Sentences with phrase «salt over the tomatoes»

Give the salad a taste just before serving, and sprinkle a pinch of salt over the tomatoes and cucumbers, if desired.

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

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.

Tomato Pepper Chops Season chops with salt and pepper and brown in a non-stick skillet over medium - high heat; add dressing and pepper sauce to pan; cover and simmer for 5 minutes.

Pour over the tin of tomatoes, chopped courgette, chopped carrot, chopped garlic, basil, salt and pepper

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.

Squeeze juice of lemon over tomatoes and season with salt and pepper.

Add the garlic, sun - dried tomato puree (substituted for the tomato paste), basil and salt to the tomatoes and bring to simmer over medium heat.

2 Salt and drain the tomatoes: Lightly salt the chopped tomatoes and set them in a colander over a bowl to drain while you are pre-baking the crSalt and drain the tomatoes: Lightly salt the chopped tomatoes and set them in a colander over a bowl to drain while you are pre-baking the crsalt the chopped tomatoes and set them in a colander over a bowl to drain while you are pre-baking the crust.

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.

3) To assemble the toast: Toast your bread, smear a thick layer of pesto on, thinly slice your avocado and fan over your toast, and finally place your thinly sliced tomato on top and sprinkle with salt & pepper.

And yes, the best way to enjoy a tomato is sliced, salted, and eaten over the kitchen counter....

Saute until the onion is soft, about 5 minutes, then add the tomato sauce, chipotle chiles, salt, and corn kernels and cook, uncovered, over medium heat for 15 minutes.

Next add the remaining coconut milk, the salt and tomatoes, and cook over moderate heat.

- 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.

Add the tomatoes, 1 teaspoon salt, 1/4 teaspoon black pepper, the crushed red pepper and 6 cups of water and bring to a boil over moderately high heat.

Roasting the tomatoes and garlic brings out a deep, savory flavor, allowing us to use less salt and save 450 mg sodium per serving over traditional tomato soup.

Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.

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.

Lemon - Pepper over Garlicky Spinach One large, or two small chicken breast (s)(about 12 oz) lemon - pepper seasoning 8 ounces cremini mushrooms, sliced 1 large shallot, chopped 3 garlic cloves, thinly sliced 2 small tomatoes, seeded and chopped 1/2 cup white wine 1/2 tablespoon lemon juice 1 bunch spinach, washed salt & pepper

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.

2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I used 5 small ones) sprinkle of salt and pepper 2 t. dried herbes de provence (or equal parts dried oregano and thyme and a pinch of rosemary, basil and sage mixed together in a small bowl and then sprinkled over the tomatoes)

Crack eggs into skillet over tomato mixture and sprinkle with salt and pepper.

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

Put in the tomatoes, season with salt, pepper and sugar, and cook over medium heat for 10 minutes until they soften.

In a strainer set over a medium bowl, toss the cucumber, tomatoes, and 1/2 teaspoon of the salt and let drain for 15 minutes.

After making the filling, take tomato, onions, jalapenos, fresh parsley / coriander, chop them up into fine bite size dices and drizzle some lime juice over it, a pinch of black rock salt.

I actually had SO much leftover pesto that I ended up making a simple sauce with it using crushed tomatoes and a little salt / pepper while everything baked to spoon over the chicken.

Cut your biscuits in half using a serrated knife, slather garlic butter on one side of the biscuit, place a slice of tomato, grind black pepper over top and a pinch of salt, place top of biscuit back on and take a BIG bite and get ready for your family to kiss you!

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

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.

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

1 cup dried white or red kidney beans, picked over 4 cups water 3 1/2 cups vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly sliced 4 ounces (1 cup) fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper

All you have to do is slice your tomatoes in half, lay them skin side down on a rack over a sided baking sheet, and sprinkle with a bit of salt and pepper.

Add the chopped olives to the chopped tomatoes, then sprinkle chilli flakes, herbs de provence, paprika, salt and pour all over the mix some olive oil.

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

Ingredients: 3 pealed cloves of garlic 5 cm piece of ginger 2 big cups of yellow Lentil 2 spring onions 1 fresh tomato 3 medium size carrots Chopped lemongrass Salt, black pepper and chili 2 tablespoons coconut or olive oil Directions: Place the Pan over a -LSB-...]

Put the tomatoes, onion, butter, and salt in a 4 - to 5 - quart saucepan over medium heat.

ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)

Put the pot over medium - high heat and add 1 tsp of oil along with the tomato paste, cumin, chili powder, 1/2 tsp of salt and a pinch of pepper.

Recipe at a glance 5 stars 1 review time: over 5 hrsserves / makes: 8recipe id: 75522cook method: stovetop, crock pot ingredients 1 pound dried navy beans6 ounces slab bacon, diced1 large onion, chopped1 green bell pepper, cut in 1 / 4 - inch dice1 red bell pepper, cut in 1 / 4 - inch dice1 can (28 ounce size) plum tomatoes, chopped, with their juices1 / 2 pound honey - baked ham, in 1 / 4 - inch dice1 smoked pork chop, in 1 / 4 - inch dice1 cup ketchup3 / 4 cup packed dark brown sugar1 / 4 cup honey1 / 4 cup dark molasses1 tablespoon Worcestershire sauce1 teaspoon dry mustard salt, to taste directions Wash beans and soak overnight in enough cold water to cover by 2 inches.

Slice tomatoes into 1/2» slices; lightly salt both sides of tomatoes; place on double paper towel lined baking sheet; let sit 10 minutes; flip tomatoes over and let sit another 10 minutes.

Then sprinkle some salt and pepper over the tomatoes, then layer the mozzarella slices over the tomatoes.

Peel and chop the fresh tomatoes or open the can of tomatoes and add it to the skillet along with some sea salt to taste and continue to cook over medium - heat until most of the moisture has evaporated.

Whilst your peppers are in the oven, place a small amount of olive oil in large frying pan over a medium heat, add your tomatoes, garlic and chilli with a little salt and pepper and saute for around 5 mins until softened.

Sweet ripe papaya, creamy avocado, juicy cherry tomatoes dressed in sweet and tangy black salt honey lemon dressing, served over a bed of peppery arugula or your favorite green!

Sprinkle over the tomatoes the garlic, thyme, salt, pepper, and sugar.

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