Sentences with phrase «cook the tomatoes until»

Cook each tomato until golden brown and crispy, about one to two minutes per side, and remove with a slotted spoon to a plate lined with paper towels.

Place a cover over the pot leaving a bit open and cook the tomatoes until they are all soft, about 20 minutes.

Not exact matches

Add the chopped tomatoes and the marinated fish pieces and cook slowly for an additional 15 to 20 minutes, until the fish is cooked and tender.

Once the sweet potatoes have cooked put the tomato puree, vinegar, garlic, spices and salt in a pot with some olive oil, heat for a minute or two until they're bubbling

I boiled the sweet potatoes separately until fork - tender and in another pan did the spices, coconut milk, tomatoes, olives and lentils and simmered it until the lentils were cooked and then mixed in the cooked sweet potatoes towards the end.

A magical mixture of tomatoes and onions, cooked low and slow until they reach sweet - savory perfection!

Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

Stir in pasta, beans, tomatoes, and vegetable stock and cook about 15 - 20 minutes or until pasta is cooked.

Add red pepper and cook until soft, about 10 minutes, then add tomato and continue to cook, stirring occasionally until mixture is thick and has the consistency of jam, about 20 minutes or more.

Allow the lamb and tomato filling to cook, stirring infrequently until the tomato juice has cooked off and the mixture is thick.

Add the oregano, cinnamon, and allspice, cook for a minute or two, then add the crushed tomatoes, and simmer until heater through.

Simple veggies like leeks, carrots, spinach, corn, and tomatoes simmer just until the rice is tender and all of it cooks in just one pot.

Add the Velveeta and diced tomatoes and green chilies to the skillet and cook until the cheese is melted and smooth.

Add tomatoes and cook, stirring frequently, until tomatoes start to break down, about five to ten minutes.

Cook them for 7 - 8 minutes or until tomatoes go mushy.

Add onion, jalapeño, tomato, a pinch of salt, and a few grates of pepper; cook until just soft, 3 - 4 minutes.

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

Stir to thoroughly combine, then allow to cook until the chard is wilted and the tomatoes are softened.

My alterations: 3t dried thyme (had no oregano) 15 oz canned unsalted diced tomatoes, lightly drained (fresh are out of season and mealy right now) Caramelized / seared all veggies, seasoning while cooking (instead of seasoning after mixing) Cooked covered until bubbling — Renny, maybe your orzo didn't cook through to release the starch?

Cook, stirring now and then, for around 15 - 20 minutes until it reduces down slightly and you see the butter bubbling through the tomatoes.

Cook for 20 to 25 minutes, until the tomatoes are tender and the sauce has thickened.

Add the tortellini and sun dried tomatoes to the broth and cook until the tortellini float to the top, about 3 - 4 minutes.

Cook, stirring, until the tomatoes begin to break down, 3 to 5 minutes.

Cook until tomato is broken down and releasing juice, about 3 minutes.

Add the minced garlic, cherry tomatoes, and 1 - 2 tbsp chicken broth, and cook, stirring occasionally, until tomatoes begin to soften and wrinkle, about 5 - 8 minutes.

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.

Add can unsalted tomato sauce, kosher salt, and sugar; cook, stirring occasionally, until slightly thickened, about 4 minutes.

Add tomatoes; cook and stir until tender.

Cook the tomato mixture until the tomatoes start to wilt and release their juices.

Once the onions are browned you can add the chopped tomatoes and spices, cook this until the tomatoes are completely broken down and almost turned into a paste.

Let the chard cook with the tomato paste and spices for 5 minutes until the chard is cooked and the spices are fragrant.

Add tomatoes, 1/4 teaspoon salt and sugar; continue cooking, stirring occasionally, until sauce is blended and thickened, about 4 minutes more.

Add the herbs, tomato sauce and drained porcini, then cook, stirring, for 1 minute or until fragrant.

Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun - dried tomatoes - and cook everything on medium heat for 5 - 10 minutes, flipping a couple of times, until the chicken is completely cooked through.

Add the tomato, season with salt and pepper, and cook for about 5 minutes, stirring occasionally, until soft and mixture is pulpy.

Cook until tomatoes begin to wrinkle and burst, 5 to 6 minutes.

While meat is browning, place tomatoes, tomato paste, lentils, spices and herbs, sugar and water in slow cooker, stirring until combined.

Cook until the butter beans are soft; add the tomatoes, madras spice mix and coriander.

Thinly sliced green bell peppers, roasted red peppers, a jalapeno, onion, garlic and fresh chopped tomatoes seasoned with thyme and paprika are cooked in a skillet until soft, tender and juicy.

Continue cooking until green beans are heated through and sun - dried tomatoes have softened.

1) Cut beef into small cubes 2) Chop onions, bell peppers, tomatoes and carrots into small pieces 3) Stir - fry cubed beef in a wok for a few minutes until brown, then set aside 4) Stir - fry onions and carrots until carrots are slightly soft 5) Add in chopped bell peppers and stir - fry until peppers are cooked 6) Add in tomatoes and mix 7) Add in browned beef and mix well, pouring in soy sauce and salt to taste 8) Serve hot with a side a rice

While mushrooms and tomatoes are roasting, cook pasta according to package directions until al dente.

vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.

Cook for about 6 minutes until tomatoes are soft.

Other possible additions include minced fresh ginger (added with the onions), grated carrots, shredded cabbage or chopped cauliflower (added after the tomatoes and simmered until cooked) and chopped cilantro (stirred in at the end).

While the onion mix is cooking, blend the canned tomatoes and jalapeño together until smooth in a blender or food processor.

of olive oil, portobello mushroom, garlic, tomato paste, and rosemary and cook, stirring occasionally until all liquid has evaporated and tomato paste starts to brown, 3 - 5 minutes.

Add anchovies and tomato paste and cook, stirring, until color deepens, about 2 minutes.

In batches, with a slotted spoon, lower tomatoes into boiling water & cook just until skins are loose, about 15 - 45 seconds.

Heat 1 tbsp oil in the pan, add the onion and cook for 8 - 10 mins until soft and translucent, then stir in the spices, tomatoes and sugar.