Sentences with phrase «cooker tomato sauce»

And what better way to turn these extra summer tomatoes into a dinnertime star than to make your own slow - cooker tomato sauce.

Filed Under: Gluten Free, Popular, Slow Cooker Tagged With: easy homemade spaghetti sauce, homemade tomato sauce, recipe, slow cooker, slow cooker pasta sauce, slow cooker tomato sauce, vegetable pasta sauce

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

So not too long after breakfast, I whipped up the dough, cooked a tomato sauce and bought lots of mozzarella cheese.

Cook the tomato sauce for about 10 - 15 minutes until it start to thicken up.

Then I add the cooked tomato sauce and mix it to bring everything to the perfect consistency!

The original no - cook tomato sauce contains just a very few ingredients, and it's one of my go - to dinners come July and August.

If you don't like cooked tomato sauces, then I would give this one a try.

This easy no - cook tomato sauce calls for parsley, but can also be made with basil or chopped fresh fennel fronds.

A no - cook tomato sauce is all about allowing the different ingredients to soak up one another's flavors.

If you don't like cooked tomato sauces, then I would give this one a try.

Add garlic, basil, salt, pepper and olive oil for a quick summer sauce; use it on bruschetta; toss it in a pan and for your favorite cooked tomato sauce recipe.

In August my whole neighbourhood is redolent with the aroma of cooking tomato sauce and roasting peppers.

Not exact matches

These salsas lend themselves well to cooking in just about any dish that calls for a tomato product, and they can also be used to top pasta or even pureed and used as a sauce.

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!

4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil

The sun dried tomatoes simmer down when cooked with the plum tomatoes, basil, salt, olive oil and courgettes to make a wonderfully rich, chunky sauce, which is enhanced by the tender, roasted squares of aubergine, the crunchy toasted pine nuts and the ever so slightly bitter rocket.

It still came out firm after baking for 20 minutes, but very soft after cooking again with the toppings (I used tomato sauce and mozzarella.

In a saucepan put the olive oil heat the tomato sauce, the cube stock (don't add it if you cooked the sauce by yourself) and the flaked fish.

Weekday Supper Menu for the week of December 23 - 27 Monday Stovetop Pasta with Sausage and Peppers from Hezzi - D's Books and Cooks Pasta tossed with bell peppers, spicy andouille sausage, fresh tomatoes, and herbs in a cream sauce.

About 15 minutes before serving, scoop out 4 ladles worth of tomato sauce (about 3 cups) from the slow cooker (there will be lotza sauce) and place in a separate roomy mixing bowl.

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

I used the gorgeous, organic beefstake tomatoes you see pictured, but if you'd like to speed up the sauce cooking time you can use plum or roma tomatoes, which have less liquid.

Slow cooked in tomato sauce and red wine, our braciole recipe is made with thin - sliced top round rolled around a filling of Genoa salami, fresh breadcrumbs, parsley, basil and cheese.

I also added extra milk and tomatoes and then thickened it with some cornstarch once the pasta was cooked to get more of an extra creamy sauce.

Drizzle with a drop more olive oil, season with salt and pepper, and continue stacking with tomato, basil, mozzarella, zucchini, sauce, and basil (if you have leftover tomato or zucchini you can put it in the pan alongside the stacks to cook in the tomato sauce).

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.

The beef and lasagna noodles simmer in a super flavorful tomato sauce that cooks everything together.

Cottage cheese (Paneer) cooked in creamy tomato and nutty cashew sauce.

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?

Once called the most famous tomato sauce on the Internet, this recipe from Marcella Hazan» sEssentials of Classic Italian Cooking requires only tomatoes (canned or fresh) butter and onion.

Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cCooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow coSauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cosauce, and spices to the slow cookercooker.

I am using your techniques for cooking the chicken thighs, but instead will do a coconut curry sauce with tomatoes and peppers So excited!

Next, I cooked them in the creamy tomato basil sauce for about 5 or 10 more minutes and they were done!

Cook's Illustrated had a vegetable broth base recipe that lasts in the freezer for 6 months — celeriac, leeks, tomato paste, soy sauce, salt...

The cooked pasta gets mixed with Greek yogurt and cream cheese for a creamy base layer, which is topped with a mixture of browned ground beef, sauteed zucchini, and tomato sauce.

The sauce, of which there is plenty (I like a little chicken with my sauce), is built from tomato and yogurt (no coconut milk this time) though I did accompany with a coconut infused brown basmati (just add 1 Tbsp of coconut oil to the rice while cooking, works like a charm), the boys love it too.

Then cooked fish will be added to a tomato sauce to make the bolognese.

I thought they would be great cooked in tomato sauce with some okra (ladies finger).

With really good tomatoes, you make a great sauce with no cooking at all; just blend them up in the Magic Bullet.

Add the onions, celery, carrot, garlic, broth, water, beans, tomatoes, tomato sauce, and salt to the slow cooker and stir to combine everything.

When you are ready to eat, gently re-heat the tomato sauce and put the pasta on to cook.

Salsa Verde is as prominent in Mexican cooking as tomato sauce is to Italian cuisine.

* 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

While vegetables are cooking prepare the tomato sauce.

The meatballs are rolled in flour before getting seared, then finished cooking in a simple tomato sauce, which thickens and takes on this wonderful velvety, gravy - like consistency.

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

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 flour and cook for 1 - 2 minutes before adding chicken broth, tomato paste and Worcestershire sauce.

Filed Under: Soup Tagged With: Clean, Comfort Food, Crock Pot, Gluten - Free, Healthy Recipes, Meal Planning, Sauces, Slow Cooker, Vegetable, Video, Weeknight Dinners, WinterIngredients: black beans, chicken, chicken broth, cilantro, greek yogurt, lime, salsa verde, tomatoes