Sentences with phrase «tablespoons of tomato»

However in my Sue Shepard book there is a brief reference to only eating 3 tablespoons of tomato paste per meal... should I be limiting my quanities of just plain «ol regular tomatoes?

Try mixing 5 tablespoons of tomato paste, 1 tablespoon of olive oil, and a few basil leaves for a simple, yet delicious pasta sauce.

Add 2 tablespoons of tomato paste and a few sprinkles of Tabasco sauce.

2 tablespoons olive oil 16 ounces of baby portobello mushrooms (chopped — approximately 4 cups) 1 large carrot grated (approximately 1 cup) 1 large onion grated (approximated 1 cup) 2 cloves of garlic, crushed 2 tablespoons of tomato paste 1/2 cup of red wine 1/2 cup of chicken or veggie stock 1/2 cup of frozen peas 2 tablespoons of Worcestershire sauce (Vegan version available) 1/2 teaspoon of dried thyme (or fresh, but add a bit more) 1/2 teaspoon of dried rosemary (or fresh, but add a bit more) 1/2 teaspoon of salt 1/8 teaspoon of pepper

I used up a few tablespoons of tomato paste I had froze to make homemade spicy ketchup, and a chili in adobo (yes I froze a single chili, don't laugh) to make some yummy salsa.

As it is now, a serving of pizza can be considered a vegetable if it has at least two tablespoons of tomato sauce.

Two tablespoons of tomato paste is a vegetable, and a slice of pizza serves as its conveniently filling transportation device.

Allow USDA to count two tablespoons of tomato paste as a vegetable, as it does now.

Currently, pizza enjoys a one - to - four multiplier, allowing one slice — with two tablespoons of tomato paste — to be counted as eight tablespoons or half a cup of vegetables, the equivalent of one serving on school menus.

Stir in the reserved 3 tablespoons of tomato sauce, 4 ounces of ale, 1 tablespoon of chopped cilantro, 1/2 teaspoon of sea salt and the ground pepper.

When vegetables have browned and softened, stir in a few tablespoons of tomato paste and cook 2 - 3 minutes.

of diced tomatoes 2 tablespoons of tomato paste 1 teaspoon of oil 15 oz.

Mix 4 tablespoons of tomato paste with enough water to cover the zucchinis.

2 tablespoons of tomato puree About 4 - 5 sundried tomatoes finely chopped A generous handful of basil leaves roughly chopped + extra to sprinkle on top 1 tablespoon of nutritional yeast 1 tablespoon of olive oil for frying Salt & pepper to taste

You can add Italian seasoning and also 2 tablespoons of tomato sauce.

Spoon out about two tablespoons of the tomato juice into a small bowl.

4 tablespoons extra-virgin olive oil 2 carrots, finely diced 1 medium onion, diced 1 rib celery, finely diced 6 cloves garlic, diced 1 pound lean ground turkey 1 pound pork, ground 1/4 pound pancetta, roughly chopped 2 tablespoons of tomato paste 1 tablespoon of Italian Seasonings 1 bay leaf 1 cup of water 1 cup red wine Kosher salt and freshly ground black pepper Parmigiano - Reggiano (grating)

Ingredients -2 tbsp olive oil -2 chorizo sausages, cut into 1 - inch pieces - 1 large onion chopped - 6 cloves garlic minced - 4 chicken thighs boneless and skinless, cut into 1 inch pieces - 2 tablespoons of tomato paste - 1 1/2 cups arborio rice - 4 1/2 cups vegetable or chicken broth - 1 tbsp hot sauce such as Tabasco or Sriracha - 2 tsp smoked paprika - 1 tsp saffron - salt and pepper to taste - 1 lb large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!

I omitted the tahini, and ran out of ketchup, so I substituted a couple of tablespoons of tomato paste.

Once this had a chance to cook, about 8 minutes I added a few tablespoons of tomato paste and a heaping tablespoon of minced garlic.

-- 1 finely diced onion — 4 tablespoons of tomato ketchup — 2 tablespoons of mango chutney — 1 teaspoon of mint sauce — Pinch of black cumin seeds, chilli power and coriander — Salt to season and taste [/ recipe][recipe title =» Butter Bean Curry and Flat Breads» servings =» 4 - 6 ″ time =» 2 hr 30 mins»]

Spread 1 - 2 tablespoons of the tomato sauce on the bottom of each ramekin.

Add in 3 tablespoons of tomato paste, a tablespoon each of Worcestershire sauce and red wine vinegar, and 1/4 cup brown sugar.

Add the bell pepper and optional jalapeno pepper to the pot, along with two tablespoons of tomato paste and a teaspoon each of salt & pepper.

My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper into really small pieces and simmer them down to a sauce in a saucepan with a little olive oil, 3 tablespoons of tomato puree, salt, dried herbs and a squeeze of lime.

I made them the other day with a tablespoon of tomato puree, a few sun - dried tomatoes and some fresh basil leaves, which was delicious!

1 can of drained and rinsed red kidney beans (black beans will work as well) 1 clove of garlic crushed 1/2 red onion finely sliced 1 tablespoon of tamari or soy sauce 1 tablespoon of tomato puree

This is about a tablespoon of tomatoes, green pepper and a handful of broccoli.

Top with meatloaf muffin and a tablespoon of tomato sauce.

I then take a tablespoon of tomato paste (I keep in a baggie in the freezer) heat a pan, toss in the paste, a chopped clove of garlic, then the farro.

I also added in an extra tablespoon of tomato paste and used lemon juice instead of lime juice.

Ingredients - 2 tablespoon olive oil - 1 green bell pepper, seeded, and chopped - 1 medium yellow onion, chopped - 1 jalapeño, seeded and chopped - 3 garlic cloves, minced - 1 tablespoon curry powder - 1 teaspoon sweet paprika - 1/2 teaspoon ground ginger - 1 teaspoon sugar or honey - 1 tablespoon of tomato paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can full - fat coconut milk - 6 eggs - Salt & pepper to taste - Chopped cilantro or parsley for topping

Lay the chicken flat on chopping board, and place about 1 - 2 tablespoons of tomatoes followed by 1 - 2 tablespoons of the cheddar cheese and Tabasco ® original sauce.

Add 1 tablespoon of tomato sauce, a vegan cheese slice (cut in halves) and 7 slices of vegan chorizo on each pizza boat.

Add a tablespoon of tomato paste and the juice from the can of diced tomatoes and 1/2 cup water.

Take each square and place 1 tablespoon of the tomato mix into their centre wrap the dough over it and then place onto a tray so the folded edges lie facing down.

Spread 1 tablespoon of tomato sauce over each eggplant round followed by one slice of provolone.

4 - 5 Worcestershire sauce (if vegan, add 1 tablespoon of tomato paste or a couple of sundry tomatoes, and a few more dashes of black pepper)

I also use vegetable broth instead of chicken broth, and add a tablespoon of tomato paste to the recipe (and I'm heavy with the other spices).

I added one more tablespoon of tomato paste (a kind with no salt added), tripled the nutritional yeast, and used smoked salt instead of regular.

Add a tablespoon of tomato sauce into each cavity.

If you are making beef, add a tablespoon of tomato paste too.

For example, one tablespoon of tomato paste could be credited as 1/4 cup single - strength tomato juice.

Not exact matches

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

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)

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

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

2 tablespoons olive oil 1 large sweet onion diced 6 mini sweet peppers or 1 large red pepper diced 3 cloves of garlic diced 1 lb ground beef 3 small logs of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato paste

Drizzle with a one tablespoon of olive oil and use your hands to evenly rub the oil on the tomatoes.

* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional