Sentences with phrase «oil packed tomatoes»

Bottled asparagus stocks come in handy, as do pimento stuffed olives, artichokes packed in oil, sun - dried oil packed tomatoes.

Not exact matches

Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces

I generally pack a salad, if it's winter a quinoa - carrots - hazelnuts with tahini dressing and in summer tomato - pomegranate - cucumber with nigella seeds and olive oil.

Open the jar of sun - dried tomatoes with herbs, and measure out 2 Tablespoons of the oil that they're packed in.

8 Roma (plum) tomatoes, seeded and diced 1 cup sun - dried tomatoes packed in olive oil, drained and chopped 3 cloves garlic, minced 2 Tbsp.

* If using sun - dried tomatoes that aren't packed in oil, you will need to soak them for at least one hour, or until soft.

Earthy crimini mushrooms and sun - dried tomatoes cooked in flavor - packed sun - dried tomato oil, garlic, and herbs with gluten free spaghetti coated in lighter yet silky cream sauce.

Ingredients 16 large stuffing mushrooms, such as crimini 1 tablespoon olive oil 1 shallot, minced 1 clove garlic 4 cups spinach, loosely packed 1/4 cup cooked, chopped bacon 1/3 cup sharp cheddar, grated 1/2 cup tomato sauce (homemade or store - bought) 3/4 cup bread crumbs, divided olive oil

1 large eggplant, cut into 1/4 - inch - thick rounds Olive oil, for brushing the grill pan 1 cup oil - packed sun - dried tomatoes, plus 2 tablespoons of their oil 1/2 cup bocconcini packed in oil 6 fresh basil leaves, torn into small pieces 3 tablespoons balsamic vinegar Kosher salt and freshly ground black pepper

Add chicken, sun - dried tomatoes and good quality olive oil to the mix — and you get a healthy, light, Mediterranean style dinner, packed with vegetables, protein and good oils.

A zesty recipe for cold rice salad packed with Southwestern flavors like green chiles, avocado, corn, tomatoes, red onion and cilantro lightly dressed with lemon and olive oil.

I used sun - dried tomatoes that were packed in olive oil.

After simmering for 20 minutes place a ladle of sauce in the food processor with 3 sun dried tomatoes packed in oil then return to the pot and use the immersion blender.

Serves 2 Ingredients 1 x 225g pack halloumi 2 tbsp clear honey 4 tbsp olive oil 2 lemons 1 avocado 1tsp crushed chillies 1 x 220g pack piccolo tomatoes 2 spring onions 1 clove of garlic 3 tsp vegetable oil 2 wholemeal pittas Salt and black pepper Method In a bowl mix two...

1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan

«They tenderize during steaming and sauteing without disintegrating into mushy territory and can be braised in a coconut milk curry, wrapped around meat fillings, baked in tomato sauce or sauteed in oil with seasonings to make a vitamin - packed side dish,» she explains.

Ingredients: 2 tablespoons olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine

I always buy the sun - dried tomatoes packed in oil and I drizzle a little bit of the oil on the top of the chicken breasts right before I put them in the oven.

-- 1 medium zucchini, chopped — 1 medium yellow squash, chopped — 1 pack fresh white mushrooms, sliced — 1 pack fresh baby spinach — 1 can crushed tomatoes — 1 can cannellini beans, drained — 1 quart vegetable broth — 2 links organic spicy turkey Italian sausage, casings removed — 2 garlic cloves, minced — 2 tablespoons extra virgin olive oil — salt and pepper to taste

«Nobody is going to convince me that using tomato paste and adding water and sugar is better than using fresh - packed tomatoes, fresh basil and extra virgin olive oil.

After being drizzled in olive oil and seasonings and cooked low and slow in the oven, those mediocre tomatoes become packed with personality.

3 pounds ripe plum tomatoes, cut in half lengthwise 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed (chopped will be less stringy in the end) 1 teaspoon fresh thyme leaves 1 quart chicken stock or water

If you didn't make them during tomato season, I forgive you, and — just this once — you can substitute oil - packed sun - dried tomatoes.

Since the tomatoes were packed in oil and seasoned with garlic and rosemary, I omitted the dill — not being sure about that flavor combination.

Another pasta favorite: While you cook 1 lb of penne pasta, mix a can of diced tomatoes, can of cannelini beans, drained and rinsed, garlic, and a can of tuna packed in olive oil.

2 cups Cubed Ciabatta Bread, 1/2 inch cubes 1 cup Arugula, packed 6 Eggs, beaten together Salt and Pepper, to taste 1 large Tomato, sliced (I sliced 2 Roma tomatoes) Handful of Basil Leaves, sliced thin 1 cup Feta Cheese, crumbled 2 tablespoons Olive Oil 3 medium Shallots, sliced thin (I thinly sliced a leftover red onion)

INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.

I used an entire pound of asparagus and chopped oil - packed sun - dried tomatoes.

If I were to do anything differently, I would probably replace half the roasted red peppers with oil - packed sundried tomatoes.

Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar, packed

«Almost Meatless» Albondigas 1/2 cup steel - cut oatmeal 1/2 cup loosely packed fresh cilantro leaves, chopped plus more for garnish 4 cloves garlic, minced 1 chipotle in adobo sauce, finely chopped 4 teaspoons ground cumin 2 teaspoons ground coriander Kosher salt and freshly ground black pepper 1/2 lb ground lamb 2 tsp olive oil 1 small onion, cut into 1 / 4 - inch dice (about 1 cup) 1 28 - oz can crushed tomatoes 1 cup water Juice from 1 lime

I went for sun - dried tomatoes packed in oil (rather than the dry ones).

1 zucchini squash, shaved thinly lengthwise with a vegetable peeler 1 yellow summer squash, shaved thinly lengthwise with a vegetable peeler Sea salt and pepper to taste 1/2 Tbsp extra virgin olive oil 1 cup cherry or grape tomatoes, halved 5 oil - packed sundried tomatoes, drained and thinly sliced 1/2 shallot, finely chopped 1 clove garlic, finely chopped 1 Tbsp finely chopped basil 1 tsp finely chopped oregano

1/2 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse sea salt or kosher salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can of white beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish

1 teaspoon extra-virgin olive oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive oil, drained, patted dry, and thinly sliced For the pesto: 3 packed cups baby arugula 1/3 cup fresh basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive oil (You can also use the oil from the sun - dried tomato jar if you're feeling fancy.)

1/2 cauliflower head 1/4 cup chopped pecans 1/2 tablespoon butter 3 bacon slices 1 small onion 1/4 cup sun - dried tomatoes, oil - packed — chopped 1/4 cup chopped parsley 1 Tablespoon beef bouillon concentrate 1 tablespoon Worcestershire sauce 1/2 teaspoon pepper

If you buy dry - packed tomatoes (unless your recipe says otherwise) they really do benefit from a good soak in oil before being used.

1/2 cauliflower head 1/4 cup chopped pecans 1/2 tablespoon butter 3 bacon slices 1 small onion 1/4 cup sun - dried tomatoes, oil - packed — chopped 1/4 cup chopped parsley

In lieu of using cream for this recipe, we're using coconut milk, then adding loads of flavor by adding some marsala wine, plenty of garlic, a pinch of Italian seasoning, lots of sun - dried tomatoes (packed in oil), and a wee bit of Parmesan cheese.

What are your thoughts behind why the sun dried tomato one has less fat and calorie listed than other two even with the sun dried tomatoes packed in oil along with same amount of almond meal and olive oil as other two?

And since tomato season is in the past, oil - packed sun - dried tomatoes are my winter tomato staple.

1 cup finely chopped slow roasted tomatoes (you can use sun - dried tomatoes (rinse with hot water if oil packed) or well - drained roasted canned tomatoes)

4 large boneless skinless chicken breasts, cut in half crosswise 1 cup mayonnaise 1/4 cup finely chopped sun - dried tomatoes packed in oil (pat dry with paper towels) 1/2 cup finely chopped fresh basil 5 slices prosciutto, thinly sliced, finely chopped 1/2 cup chopped artichoke hearts (packed in water) 1 tablespoon finely minced garlic 3/4 cup freshly grated Parmesan cheese 12 sheets Filo dough, defrosted 8 tablespoons unsalted butter, melted Coarsely ground black pepper Maldon Sea Salt, coarse sea salt or Kosher salt

2 fresh poblano chiles 2 tablespoons vegetable oil 1 medium white onion, finely chopped (about 3/4 cup) 4 garlic cloves, finely chopped (about 1 tablespoon) 1 medium tomato (roughly 8 to 10 ounces), diced 2 cups packed, roughly chopped lobes of huitlacoche Salt 3 tablespoons chopped epazote or cilantro leaves 12 corn tortillas

2 tablespoons extra virgin olive oil 1 1/2 cups beets (can be a mix of yellow and red), peeled and diced 1/4 cup white onion, diced 1/2 teaspoon kosher salt, plus more to taste 2 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon red pepper flakes 1 1/2 pound fresh tomatoes, peeled and diced (or 1 1/2 14.5 ounce cans of diced tomatoes) 1 cup kale leaves, packed 1/4 cup goat cheese 3 - 6 eggs (up to you!)

For the Red Chimichurri: 1 red bell pepper, roughly chopped 1 cup cherry tomatoes (about 6 ounces) 1/2 packed cup fresh basil leaves 1/2 packed cup cilantro leaves 1 jalapeño pepper, roughly chopped 1» knob fresh ginger, peeled and roughly chopped 2 large cloves garlic 1 teaspoon balsamic vinegar 1/4 cup extra virgin olive oil Kosher salt Fresh ground pepper

1 medium tomato, cored and cut into quarters 1 small cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.

1 head cauliflower 1 pkg mushrooms 3 sundried tomatoes packed in oil plus 1 tbls of that oil 1 tsp chili powder 1 tsp cumin 1 tsp garlic powder 1/2 tsp salt Corn tortillas

each) packages Monterey Gourmet Foods Roasted Chicken & Mozzarella Ravioli 2/3 cup thinly sliced sun - dried tomatoes 1/2 cup chopped hazelnuts, lightly toasted 1 cup (packed) arugula leaves 1/4 tsp kosher salt (to taste) 1/4 tsp freshly ground black pepper (to taste) 6 tbsp extra-virgin olive oil Parmesan cheese for garnish (optional)

* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)