If you are just using
crushed tomatoes from the can, you can skip this step and use the canned tomatoes as the sauce.
I did think I have to label things more, because I defrosted what I thought was
crushed tomatoes from my Mom's garden and was going to make home made pasta sauce, and it was pureed pumpkin!
Not exact matches
5 large eggs 1 cup egg whites 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 2 tablespoons chopped oregano 2 tablespoons olive oil, divided 8 ounces turkey sausage, removed
from the casing and crumbled 1 pound (about 4) red potatoes, sliced thin 3 cups chopped kale 3/4 cup cherry
tomatoes, halved 1 clove garlic,
crushed Salt and pepper to taste
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted
from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons
crushed canned
tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
1/4 cup sliced jalapeno chillies (
from a can or jar) 1 tbsp mild chili powder 1/4 tsp cayenne Kosher salt and freshly ground black pepper 2 tbsp grapeseed oil 2
tomatoes, diced, or 1 cup drained, canned
crushed tomatoes 2 cups frozen corn kernels, thawed (Note: I left this out.
The most popular marinade is made up of equal quantities of
tomato ketchup and vegetable oil (enough of these two to cover all of the meat), a finely chopped onion,
crushed garlic (a little, just enough for the flavor
from the garlic to blend into the overall taste, but not enough to be a distinct taste), chopped red chillies (enough for a spicy tang), and some sugar (not more than a tablespoon).
ingredients PORK CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed
from casings if necessary) 1 can (15 ounces)
crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to taste)
ingredients POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano
crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed
from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone basil leaves (thinly sliced, to serve)
For sure at some point this week, I want to try this new recipe for roasted Japanese eggplant with
crushed tomatoes, pecorino and thyme that Brett Anderson picked up
from the Phoenix chef Chris Bianco.
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.
At the end of the simmer remove the pan
from the heat, discard the onion, and use a wooden spoon to
crush the
tomatoes on the side of the pan.
«Almost Meatless» Albondigas 1/2 cup steel - cut oatmeal 1/2 cup loosely packed fresh cilantro leaves, chopped plus more for garnish 4 cloves garlic, minced 1 chipotle in adobo sauce, finely chopped 4 teaspoons ground cumin 2 teaspoons ground coriander Kosher salt and freshly ground black pepper 1/2 lb ground lamb 2 tsp olive oil 1 small onion, cut into 1 / 4 - inch dice (about 1 cup) 1 28 - oz can
crushed tomatoes 1 cup water Juice
from 1 lime
Sauté until onions are slightly browned and then add your
crushed tomatoes, oregano, salt and juice
from one of your lemon wedges.
Olive oil One large onion, diced 4 carrots, diced 3 celery, diced 8 ounces of black lentils 1 package of vegan chorizo (
from Trader Joe's)-- skin removed and crumbled 28 ounce can of
crushed tomatoes (I used organic, fire roasted) 6 cups of low sodium vegetable broth Salt and pepper
Add in fire roasted
tomatoes,
crushed tomatoes, cannellini beans and of course some spices to create a delicious meal that will take only about 45 minutes to make
from oven to table for an easy weeknight dinner.
* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved and thinly sliced * 1 clove garlic,
crushed * 1 red bell pepper, cored, seeded, and thinly sliced * 1 yellow bell pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A pinch of saffron strands * 1 (14 - ounce / 400g) can plum
tomatoes (I used an equivalent amount of frozen roasted
tomatoes from my garden last summer instead) * Sea salt and freshly ground black pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
1 medium
tomato, cored and cut into quarters 1 small cucumber, peeled and cut into large chunks Flesh
from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic,
crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter of the
tomato, two cucumber chunks, two avocado chunks, and one basil leaf.
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (
from canned chipotles in adobo), minced 2 1/2 cups
crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
Pour sherry into the pan and scrape bottom to get all the flavor
from the vegetables, and add
tomato paste, saffron, bay leaf, thyme, lemon, water and
crushed lobster shells.
Add water or stock, tinned
tomatoes and
crushed garlic to a pan and bring to the boil.Give it the good stir and simmer for 10 minutes.Remove the pan
from the heat.
Chipotle -
tomato sauce: 2 tablespoons extra-virgin olive oil 2 big pinches of red pepper flakes 2 pinches of salt 1 large clove garlic, chopped 1 14 - ounce can
crushed tomatoes 1 tablespoon fresh oregano leaves 1 1/2 tablespoons adobo sauce
from a can of chipotle peppers
2 tablespoons extra virgin olive oil 1 medium onion, diced 3 carrots, cut into 1 / 4 - inch coins 3 celery stalks, diced 2 medium cloves garlic, minced 1 teaspoon
crushed red chile flakes 1 1/2 cups dried cannellini beans 5 medium waxy potatoes (the size of an egg), halved 1 3 - inch chunk of Parmesan rind, (optional) 8 cups of water 1 medium bunch kale or chard, de-stemmed and chopped 1 1/4 cup
crushed tomatoes (
from can) 1 teaspoon fine grain sea salt
ingredients SPAGHETTI PIE unsalted butter (for greasing the pan) 2 tablespoons extra-virgin olive oil 1 medium yellow onion (finely chopped) 2 cloves garlic (peeled, finely chopped) 1/4 pound broccoli or broccoli rabe (trimmed, stems and florets chopped into 1 / 4 - inch thick pieces — about 2 1/2 cups) 1 pound hot or sweet Italian sausage (removed
from casings) 1 tablespoon
tomato paste 1 28 - ounce can whole peeled
tomatoes (drained,
crushed by hand) Kosher salt (to taste) 1 pound dried spaghetti 3/4 cup whole milk 3 large eggs 2 teaspoons freshly ground black pepper 2 1/2 cups sharp yellow cheddar cheese (grated, 8 - ounces) 2 1/2 cups fontina cheese (grated, 8 - ounces) 1 1/2 cups Parmigiano - Reggiano cheese (freshly grated, 3 - ounces, divided) 1 tablespoon fresh sage (finely chopped)
You are going to get a lot more flavor
from whole
tomatoes than
crushed.
Steer your cart into the canned - foods aisle of any grocery store, and you'll be met with a sea of red - labeled
tomato products;
from crushed tomatoes to jars of spaghetti sauce, the choices go on and on.
16 Ounces Organic
Crushed Tomatoes (preferably
from a glass jar or home canned is great) 1 Bulb Fresh Minced Garlic 2 Tablespoons Dried Oregano (fresh is ok too!)
Shrimp Fra Diavolo serves 4 adapated
from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried
crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced
tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes.
I used
crushed instead of diced
tomatoes, so mine doesn't have those
tomato pieces and has more of an orange color throughout, but other than that it looks just like the picture
from the book.
can of
crushed tomatoes and chopped stemmed leaves
from 2 heads of kale.
Note: I used a canned marinara sauce
from Trader Joe's, which I think looks more like
crushed tomatoes with spices than a spaghetti sauce.
85g (approx 3 oz) butter (unsalted) 1 red pepper, cut into strips 225g (approx 8 oz) mushrooms, sliced 2 cloves garlic,
crushed 2 red onions, chopped 225g (approx 8 oz) Arborio rice 1 tsp turmeric 600 ml (approx 2 1/2 cups) water 175g (approx 6 oz) frozen peas 3 ripe
tomatoes, skinned and chopped 30g (approx 1 1/2 oz) toasted flaked almonds (note
from editor — you may wish to omit this ingredient for younger babies) 50g (approx 2 oz) grated (low salt if possible) cheddar 2 tbsp chopped fresh parsley
1 TBL pastured butter (raw
from grass fed cows preferred) 1 large organic onion, diced 2 - 3 cloves organic garlic, peeled, smashed and minced 2 lbs grass fed ground beef 3 TBL chili powder (non-irradiated, organic preferred) 1 tsp garlic powder (non-irradiated, organic preferred) 2 TBL cumin (non-irradiated, organic preferred) 1 tsp smoked paprika (non-irradiated, organic preferred) 1 TBL cocoa powder (organic, fair - trade, not processed with alkali preferred) 1 TBL unrefined sea salt 1 tsp freshly ground pepper (mixed peppercorns preferred) 1 TBL arrowroot powder (optional, for thickening) 2 cups filtered water or broth / stock 1 — 28 oz can of organic
crushed tomatoes (BPA free can - like Eden Organic or in glass jar like Bionaturae)
Shrimp Fra Diavolo serves 4 adapated
from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried
crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced
tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes.
Sauce Ingredients: 2 zucchini Organic
tomato sauce with no added sugar or salt or 2 chopped fresh
tomatoes 2 cups organic Shitake, Maitake, Portobello, and / or button mushrooms, chopped 1 - 2 TBSP olive oil or coconut oil 3 cloves garlic,
crushed Sauce Instructions: Use a mandoline or spiral slicer (spiralizer) to create squash «noodles»
from zucchini,... Read More»
rice pastas canned beans (black, pinto, kidney) canned corn canned tuna & canned wild salmon canned mandarin oranges vinegars: red & white wine, balsamic extra-virgin olive oil soy sauce Dijon mustard salsa baked corn or black chips taco shells capers fresh garlic dried herbs peanut butter chicken and vegetable broths mustard vinegars whole and diced canned
tomatoes canned
crushed stewed
tomatoes tomato paste & sauces Organic soups
from Trader Joes (we love roasted red pepper!)