Sentences with phrase «cooked tomatoes because»

Not exact matches

Because you eat the skin, you should always wash tomatoes before consuming them or cooking with them

Hi Claire, lots of veg make awesome sauces — tomatoes are great because they're so saucy but I definitely think you could experiment with slow cooking and blitzing any veg in a pan with oil and seasoning — let me know how you get on!

As with all other tomatoes, plums are best in season — but they're also one of the best tomatoes to cook with in the off - season because their flavor and texture is generally superior to greenhouse tomatoes.

It easy to prep the night before (or even in the morning as your coffee brews) because you just have to brown up a little ground beef and onion and toss it into the slow cooker with a diced pepper, a can of tomato sauce and three spices (how's that for keeping things simple?

that salad looks delicious - I have been doing lots of strawberry cooking lately because strawberries have been cheap and plentiful - would love to try this (esp as tomatoes are not in season)

There are soooo many ways my family enjoys this vegetable, but because I'm cutting back on cooking, I'll simply blanch the flowerets and add them to a tossed salad, along with the cherry tomatoes, croutons and a mustard vinaigrette.

Also, because this salsa is blended, there won't be any of those big chunks of cooked tomato that are often found in jarred salsas.

This is a game of patience because potatoes take forever to cook, so that's why I do them while the tomatoes are roasting.

We eat spaghetti with «meat sauce» (basically: cook an onion and some ground beef, drain, cook some garlic & red pepper flakes in the leftover fat, add a jar or two of tomato sauce — we like Classico because it's not sweet — toss in parmesan and Italian seasoning, and let it cook while you boil the noodles) «smashed» chicken (what we call chicken that's been beaten flat with my rolling pin and then cooked in the cast iron pan on really high heat), and homemade pizza pretty much every week.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

The observations about recipe being «too tomato - y» is because after the adding the 28 ounces of crushed tomatoes there is not enough cook time.

you can even call this recipe a «Rajasthani garlic tomato chutney» as well because of the cooking method I followed here.

This recipe is pretty cool because it uses fresh tomatoes and cooks pasta like risotto, i.e. so that it absorbs all the tomato - y goodness rather than just being boiled in water.

Chicken, eggplant, tomatoes, and red onion all get marinated in the same richly spiced coconut milk, then divided onto skewers by ingredient to ensure each is grilled to the optimal doneness — no overcooking the chicken because you're waiting for the onions to cook.

Perhaps they are better than chain restaurant enchiladas but not an authentic Mexican restaurant because enchilada sauce is chili based not tomato based - perhaps that is why some find the sauce sweet because authentic Mexican cooking will use Mexican chocolate which isn't that sweet not sugar - tomatoes with natural sugar and additional sugar will make the dish sweet for those with sophisticated traditional Mexican palates.

Sun dried tomatoes are great for cooking, but better watch out because you may eat all these moist and soft tomatoes as soon as you open up the package!

One thing to note — because the tomatoes are just mixed in with the hot pasta and cooking water, they don't actually get cooked.

You could also buy yellow tomatoes, which have one of the lowest amounts of acid of all tomato varieties, or opt to consume tomatoes cooked instead of raw, because the process of cooking reduces the acidity level.

Tomatoes: Cooked ones, in particular, can aid in mood control because they're rich in lycopene, which fights inflammation that can stress your body out.

Cooking may actually increase the health benefits of this lush fruit because although cooked tomatoes have less vitamin C, their lycopene is more available and antioxidant activity is undiminished by cCooking may actually increase the health benefits of this lush fruit because although cooked tomatoes have less vitamin C, their lycopene is more available and antioxidant activity is undiminished by cookingcooking.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

Cooked tomatoes are actually higher in bioavailable lycopene because processing tomatoes reduces water content and thus increases the concentration of the phytochemical.

8 ounces of elbow macaroni (check your box, because mine was 12 ounces), or your favorite shaped pasta 2 ounces of sundried tomatoes (if dried: soak in hot water till tender, and slice; but you may find them chopped in oil, which is delicious and with no need to soak) Fresh diced onion to taste, sauteed in olive oil, or I used dried minced onion 1 clove of garlic, chopped (I always buy the jarred chopped garlic from the produce section) 1 pound of ground beef, browned (I cook mine in bulk ahead of time in the crockpot) 12 ounces of tomato sauce (if you have leftover pasta sauce, I would use that) 1 teaspoon of dried basil Salt and pepper to taste

Cooked tomatoes are actually a better source than raw because the process releases the lycopene from cells.

Some foods which contain carotenoids or lycopene (orange vegetables and tomatoes) actually become healthier during the cooking process because the heat breaks down the cell wall and allows the nutrients in the plant to become more bioavailable and easier to absorb by our bodies.

Creamy Carrot, Tomato, and Red Lentil Soup is an excellent recipe to start with because it's made from pure whole food and slow - cooked which allows the flavors of real foods to develop naturally and gently instead of harshly and artificially as processed ingredients and fried or high - heat techniques can sometimes create.

SOO into tomatoes right now as well... currently have tomato soup in the slow cooker because I'm choosing to ignore the 95 degree weather with 200 % humidity in Alabama right now... I need to make this pasta — beautiful as always!!