To save ourselves a bit of work,
I recommend chopping the tomatoes in a food processor or blender before cooking them.
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)
lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove of garlic, finely minced 1/4 cup onion, finely
chopped 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon dried sage 1/4 teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices of thick - sliced center - cut bacon 1 can condensed
tomato soup (
recommended: Campbell's)
Chipotle
recommends cutting
tomatoes into quarters and removing the seeds and the pulp before
chopping.
I'd
recommend serving it over romaine or iceberg lettuce with some sliced cherry
tomatoes and
chopped red onion for an updated version of a steakhouse classic.
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would
recommend a bit less, though) 1 (24 - oz) can crushed
tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup
chopped fresh mint, plus extra for garnish 1/4 cup
chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
- If you don't want to slow roast some
tomatoes for this recipe, I'd
recommend replacing them with a 1/4 cup of finely
chopped sun - dried
tomatoes packed in oil.
Ingredients: 3 tablespoons extra virgin olive oil, divided 6 portobello mushroom caps, stems and gills removed, and finely
chopped 1/2 cup minced carrot 1/2 cup minced celery 1/2 cup minced yellow onion 3 large cloves garlic, minced Kosher salt Fresh ground pepper 1 tablespoon
tomato paste 1 28 - ounce can crushed
tomatoes (I strongly
recommend San Marzano) 2 teaspoons dried oregano 1/4 teaspoon crushed red pepper (optional) 1/2 cup fresh basil leaves, finely
chopped (plus extra for serving) 4 medium zucchini
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
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 lb (2 1/3 cups) soldier beans (or navy or yellow - eye or pinto, etc), soaked overnight 1 medium onion, finely
chopped 1 can
tomato paste (~ 1/2 cup)(optional, but I used it) 1/4 cup blackstrap molasses (substitute molasses for a sweeter taste) 1/4 cup pumpkin seed butter sweetener, to taste (Jae
recommends 2 tbsp brown sugar but I did not add anything else) 1 tsp salt, or to taste 1 tsp ground mustard 1 tsp minced ginger 1/2 tsp Ancho chile powder (optional, but highly
recommended) freshly ground black pepper, to taste
However, we can
recommend swiping a little mayo in a lettuce cup, adding
chopped tomato, and crumbling bacon over the top.
When in season, we
recommend adding fresh
chopped tomatoes for a spin on tabbouleh.
Vermicelli: 4 tablespoons vegetable or olive oil 1 small onion, sliced in half moons 1/2 green bell pepper, diced 4 - 6 fresh chile peppers with stems attached, Serranos are
recommended 12 ounces vermicelli, broken into 1 - 2 inch pieces 4 medium
tomatoes, quartered 2 cloves garlic, rough
chopped 2 teaspoons Chile powder 1/2 teaspoon cumin 1 - 2 teaspoons sea or kosher salt 1/4 teaspoon black pepper fresh cilantro,
chopped, optional, for serving
When in season, we
recommend adding fresh
chopped tomatoes for a spin on tabbouleh.