You're better off just simmering a can of
diced tomatoes as your sauce, and adding any spices you enjoy such as Italian seasoning, thyme, basil, garlic salt, etc..
By any chance did you use canned
diced tomatoes as well?
We mixed with
diced tomato as this is how my mom remembers queso dip... So good!
Not exact matches
I would really love to give this stew a go but was wondering when you refer to the 400 ml cans of tinned
tomatoes, are they crushed,
diced or whole and peeled
tomatoes as we get quite a variety here Down Under?
1) Peel and cut mango, avocados, onion and
tomatoes into cubes /
dices accordingly 2) Place cubed /
diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (
as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
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?
I also used 2 cans of
diced fire roasted
tomatoes,
as it is indeed very thick
as described.
this is exactly how i like to make my guacamole too, only i'll usually throw in some
diced fresh
tomato as well (heirloom
tomatoes are a particularly yummy addition!).
fish sauce, optional 3/4 cup canned,
diced tomatoes 1 1/2 cups coconut water or vegetable broth,
as needed 1 tsp.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such
as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons
tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans
diced tomatoes with green chilies, such
as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
I didn't have any salsa but I did have a can of
diced tomatoes and a can of jalapenos, so I added those to the turkey
as it was cooking.
So I drained and rinsed the
diced tomatoes and opted not to add any red pepper flakes
as I am not a fan of hot and spicy.
Richard: Thanks to the bright red
diced - up
tomatoes topping the chicken taco, Pinches Tacos had some of the prettiest tacos at the festival, and they tasted just
as good.
Slice and
dice the onion, carrots, pepper, broccoli, zucchini and
tomatoes as close to the same size
as possible.
I had no fresh
tomato but all the other «salad» ingredients so I drained a can of
diced fire roasted
tomatoes as my substitute.
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead,
as well) 1/2 carrot, finely
diced 1 small yellow onion, finely
diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons
tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion,
diced 2 small red bell peppers, cored, seeded and
diced 3 cloves garlic, pressed through garlic press 1tablespoon
tomato paste 1 extra-large sweet potato (or 2 small), peeled and
diced into medium - small cubes 1 (28 ounce) can
diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream,
as optional garnish
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2 cups mixed lettuce greens 1/4 cup Buttermilk Ranch Dressing, more
as needed 1/2 cup chopped rotisserie chicken 1 boiled egg, sliced 1/2 avocado,
diced 2 tablespoons
diced sweet onion 1/2 cup cherry
tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.
Pour in the
diced tomatoes and fill one of the empty cans with water and add that
as well.
Here's what you will need: 2 large zucchini & 2 large squash 1 package of baby spinach 1 pint of
tomatoes (I used «one sweet
tomato» but you can use any type of
tomato) I halved the
tomatoes 1 can of
diced tomatoes (
as needed) salt, pepper, garlic, oregano & red pepper to taste Parmasean Cheese to... [Read more...]
Great idea to use eggs
as protein for this yummy lunch... maybe I'll try this with spinach, black olives,
diced tomatoes and feta cheese
as a variation!
My food processor broke, so I made this recipe even easier — same ingredients
as my original recipe, but this time I
diced up the two pounds of chicken breasts, threw that in my stock pot, and then blended the carrots, celery, red pepper and canned
tomatoes in my blender, added that to the pot, with all the remaining ingredients and let it cook for a few hours on Sunday afternoon on low.
cans no salt added
diced tomatoes & I left out the cayenne pepper
as I have kids.
3) Make the salad: Combine
diced cucumber, sliced
tomatoes, chopped parsley, and crumble in
as much feta to your liking.
I removed and
diced the eggplant, and transfered the
tomato and onion into a separate bowl to use
as a kind of pico de gallo over the top.
With cashew cream and fire - roasted
diced tomatoes, this vegan version of penne a la vodka is just
as creamy and flavorful
as the original.
Tonight added
diced tomato with green chiles
as a final topping to the broccoli and cheese — sooo good!!!
1 package La Tortilla Factory Hand Made Style Flour Tortillas 2 tablespoons extra-virgin olive oil, plus some for brushing, divided salt and pepper to taste 1 tablespoon fresh lemon juice, plus more to taste 1 (15 - ounce) can white beans (such
as cannellini or Great Northern), rinsed, drained and coarsely chopped 1 medium
tomato,
diced 1/2 medium white onion,
diced 1/2 cup coarsely chopped pitted mixed olives 2 tablespoons coarsely chopped fresh flat - leaf parsley 1 teaspoon thinly sliced lemon zest 1/8 teaspoon crushed red pepper flakes
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion,
diced 1 red bell pepper,
diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons
tomato paste 1 pound ground turkey 1 (28 - ounce) can plum
tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more
as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large
dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion,
diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
I think I may drain the
tomatoes next time to allow the coconut milk to shine a bit more
as it has a much more acidic taste with both the
diced tomatoes and the juices.
But during the winter you can use canned
diced tomatoes and I think it tastes just
as good.
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape
tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (about 1 1/2 cups) 1/2 cup finely
diced red onion 1/2 cup roasted, salted peanuts 1 cup fresh herbs, such
as: Thai basil, mint, cilantro (or a mix of all three), chopped
It takes a little longer than using
tomato puree or canned
diced tomatoes but the smells and colors
as the veggies cook down tease all the senses.
All organic greens that we'd ordered from a local farm — including lettuce, broccoli sprouts, shredded carrots,
diced tomatoes, and also threw in two hard - boiled eggs forprotein and some chia seeds for fun (I like my salads with
as many ingredients
as I have on hand).
How funny; I made the Gourmet veg cassoulet this week and was regretting not adding some sort of
tomato paste or
diced tomatoes to it... it was good, but looked not nearly
as luscious
as yours!
Another great way to enjoy smoked sausage is to sauté the sausage in a skillet with chopped onions, garlic,
diced tomatoes and beans
as I did with this wonderful Bean and Sausage Chili.
Now add your water, spaghetti sauce, additional seasoning (
as desired) and half of the
diced tomatoes.
2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely
diced or run through the food processor
as well 3 celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed
tomatoes 1 c of beef broth 5 garlic cloves, sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag of whole wheat egg noodles
2 medium sized
tomatoes 8 mini peppers or you can use one large bell pepper —
diced 1/4 of a large yellow onion
diced Olive oil 4 green onions,
diced 1/3 cup of black beans, rinsed and drained Juice from 2 limes 2 teaspoons of ground cumin 1 teaspoon of smoked paprika Salt and pepper 2 tablespoons of Bragg's Apple Cider Vinegar Smoked chipotle Tabasco sauce — use
as much
as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed
Add the
tomato sauce
as well
as the
diced tomatoes and bring the sauce to a slow boil.
Salad: 2 cups fresh corn or frozen corn, steamed 1/2 cup
tomato,
diced 1/2 cup green peas or shelled edamame, steamed 1/2 cup red, orange, yellow, or green pepper or any combination,
diced 1 tsp fresh herbs of your choice, such
as cilantro, parsley, basil or shiso (Japanese basil), chopped Salt and pepper to taste
* 2 plus
tomatoes, finely
diced * Half an English cucumber, finely
diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known
as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or
diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve
as a salad for gluten - free)
Top with fresh ingredients such
as tomatoes, sliced olives,
diced avocado, sour cream, chopped cilantro and then cut into 4 slices.
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper
diced 1 large yellow or white onion,
diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons
tomato paste 1 26 - oz carton Pomi chopped
tomatoes or Bionaturae chopped
tomatoes * 12 - ounce bottle beer, such
as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
These colorful latkes make a stunning presentation when served on a platter with toppings such
as sour cream,
diced tomatoes, chopped green onions, chopped cilantro or parsley, thinly sliced avocado, whole or sliced olives, and hot sauce.
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons
tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded &
diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such
as avocado 1 shallot, fine
dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
2 cups corn kernels 3 lb
tomato,
diced 2 cups dried kidney beans, soaked 4 cups vegetable stock (or less,
as needed) 1 Tbsp garlic powder 1 Tbsp ground cumin Salt to taste
4 cups vegetable stock 5 tablespoons olive oil 1 cup
diced onion (more than half a medium - size onion) 1 cup seeded and
diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups
tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet
as close to 15 inches in diameter
as possible)
Making broth - based soups at home follows a certain formula — cook any meat (in this case, that was chicken breasts), sauté the aromatics (things like onions and garlic), including any herbs or spices, pour in the liquid (chicken broth and
diced tomatoes for this soup), simmer, then add in any vegetables and extras (such
as tortellini) that need a smaller amount of cooking time.
Allow campers to top their casserole with a variety of toppings such
as Greek yogurt,
diced tomatoes, fresh cilantro,
diced green onions or salsa.