chickpeas, soaked for 8 - 10 hours then cooked in filtered water with a pinch of whole sea salt (use canned chickpeas only if you really have to) 8 - 10 cherry tomatoes (I used black cherry tomatoes), washed and cut into wedges 4 large handfuls of fresh parsley, rinsed, pat dried and more ore less -LSB-...]

So I guess my whole point about the tomatoes, is that using fresh results in a very different Chana Masala than using canned tomatoes.

Because I use such great quantities, I buy the following at Costco: olive oil, balsamic vinegar, capers, kalamata olives, walnuts, the BIG 102 - oz can of whole tomatoes, cumin, coffee and prepared hummus (when I don't have time to make my own.)

3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2 cup) fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2 cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced

We did end up making a change to the recipe from Blendtec recipe, they used fresh vine - ripened tomatoes, but since we didn't have any at the time, I used some canned whole tomatoes.