Sentences with phrase «oil over the tomatoes»

Pour a bit of olive oil over the tomatoes, no more than 1 tablespoon.

Drizzle or spray olive oil over the tomatoes.

Sprinkle a drizzle of olive oil over the tomatoes followed by a generous grind of salt and pepper.

Drizzle garlic oil over all tomatoes, making sure to get a little garlic and oil on each one.

Drizzle the oil over the tomatoes and season well.

Pour a generous layer of olive oil over the tomatoes, enough so that a thin layer of oil pools in the baking sheet.

Not exact matches

I added some fresh cherry tomatoes on the side as well as a baked sweet potato, which I drizzled with olive oil, sprinkled on some pumpkin seeds and put a touch of salt and pepper over the top.

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

Make the Quick Tomato Sauce: Coat the bottom of a medium saucepan with oil and place over medium heat.

Brush garlic oil (warm 2/3 cup olive oil, 1 minced shallot, 1 minced garlic clove, and 1 sprig fresh thyme in a pot set over medium - low heat for 10 minutes) over baked flatbread and top with goat cheese, baby kale, and heirloom baby tomatoes that have been tossed with a teaspoon of the garlic oil.

Once the pasta is cooked and strained pour the tomato and olive oil sauce over the top along with the parmesan cheese, toss together.

Place a large pan over medium high heat and add in olive oil and tomatoes.

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

For the tomato sauce: Heat the olive oil in a large deep skillet with 2 - inch - high sides over medium - high heat.

* 1 tablespoons olive oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger

tomato paste with a drizzle of olive oil and brush over top of the meatballs.

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.

Scatter the sun - dried tomatoes over, then drizzle the tomato oil on top.

A little tip - if your sun - dried tomatoes come in oil, you can pour some of that over the pasta salad to add to the flavor.

On a parchment - lined baking sheet, spread the tomatoes out in a single layer and drizzle olive oil over them.

Note: I drizzled the remaining olive oil from the sauté pan over the tomatoes and garnished them with additional chopped parsley.

Mix olive oil, minced garlic, coconut sugar and sea salt in a small bowl and pour over the tomatoes.

In a separate small bowl, whisk together the vinegar and olive oil, season with salt and pepper, and pour about half over the tomatoes.

Lastly, I put the tart together, drizzled a little olive oil over it, and BAKED it for about 10 minutes just to allow the cheeses and the tomato and herb flavors to meld together a little.

Place all the tomato halves cut side down on the baking, then turn over to coat with oil.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

While tomatoes cool, heat 1 tablespoon of olive oil in a large saucepan over medium heat.

Add olive oil to a skillet over medium heat and toss in the shallot and cherry tomatoes.

While the sweet potatoes are cooking, add coconut oil, onion and tomatoes to a saute pan and cook over medium heat for about 8 - 10 minutes until the onions are translucent.

of oil; spread tomato purée evenly over sheet.

Place the tomatoes on a cookie sheet and pour garlic and olive oil from the skillet over the tomatoes.

So very versatile, I've used these sauces to top pasta, homemade pizzas using toasted bread, basil oil drizzled on tomatoes and tomato sauce over fresh mozzarella.

Finely chop the thyme with two of the garlic cloves and sprinkle this over the tomatoes and then drizzle the cut side of the tomatoes with a little olive oil and season with salt and pepper.

Step # 3: Heat an 1 / 8 - inch layer of coconut oil in a skillet over a medium - high heat, then send the tomatoes down the line.

I like to add an extra drizzle of olive oil, salt and pepper over my sliced tomatoes.

While the tomatoes are roasting, add 1 teaspoon of olive oil and butter to a pot and heat over medium heat.

Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate Sauce Pupusas!

Turn down the heat, add the sundried tomatoes» oil and whisk continuously over very low heat until thick and lump - free.

Add the garlic cloves, onion, tomato wedges, sausages and drizzle with olive oil all over.

Heat olive oil in a large skillet over medium heat and add tomatoes and mushrooms.

Meanwhile, make the tomato jam: In a medium saucepan, heat the grapeseed oil over medium - high heat.

In a large skillet over medium high heat, saute tomatoes and garlic in olive oil and butter with red crushed pepper flakes and thyme (use the sprig as well because the flavor is great).

For the tomato sauce, heat the olive oil in large skillet over medium high heat.

In a large, nonstick skillet over medium - high heat, add SUN - DRIED TOMATOES; heat until their oil is shimmering (2 - 3 min).

Drizzle 3 tablespoons of the olive oil all over the tomatoes and sprinkle with salt and pepper.

2 — Place your sliced tomatoes into a bowl, (or you can lace them directly on to your baking tray), drizzle with oil, sprinkle over your seasonings and toss to coat.

Heat oven to 450 ° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.

2 cups black beluga lentils (or green French lentils), picked over and rinsed 1 tablespoon extra virgin olive oil 1 large onion, chopped 1 teaspoon fine - grain sea salt 1 28 - ounce can crushed tomatoes 2 cups water 3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped

Coat the tomato slices in the cornmeal mixture, then fry over medium heat in the oil until golden on both sides.

I started it with chopped bacon, instead of olive oil, used the fire - roasted tomatoes, and then finished with some smoked paprika, which I was given over the holidays.