Sentences with phrase «tinned chopped tomatoes»

1 cup diced tinned tomatoes (with juice) 1/2 teaspoon ground black pepper 1 can (400 g) tinned chopped tomatoes with juice

Fry your chopped onions and garlic, add tinned chopped tomatoes, stock, and your pasta of choice and 15 minutes later you have a deliciously rich tomato sauce that you can customise as you like.

1 large onion, chopped 2 cloves garlic, chopped 3 sticks celery, chopped 2 carrots, chopped A splash of olive oil 3 anchovy fillets (optional) 2 tablespoons tomato paste 1 400g tin chopped tomatoes 2 aubergines, chopped into small pieces 250g chestnut mushrooms, chopped Small bunch flat leaf parsley or coriander, roughly chopped

25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions

2 large aubergines, thickly sliced in rounds 1 tablespoon olive oil 2 medium sized onions, chopped 2 -3 cloves garlic, chopped 3 teaspoons Ras — el — Hanout 1 tin chopped tomatoes 1 tin chickpeas, rinsed and drained 1/2 l vegetable stock — I use Marigold bouillon 8 dried apricots, quartered 2 preserved lemons A handful of roasted almonds, chopped A handful of fresh mint, leaves picked off and thinly shredded

For 4 people: 150 — 200g Puy lentils 1 onion, finely chopped 1 small carrot, finely chopped 1 celery stalk, finely chopped 1 large clove garlic, finely chopped plus one clove peeled, whole 1 tablespoon olive oil Vegetable stock 1 tin chopped tomatoes 1 tablespoon tomato puree 1/2 teaspoon harissa 1 Savoy cabbage, tough outer leaves removed, pick off 8 large inner leaves 50g light feta

Marinara sauce: 1 tin chopped tomatoes 2 tbsp tomato puree 1 onion, chopped 3 garlic cloves, sliced Dried oregano Dried parsley Himalayan salt and black pepper

Not exact matches

If not, you can buy chopped tinned tomatoes x

The tinned tomatoes are usually peeled and chopped / diced.

Next pour in both tins of chopped tomatoes.

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

We had about 12 children and I made the passata by heating 2 tablespoons of extra virgin olive oil, adding finely chopped garlic and dried mixed herbs, letting it cook for a couple of minutes then adding 2 tins of chopped tomatoes.

-- 1 finely sliced onion — 1 tin butter beans — 300 ml vegetable stock — 1 finely chopped tomato — 1 tablespoon madras spice mix — 1 tablespoon chopped coriander — 2 — 3 finely chopped spring onions — Salt to taste

(Serves 3) Ingredients 150g maize couscous 1 tbsp garlic oil 1/2 pepper 2 tomatoes Green tips of 4 spring onions 120g tinned chickpeas, drained weight 2tbsp dried cranberries 1tsp Fodify Moroccan Spice Mix 1tbsp balsamic vinegar Salt and pepper Method Make up maize couscous as instructed on the packet and leave to cool Add the garlic oil to the couscous and mix thoroughly Finely chop the pepper, tomatoes and spring onion tips.

vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.

I added a small tin of tomato paste to it along with about 2 cups of fresh spinach, some finely chopped almonds, grated asiago and hot chili flakes and served it over brown rice pasta for a delicious, simple supper that tasted just like summer.

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

Ingredients 1 tbs olive oil 1 onion, finely chopped 1 organic free - range chicken, cut into at least 8 pieces 1 tin of tomatoes 1 small bag of prunes 4 cloves of garlic, crushed A couple of handfuls of pine nuts 1 tbs ground almonds 1 tsp Cinnamon 25g dark organic cooking chocolate

Ideas include peanut butter and jam; tinned mackerel in tomato sauce; good old baked beans; tuna mixed with quality mayonnaise and chopped spring onions or gherkin; grilled or sautéed mushrooms with some herbs; hummous and chopped tomatoes; 1/2 an avocado mashed with some olive oil and lemon juice; cooked prawns, chopped or blended with some sweet chilli sauce and good quality mayonnaise or low - fat soft cheese.

Pour out onto a plate and top with tinned sardines of your choice, chopped tomatoes, chopped parsley, some nice olive oil and pepper.

Add the stock, the wine (if using), tinned tomatoes, tomato puree, chopped parsley and season well with salt and freshly ground black pepper.

My staple is whatever pasta is in the pantry with a tomato sauce basically comprised of a tin of chopped tomatoes, an onion and a clove or two of garlic, not forgetting indecent amounts of grated parmesan.

Ingredients for the sauce are chopped tomatoes (fresh or tinned), onions, cider vinegar, cinnamon, salt & pepper.

1 small red onion, sliced 1 small clove of garlic, minced couple of splashes of dry white wine 1 bay leaf sprinkle of oregano 200g (half tin) chopped tomatoes 3 - 4 cherry tomatoes, halved 1 medium sized cod fillet

Once the meat has all been browned return the previously cooked vegetable back to the pan and add the tinned tomatoes, tomato puree, beef stock and / or wine, followed by the chopped parsley.

variety), sliced • 1 white onion, quartered and sliced • 1 red bell pepper, cored and sliced • 1 yellow bell pepper, cored and sliced • 2 cloves garlic, pressed through garlic press • Salt • Black pepper • 3 ounces (about half a tin) tomato paste • 1 cup chicken stock • 4 cups cooked rice • 1 teapsoon paprika • 1 tablespoon chopped cilantro • 1 tablepoon chopped flat - leaf parsley

8 Rashers shortcut bacon, diced 1 onion, diced 4 Teaspoon = minced garlic 400 grams = tin diced tomatoes 200 grams = sliced mushrooms 1/2 Teaspoon = sugar 300 mls = thickened cream 125 grams = grated extra sharp Parmesan cheese Salt and pepper powder (according to taste) 6 large fresh basil leaves chopped (it's optional)

Now add the passata or 3 tins of chopped tomatoes.

Squash tinned tomatoes or chop them roughly before adding to the pan with a couple of tablespoons of water.

1 400g tin / carton chopped tomatoes or 5 ripe mushed and chopped plum tomatoes and their juices (optional)

Place a few pieces of chopped tomato and avocado in the bottom of each muffin tin (inside the bacon circle).

600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2 garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make ahead).

Add the chopped rosemary leaves, tinned tomatoes and stock and stir well.

1 large red onion, finely chopped 900 ml vegetable stock * 150g red lentils 400g chopped tinned tomatoes 400g tin chickpeas 1/2 tsp crushed chilli's Ground Black pepper to taste 1/2 tsp Turmeric (optional **) 1tsp golden & brown flaxseeds

1 onion, peeled & chopped 2 cloves of garlic, minced thumb sized ginger, chopped finely salt & pepper 1 carrot, peeled & chopped 1 cup of squash, peeled & cubed 1 parsnip, peeled & chopped 10 apricots, chopped 1 medium sized sweet potato, peeled & chopped 1 teaspoon of cumin & cinnamon 1/2 teaspoon of turmeric & paprika 1 tin of tomatoes & 1 tin of water juice and zest of 1/2 an Orange generous pouring of peas 1 tin of chickpeas, drained small handful of coriander, chopped

Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (or milk)

Serves 8 1 medium butternut squash, peeled, seeded, and cut into small cubes Olive oil 3 tbsp raisins (preferably golden) 3 tbsp red wine vinegar 1 tbsp balsamic vinegar 1 onion, chopped 3 garlic cloves, crushed 1 fennel bulb, finely chopped 1 tbsp maple syrup 1 tin of chopped tomatoes 3 tbsp green olives, chopped 3 tbsp capers, rinsed Salt and black pepper

If you are using tomatoes, you can use a food processor as I did or if you don't have a food processor just cut the tomatoes into small squares otherwise you could use a tin of chopped tomatoes.

2 tbsp butter, coconut oil or olive oil 2 tsp fennel seeds 1 tsp anise seeds 2 yellow onions, peeled, one finely chopped and the other coarsely 4 cloves garlic, peeled and finely chopped 3 large carrots, peeled and sliced in thick coins 2 parsnips, peeled and sliced in thick coins 1 fennel bulb, coarsely chopped 250 ml / 1 cup dry white wine 2 potatoes, peeled and cut in quarters 2 x 400 g / 14 oz tins whole tomatoes (or crushed) 2 cups vegetable stock 1 g saffron powder 1 sheet nori, crushed or finely chopped (optional) 1 tbsp fresh thyme 1 cup large white beans

Don't be afraid of using frozen veggies, and try to keep a storecupboard of things like a really good boullion powder or stock cube, chopped tinned tomatoes, tinned corn, condenced soup and even baked beans!

she's the kind of cook who says «use a 400g tin of chopped tomatoes» instead of «skin and chop 400g of tomatoes» - she knows people are busy.

2 tsp Olive Oil A few drops Sesame Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1 small red chilli, finely chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (white lentils) 1 1/2 tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I used sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears of Baby Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), chopped

15g unsalted butter 2 tbsp sesame seeds: one for the tin, one for the topping 150g plain flour 1 tbsp baking powder 3 large eggs Salt and black pepper 4 tbsp extra virgin olive oil 150g Greek yoghurt 100g dried spicy chorizo, skinned and diced 12 sundried tomatoes, drained and finely diced 100g unsalted pistachios, toasted and chopped 15g flat - leaf parsley, chopped

2 peppers (I used red and yellow), very finely chopped About 4 sweet potatoes, cooked and mashed 2 tin / carton organic kidney beans 1 cup tomatoes, blended Juice of half a lime Handful coriander, chopped Handful parsley, chopped Pinch of ground black pepper Pinch of paprika Pinch of Himalayan salt (omit for young babies or if you don't want any salt in there) Tbsp ground cumin Tsp turmeric Tsp nutritional yeast 1/4 cup cornmeal

I don't think you can get fire roasted tomatoes in the uk so I used tinned plum tomatoes with some chopped up sun dried tomatoes mixed in.

2 eggs 1 tin diced tomatoes 1/2 red chilli cut finely 1/2 onion 3 cloves garlic handful black kalamata olives 1/2 tsp pomegranate molasses 1 tsp balsamic vinegar 1 tsp cumin 1 tsp sweet paprika 1/2 tsp turmeric 1 bay leaf 1 tsp honey or rice malt syrup 1 cup chopped kale 1 bunch parsley Pinch cayenne pepper Goats cheese or quark Harissa Salt and pepper for seasoning

1 chorizo sausage, diced (200g) 2 large onions, finely chopped (300g) 4 garlic cloves, finely chopped (12g) Few sprigs of thyme or rosemary, chopped (4g) 80 ml red wine vinegar (80g) 4 tbsp tomato purée (204g) 2 x 400g tins of chopped tomatoes (800g) Salt and pepper (3g) 1 x 400g tin of cannellini beans, drained and rinsed (drained weight 246g) 8 large eggs (544g) Splash of olive oil (4.2 g) 200g pack of feta (approx.)

Ingredients 6 strips nitrite - free bacon or fresh pork side Melted bacon fat for brushing tins 4 slices tomato, each about 1/2 inch thick 4 eggs Pepper to taste Chopped onions (optional) Instructions Preheat oven to 325.

Open the tin of tomatoes and mix in minced garlic and basil leaves then spread the full tin of chopped tomatoes evenly over the two breasts.

Place a few pieces of chopped tomato and avocado in the bottom of each muffin tin (inside the bacon circle).