Not exact matches
Although ketchup and sauces still account for
just under
half its sales, Heinz has expanded over the years to include a much broader array of products across 200 countries, including ABC soy sauce in Indonesia, Quero
tomato sauces and vegetables in Brazil and Complan nutritional drinks in India.
Yes it's absolutely cherry
tomatoes I have to be honest though and say that I haven't made this recipe in ages (it's on my to revisit list) but I agree the quantities do seem pretty big so I don't think I would double it for 6, I would
just do
half again.
It looks like you have pea pods in there too... and I got confused about when to add which
half of the
tomatoes... Is it
just that they're only
half de-seeded?
Loved the combination of cumin and cinnamon; didn't have preserved lemons, so
just put
half of a small lemon in with the stock /
tomatoes.
I cook kale in a very similar way, but before I start I marinade the about two cloves of garlic, about the same amount of ginger finely chopped and a large peeled
tomato, diced, in the juice of
half a lemon, before throwing them all in
just before the end (actually, I usually throw in some small prawns with them but I know that won't go down here...!)
2 Medium Octopus, I used previously frozen from... * 3/4 cup Cherry
tomatoes cut in
halves 3/4 cup Sun Gold
tomatoes cut in
halves 1/2 English Cucumber, small diced 2 Shallots thinly sliced 1/4 cup chopped cilantro 1 - 2 Sprigs of Mint
just the leaves torned.
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
I tossed some
halved cherry
tomatoes into this batch because we had
just picked them from the garden and I thought they would be pretty.
Fresh Brothers: daiya pizza (
half had
tomatoes, mushrooms, and bell peppers & the other
half was
just daiya)
If it is a goopy food, like
tomato paste, which might get onto the lid, you can
just discard the top
half inch and be okay, since the applesauce isn't really a liquid and the BPA - molecules won't be traveling freely throughout the jar.
I canned
half my
tomatoes this year and
just froze the other
half with the skins on.
I
just poked at the
tomatoes with a wooden spatula after they had been cooking for a
half hour.
The salad on the side was field greens dotted with thinly sliced cucumber,
halved grape
tomatoes, and sliced, raw button mushrooms (I am in the camp that hates raw button mushrooms on salads, but I know some people enjoy it — I
just push them aside).
33 cups of
tomato puree 1 whole onion (
just cut it in
half) 1 or 2 green peppers (
just cut it in
half and seed it) 6 bay leaves
Nowadays, I bring home scoopfuls of little oval coeur de pigeon cherry
tomatoes for caprese salads or
just to eat as post-lunch snacks, but a couple of weeks ago I started roasting about
half of them as soon as I got them home.
After loathing the rice and tuna stuffed
tomatoes served with a dollop of piped mayonnaise (makes you cringe I know) served at diners
half my life, this idea of few, simple and seasonal ingredients is
just what I needed to be able to begin to consider a stuffed
tomato again!
Put about
half of the
tomatoes and the gelatin into a medium saucepan and bring it
just to a boil, stirring until the gelatin is completely dissolved.
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
Mix up the quantities and proportions to suit your taste and the situation: Add chopped avocado
just before serving in place of the cucumber, use cooked green beans instead of bell pepper, add
halved cherry
tomatoes, or top with basil ribbons.
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.
Also now that I'm not in Texas anymore
tomatoes with chipotle are impossible to find so instead I
just used plain fire roasted
tomatoes and a
half a can of chipotles in adobo.
Then
just fill the scooped - out
tomato halves as much as you'd like.These can be eaten with knife or fork, or
just picked up and eaten out of hand.
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
When the
tomatoes start to disintegrate (with the help of your wooden spoon) add about
half a bottle of good Passata (you could of course use either
just passata or canned
tomatoes but this works for me and I'm superstitious).
Add
half of
tomatoes and cook, stirring occasionally, until
just beginning to soften, about 5 minutes.
If you are using a
tomato with a lot of seeds
just cut
tomato in
half and use a spoon and scoop out the seed bits before chopping.
Add walnuts and
half of
tomatoes, then, with motor running, stream in 1/3 cup oil; process
just until combined.
Just before serving add the
tomato, onion, and
half of the cilantro, then gently toss to mix.
Just before serving add the
tomato, onion, and
half the cilantro and gently toss to mix.
The cherry ones were way off because the texture wasn't right, but the orange
half ripe
tomato are
just fine, not as crisp as strait green but not at all bad and it added color to the pallet.
I fry or poach an egg I toast 2 pieces of sourdough bread (use whatever bread you'd like that's
just my fave) instead of butter etc I use coconut oil then I mash up whole or
half an avocado depending on how hungry I am squeeze some 1/4 lime or lemon into avo spread it on top of the toast and sprinkle salt and pepper as well as some pine nuts (or anything else you'd like to top it with) and when I have
tomatoes I like to cut up a few and add them as well.
I didn't have a can of diced
tomatoes and hubby doesn't care for lots of
tomatoes so I
just added an additional
half cup of marinara sauce.
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
Optional: you can put the cherry
tomatoes onto a skewer if you want to grill them too, or
just slice cherry
tomatoes in
half and serve them fresh.
Just lovely and I was
half expecting to have
tomatoes thrown.
3 Add the
tomato, bring back
just to a simmer, then reduce the heat to low and cook for about 50 minutes, or until the liquid has reduced and thickened — place an inverted saucer or small plate over the
tomato halves to keep them submerged while cooking.
3 Going over each
tomato half, one by one, grind a little pepper and sprinkle on a little salt and the oregano, then dribble the tablespoon of olive oil over and transfer the pan to the oven to cook for 25 minutes; check at 20
just in case the
tomatoes are softened and wilted by then.