Sentences with phrase «chopped tomatoes instead»

I used a 15 oz can of chopped tomatoes instead of fresh and it was way too dry.

I have also made it Italian style with Italian chopped tomatoes instead of rotel and it was delish!!!

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

Not exact matches

Instead all you need are cannellini beans, cans of chopped tomatoes, sun - dried tomatoes, a little tahini, garlic, chilli flakes, salt and pepper.

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).

I froze some juice from some tomatoes I had seeded and chopped a while back, so I used that juice instead of canned.

When I use fresh tomatoes instead of sauce, I just chop them very finely and cook them down and use just a scant cup of it.

My fresh tomato was super wimpy - could you use canned chopped instead?

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)

It is filled with chopped lettuce, cucumber, and red onion, sun dried tomatoes, chickpeas instead of the hummus sometimes served on sabich, roasted slices of eggplant, hard boiled eggs, and arguably the best part - spiced and toasted strips of pita.

I adapted it to the ingredients I had on hand (broccoli, onions, and chopped - up deli turkey instead of the spinach and tomatoes), but I followed your proportions and cooking time.

Here's the changes I made: Only used 1 jalepeno, 1 tsp sugar (they were still too sweet next time I won't use any sugar), omitted water, added black beans to the mix and used a can of stewed tomatoes instead of chopped tomatoes, garnished with chopped tomato and green onions.

I used crushed tomatoes instead of diced and added 1 chopped jalapeno w / seeds removed for a hint of heat.

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.

Top with 1/4 cup each chopped black olives, sun - dried tomatoes and red onions instead of the tomatoes, peppers and green onions.

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.

My changes: Arugula instead of chard Omitted onion 5 garlic cloves instead of 1 2 additional italian sausages 1 chopped tomato pinch of red pepper flakes

Since I am not a fan of raw tomatoes in general, how about either chopped red pepper OR seedless grapes instead?

I add about 3 chopped and seeded tomatoes to the onions and harissa instead of the paste.

Due to partially empty shelves I used chopped tomatoes w / water instead of paste and canned tom and heavy cream instead of yogurt - also added butter to sauce at end.

Instead of using flour to thicken the soup, you could add peeled and chopped carrots in the pressure cooker and blend them along with the tomatoes.

- I, too used GF crumbs - 1T Portugeuse pimenta moida (similar to harrisa)- 1/4 c finely chopped plum tomatoes - double the garlic - omitted dill (put it in dressing, instead)

* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)

The recipe didn't specify type of parsley to use, I selected flat leaf parsley, but you may get a brighter flavor by using curly instead, next time I will try it and perhaps add chopped fresh tomatoes at the table.

I started it with chopped bacon, instead of olive oil, used the fire - roasted tomatoes, and then finished with some smoked paprika, which I was given over the holidays.

Mix up the quantities and proportions to suit your taste and the situation: Add chopped avocado just before serving in place of the cucumber, use cooked green beans instead of bell pepper, add halved cherry tomatoes, or top with basil ribbons.

The second time around I used Hatch Green Chili instead of the jalapeno and I like mine more saucy so added more tomato - sauce and chopped.

Ingredients 1 ounce dried mushrooms * 4 Tbsp olive oil4 cups chopped onion2 cups chopped celery3 cups chopped carrot1 cup chopped fennel bulb (optional) Salt2 large garlic cloves, smashed (can leave skins on) 2 Tbsp tomato paste1 Tbsp fresh rosemary2 teaspoons dried thyme1 teaspoon black peppercorns4 bay leaves1 / 2 cup chopped parsley * If you want to use fresh mushrooms instead, use about 5 - 6 ounces, thickly slice them, and dry sauté them first in a separate pan, until they are lightly browned and have given up some of their moisture.

I used regular flour, made my own chefs blend (powdered garlic, dried basil, pepper, seasoned salt, paprika), added chopped tomatoes, and finished with butter instead if the grapeseed oil.

* 4 medium eggplants (about 2 1/2 lb / 1.2 kg), halved lengthwise * 6 tablespoons / 90 ml olive oil * 1 1/2 teaspoons ground cumin * 1 1/2 tablespoons sweet paprika * 1 tablespoon ground cinnamon * 2 medium onions, (12 oz / 340 g in total), finely chopped * 1 lb / 500 g ground lamb * 7 tablespoons / 50 g pine nuts (I used chopped walnuts instead) * 2/3 oz / 20 g flat leaf parsley, chopped * 2 teaspoons tomato paste (I used homemade ketchup instead) * 3 teaspoons superfine sugar * 2/3 cup / 150 ml water * 1 1/2 tablespoons freshly squeezed lemon juice * 1 teaspoon tamarind paste * 4 cinnamon sticks * salt and freshly ground pepper

she's the kind of cook who says «use a 400g tin of chopped tomatoes» instead of «skin and chop 400g of tomatoes» - she knows people are busy.

Filling 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.

It's usually tossed up with bacon instead (go figure), but I subbed in pops of both colour and flavour by chopping up some oil - soaked sun - dried tomato to add more sweet acidity alongside the vinegar / broth base.

For the grilled pizzas: * 1 recipe / 1 pound pizza dough, homemade or store bought (I made homemade dough with Colavita's Fine Italian flour; all - purpose or bread flour may be used instead) * 3/4 -1 cup pesto, homemade or store bought (I used Colavita pesto) * approximately 2 cups (or more to taste) thinly sliced or shredded Italian Fontina cheese, preferably raw milk Fontina Val d'Aosta * 2 grilled chicken breasts (see above), chopped into bite - size pieces * approximately 12 sun - dried tomatoes, sliced in half if desired (I used Colavita sun - dried tomatoes) * Freshly ground black pepper

Rajma is made with a common base that is onions and tomato puree but with slight variations and here instead of using puree of both the ingredients I have finely chopped onions and tomatoes and then made the gravy for rajma chawal recipe and then mixed with the cooked rice.

Make a healthy Mexican salad with chopped romaine, and top it with shredded store - bought carrots; drained and rinsed canned black beans (for protein and fiber); fresh, raw corn cut off the cob; cilantro; halved pear tomatoes; and baked tortilla chips instead of croutons.

For these, I used a tomato instead of water in the batter and added chopped sun dried tomatos, salt, pepper and italian herbs.

If you're not into broccoli you could leave it out, or sub in some chopped tomatoes or chunks of butternut squash instead.