This version of tomato soup gets a flavor boost by caramelizing
chopped tomatoes from a can in the oven.
I brought the rest of the ground meat mix with green pepper and onions,
some chopped tomato from the fridge, a bit of Tofutti Sour cream (as I had it on hand from the other day), Corn Chips and we were good to go.
Not exact matches
6 cups watermelon, seeded and diced in 1 - inch dices 2 stalks celery,
chopped 3 medium size
tomatoes, roughly
chopped 1/2 cucumber, roughly
chopped 2 red bell peppers, roughly
chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili pepper juice
from 2 limes handfull of fresh basil salt & black pepper
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale,
chopped fine * 1/2 cup
tomato sauce, preferably organic * juice
from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Appetizers Sundried
Tomato Hummus
from Robyn of Add a Pinch Melon & Prosicutto Balls
from Paula of bell» alimento Bruschetta
from Sheila of Eat2gather Jalapeno Poppers
from Ali of Gim me Some Oven Grilled Naan White Pizza Bites
from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil
from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons
from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini
from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes
from Bev of Bev Cooks Lemon Cream Soda
from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers
from Shaina of Food for My Family Non Alcoholic Berry Spritzer
from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis
from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade
from Marly of Namely Marly Italian Sodas
from Laura of Real Mom Kitchen Cafe Mocha Punch
from Amy of She Wears Many Hats Salads Italian
Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB-
from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps
from Christine of Cook the Story Pesto Pasta Stuffed
Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad
from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with
Tomato and Mozzarella
from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad
from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad
from Lisa of With Style & Grace Entrees Chicken Cacciatore
from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry
from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini,
Tomatoes & Feta
from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce
from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta
from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage
from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini
from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting
from Sommer of A Spicy Perspective Crostata di Mango
from Lora of Cake Duchess Italian Ice
from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta
from Jenny of Picky Palate Italian Cream Cake
from Deborah of Taste and Tell Panna cotta
from Leslie of The hungry housewife Fortune Cookies
from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks
from Tara of Unsophisticook
Italian - Style
Tomato Sauce (slightly adapted
from Ball Complete Book of Home Preserving) 8 c.
tomatoes, peeled and cored then pureed 2/3 c.
chopped onion 2/3 c.
chopped carrot 2/3 c.
chopped celery 6 garlic cloves, minced 4 T. lemon juice 2 t. salt 1 t. black pepper 1 T. Italian seasonings 1/2 t. hot pepper flakes
The umami
from the
tomato is far more concentrated than in diced or
chopped tomatoes, so it tastes like a less intense version of
tomato paste.
5 large eggs 1 cup egg whites 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 2 tablespoons
chopped oregano 2 tablespoons olive oil, divided 8 ounces turkey sausage, removed
from the casing and crumbled 1 pound (about 4) red potatoes, sliced thin 3 cups
chopped kale 3/4 cup cherry
tomatoes, halved 1 clove garlic, crushed Salt and pepper to taste
2 Red Peppers 2 small red onions 1 large clove of garlic 8 mini plum
tomatoes (or cherry
tomatoes) 3 cooked artichoke hearts (I got mine ready roasted
from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful of
chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and pepper to season to taste
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)
1/2 cup cherry
tomatoes,
chopped 1/4 cup kalamata olives,
chopped 1/2 cup canned artichoke hearts,
chopped Lemon zest
from 1 lemon Basil leaves, for garnish Drizzle of olive oil, for garnish
Made this yesterday with a few changes: I don't eat ham so I left that out; I didn't have Sherry Vinegar on hand so left that out; I had some of the season's last few
tomatoes from the garden so I used those instead of canned (simply
chopped them up, no draining).
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.
I froze some juice
from some
tomatoes I had seeded and
chopped a while back, so I used that juice instead of canned.
Pulse the
chopped tomatoes in the mini chopper and add to the pot together with the water,
chopped roasted peppers and the rind
from Parmesan cheese (this will add a lot of flavour).
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.
:) Linguine with porcini and vegetable bolognese slightly adapted
from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly
chopped 1 large onion, roughly
chopped 200g button mushrooms 2 garlic cloves, roughly
chopped 2 tablespoons olive oil handful of fresh basil leaves,
chopped 2 tablespoons fresh oregano leaves 1/2 cup
tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.
Finely
chop the onion, mince the garlic and roughly
chop the sundried
tomatoes, add to the frying pan on a medium heat and fry off for a few minutes - you don't need to add any oil, there is enough
from the
tomatoes.
Add
chopped sun - dried
tomatoes and 2 tablespoons of olive oil, drained
from sun - dried
tomatoes, to a large skillet, on medium - low heat.
Catlan Chickpeas over DOLE Spring Mix Adapted
from Tapas Serves 4 2 Packages of DOLE Spring Mix 1 can cooked chickpeas 1 red onion, sliced 1
tomato,
chopped 1 cup crimini mushrooms,
chopped 2 garlic cloves, minced 2 bay leaves, bruised pepper to taste
Chow - Chow (or Chow - Chow Relish) is made
from chopped green
tomatoes (and sometimes red
tomatoes), cabbage, mustard seed or powder, onions, hot peppers, sweet peppers, and vinegar.
Also, you have the good makings of a traditional Mexican enchilada sauce, remove the beans and the
tomato products
from the chili and add several more tablespoons of chile powder, some flour to thicken,
chopped onion, broth, corn tortillas and a filling of cheese or your favorite.
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).
French Toast Recipe in Indian Style Recipe & Image: Cooking
From The Heart Time: 10 Minutes Ingredients: Eggs — 4 (beaten) Milk — 2tbsp onions — 2 (
chopped) Green chilies — 2 (
chopped)
Tomato — 1 (
chopped) Green bell pepper or capsicum — 1 (
chopped) Coriander leaves — 1 -LSB-...]
2 pounds large shrimp, peeled and deveined 1 cup tequila juice
from 3 limes 3/4 cup
chopped fresh cilantro 2 teaspoons cayenne pepper salt wooden skewers (soaked for at least an hour) pineapple, mango, grape
tomatoes, red onion (or whatever else you'd like to use)
Inside: grated parmesan cheese On top: salsa
from finely
chopped chives and
tomatoes, drizzle with lemon juice before plopping on top of the quesadilla, cracked pepper on top with a little more parmesan.
Note: I drizzled the remaining olive oil
from the sauté pan over the
tomatoes and garnished them with additional
chopped parsley.
Carefully remove the sides
from the springform pan and top the frittata with the
chopped tomato and olives.
Easy Way to Make Kadai Paneer Recipe & Image: Cooking
From The Heart For 2 - 3 Persons Ingredients: Paneer — 1 cup cubed Capsicum — 1 cubed (I used half green and half red)
Tomatoes — 2 tbsp cubed Onion — 1
chopped finely Red chilli powder — 1 tsp Garam -LSB-...]
1 medium onion, finely
chopped 1 tablespoons vegetable oil 1 tablespoon finely
chopped peeled fresh ginger 3 garlic cloves, finely
chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely
chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced
tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly
chopped 1 cup loosely packed fresh cilantro sprigs Juice
from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce
from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3
tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles,
chopped 1/4 cup pickled jalapeno juice
from jar 1/4 cup
chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed
from the cob 1 bunch scallions, diced 2 small red onions, diced 2 cups cherry
tomatoes,
chopped 1 avocado, diced 1 red bell pepper,
chopped fresh dandelion greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice of one lime 1 chipotle chile (diced) & a couple spoons of adobo sauce a couple small spoons of mustard
Cook until soft, about 10 minutes / Add
chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind
from the
tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.
Directions: Bring a large pot of water to a boil / Cut a small X on the bottom of each
tomato and blanch in the boiling water for 30 seconds / Remove
from pot, let cool, then peel away the skin and
chop coarsely / In a large soup pot, heat the olive oil and add the onions and garlic.
Since I had done such an expert job of seeding the
tomatoes, the salsa turned out a little dry, so I added a handful of
chopped cherry
tomatoes that I had on hand
from my CSA pick - up.
Ingredients: 4 tortillas / For the salsa, roughly
chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels
from two ears of corn / 1 C fresh
tomatoes, coarsely
chopped / 2 C fresh ricotta mixed with 2 T each finely
chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.
I didn't have
tomato sauce, but I DID have some fresh
tomatoes from my CSA, so I gave those a rough
chop and threw them in a pot with some salt to make sauce while I sliced the rest of the vegetables.
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.
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 tablespoon olive oil 1 small onion,
chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can
chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind
from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely
chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
Summer Squash Herb Salad (Adapted
from The Raw 50) 1/2 cup sun dried
tomato — soaked for 2 hours, drained, and
chopped 2 tablespoons olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon fresh oregano — minced 1 tablespoon fresh basil — minced 1 tablespoon fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini — sliced on a mandoline or any way you like 2 yellow summer squash — sliced
The most popular marinade is made up of equal quantities of
tomato ketchup and vegetable oil (enough of these two to cover all of the meat), a finely
chopped onion, crushed garlic (a little, just enough for the flavor
from the garlic to blend into the overall taste, but not enough to be a distinct taste),
chopped red chillies (enough for a spicy tang), and some sugar (not more than a tablespoon).
1 tablespoon peanut oil 1 medium onion,
chopped 1 tablespoon minced onion 4 cups
tomato sauce 2 tablespoons finely
chopped chipotle chile 1 tablespoon salt 2 cups corn kernels cut
from cobs 3 cups baked, soft acorn squash (about 2 medium squashes) 1/2 cup terriyaki sauce 3 cups water 3 cups chicken stock 1 teaspoon ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1 cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons for garnish
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.
ingredients PORK
CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to t
CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed
from casings if necessary) 1 can (15 ounces) crushed
tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly
chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork
chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to t
chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to taste)
ingredients POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed
tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed
from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely
chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone basil leaves (thinly sliced, to serve)
Last time i made it exactly like in the recipe, but found the vegetable - pieces a bit too chunky... This time i made a sort of rattatouille
from your
tomato sauce with added finely
chopped eggplant, 2 carrots, a red and yellow bell pepper and many halfed cherry -
tomatoes instead of the 4 big
tomatoes.
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced
tomatoes with chipotle 1/2 cup finely
chopped fresh cilantro stems 4 cups seeded peeled pumpkin (
from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
1 Medium Spaghetti Squash 4 Tablespoons Olive Oil, Divided 3 Spicy or Mild Italian Turkey Sausage Links, Meat Removed
From Casings 3 Cloves Garlic, Peeled & Thinly Sliced 1/2 Cup White Wine 1 Pint Cherry
Tomatoes Salt & Pepper 1/2 Cup Finely
Chopped Fresh Herbs (Chives, Basil, Parsley)
Chopping loads of fresh eggplant,
tomato, summer squash, zucchini and garlic
from the garden to make caponata!