Every day I scoop a bunch out for
a large cup of broth, then just add a bit more water to top it off.
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash,
large dice 3/4 pound red potatoes,
large dice 2
cups low - sodium chicken or vegetable
broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
Ingredients for
broth: 1 uncooked whole turkey leg or
large turkey thigh / 4
cups chicken or turkey
broth plus a
cup or two
of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2
large onion, peeled / 2
large carrots, quartered / 2 stalks
of celery, cut in half / several sprigs
of thyme / 1 bay leaf / 1 T black peppercorns / a couple
of leeks, halved, if you have them.
I used 16oz
of gnocchi instead
of 8 and I used an extra
cup of veggie
broth at the end to make the base a little thinner and I used a
LARGE cauliflower head instead
of a small one.
Using tongs, transfer chiles to a
large pot and add 2
cups of chicken or beef
broth, bring to boil, then reduce heat and simmer uncovered for 25 minutes until chiles are very soft, stirring occasionally to ensure even soaking.
Ingredients: 2 T olive oil / 1
large onion, thinly sliced / 2 garlic cloves, thinly sliced / 1T fresh ginger, minced / 1 T paprika / 2 t ground cumin / 1 t ground cinnamon / 1 1/2
cups turkey or chicken
broth / 10 - 15 pitted green olives, sliced / leftover turkey, slices or chunks / 8 wedges
of preserved lemon, all pulp removed, cut into thin slices.
5
cups chicken
broth (or, 3 cubes
of homemade bouillon cubes + 3 - 4
cups of water) 2 TBL olive oil 1
cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into
large pieces (about 6
cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1
large red onion, thinly sliced 2 cloves
of garlic, minced 2 tablespoons grated fresh ginger 3
cups reduced - sodium vegetable
broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime juice crushed red pepper, to taste chopped fresh cilantro
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2
large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2
large sprigs
of tarragon, tear the leaves off 4
cups low sodium chicken
broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4
cup water Croutons or parmesan cheese for serving
For the soup: 1 t oil
of your choice 3
large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2
cups 1 inch cubes) chopped pumpkin 1
cup white wine (or vegetable
broth) 4
cups vegetable
broth 1 T curry powder
of your choice (I used a mild version) 1 t smoked sweet paprika freshly ground pepper and additional salt to taste
In a
large pot on the stovetop over medium - high heat, pour in 1
cup of the vegetable
broth or 1
cup water and 1 bouillon.
What's in it: 1 lb hot turkey (or chicken) italian sausage 1 small sweet onion (or 1/2
large), finely chopped 1
cup carrots, chopped 1 tablespoon italian herbs 2 cloves
of garlic, finely minced 2 14.5 oz cans white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I used fire roasted) 3
cups low sodium chicken
broth (more or less according to desired thickness) 6
cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends
of my parmesan to use in soups.
What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3
cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4
cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4
cups) 1/2 small onion, chopped 2
cups chopped kale 1 1/2 -2
cups chicken or vegetable
broth 2
large eggs 1/2
cup dried cranberries 4 fresh sage leaeves 3 sprigs
of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2
cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
Broth: 2 tablespoons whole coriander seeds 1 tablespoon peanut oil (or canola oil) 2 inch nub ginger, thinly sliced (no need to peel) 6 cloves garlic, smashed 1 large white onion, roughly chopped 3 tablespoons sliced lemongrass 1 teaspoon salt 4 cups vegetable broth (or equivalent bullion) 6 cups water Juice of one
Broth: 2 tablespoons whole coriander seeds 1 tablespoon peanut oil (or canola oil) 2 inch nub ginger, thinly sliced (no need to peel) 6 cloves garlic, smashed 1
large white onion, roughly chopped 3 tablespoons sliced lemongrass 1 teaspoon salt 4
cups vegetable
broth (or equivalent bullion) 6 cups water Juice of one
broth (or equivalent bullion) 6
cups water Juice
of one lime
Ingredients: About a lb, give or take,
of salmon or any other fish you might have, in chunks, skin removed (clams are an obvious choice too) / 3
cups chicken
broth / 2 slices bacon, chopped / 1 onion, diced / 2 T flour / 1 bay leaf / 2 sprigs fresh thyme leaves, chopped / 2
large potatoes, peeled and chopped / 2
cups milk / 1
cup half & half / 2 T sherry vinegar / Dash
of Worcestershire sauce (optional) / Salt & pepper to taste.
4
cups turkey
broth 6 2/3
cups masa harina 1/3
cup solid turkey fat 6 2/3
cup shredded cooked turkey 1 teaspoon achiote Salt, to taste 1
cup tomato, chopped 1
large onion, finely chopped 2 sprigs
of epazote (optional) Habanero chile, to taste, minced
INGREDIENTS 1 tbsp olive oil 1 lb mild Italian sausages, casing removed 1 lrg onion, chopped 2 cloves garlic, minced 6
cups of water 3 beef stock cubes (like Knorr)(or 6
cups of beef
broth) 1/2
cup red wine 2 tomatoes, chopped 1
cup carrots, sliced thin 1 tbsp fresh basil (or 1 tsp dried) 1/2 tsp dried oregano 1 can (8 oz) tomato sauce 1 zucchini, quartered 8 oz fresh tortellini pasta (about 1/2
large pkg)
Olive oil 3
large organic chicken breasts (cut into 3 or 4 pieces each) 1
large piece
of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion, diced 2 potatoes, peeled and diced 1
cup of kale, washed and the hard stem removed — chopped 3
large carrots, peeled and diced 2 cloves
of garlic, minced 1
cup of white wine 1
cup of chicken
broth (I used low sodium) Salt and pepper
for the polenta: 6
cups of stock (vegetable or chicken, preferably homemade) 1
cup of polenta 1 - 2 tablespoons
of olive oil salt * may not be necessary if your
broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two
large handfuls
of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons
of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1
large sweet onion, sliced 1 red bell pepper, chopped 1
large Japanese eggplant, peeled and cubed 1» length
of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4
cup chopped fresh cilantro 1/4
cup chopped fresh basil leaves 1 can coconut milk 1 1/4
cups chicken
broth 1 teaspoon sugar (or to taste) zest
of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1
large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1
cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2
cup vegetable
broth 1
cup loosely packed fresh cilantro 1/4
cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice
of 1 lime Avocado slices for garnish
1
cup of small white beans (soaked for 24 hours) 4
cups of water Drizzle
of olive oil 1 yellow onion, minced 4 cloves
of garlic, peeled and finely chopped 1 — 28 oz can
of fire roasted diced tomatoes 4
cup container
of vegetable
broth — low sodium, organic 5
large leaves
of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful
of fresh parsley or 2 tablespoons
of dried 1 tablespoon
of fresh oregano or 1 tsp
of dried 1 teaspoon smoked paprika Salt and pepper
Ingredients -2 tbsp olive oil -2 chorizo sausages, cut into 1 - inch pieces - 1
large onion chopped - 6 cloves garlic minced - 4 chicken thighs boneless and skinless, cut into 1 inch pieces - 2 tablespoons
of tomato paste - 1 1/2
cups arborio rice - 4 1/2
cups vegetable or chicken
broth - 1 tbsp hot sauce such as Tabasco or Sriracha - 2 tsp smoked paprika - 1 tsp saffron - salt and pepper to taste - 1 lb
large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!
1
cup of all purpose flour (I use King Arthur Flour) 2 tablespoons
of smoked paprika 1/2 teaspoon
of salt Ground pepper 2 teaspoons
of olive oil 2 - 3 lbs
of chuck or stew meat cubed 1
large onion, diced 1 small can
of tomato paste 1
cup red wine 2
cups of beef
broth (I use low sodium) 4 medium potatoes, cubed (sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or dried)
Ingredients For the Beef - 5 lbs chuck roast - 1 medium sized onion, finely diced - 3
large carrots, peeled and finely diced - 3 celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle
of red wine - 3
cups of beef
broth (or enough to cover the beef in the pot)- Salt and pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley for garnish For the parsnips - 3
large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to taste
3 Tablespoons olive oil 1
Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher salt, more to taste 1/4 Teaspoon ground black pepper Pinch
of chili powder or cayenne pepper, more to taste 1 Quart chicken or vegetable
broth 1
Cup red lentils 1
Large carrot, peeled and diced Chopped fresh cilantro for garnish
Kids love it too ☺ Ingredients: 3
large red bell peppers 2 medium onions 1 - 3 cloves
of garlic 10 ripe tomatoes Olive oil Salt and pepper Smoked salt Vegetable or chicken
broth to cover, about 5 dl (2
cups) A
large handful fresh basil Directions: Wash...
1 tbsp extra virgin olive oil + more for garnish 1 small onion, diced (~ 1
cup diced onion) 2 garlic cloves, minced 2 tbsp fresh ginger, grated 1
large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5
cups) 4
cups vegetable
broth pinch
of nutmeg Sea salt & black pepper, to taste
Javanese Chicken Soup -------------- 2 tbsp peanut oil 1/2 lb boneless chicken breast, diced 1 yellow onion, diced 2
large cloves garlic, minced 1 tbsp ginger root, minced 4
cups chicken
broth 1
cup snow peas 1 tsp ground cumin 1 tsp ground coriander 1/4
cup canned light coconut milk 1/4
cup chunky peanut butter 1/4
cup kecap manis Juice
of 2 limes 2 tsp sambal 2 whole scallions, chopped 1.75 oz cellophane noodles
2 medium -
large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3
cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch
of salt 1/2 teaspoon
of Liquid Smoke 3/4
cup chopped onion (medium fine) 1/2
cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3
cups vegetable
broth, warmed in the microwave or in a saucepan 2
cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with
broth to heat) 1
cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place
of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon
of fresh minced parsley and a tiny pinch
of Old Bay seasoning per bowl
boneless beef chuck, cut into 1 ″ pieces 1/4
cup flour 1 teaspoon salt 1 teaspoon pepper 1
large or 2 medium onions, roughly sliced 1 - 2 baking potatoes or 5 - 6 red potatoes, roughly chopped 3
large carrots, coarsely chopped 3 - 4 cloves
of garlic, minced 1 16 - ounce Guinness 1 tablespoon Worcestershire 1 1/2 teaspoons dried thyme 1 bay leaf 1 15.5 - ounce can low - sodium beef
broth or stock 3 tablespoons tomato paste Salt and pepper to taste
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
1
large onion, chopped 1 medium sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2
cups fresh or thawed frozen corn 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons chili powder 2 14-1/2 ounce cans vegetable
broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste Dash
of cayenne pepper 2 tablespoons lime juice In a
large saucepan, sauté the onion and red pepper in the margarine until almost tender.
Add the carrots, 2 3/4
cups of broth, the lime juice, the 15
large cilantro sprigs, and the remaining coconut milk and bring to a boil over high heat.
Ingredients 1 lb fresh green beans, blanched or steamed for 4 minutes (I used fresh «steam in bag» beans) 3 strips
of bacon, cut into 1 - inch pieces 2 shallots, cut into strips 1/4
cup broth 2 Tbsp apple cider vinegar 2 Tbsp brown sugar 1/2 tsp kosher salt 1/2 tsp black pepper Directions In a
large skillet or wok, cook bacon over medium heat for about 5 minutes, stirring often.
3 1/2 — 4 pound pork shoulder (Boston butt), most
of fat removed, cut to 1 1/2 - inch cubes 1 tablespoon olive oil 1
large onion, diced 1/2 teaspoon ground cumin 3/4 pound tomatillos, rough chop 2
cups reserved Tomatillo Sofrito 1
cup chicken
broth, low sodium 2 teaspoons Mexican oregano, rubbed
In a
large liquid measuring
cup, combine the white wine, chicken
broth, dijon mustard and reserved tablespoon
of flour; whisk until smooth.
1 tablespoon olive oil 1/2 medium onion, diced 1
large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3
cups vegetable
broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4
cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest
of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
Place a
large soup pot over medium heat and and add a little (about 1/2
cup)
of the
broth.
2
cups dried cranberry beans 2 tablespoons extra virgin olive oil 1
large red or yellow onion, chopped 1
cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount
of Aleppo) 1/2
cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4
cups vegetable stock (recommend Imagine No - Chicken
broth here) 4
cups water 1
cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2
cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
can crushed tomatoes 1 can or bottle
of beer 1
cup water or vegetable
broth 1T balsamic vinegar 3 ripe avocados, peeled, seeded, and chopped Juice
of 1 lime 1 can black beans, rinsed and drained 1
cup cilantro, chopped 1 small (or 1/2
large) red onion, diced 1 small green pepper, diced 1 jalapeño, seeded and diced 3/4 tsp salt 20 corn tortillas
soup: 2 tablespoons unsalted butter or olive oil 1 shallot, chopped 1 medium onion, chopped 1
large potato, peeled and cut into 1 / 4 - inch cubes (1 1/2
cups) 2 cloves garlic, finely chopped 3 1/2
cups light, good - tasting vegetable
broth 1
large head
of broccoli (12 ounces or 3/4 lb.)
Ingredients 1 tablespoon olive oil 1 1/2
cups onion, finely chopped, about 1
large 1 1/2 teaspoon thyme, dried, 2 tablespoons
of chopped fresh thyme can be used 3 teaspoons garlic, minced 4
cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2
cups celery, sliced 2
cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8
cups low sodium chicken
broth, vegetable
broth can be substituted 3
cups potato, diced, 1 / 2 - inch pieces 1/2
cup basil, chopped fresh 3
cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in
large, nonstick saucepan over medium heat.
Pie Filling 4 medium carrots, peeled & roughly chopped 4 stalks
of celery, ends trimmed & roughly chopped 1
cup of mushrooms, roughly chopped 3/4
cup of peas 1
cup of Beyond Beef Crumbles (or protein
of choice) 1
large handful
of fresh parsley, chopped (or 1 tsp dried) 1 tsp
of coconut aminos (or soy sauce if you can tolerate soy) 1/4 tsp each
of dried oregano, garlic, onion & thyme 1
cup of vegetable
broth + 2 tbsp
of brown rice flour
In
large stockpot, begin dissolving mole in 1/4
cup of chicken
broth.
INGREDIENTS 4
large russet potatoes 1 stick softened butter 1
cup warmed milk 2 lbs ground beef 1
cup sliced mushrooms 1 turnip, cut into cubes 1
cup frozen peas 1
cup frozen corn 1
cup baby carrots, cut in half 1 onion 7 cloves
of garlic 1 tablespoon Worchestershire sauce 2 tablespoons all - purpose flour 2 tablespoons tomato paste 2 tablespoons red wine 1/2
cup beef
broth
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head
of celery 3 leeks, white and light green part thinly sliced (about 3
cups) Pinch
of red pepper flakes 2
large heads escarole, well - washed and chopped 4
cups vegetable stock (recommend Imagine No - Chicken
broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
1 tbsp olive oil 2 cloves garlic, minced 1
large onion, chopped 1/2
cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3
cups corn kernels 1.5
cups cooked baby lima beans, drained and rinsed if canned 4
cups water or vegetable
broth 2 plum tomatoes, chopped in small dice 1/3
cup unsweetened almond milk (or dairy substitute
of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste
Ingredients 3
large leeks2 Tbsp butter4
cups chicken
broth (or vegetable
broth for vegetarian option) * 2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces1 1/2 teaspoons kosher salt plus more to tastePinch
of dried marjoram1 or 2 sprigs
of fresh thyme, or 1/2 teaspoon dried thyme1 bay leaf1 / 4
cup chopped fresh parsleySprinkle
of Tabasco sauce or other red chili sauceWhite or black pepper to taste
Ingredients: 4 tablespoons
cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1
large pinch saffron threads, crumbled 2
cups broth or stock (I used 1
cup vegetable, 1
cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4
cup brandy or cognac 1/2
of a fresh lemon extra sea salt, as needed for seasoning