However, you could also make it with
canned halved tomatoes, but you'd need to run the soup through a blender to make it nice and smooth.This soup is...
I canned half my tomatoes this year and just froze the other half with the skins on.
Not exact matches
Thanks for your ideas I love them, also agriculture investment
can be nice like
tomato hothouse with
half the produce for the grower and the sales profit for the grower The genocide against the international Japanese community some 2 million in the European Union at least
can break the world economy and leave the One Sunrise War for True Japanese Survival the only alternative
Hi Cynthia, I think if you can't come across pumpkins, then red peppers or
tomatoes would be a great substitute, or you could even stuff
half a butternut squash Ella x
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in
half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this
can be plain water, any broth, clam juice,
tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional,
can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.
can of chopped
tomatoes (no good
tomatoes yet) and
half cod
half shrimp.
3/4 cup fat - free low - sodium chicken broth 1 1/2 teaspoons brown sugar 1 teaspoon salt 2 teaspoons
tomato paste 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon fresh ground black pepper 1 (14 ounce)
cans light coconut milk 2 cups butternut squash, 3 / 4 - inch cubes 1 cup red bell peppers, julienned 1 lb large shrimp, peeled, deveined and
halved lengthwise 2 cups hot cooked basmati rice 1/4 cup fresh lime juice 3 tablespoons minced fresh cilantro
I replaced
half the green beans with broccoli (as I can't bare the idea of
tomatoes without broccoli heads soaking it up).
Used
half zucchini and
half eggplant and
canned tomatoes, ended up removing a cup of the couscous before mixing with the vegetables because I wanted a higher veggies to starch ratio.
2 chicken breasts 1 head broccoli, chopped 1 (15 oz)
can chickpeas, drained and rinsed 1 cup frozen corn olive oil kosher salt and freshly cracked black pepper red chili flakes 6 cups baby arugula 1 cup cherry
tomatoes, cut in
half 2 cups cooked quinoa 1/2 cup diced white cheddar cheese Fresh chives for garnish
We decided to make our quiche
half ham and cheese and
half goat cheese and
tomato the other night, but there are many tasty things that you
can add to this dish depending on your mood (and the contents of your fridge).
I might be missing something, but the recipe says to «add
half of the green onions» into the
tomato paste mix and I can't seem to find when to add the rest of the onions - am I blind or is it missing from the recipe?
.5 cup
canned corn 10 grape
tomatoes halved 3 green onions chopped.5 cup shredded cheddar.3 cup fat free feta
To increase the
tomato flavour, I added
half a
can of
tomato paste mixed with 3/4 of a cup of water.
I didn't have as much salsa as I though we had, so I ended up using
half tomatillo salsa, and
half fire - roasted
canned tomatoes, and it worked really well.
I only had a
half a
can of diced
tomatoes so I doctored this up a bit.
1
can Rotel
tomatoes and green chilies 8 ounces cream cheese, full fat 1 pound pepper jack cheese 8 ounces sour cream, full fat 3/4 cup whole milk (or
half &
half)
If you
can not find truffle of any sort, don't like it or do not want to use it, flavor up this hummus with 4 - 5
halves of dried
tomatoes in olive oil, and use a tbsp of the
tomato oil instead of the truffle oil.
They
can be toasted by the
half - dozen on a baking sheet set under a broiler, and served with a variety of toppings like thinly sliced meat or smoked salmon; cream cheese, goat cheese, sliced cheddar cheese or ricotta; and fun, flavourful additions like sprouts, sliced avocado,
tomato, cucumber, radish and capers.
I rubbed the cubed pork butt with a spice mixture, seared it off in two batches, added a chopped onion,
half a red pepper, a few dried chiles, some garlic and a
can of diced
tomatoes.
Drain the excess fat then mix in 2 and a
half cups of
tomato sauce (about one and a
half cans) and 1/2 cup
tomato paste.
If it is a goopy food, like
tomato paste, which might get onto the lid, you
can just discard the top
half inch and be okay, since the applesauce isn't really a liquid and the BPA - molecules won't be traveling freely throughout the jar.
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...]
2 pounds fresh, ripe
tomatoes, prepared as described below * OR 2 cups
canned imported Italian plum
tomatoes, cut up with their juices (I used
canned, certified San Marzano
tomatoes) 5 Tablespoons butter 1 medium onion, peeled and cut in
half Salt 1 to 1 1/2 pounds pasta Freshly grated parmigiano - reggiano cheese for the table
What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used
half fresh chopped thyme and
half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons
tomato paste 2, 14 oz
cans diced
tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty
tomato cans to measure) Salt and Pepper to taste
Add the wine or vermouth and chopped
tomatoes, then fill
half of one of empty
cans with cold water and tip it into the other empty
can, then into the pan.
1 cup whole wheat flour seasoned with salt, pepper, garlic powder and oregano 1 tablespoon olive oil 3 cloves garlic, chopped 2 (8 - ounce) boneless, skinless chicken breasts,
halved or pounded thin 8 ounces baby spinach 2 tablespoons balsamic vinegar 1/3 cup low - sodium chicken broth 1
can Italian chopped
tomatoes with juice 2 cups whole wheat couscous, cooked chopped basil and pine nuts, optional
I
halved the recipe, omitted the water, and used a 28oz
can of
tomato sauce to replace the 2 15 oz
cans of sauce and diced
tomatoes (because God forbid, vegetables).
Barbecue Sauce To barbecue is to roast an animal whole, and baste it frequently with a special dressing, for which the following recipe is borrowed from Frank Bates: One pint of vinegar,
half a
can of
tomatoes, two teaspoonfuls of red pepper (chopped pepper - pods are better), a teaspoonful of black pepper, same of salt, two tablespoonfuls of butter.
-LSB-...] 1 large onion, diced 2 cloves garlic, minced 1/2 tsp Aleppo chile flakes 1 tsp minced ginger 2 cups homemade pureed
tomatoes (or 15 oz
can crushed or diced
tomatoes) 1 head cauliflower, cut into small florets (we used
half -LSB-...]
3 pounds ripe plum
tomatoes, cut in
half lengthwise 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce)
canned plum
tomatoes, with their juice 4 cups fresh basil leaves, packed (chopped will be less stringy in the end) 1 teaspoon fresh thyme leaves 1 quart chicken stock or water
1 cup frozen corn 1/2 cup black beans, optional * 1 4.5 ounce
can chopped green chilies 1/4 cup
canned diced
tomatoes or salsa 1 tsp cumin 1/2 tsp paprika 1/4 tsp cayenne red pepper 4 ounces (1 cup) grated Monterey Jack cheese, divided kosher salt and black pepper 4 large bell peppers,
halved lengthwise, ribs and seeds removed ** 1/2 cup light sour cream or light greek yogurt 1 clove garlic, minced or pressed Juice from 1/2 lime salsa, for serving
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt
Half a 14 - ounce
can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces
Half a 13 - ounce
can straw mushrooms 1 plum
tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves
* 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)
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons
tomato paste 1 pound ground turkey 1 (28 - ounce)
can plum
tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce)
can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce)
can, drained and rinsed CHICKEN STOCK: 4 Spanish onions,
halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions,
halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce
can whole plum
tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a green bell pepper, chopped 1 cup (about 6 ounces) cherry or grape
tomatoes,
halved 1/4 cup kalamata olives (you
can also serve these alongside) 1/4 small red onion, thinly sliced 1 lemon,
halved 2 to 3 ounces feta (Bulgarian or French, if you
can find them, are my favorites), in thick slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black pepper 1 sprig oregano, leaves minced
Add the
tomatoes, crush them with a potato masher, then fill the
can by
half with water and add to the
tomatoes.
Pack 3 ounces of
canned tuna into a ripe
tomato half for a hearty snack with only 3.5 grams of carbs.
1 stalk lemon grass 2 — 3 birds eye chilli's 1 teaspoon of fresh ginger 1 — 2 kaffir lime leaves 1 lime 1
tomato 2 — 3 oyster mushrooms (or any variety you have) 1/2 onion 1
can of coconut milk 1 1/2 tablespoons of fish sauce Juice of
half lime 100 grams of chicken Spring onions & coriander
I agree with others that a cup of red wine enhances the flavor, and I also add a
half a
can of
tomato paste to thicken it up a bit.
That
tomato salad that tasted amazing the first time you made it
can seem a bit bland after a
half dozen meals.
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.
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum
tomatoes, cut in
half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce
can) plum
tomatoes, with their juice 2 ounces fresh basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar, packed
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the seeds from one but left the others in) 1 small carrot, diced 4 oz white mushrooms, cut in
half and then sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz
can of diced
tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour cream for serving
3 pounds beef brisket 1 teaspoon kosher salt 1 teaspoon black pepper 2 tablespoons vegetable oil 5 garlic cloves, peeled and smashed 1 white onion,
halved and thinly sliced 1 tablespoon chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar 1-1/2 cups water 1 - 14.5 ounce
can whole peeled
tomatoes with their juices 2 whole
canned chipotle chiles en adobo 2 bay leaves 3 tablespoons molasses 8 - 10 corn tortillas for serving Pickled red onions for serving, recipe follows
When the pasta is about
half finished, scrape the carmelized fennel and onions to the side, and put the whole
can of
tomato paste into the pan and let it cook down and carmelize.
I used a
half and
half combo of cherry and grape
tomatoes here, but you
can use any kind of
tomato you've got.
4 lb boneless skinless chicken thighs,
halved 3 medium yellow onions, diced 3 cloves garlic, thinly sliced 28 oz diced
tomatoes, with their juices 8 oz
canned chickpeas, drained 1 quart chicken stock 3 tbsp cilantro, roughly chopped 3/4 cup golden raisins 1/2 cup dried apricots,
halved 1/2 lemon, juiced 1 tbsp cumin 2 tsp turmeric 2 tsp ground ginger 2 cinnamon sticks (or 1 tsp ground) 1/2 teaspoon ground nutmeg
I too, have a severe soy allergy, but I have found coconut liquid amino, which you
can use instead, or you
can use vegan Worcestershire sauce mixed with some coconut oil, I also add a
half of cup of brown rice flour and a
can of pickled beets mashed in for «corned beef», and BBQ ribz and a
can of sweet potato for» smoked turkey» and both with some
tomato paste for hot linkz.