I slow cooked the dish for around 4 hours so ended up using 2 cans of
chopped tomatoes as it dried up a little.
I slow cooked the dish for around 4 hours so ended up using 2 cans of
chopped tomatoes as it dried up a little.
then, it was a large can of whole or
chopped tomatoes as well as any fresh tomatoes if she had any and about one or two potatoes that had been cut into cubes.
Not exact matches
Powerful Puttanesca Topping 3 cups
chopped fresh
tomatoes, such
as cherry or roma 2 tablespoons
chopped capers 2 tablespoons
chopped nicoise olives 1 tablespoon
chopped fresh basil 2 teaspoons crushed red chile Garlic salt 1 cup grated parmigiano reggiano or pecorino romano cheese Olive oil
Pumpkin Seed, Cranberry & Feta Salad (serves 4
as a side or 2
as main dish) 1 head organic romaine lettuce, roughly
chopped 1 vine ripe
tomato, sectioned 1/2 cup dried cranberries 2 oz.
Use the coarse teeth on a grater or a mandolin to save on
chopping time and avoid using
tomatoes as they are often too watery.
And many of the ingredients are pantry ingredients many of us already have lying about, such
as chopped tomatoes, garlic and herbs.
To make this dish, you start
as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes) in olive oil and, when you just begin to smell the garlic, add
chopped fresh or (out of season) canned
tomato, along with the sprig of rosemary, if using.
This site's Paleo option offers a weekly menu at a set price, with mouthwatering selections such
as Memphis Pork
Chops with squash, collards, and bacon; or Harissa - Spiced Tuna with roasted sweet potato,
tomato, and apricot.
To make pappa al pomodoro, you start
as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes) in olive oil and, when you just begin to smell the garlic, add
chopped fresh or (out of season) canned
tomato, along with the sprig of rosemary, if using.
handfuls of: organic romaine lettuce
chopped tomato a little
chopped red onion (
as little or
as much
as you like) vegan cheddar cheese (optional)(we didn't use any and they were great)
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such
as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers,
chopped 1 large onion,
chopped 6 cloves garlic, minced 2 tablespoons
tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced
tomatoes with green chilies, such
as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving:
chopped green onions, shredded cheddar cheese, sour cream
Fry your
chopped onions and garlic, add tinned
chopped tomatoes, stock, and your pasta of choice and 15 minutes later you have a deliciously rich
tomato sauce that you can customise
as you like.
In her recipe from the classic La cucina napoletana, the doyenne of Neapolitan cookery, Jeanne Caròla Francesconi omits the onion (
as well
as the
tomato and vinegar) but adds black Gaeta olives, capers, garlic and
chopped parsley to the peppers shortly before they're done.
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)
ingredients: 1 1/4 lb green
tomatoes (washed &
chopped) 1 jalapeno sliced, deseeded 1/2 cup herbs such
as mint (
chopped) 4 cloves garlic (
chopped) 1 inch piece ginger (
chopped) 1/2 cup apple cider vinegar 2 TBL soy sauce 2 cups organic sugar
Ingredients 16 large stuffing mushrooms, such
as crimini 1 tablespoon olive oil 1 shallot, minced 1 clove garlic 4 cups spinach, loosely packed 1/4 cup cooked,
chopped bacon 1/3 cup sharp cheddar, grated 1/2 cup
tomato sauce (homemade or store - bought) 3/4 cup bread crumbs, divided olive oil
• 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
(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 tips.
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)
Frittata: 1 tablespoon of Cabot Unsalted Butter 1 tablespoon olive oil 3 cups seasonal vegetables such
as summer squash, zucchini and
tomatoes or asparagus, mushrooms and spring onions,
chopped 1 teaspoon kosher salt, divided 2 tablespoons water 6 whole eggs plus 2 egg whites 1/4 teaspoon freshly ground black pepper
You can also add some extra
chopped tomatoes if you like it a bit chunkier or just leave it
as it is.
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.
Squeeze
as much moisture
as you can out of the
chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.
As serving recommendation, please try serving your hummus (or baba ghannoush) with a little pile of
chopped ripe
tomatoes and fresh
chopped flat leaf parsley in the middle (in addition to a good sprinkle of quality olive oil).
As I went through the recipe, I realized I had a lot of similar ingredients on hand, so I did a riff on the original recipe:
chopped dates in place of currants, cucumbers in place of zucchini, goat cheese (with sundried
tomatoes and chili flakes, from the local farmer's market) in place of feta, a basil / thyme / chive combo from my window box in place of the dill and green onions.
1/2 onion, finely
chopped 2 garlic cloves, very thinly sliced 1 cup
tomato puree (such
as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving
3) Make the salad: Combine diced cucumber, sliced
tomatoes,
chopped parsley, and crumble in
as much feta to your liking.
As the shrimp and orzo cook,
chop the
tomatoes, scallions and parsley.
I know it is not
as satisfying
as making it from scratch, but I melted the queso blanco with half and half and added a very few
chopped up Rotel
tomatoes and chilies.
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion,
chopped and divided into 2 parts 1 large bunch of cilantro,
chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large
tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely
chopped vegetables, such
as carrots, potatoes, and cauliflower
tomato paste 1 cup
tomato sauce 2 large
tomatoes,
chopped 2 teaspoons minced ginger 2 teaspoons minced garlic 2 green chilies, such
as serranos, seeds and stems removed, minced 1 tablespoon red chile powder 2 teaspoons ground cloves 8 green cardamoms Salt to taste 3 tablespoons butter 2/3 cup cream 1 teaspoons ground fenugreek 2 teaspoons minced ginger Honey to taste, if needed
Additionally, here is a general list of basic condiments often served with curries worldwide: fried eggplant, tamarind jam, candied coconut, candied ginger, pickled vegetables (such
as onions), mango chutney, grated fresh coconut, grated roasted coconut,
chopped peanuts or almonds, grated or slice hard - boiled eggs,
chopped crisp bacon,
chopped tomatoes, and salted fish.
Note: I loved this dip just
as is, but I think it would also be great with some
chopped tomato or even some crumbled, crispy bacon if you'd like to add a little flair.
Ours is made with a traditional
tomato base, but a heady dose of Indian spices (coriander, cumin, brown mustard),
as well
as grated ginger, honey and
chopped shallot, give it a depth of flavor that works wonders on steak, chicken and even grilled tofu kebabs.
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
ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry powder peeled onion, quartered 3 cloves garlic, peeled peeled sliced carrot 2» fresh ginger, peeled and thinly sliced mango, peeled and coarsly
chopped, or a peeled banana and 2 Tbsps sweet mango chutney - such
as Major Gray a green apple, peeled, cored and quartered 2 Tbsps
tomato paste 1 Tbsp worchestershire sauce 1 cup chicken broth 6 thin boneless pork
chops, pounded 2 beaten eggs 1 cup of Panko breadcrumbs cooked rice shredded cabbage tonkatsu sauce
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 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted fresh cut vegetables such
as broccoli florets, yellow squash, colorful bell peppers, red onion, carrots,
tomatoes 1 15 - ounce can artichoke hearts, drained 1/4 cup
chopped fresh basil leaves 1 12 - ounce can drained Chicken of the Sea (r) Chunk Light Tuna in Spring Water 1 cup light roasted garlic and white wine dressing Parmesan cheese
Add the remaining ingredients (jalapeño, fresh
tomato, scallion, parsley, and garlic) and pulse just until the veggies and parsley are
chopped as desired and the consistency is to your liking.
3 Drain the pasta and add
as much pesto
as you like, then add the
chopped tomatoes and the
chopped basil.
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
Ingredients -2 tbsp olive oil -2 chorizo sausages, cut into 1 - inch pieces - 1 large onion
chopped - 6 cloves garlic minced - 4 chicken thighs boneless and skinless, cut into 1 inch pieces - 2 tablespoons of
tomato paste - 1 1/2 cups arborio rice - 4 1/2 cups vegetable or chicken broth - 1 tbsp hot sauce such
as Tabasco or Sriracha - 2 tsp smoked paprika - 1 tsp saffron - salt and pepper to taste - 1 lb large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!
I also
chopped the
tomatoes only coarsely, not
as finely
as I did the last time.
Assorted toppings, such
as finely
chopped red onion, shredded lettuce, sliced
tomatoes and sliced dill pickles
I
chopped up some spinach &
tomato as garnish.
To the final soup, I included some
chopped carrots and celery with the onion and garlic and ended up using a large can of san marzano
tomatoes which I crushed and cooked down
as directed.
Add the spaghetti on a plate then add the chicken, cheese crisps and
chopped cilantro
as well
as tomato slices (optional)
Next throw in the cherry
tomatoes — they will split and break down a bit
as they cook — and the
chopped tomatoes.
Place a serving of grilled salmon or steak atop a pile of caramelized onions, or serve with Italian sausage (a local version) and oven roasted
tomatoes; simmer with chicken, beef or vegetable broth, a handful of
chopped herbs and a splash of wine (optional) for a delicious soup; use
as a salad topping mid-winter (maybe with a little bacon) to brighten the season's coarser salad greens; try lentils with caramelized onions and plain yogurt, a universal and delicious combination.