Sentences with phrase «cook the tomatoes over»

Not exact matches

Add the onion, bell pepper, tomatoes, and garlic and cook over medium heat for another 5 minutes.

Spread however much tomato sauce you like evenly over the cooked pizza crust; top with mushrooms and half the bell peppers; add 3/4 of the mozzarella cheese, followed by the cooked ground beef, the rest of the bell peppers and sliced olives.

Place into the pressure cooker, top with onions and peppers, pour tomato sauce and water over everything and add the olives along with some of the brine (liquid from the jar).

Add tomatoes, cut side up, in the same skillet and cook over medium - high heat for 2 minutes or until starting to char.

Once the pasta is cooked and strained pour the tomato and olive oil sauce over the top along with the parmesan cheese, toss together.

Grilled octopus over squid ink pasta and tomato garlic sauce — twice cooked, tender octopus, served over spicy, squid ink spaghetti, and the best tomato garlic sauce — this recipe will knock your socks off with its frightfully delicious flavors, spooky looks, and dramatic presentation, making it the perfect Halloween night dish.

I recently fell in love with Ottolenghi for an eggplant recipe where you cook eggplant and tomato together and serve over a fresh corn polenta (which I didn't know you could do, make polenta from fresh corn!).

Place baking sheet in the oven and roast until the chicken is cooked through, about 25 - 30 minutes.Transfer to a serving platter and serve chicken with garbanzo beans and tomatoes spooned over the top.

1 - pot, with browned ground beef, onions, garlic, carrots, celery, cooked in sweet sour tomato sauce, served over hamburger buns.

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

The more I cooked it, the mushier the tomatoes got and the zucchini got way over done.

Add in the tomatoes, tomato paste, and spices; cook for 15 minutes over medium - low heat, stirring occasionally.

Add the cooked pasta to the skillet with the tomatoes, and toss together over low heat for an additional few minutes until the sauce coats the pasta.

Saute until the onion is soft, about 5 minutes, then add the tomato sauce, chipotle chiles, salt, and corn kernels and cook, uncovered, over medium heat for 15 minutes.

Next add the remaining coconut milk, the salt and tomatoes, and cook over moderate heat.

Add the tomato paste and the water slowly, whisking constantly, and cook over low heat until thick.

Bring the ingredients to a boil over high heat, reduce the heat to medium, and cook until the tomatoes are softened, about 20 to 25 minutes.

Pour over the tomatoes, place in the oven and roast for 1 to 11/2 hours until they are soft and appear cooked.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Add the tomatoes and coconut milk, and cook over medium heat for 8 minutes.

Add the scallions and tomatoes; continue to cook over medium - high heat for 4 to 5 minutes, or until the tomatoes have softened and everything is well heated through.

Once the zucchini is done I toss it with the tomatoes that in turn gets poured over cooked whole wheat angel hair pasta.

While the sweet potatoes are cooking, add coconut oil, onion and tomatoes to a saute pan and cook over medium heat for about 8 - 10 minutes until the onions are translucent.

Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.

Add the peppers and broth and cook over medium heat until the tomato and broth liquid has reduced to a light coating on the peppers.

Cook over medium heat for 7 - 10 minutes, stirring frequently, until the tofu has absorbed the liquid from the tomatoes, and has taken on a golden hue from the spices and nutritional yeast.

Cook over medium heat until tomatoes are cooked through and celery is softened, about 10 minutes.

Place the meatballs in the tomato sauce, cover and cook for 10 minutes over medium - low heat, turning them a few times during cooking.

Return tomato mixture to saucepan and cook over medium - high heat, stirring often, until thick, 6 — 8 minutes.

Put in the tomatoes, season with salt, pepper and sugar, and cook over medium heat for 10 minutes until they soften.

To build the pizza, spread the tomato sauce over the partially cooked crust.

Wow, we are seriously on the same page this week — I made rice stuffed tomatoes on a bed of potatoes on Saturday afternoon, following a years - old recipe I found over on Rachel Eats, and they were fine, but not great like I wanted them to be — the rice goes soaks in the tomato sauce first, but doesn't actually get cooked, so some of it was a little too chewy for me.

This slow cooker tomato sauce is perfect for serving with meatballs, a vegetarian spaghetti dish, or even over meatloaf or for a meatball sandwich.

Bring to a boil over medium - high heat, then lower heat to a simmer and cook until tomatoes are just starting to fall apart.

Add beef broth, tomatoes and green beans; cook over medium heat for 10 minutes.

Another item, Ground Dried Tomato, has been making it's way in to various dishes and toppings, such as mixed with olive oil and brushed on vegetables for roasting, mixed in to lentils when cooking or sprinkled over potatoes.

Add 2 cups of the tomato sauce (save the rest for another use) and cook over medium - high heat until most of the liquid has evaporated, about 8 minutes.

Add the sundried tomatoes or oven roasted tomatoes to the lightly sautéed onion and garlic in the large sauté pan and cook over medium heat for a few minutes until blended.

Break up the tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more, then add 3 cups of broth, the reserved tomato liquid, and 1 cup torn bread and let it all simmer until the flavors meld, about 10 minutes.

The squid is cooked quickly over high heat until tender before being tossed with some of the best of what's in season right now: colorful cherry tomatoes, basil, fresh chiles and spicy garlic.

20 minutes or so before the cashews are done soaking, chop the onions, garlic, sun - dried tomatoes and half of the chili into small pieces and cook them with about 2 tbsp of olive oil in a frying pan over medium heat until the onions turn golden brown.

In a large heavy pot over medium - high heat, cook the drained tomatoes, 1/2 tsp.

Cook the tomatoes, without moving them, over medium - high heat for 6 to 8 minutes so that they are heavily caramelized.

Let the tomatoes cook for 3 minutes before turning them over.

Add in the tomato roux mixture and cook over medium heat for 2 minutes.

Add the diced heirloom tomatoes and cook over medium heat until the tomatoes begin to break down, 15 minutes.

Put the tomatoes into a large saucepan, cover, and cook over medium heat for 10 minutes.

Combine the tomato and wine, stock or water in a saucepan, then cover and cook over low — medium heat for 5 — 6 minutes or until the tomato has just softened.

In a large skillet over medium heat, begin cooking a cup of sliced mushrooms and two cups of halved cherry tomatoes with a splash of water and (optionally) a splash of soy sauce for extra umami.

Over medium - high heat, add the cherry tomatoes and white wine (and liquid smoke if using) to the caramelized onion mixture, and cook until the wine has mostly cooked off.