Sentences with phrase «to break up the tomatoes»

Add tomatoes, and simmer 10 minutes, breaking up tomatoes with spatula or wooden spoon.

Bring to a simmer while breaking up the tomatoes slightly with a spoon.

Be sure to break up the tomatoes so they cook evenly as well.

Pour the tomatoes into a 13 × 9 or similarly sized baking dish, and crush and break up the tomatoes really well with your hands.

Stir in remaining ingredients, breaking up the tomatoes with the back of the spoon.

Add tomato mixture, sugar snap peas and spring onions, lemon juice, 1 1/2 cups basil, and 1 1/2 cups mint to pasta and toss gently to combine (you don't want to break up the tomatoes too much); season with salt, pepper, and more lemon juice if desired.

As the sauce is cooking, break up the tomatoes using the back of a wooden spoon or a potato masher.

Whisk to break up the tomato paste.

Cook, uncovered, stirring and breaking up tomatoes with a spoon occasionally, for 20 minutes.

Reduce heat, and simmer for 1 hour, stirring occasionally and using your spoon to break up the tomatoes.

Break up tomatoes, add stock and simmer for another 15 minutes.

You can use canned diced tomatoes, but I prefer to use whole tomatoes because I like to have bigger chunks of tomato in the sauce, plus it's fun to break up the tomatoes.

Bring to a boil, then turn the heat down, cover the pot and let simmer 20 - 25 minutes, stirring once or twice to begin to break up the tomatoes.

Simmer the sauce, uncovered, breaking up tomatoes with a wooden spoon, until slightly thickened, about 8 minutes.

Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes.

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.

Use a wooden spoon to break up the tomatoes and incorporate all of the ingredients, and bring to a boil.

Break up the tomatoes with a spoon until they start to darken and the juices have evaporated, 3 — 5 minutes.

Break up tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more.

Add the chopped tomato and cook over medium - low heat for 15 minutes, stirring to break up the tomatoes, until a thick sauce is obtained.

Cook over medium - low heat for 15 minutes, stirring to break up the tomatoes.

Toss with garlic, basil, oil, boquerónes, capers, and lemon zest, breaking up tomatoes to release juices; season with salt and pepper.

You can break up the tomatoes with your spatula or spoon in the skillet or crush up with your [clean] hands prior to adding in.

Use a potato masher or the back of a large spoon to break up the tomatoes.

Add tomatoes and bring to a simmer, stir to break up tomatoes.

Using a fork, break up the tomatoes.