And it's so simple,
just chop some fresh tomatoes, fresh parsley, red onion and season with olive oil, lemon juice and sea salt.
Not exact matches
I love to roughly
chop tomatoes, and toss them with a bit of
fresh - cooked pasta and garlic in a sautee pan
just enough to render some of their delicious juices.
To make this dish, you start as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes) in olive oil and, when you
just begin to smell the garlic, add
chopped fresh or (out of season) canned
tomato, along with the sprig of rosemary, if using.
To make pappa al pomodoro, you start as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes) in olive oil and, when you
just begin to smell the garlic, add
chopped fresh or (out of season) canned
tomato, along with the sprig of rosemary, if using.
lean ground beef 1 egg, lightly beaten 1/3 cup
fresh breadcrumbs (I
just grate up a white hamburger bun) 1 large clove of garlic, finely minced 1/4 cup onion, finely
chopped 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon dried sage 1/4 teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices of thick - sliced center - cut bacon 1 can condensed
tomato soup (recommended: Campbell's)
When I use
fresh tomatoes instead of sauce, I
just chop them very finely and cook them down and use
just a scant cup of it.
I generally don't keep my
fresh tomatoes in the freezer though so I will
just roughly
chop them and not worry about peeling them.
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.
200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10 cherry
tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives,
chopped a handful of
fresh parsley, cleaned and finely
chopped a handful of
fresh basil, cleaned and finely
chopped extra virgin olive oil, to taste whole sea salt,
just enought to taste
(
Just with a little olive oil and s & p.) Those grilled veggies combined with sliced
tomatoes,
fresh mozzarella and Parm, bits of shaved garlic, and
chopped fresh basil made for one stunning pizza.
Just tried this soup with garden
fresh tomatoes added
chopped asparagus.
I added a small tin of
tomato paste to it along with about 2 cups of
fresh spinach, some finely
chopped almonds, grated asiago and hot chili flakes and served it over brown rice pasta for a delicious, simple supper that tasted
just like summer.
i wanted to make something fast with whatever i had on hand so i
just subsitituted a
chopped fresh tomato and used small shell pasta with the rest of the ingredients you had given.
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 divine.
can
tomato paste; same can filled with water 1 t. sugar 1/2 c. pecorino romano cheese 2 T. dried basil or 1/3 c.
fresh chopped basil Salt and Pepper Ok my beautiful vegetarians and vegans, I am not sure if meat is kosher on the blog, so you could probably substitute seitan, soy in a tube or Portobello mushrooms or
just shut your eyes for a moment.
If you are using defrosted cooked
tomatoes (or
fresh chopped tomatoes),
just mix them in at the end.
Add the remaining ingredients (jalapeño,
fresh tomato, scallion, parsley, and garlic) and pulse
just until the veggies and parsley are
chopped as desired and the consistency is to your liking.
Main Dishes: Cabernet and Gorgonzola Burger Sliders by Rasa Malaysia Red Wine Burgers by Confections of a Foodie Bride Braised Beef with Mushrooms and Cabernet Sauce by Brown Eyed Baker Grilled Salmon with Raspberry - Cabernet Sauce by Worth the Whisk Braised Lamb Shanks in Pinot Noir by Leite's Culinaria Pork Medallions with Pinot Noir - Cherry Sauce by Noble Pig Pork
Chops with
Fresh Blackberry - Pinot Noir Sauce by Dinners for a Year and Beyond Pinot Noir Pot Roast by Tasty and Gluten Free Coq au Vin by Simply Recipes Apple - Merlot Glazed Ham by Cbsop Pork with Fig and Merlot Sauce by Greedy Gourmand Coq au Zin by RecipeGirl Beef Stroganoff by Guilty Kitchen Slow Cooker Irish Beef Stew by The Little Kitchen Budget Beef Bourguignon by Food Wishes Beef Brisket with Merlot and Prunes by Sassy Radish Basic Beef Stew by RecipeGirl Perfect Prime Rib Roast with Red Wine Jus by Steamy Kitchen Veal Meatballs in Red Wine Sauce by the Kitchn Filet Mignon in Red Wine Sauce by Simply Recipes Slow Cooked Beef Burgundy by RecipeGirl Steak with Burgundy Mushroom Sauce by The Pioneer Woman Italian Pot Roast by What's Cookin» Chicago Red Wine Spaghetti with Broccoli by Love & Olive Oil Pork
Chops with Garlic and Wine by The Pioneer Woman Mushroom and Red Wine Meatloaf by Chow.com Red Wine - Mushroom Risotto by Eclectic Recipes Cabernet Braised Short Ribs with Gorgonzola by Well Fed Lamb and Black Bean Chili in Red Wine by Forkable Braised Chicken Legs with Olives and
Tomatoes by Opera Girl Cooks Lasagna by TasteFood Burgundy Pork Tenderloin by Allrecipes Red Wine and Rosemary Braised Lamb Shanks by Always Order Dessert Stewed Chicken with Wine Gravy by Israeli Kitchen Red Wine Braised Ham by No Recipes Dark Chocolate and Red Wine Beef Stew by Not Quite Nigella Pork belly marinated for one night with red wine and soy sauce, and
just grill it!!!
You could even throw in some
fresh chopped tomatoes with the sun - dried
tomatoes just to create a flavorful tomatoey party in your mouth.
5 medium and ripe plum
tomatoes, cleaned and cut into halves 1 red bell pepper, cleaned and cut into quarters 50 g peeled almonds,
chopped 1 handful of
fresh basil, cleaned and
chopped 1 garlic clove, peeled and minced extra virgin olive oil, to taste whole sea salt,
just enough to taste freshly ground black pepper,
just enough to taste half a spoon of muscovado sugar 200 g di semi-wholewheat spaghetti
Tried a new salad the the other night which has become my new fave: 3 firm avocados, cubed 1 can black beans, rinsed and drained 1
fresh jalapeno, finely
chopped 1 cup of grape
tomatoes, halved, or
just 1 cup of
freshest possible diced
tomatoes 1/2 cup
chopped cilantro juice of one
fresh lime 2 Tbsp olive oil 3 tsp balsamic vinegar Combine all ingredients.
2 handfuls cherry
tomatoes, cleaned and cut into halves or quarters extra virgin olive oil, to taste (and some more, to serve) whole salt,
just enough to taste a large handful of
fresh basil, cleaned and
chopped
What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs
fresh basil, leaves removed and roughly
chopped 1 cup cherry
tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them,
just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups
fresh baby spinach leaves
Ingredients about 1/4 cup olive oil 1 onion, thinly sliced 2 cloves garlic,
chopped One 14 - ounce can white beans, drained 1 egg 1/2 cup
fresh breadcrumbs * 1 tablespoon freshly ground Parmesan juice of half a lemon 1/2 teaspoon thyme, broken up with your fingers 1 scallion, thinly sliced 1 1/2 tablespoons masa harina (
just use flour if you don't have masa on hand) Salt and pepper to taste 1/4 cup pesto, homemade or store - bought 1 ripe
tomato (use sundried or cherry
tomatoes if you can't find a good roma or heirloom) about 1/2 cup Roasted Eggplant Spread (recipe follows) 3 slices whole grain bread
A few grinds of
fresh black pepper 1/4 teaspoon cayenne 1 tablespoon red wine vinegar 1/4 cup extra virgin olive oil (or
just a few glugs) Juice of 1 lemon juice 3 cups
tomato juice, low sodium (I generally add
just enough to cover the
tomatoes and veggies) A few sprigs of
fresh thyme and some
chopped parsley A splash of EVOO, sherry vinegar and freshly
chopped herbs (I like to use
fresh basil and chives) when serving... while this is optional, I think the sherry vinegar makes this soup extra special!
Here is what you need: 1 - 3/4 cups uncooked penne pasta 1 pound ground beef 1 teaspoon minced garlic (I
just used the refrigerated jarred garlic) 15 ounce can
tomato puree (if you have any leftover pasta sauce on hand, that works too) 14-1/2 ounce can beef broth 1-1/2 teaspoons Italian seasoning 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon pepper 2 cups
fresh spinach,
chopped 2 cups grated mozzarella cheese (I don't use quite that much)
What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs
fresh basil, leaves removed and roughly
chopped 1 cup cherry
tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them,
just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups
fresh baby spinach leaves
Just chop your
tomatoes, add some
fresh herbs, citrus and oil, and don't forget the salt and pepper - then I run over to the boulangerie at the end of our street, pick up a freshly baked baguette and go to town on the toms.
To serve in a gourmet treat style: Float three one - inch - size firm white button mushrooms, stuffed side up, roasted under the broiler or on the grill, and stuffed with a bit of
chopped roasted
tomato, a little minced in salt and lemon juice
fresh garlic or oven - roasted garlic puree, a pinch of
fresh thyme and or
fresh basil, and
fresh mint, homemade
fresh coarse breadcrumbs (could even use those dried ends you saved from your black - olive bread), and topped with
just a tiny bit of marinated creamy goat cheese; I use plain Celebrity label, marinated pucks.
Ingredients • 1 cup dried lentils (green or brown, not red) • 5 cups vegetable stock or water • 1 teaspoon salt • 1/2 cup olive oil This is what recipe says but I put less —
just enough to coat the pan) • 2 cups
chopped onion • 3 cloves garlic
chopped • 1/4 teaspoon cayenne • 2 bay leaves • 1/2 cup raw bulgur • 1/4 cup
chopped fresh parsley • 1
fresh tomato (I usually use a few
tomatoes because I LOVE them.)