Sentences with phrase «reserve half the tomato»

Add reserved tomato juice, carrot, turnip, 12 cups water and lentils.

Add quinoa, reserved tomato juice, and broth.

If making a tomato rainbow, reserve tomatoes until filling is in crust, then arrange on top of filling, pressing in.

If it appears a bit dry, add some of the reserved tomato juice from the drained tomatoes or some gluten free chicken stock.

* 3 Tablespoons vegetable oil, divided * 1 pound boneless beef stew meat, cubed * 2 medium onions, chopped * 4 cloves garlic * 14.5 ounce can diced tomatoes, drained (reserve the tomato juice) * 1 Tablespoon grated ginger * 4 Serrano peppers, quartered lengthwise * 1 green bell pepper, thinly sliced * 1 cup beef stock * 3/4 pound baby spinach * Salt and pepper to taste

Place the roasted tomatoes, garlic and onion into a large stock pot and add the reserved tomato juice and the stock.

Transfer to a saucepan along with the date syrup, date paste, vinegar, mustard seeds and reserved tomato juice.

Transfer to a medium saucepan and add the reserved tomato juice and water.

Add the reserved tomato puree to the skillet, bring to a boil, lower heat, and simmer until the mixture is reduced by about one - third.

Break up the tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more, then add 3 cups of broth, the reserved tomato liquid, and 1 cup torn bread and let it all simmer until the flavors meld, about 10 minutes.

Feel free to reserve tomatoes, bell pepper, and onion for tacos.

Add the roasted tomato mixture, the reserved tomato juices, chicken broth, bay leaf, sugar and butter.

Discard the thyme branches and reserve the tomatoes in the oil.

Increase heat to medium - high and add sambal oelek and reserved tomatoes; season with salt and pepper.

1 garlic clove 3/4 cup black olives 1/2 cup green olives 1/4 cup sun - dried tomatoes and 2 Tablespoons reserved tomato oil 1 Tablespoon lemon juice Salt and pepper to taste

If your chilli starts to dry out, add some of the reserved tomato juice, but remember that it won't reduce as much in the microwave as it would on the hob.

Top each with 1 teaspoon of remaining cucumbers, 1 tablespoon of reserved tomato water, 3 drips of extra-virgin olive oil and a pinch of fresh herbs.

Whisk the vinegar, reserved tomato juices, any liquid from the mozzarella, and the olive oil together in a small bowl.

Not exact matches

Blend the reserved nuts and spices along with the tomatoes, garlic, and enough water.

2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons

Drain tomatoes, reserving vinaigrette.

With a slotted spoon, scoop the softened sun - dried tomatoes out of the soaking water and transfer to a mini food processor, reserving the soaking water.

Drain the soaking mixture, reserving 1/4 cup of the liquid, and add the chilies and dried tomatoes to a food processor with the tomatoes, jalapeno powder, garlic and salt.

Preheat oven to 250 deg F. Slice the cherry tomatoes in half, reserving 4 - 8 for the salsa.

Muir Glen was nice enough to send me a free box of their reserve Organic canned tomatoes!

Chop the reserved squash pulp and add it to the meat along with a few grinds of black pepper a few pinches of sea salt, the oregano, and the tomato sauce.

Add the reserved cherry tomatoes and process until incorporated.

Stew 12 ounces eggplant, peeled and cut into 1 / 2 - inch pieces (about 1 medium eggplant) Salt 4 Tbsp extra-virgin olive oil 1 large onion, chopped 1 pound russet potatoes, peeled and chopped into 1 / 2 - inch pieces 2 Tbsp tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled tomatoes, drained with juice reserved and chopped coarse 2 zucchini, 8 ounces each, cut into 1 / 2 - inch pieces 2 red or yellow bell peppers, stemmed, seeded, and cut into 1 / 2 - inch pieces 1 cup shredded fresh basil

Toss with rice, tomatoes, beans, basil, salt and reserved marinade in large bowl.

Top with reserved mushroom mixture, sun - dried tomatoes and artichoke hearts.

6 chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4 slices of bacon, crumbled and fat reserved 2 tbsp red onion, finely diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato, diced 20 turns of fresh black pepper

Add the tomatoes with their juice, olives, capers, and the reserved pasta water.

Chop the cherry tomatoes into quarters and add them into a bowl together with the finely chopped onion, some chopped coriander (reserved some for sprinkling at the end) and a squeeze of lime juice.

Stir in the reserved chicken / porcini broth and the drained tomatoes (and red pepper flakes if using), scraping up any browned bits.

1 cup diced onion 2 - 3 cloves garlic 1/2 tsp red pepper flakes 1 tsp cumin 1 cup quinoa 2 cans diced tomatoes, drained, juice reserved 1 1/2 cups vegetable broth 1 can no - salt black beans 1 can corn 1 T lime juice 2 T chopped cilantro

Top with the tomatoes and reserved green onion tops.

Add the crushed tomatoes, stock and beans (and reserved chicken bones if using).

To serve, place rice in the base of a bowl, cover with chili, and garnish with tomato / onion mix and reserved coriander leaves.

ingredients PORK CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to taste)

1 pound linguine 1 bunch fresh basil (reserve some leaves for garnish) 1/2 cup pine nuts 2 avocados, pitted and peeled 2 tablespoons lemon juice 3 cloves garlic 1/2 cup olive oil Sea salt Freshly ground black pepper 1 cup halved cherry tomatoes or sliced sun - dried tomatoes (optional)

Add the reserved short ribs, chicken stock, ham hock, tomatoes, vinegar, oregano and basil.

Add tomatoes with their reserved liquid, peppers, onions, Italian sausage, olive oil basil mixture, parsley, garlic salt, salt, and freshly ground pepper to the chilled pasta and stir gently.

Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish

Add the cooked pasta to the vegetable mixture and toss together with the reserved oil from the dried tomatoes.

1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper

Meanwhile, crush half of the roasted tomatoes in a large bowl with a fork and set aside, reserving the other half.

Add the wine, stock, tomato sauce, reserved marinade, oregano, and cumin.

Heat the reserved oil from the sun - dried tomatoes in a skillet, add the sausage and cook until browned on all sides, remove and slice on the diagonal.

Fold in reserved onion mixture, then tomato.

Add chicken, 3/4 cup of reserved cooking liquid, and chipotle to the tomato sauce and simmer, stirring occasionally, until thickened and excess liquid is almost completely evaporated, 10 to 15 minutes.