Sentences with phrase «tomato mixture until»

Cook the tomato mixture until the tomatoes start to wilt and release their juices.

Mix pasta with the tomato mixture until well combined and refrigerate until ready to serve (at least four hours).

Cook the tomato mixture until the tomatoes start to wilt and release their juices.

Not exact matches

Next, add the carrot pulp, tomato puree, oregano, salt and water and blend again until a sticky mixture forms.

Stir this mixture until the vegetables begin to soften then add the tomatoes with chiles, the crushed tomatoes, the Guinness and the Worcestershire Sauce.

A magical mixture of tomatoes and onions, cooked low and slow until they reach sweet - savory perfection!

Add red pepper and cook until soft, about 10 minutes, then add tomato and continue to cook, stirring occasionally until mixture is thick and has the consistency of jam, about 20 minutes or more.

Allow the lamb and tomato filling to cook, stirring infrequently until the tomato juice has cooked off and the mixture is thick.

Add the bean / nut mixture and saute for 2 to 3 minutes until it begins to dry, then add 2 cups (480 ml) of broth, tomatoes, cumin, oregano, 1 teaspoon of salt, chili powder and pepper.

Add the tomato, season with salt and pepper, and cook for about 5 minutes, stirring occasionally, until soft and mixture is pulpy.

Add the tofu, oregano and basil to the tomato mixture and leave to simmer for 5 minutes until the sauce thickens up a bit

Add flour and tomato paste and cook until mixture forms a golden crust at the bottom of the pan.

Starting with a 1/2 cup of whey or kefir water, add to tomato mixture and blend until tomato sauce reaches desired consistency.

Nestle chicken into tomato mixture, transfer skillet to oven, and roast until cooked through, 5 to 6 minutes.

Bring the mixture to a boil, reduce heat to medium - low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.

If prepping this recipe and plan to have leftovers, keep the dressed lentils, the chopped tomato / cucumber / cilantro mixture, and the fresh arugula separate until serving.

Cook uncovered until tomatoes release all of their juices, stirring occasionally, breaking up any whole tomatoes with a wooden spoon until mixture is thick yet soupy.

Add the tomatoes and bell peppers and cook until the mixture thickens, about 5 minutes.

Add the tomatoes and bell peppers and cook until the mixture thickens, about 5 to 10 minutes.

Puree the ancho mixture with the tomatoes in a blender or food processor until quite smooth, stopping to scrape down the sides of the blender and adding more liquid as needed.

Add tomato mixture to a blender in batches and blend until smooth, adding salt and pepper to taste.

Pour the tomato mixture evenly over the fish and bake in the oven for around 15 minutes or until the fish is slightly flaky.

For the enchilada sauce — toast two dried chiles (I used New Mexico chiles) in a skillet and then Vitamix it with a can of fire roasted diced tomatoes — in the same skillet, saute a diced onion & some garlic in EVOO until well softened, then toss into the Vitamix with the tomato mixture.

Add the tomatoes and fry for 2 — 3 minutes until softened, and then stir in the rest of the stock, the saffron mixture and some seasoning to taste and bring to the boil.

Heat ghee / your cooking oil choice on medium heat - saute the onion / garlic mixture until fragrant — add in the beef and tomatoes - add about 1/2 cup water, salt, pepper, garlic powder, 7 spice powder then cover.

Place all ingredients, except tomato, topping, and bun — using only 1 of the tablespoons olive oil and optional water — in a food processor and pulse until mixture is well combined.

Add the milk, flax egg, olive oil, sun dried tomatoes, rosemary, and basil to the dry mixture and stir with a spoon until just combined.

Return tomato mixture to saucepan and cook over medium - high heat, stirring often, until thick, 6 — 8 minutes.

Add the tomato paste and cook until the mixture begins to caramelize, 4 to 5 minutes.

Add the tomato paste and cook, stirring frequently until the mixture darkens slightly; 4 to 5 minutes.

Spread tomato mixture on prepared sheet pan and roast in oven until tomatoes are very dark in spots, 35 - 40 minutes.

Coat the tomato slices in the cornmeal mixture, then fry over medium heat in the oil until golden on both sides.

Add tomatoes and cook until tomatoes have brown down and mixture is thick, about 4 minutes more.Taste and season with more salt if needed.

Blend tomato mixture with a immersion blender, or transfer to a blender and blend until smooth.

Add black beans, onion mixture, and tomato paste to a high - speed blender or food processor and combine until blended.

Add the vegetable puree to the meat, and cook, stirring occasionally until most of the liquid has evaporated (the mixture might look unappetizing at this point, but it will look better after adding the tomatoes).

Add the chile stock mixture, beans, and tomatoes to the chili, cook 15 minutes until thickened, then turn off the heat, cool, cover and chill for make - ahead meal.

Print Red pepper pesto Ingredients 1 cup red peppers roasted and peeled 5 - 6 leaves basil 2 - 3 cloves garlic 3 - 4 pieces sun - dried tomatoes previously soaked for minimum one hour salt to taste Instructions Place all the ingredients in a high - speed blender and process until the mixture -LSB-...]

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.

Roast, gently tossing mixture every 20 minutes, until tomatoes are tender and just bursting but still intact, 50 — 60 minutes.

In a blender, blend onion mixture, crushed tomatoes, and 1 cup fresh chopped basil until smooth.

Add the peaches, tomato sauce, water, vinegar, pomegranate molasses, lime juice, tamari, tomato paste and chipotle chili and process the mixture until smooth.

Return pan to oven and bake for 15 to 20 minutes, until biscuits are golden brown and cooked through and tomato mixture is bubbling.

Let the tomatoes cook until most of the liquid has evaporated and bubbles form at the edges of the tomato paste mixture.

Add the cooked pasta to the ham mixture, then stir in the chopped tomato just until warmed through.

Bake tomatoes for 15 minutes, uncovered, at 400F Step 5: Mix rice or quinoa, onions and peppers and spices (sprinkle with bread crumbs if desired) Step 6: Remove tomatoes from oven and stuff with the rice mixture Step 7: Place tomatoes back into the glass dish and then bake for an additional 10 minutes until stuffing is golden and bubbly.

Add peanut mixture to blender with the tomato mixture and the lime juice and salt and blend on high until smooth.

Stir in the vinegar, sugar, salt, aji amarillo paste, allspice, bay leaf and cinnamon stick and cook, stirring occasionally, until the mixture looks very dry and the tomatoes no longer hold their shape, 25 minutes.

Over medium - high heat, add the cherry tomatoes and white wine (and liquid smoke if using) to the caramelized onion mixture, and cook until the wine has mostly cooked off.

continue to stir around until the tomato paste dissolves in the mixture.