We have included a variation of the recipe that involves
cooking the tomatoes if you think you would prefer that.
Not exact matches
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.
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.
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).
* 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
Cook the farro, toss with pesto (homemade or a jarred version
if you want to really speed things up), spread in a baking dish, top with sliced
tomatoes and cod, sprinkle on some panko breadcrumbs and parmesan, bake for five minutes and broil for two.
If using cherry
tomatoes, place a cover on the pot to get them to
cook faster and release moisture.
If I substitute red and yellow peppers for the
tomatoes would they need to be
cooked at all first to soften them?
If you end up with a shipload of green
tomatoes at the end of the season, you will be looking for creative ways to
cook them up.
If like us you use tinned
tomatoes, you will need to
cook the sauce down to thicken it up a bit.
can fire roasted
tomatoes, crushed or diced 1 cup chicken stock (add more to thin out sauce
if need be) 1/3 cup parsley, chopped 1/4 pimiento - stuffed olives, chopped salt and pepper 1 box rice noodles,
cooked according to package instructions (I used Maifun noodles)
Lay each piece of eggplant onto the bbq (as pictured above) and place the pan with the cherry
tomatoes onto the grill
if you have room (
if not you can
cook them after the eggplant).
Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm...
If it gets dry, add a splash of wine and continue to
cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the
tomato sauce and
cook for about 15 minutes Add the fresh
tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed
If you're using more or less
tomatoes, the
cook time will definitely vary.
COOK»S NOTES: *
If you prefer, and it's too warm, grill the eggplant in slices, cut it up afterward, and stir in fresh chopped
tomatoes with just a tablespoon or so of minced onion — perhaps scallions — along with only half the garlic.
Similar to making the
Tomato Base, spray the bottom of a saucepan with 5 sprays of low fat
cooking spray, add the onion and soften it, stirring often, using boiled water from a kettle
if the onions begin to stick, then once soft add the butter beans and the vegetable stock.
I personally like paneer bhurji little bit bhuna that means I
cook onions and
tomatoes till it releases oil but
if you do not like this can leave
tomatoes and onions little bit juicy.
can crushed
tomatoes 2 garlic cloves, chopped 1 chipotle pepper in adobo sauce 1/2 jalapeño, seeded and chopped 1 cup
cooked pinto beans or black beans, drained and rinsed
if canned 12 (8 - inch) corn tortillas, cut into 8 pieces, or store - bought tortilla chips
Then top with chopped romain, corn, diced
tomatoes, diced peppers,
cooked chicken, and
if desired, cheese.
Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely div
Cook until soft, about 10 minutes / Add chopped
tomatoes and
cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely div
cook about 5 minutes / Add cheese rind (in cheesecloth
if you wish), cranberry beans and water to the pot /
Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely div
Cook until beans are about halfway
cooked, about 20 minutes / Add potatoes and
cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely div
cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the
tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and
if you have it, a big piece of burrata is absolutely divine.
If you are using defrosted
cooked tomatoes (or fresh chopped
tomatoes), just mix them in at the end.
Cook for 15 - 20 minutes or until cheese is melting and
tomatoes look like they are softening a bit,
If the cheese doesn't brown completely, you can put the
tomatoes under the broiler until cheese is just brown and bubbly.
You could also add some chopped fresh
tomatoes and / or
cook a small amount of chopped onion in the oil before adding the rest of the ingredients
if you want a slightly chunky sauce!
- 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.
Extra Virgin Olive Oil 1 Yellow Onion, finely chopped, divided — Sea Salt 2 cloves Garlic 1/2 tsp Paprika 1/4 tsp Ground Cumin 1/4 tsp Chili Powder — Black Pepper, freshly ground 1 1/2 cups Canned or
Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed
if you don't want the heat 2 Plum
Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.
Super quick, repeated often mixtures include: black beans / canned
tomatoes / crushed red pepper / quinoa (no oil for
cooking) topped with feta, a scant dash of olive oil, and chopped cilantro
if available.
I normally make a fresh
tomato salsa, but
if you have an extra hour, this
cooked version is definitely worth the effort, the flavours are much richer.
I don't remember too many more details but a quick Internet search makes it look as
if they're normally
cooked on the stove in a
tomato - based sauce, which sounds right.
In addition to zucchini, it's also made with green beans, chopped onion, and sliced carrots, all
cooked until tender in a
tomato — vegetable broth (or you can also substitute chicken broth
if you like).
Ingredients 250 g chickpeas, soaked for 8 - 10 hours then
cooked in filtered water with a pinch of whole sea salt (use canned chickpeas only
if you really have to) 8 - 10 cherry
tomatoes (I used black cherry
tomatoes), washed and cut into wedges 4 large handfuls of fresh parsley, rinsed, pat dried and more ore less -LSB-...]
My sun - dried
tomato pizza was delicious, and I apologize
if there is now a scarcity of sun - dried
tomatoes on this planet... it was like one of the
cooks just dumped all the
tomatoes on this disc from carb heaven.
Place foil packets directly on grill grates (or a rimmed baking sheet
if using oven) and
cook until
tomatoes are beginning to burst and halibut is opaque all the way through, 14 — 16 minutes.
If you do not have them, use what you have: white potatoes cubes (previously
cooked),
tomato slices, stale bread cubes, sausage slices,... Read more»
I don't know
if it's completely wrong to reference another famous
cook's work, but Paula Deen's
Tomato Pie is yummy.
If you liked this simple fresh
tomato salsa (pico de gallo recipe) be sure to check out more of my favorite Weight Watchers friendly salsa recipes: Diana Kennedy's Fresh Salsa Mexicana from Jerez, Cottage Cheese Baked Potato with Salsa, 3 - Ingredient Crock Pot Salsa Verde Beef, Crock Pot Apricot Salsa Salmon, 2 - Ingredient Slow Cooker Salsa Chicken, Indian Spiced Tilapia with Watermelon Salsa, Simple Mango Salsa, Strawberry Salsa, Corn & Tomato Salsa, WW Corn & Black Bean Salsa, Quick & Easy Chicken, White Bean & Salsa
tomato salsa (pico de gallo recipe) be sure to check out more of my favorite Weight Watchers friendly salsa recipes: Diana Kennedy's Fresh Salsa Mexicana from Jerez, Cottage Cheese Baked Potato with Salsa, 3 - Ingredient Crock Pot Salsa Verde Beef, Crock Pot Apricot Salsa Salmon, 2 - Ingredient Slow
Cooker Salsa Chicken, Indian Spiced Tilapia with Watermelon Salsa, Simple Mango Salsa, Strawberry Salsa, Corn &
Tomato Salsa, WW Corn & Black Bean Salsa, Quick & Easy Chicken, White Bean & Salsa
Tomato Salsa, WW Corn & Black Bean Salsa, Quick & Easy Chicken, White Bean & Salsa Soup,
Many
cooks will tell you they add a pinch of sugar or honey to their
tomato sauce to enhance the sweetnes, but
if you use good quality
tomatoes, that really isn't necessary.
Once lentils are
cooked, add 3/4 cup water,
tomato paste, chipotle pepper, adobo sauce, cumin, maple syrup, and kale,
if using.
Add
tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind,
if using, and 6 cups water or reserved bean
cooking liquid, or a combination.
if you're
cooking for little ones, and they don't like
tomatoes, just pick out the
tomato pieces and they'll love it too.
3 ears corn, shucked 1 teaspoon plus 2 tablespoons olive oil Juice of 1/2 lemon 1 garlic clove, minced 1/2 teaspoon kosher salt plus more for serving 1/4 teaspoon black pepper plus more for serving 1-1/2 cups shelled edamame,
cooked 1 pint cherry
tomatoes, halved or quartered,
if large 2 scallions thinly sliced 2 tablespoons chives
3Add the sun - dried
tomatoes and minced garlic and continue to
cook, adding more Colavita Olive Oil
if the pan gets too dry.
Add
tomatoes and
cook until
tomatoes have brown down and mixture is thick, about 4 minutes more.Taste and season with more salt
if needed.
Add the
tomato paste, beef stock, balsamic vinegar, apple cider vinegar, brown mustard, garlic cloves, and liquid smoke (
if using) to the slow
cooker.
If you are looking for more home - made bite size party snack ideas check out those recipes: Baileys Fudge, Chicken Skin Popcorn & Olive Penguins from Foodie Quine, Spicy Roasted Chick Peas from Citrus Spice, Parmesan Cheese Savoury Biscuits from The Petite
Cook, Home - Baked Honey Parsnip Crisps from Tinned
Tomatoes, Spicy Roasted Cashew Nuts from Recipe From A Pantry, Top with Cinnamon's Sweet & Spicy Roasted Chickpeas from Fab Food 4 All, Cheese & Fruit Hedgehog, Grandma Nina's Pischinger or Mini Party Sandwiches I made while ago.
If you're short on time, just mix your cauli - rice with some chopped
tomatoes, cucumbers, parsley, and a squeeze of lemon and you've got a no -
cook, gluten - free tabbouleh.
1 large ripe
tomato, peeled seeded and chopped (about 1 cup) 1 clove garlic Juice of 1 lime 1 jalapeno pepper, seeded and roughly chopped 1/3 cup extra virgin olive oil 1/2 teaspoon chili powder (ancho
if you have it) 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 5 cups peeled, cubed sweet potatoes (about 2 pounds of sweet potatoes) 1 1/2 tablespoons extra virgin olive oil 3 cups black - eyed peas (
cooked from 1 1/4 cups dried, or use two cans, rinsed and drained) 1/2 cup chopped cilantro 1/2 cup minced red onion 1 teaspoon lime zest
If you let the
tomato paste and the curry paste reduce long enough, and then
cook the crushed
tomatoes long enough, it won't be too
tomato - ey.
To vary the taste, add cumin or other spices you like Garnish with fresh chopped
tomatoes, fresh parsley or a dollop of sour cream Small
cooked pastas can be added
if desired for a heartier and even thicker soup
Fresh green asparagus, 1 whole bunch 2 - 3 cups of baby kale 1 whole mango, nicely ripened, pealed and cut into bite sized chunks 1 cup
cooked beets, cut into larger pieces 1 hand full of cherry
tomatoes, cut in half 3 to 4 Tablespoons soft goat cheese (or a bit more
if you like) A generous drizzle of balsamic vinegar Salt and pepper to taste
If u make a thicker batter by using more flour you can add
tomatoes or onions to the batter when you are
cooking it in a pan.