Sentences with phrase «left over tomato»

I also forgot to save the pasta water for the sauce so I used up beef broth I had in the fridge and a bit of left over tomato paste.

And I had left over tomato sauce from another meal.

I also know what do with the left over tomatoes in the garden, some ar ripe and some are not.

Toss the arugula leaves in the dressing too and place some leaves over the tomatoes (you'll serve the remaining leaves with the tart slices).

Having some left over tomatoes from a recipe, I decided why not try some sun - dried tomatoes from scratch?

Scatter basil leaves over tomatoes.

Not exact matches

Spread over the dough the tomato's sauce, powder with oregano, place the tomatos in slices, add salt and the basil leaves chopped or how you like, and top with mozarella cheese.

Not to mention cherry tomatoes are usually over flowing, giving them to neighbors, relatives, friends, leaving them on door steps and running!

I had a bunch of grape tomatoes left over from a baby shower vegetable tray and thought I'd try and find a recipe to make them at home.

I added some flat - leaf parsley to use it up and did put sliced tomatoes over the top for the look.

I have garden tomatoes left over and the Giants just won the world series.

But, if there is any oil left over in the jar from the sun - dried tomatoes, you can add that too!

Top cheese with bacon, approximately 4 tomatoes and 2 basil leaves (if there are residual tomato juices from the sheet pan you can drizzle over sandwiches).

anyway, i just so happen to have a big jar of tahini sauce left over because i finally faced the fact that i had eaten waaay too many of those roasted tomatoes to take them with me to the party so i whipped up some of your mother's white bean humus quick like.

I left a couple on the plant, just in case, because the past couple of days have been a little warmer than usual... maybe we will get another red tomato or two to enjoy before the season is officially over.

Step 8: Place the spinach leaves over the aïoli, then top with a slice of tomato.

Catlan Chickpeas over DOLE Spring Mix Adapted from Tapas Serves 4 2 Packages of DOLE Spring Mix 1 can cooked chickpeas 1 red onion, sliced 1 tomato, chopped 1 cup crimini mushrooms, chopped 2 garlic cloves, minced 2 bay leaves, bruised pepper to taste

Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.

Layer the spinach, cheese, tomatoes and basil over the open flank steak, leaving about 1/2 to 3/4 of an inch uncovered around the edges.

Although I like capers, I had some other ingredients I needed to use up and so I once substituted the capers for oven roasted yellow cherry tomatoes, and once for left - over serrano - cilantro sauce from your frittata recipe.

If you have left over meat mixture, simply roll them into little meatballs and add to the tomato broth.

I still have cabbage left over so I'm going to make it again for lunch today with red bell pepper, and a few halved cherry tomatoes.

Then left over spaghetti squash with free range turkey and stewed tomato with basil.

Season the filling with salt and pepper, tear some basil leaves over the cheese and tomatoes and drizzle with a spoonful of the balsamic glaze.

Today I used the left over breast meat in a cabbage coleslaw with fresh raw corn, black beans tomatoes and green onions topped with chimichurri sauce.

Served over over spaghetti with herb - infused tomato sauce, these «meatballs» will leave you not only full, but also feeling wonderfully satisfied.

I used left over brown rice from last night and reheated a bit, served in the tomatoes raw.

Remove from oven and top with fresh ingredients: spread chopped tomatoes, left over black beans, avocado (sliced or cubed), green onion and cilantro.

I made four stuffed tomatoes and ate the left - over filling with a fried egg on top the next day.

I made bruschetta with the left over insides of the tomatoes.

Spread a thin layer of tomato sauce over the pizza base, leaving a small rim of sauce - free dough.

We topped with some more tomato sauce, if you have left over cashew tofu ricotta, you can toss that on too if you like!

Pour the salt brine over the tomatoes to cover them completely, but leaving at least an inch of room from the top of the jar.

The tomatoes get nice and smoky from the grill so it goes perfectly with the kabobs but there will be plenty left over for chips or breakfast eggs or topping tacos.

Spread the Caramelized Onion - Tomato Jam evenly over the pastry, leaving a small border around the edge of the pastry.

Lentils, dried tomatoes in oil, chopped onion, left over Brussels Sprouts with Pancetta (from FoodNetwork.com), cumin, beef broth.

It all goes into a lovely salad, with a bit of left over whole - wheat basil - tomato - garlic pasta from late last week.

11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional

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)

Another option I found to add extra flavour is to use left over oil from a jar of sun dried tomatos or roasted peppers instead of olive oil.

stuffed mini-peppers of various colors and small tomatoes with minced onion, garlic, tomato, peppers, left over spiced rice., topped with seasoned panko crumbs.

Spread tomatoes over crust, leaving a 1/2» border, then top with cheese.

In a large stock pot over medium heat, combine the meat, beef stock, wine, tomato paste, sugar, thyme, Worcestershire sauce, hot sauce, paprika, cumin, crushed red pepper and bay leaves.

Starting at cut end, grate tomatoes on the largest holes of a grater over a medium bowl until all that's left is the flattened tomato skin and stem; discard.

Originally I wanted to make Green Kitchen Stories» Involtini di Melanzane, or rolled stuffed eggplant, because I had tomato sauce left over from a couple of nights before!

Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.

Add the tomato passata and a pinch of salt and leave to reduce over low heat for 5 — 10 minutes.

Then I grabbed for whatever produce I happened to have... peppers left over from photographing our Rainbow Pepper Salsa, an onion (I've always got one of those hanging around), and some lovely little tomatoes that were sitting on my counter.

Turn it over; top with the tomato mixture, broth, bay leaves and tomato paste.

Spread some chopped onions all over the dosa, spread some chopped tomatoes over the dosa, spread some coriander leaves all over the dosa.