Sentences with phrase «tomato sauce pan»

Not exact matches

Hi Claire, lots of veg make awesome sauces — tomatoes are great because they're so saucy but I definitely think you could experiment with slow cooking and blitzing any veg in a pan with oil and seasoning — let me know how you get on!

Place the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large sauce pan or even better a Le Creuset style cast iron casserole dish, allow these to heat until they begin bubbling.

Then, slice the tomatoes into eighths and the zucchini into thin half moons, placing them into a sauce pan with a handful of torn of basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of olive oil and a sprinkling of salt.

Drizzle with a drop more olive oil, season with salt and pepper, and continue stacking with tomato, basil, mozzarella, zucchini, sauce, and basil (if you have leftover tomato or zucchini you can put it in the pan alongside the stacks to cook in the tomato sauce).

Next, place the tomato and toasted Guajilla in a small sauce pan covered with water and boil until soft, about 5 minutes.

The summer's unusual heat and abundance of hungry insects had promised an iffy tomato season anyway, but, needless to say, by the end of September, it was clear I would miss out on my yearly homegrown tomato activities: no weekends of steamy kitchen windows with boiling pots of canned sauce featuring my prized Cherokee Purples; no homemade, slow - simmered San Marzano tomato paste; no sheet pans lining the counters with roasted black cherry tomatoes (the best tomato flavor on this earth, ever).

The mixture is done when the tomato sauce has darkened (but not burned) and sticks slightly to the pan.

Add enough oil to the pan to thinly coat the bottom and heat on high for about a minute, then add the dough to the pan, top with tomato sauce, the toppings and half of the basil.

Spicy pan fried shrimp are tossed with spaghetti pasta in a spicy, creamy, garlicky tomato sauce.

Stir pan drippings into pot with tomato sauce.

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.

I use an entire bag of orzo (500 g), 4 cups (1 liter) of water, and put a box / can of tomato product (usually thick sauce like pummaro, but diced if I'm out), and double everything else (cheeses, herbs, zest, etc.), and bake it for the same amount of time in a large circular aluminum pan.

Heat the crushed fire roasted tomatoes and the Pace ® Picante sauce in a medium sauce pan.

Add the crushed tomatoes, 2 cups of the vegetable stock and saffron, stir around until it boils, then lower the heat, put a lid on the sauce pan and let slowly simmer for 30 minutes, stirring minimally.

Pour the tomatoes and juice into a sieve over the sauce pan.

Add the tomato sauce mixture to the pan and bring it to a boil.

Then, the meatballs get tossed into a roasting pan with the simplest of tomato sauces, and braise for an hour or so until they have absorbed some of the bubbling sweet - acidic sauce.

Add tomato sauce and paste to pan, stir to combine.

Only tweaks I consistently make now are to 1) cook chicken in the oven while the spaghetti squash cooks (to avoid moving sauce in and out of pan) and 2) add a few generous spoonfuls of tomato paste in with sauce before adding squash.

I think a thick and chewy pan pizza lends itself very well to tomato sauce and lots of cheese, and the rest is up to you.

Late lunch Caramelized Shallots Baked Chicken Legs (same recipe as Roasted Chicken Legs with Caramelized Shallots) accompanied with steamed veggies, pan fried zucchini slices, 1/2 avocado topped with Balsamic Vinegar reduction sauce and Homemade Tomato Sauce —sauce and Homemade Tomato Sauce —Sauce — NOM!

Add tomato sauce to pan.

To serve with tomato sauce, drop meatballs in sauce pan with tomato sauce and heat through.

Add halved green tomatoes to the sauce pan too.

Here's a pan full of zucchini noodles (made with my favorite julienne peeler) tossed in soy sauce - seasoned minced meat and beautiful mini heirloom tomatoes.

Meanwhile cook the pasta in a large pan of water, drain and add to the tomato sauce.

Meanwhile, in heavy bottomed saute pan, over medium high heat, add the tomato sauce.

We eat spaghetti with «meat sauce» (basically: cook an onion and some ground beef, drain, cook some garlic & red pepper flakes in the leftover fat, add a jar or two of tomato sauce — we like Classico because it's not sweet — toss in parmesan and Italian seasoning, and let it cook while you boil the noodles) «smashed» chicken (what we call chicken that's been beaten flat with my rolling pin and then cooked in the cast iron pan on really high heat), and homemade pizza pretty much every week.

My almond milk looked a little weird when I was making the sauce (maybe because I was lazy and tried to use the same pan I'd used for the kale and tomatoes), but it all came together nicely with the cheese and tastes amazing!

Crush tomatoes against side of pan with a slotted spoon while the sauce cooks.

We have hot chicken sandwiches (Frank's hot sauce on the chicken, LOTS of bleu cheese on toasted whatever - bread - I - have - on - hand, lettuce and tomato), chicken alfredo (I just add a bit of pressed garlic and pepper to the pan when the chicken is almost done, throw in some cream, let it simmer and reduce, then add a bunch of finely grated parm, asiago, pecorino romano, or whatever I have), and then an absolute favorite: lemon pepper chicken on Greek Salad.

I poured the tomato sauce in the pan, stirred, lowered the heat, and waited until the black - eyed peas were done.

In a large roasting pan, combine crushed tomatoes or tomato sauce, water, wine, onions, garlic powder, onion powder, salt and herbs.

INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and transluSauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translusauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.

After dough has been rolled out on baking pan, top with all of the tomato sauce and spread in a single layer.

Heat your tomato sauce in the sausage pan.

Stir in tomato sauce and water; bring to a simmer over medium - high heat, scrapping up browned bits from bottom of the pan.

Return sauce to pan and add shrimp, tomatoes, garlic and bacon.

I started these with a homemade sauce that came from combining some scratch tomato paste I had from leftover tomatoes this summer; adding a small jar of slow roasted tomatoes I also had canned in the fall and infusing it with more flavour by adding fresh garlic, salt, pepper and some fresh oregano I have growing under a lamp for the winter, mixing and heating it all together in a pan.

With this veggie sauce, you simply chop up the veg, throw it in a pan and leave to simmer for 10 mins with the tomatoes.

While the chicken is baking, in a small sauce pan mix together 1 cup of the remaining pesto along with crushed tomatoes and salt / pepper.

Arabic for «a mixture,» shakshuka is a popular dish in northern Africa and Israel — consisting of eggs poached in tomato and eggplant sauce and typically served in a tagine or cast - iron pan with bread to soak up the sauce.

The eggs cook right inside the sauce, just make little space in the tomatoes and chiles then, crack the eggs right into the pan to «poach» them in the sauce.

Remove the pan from the stove and add the chicken pieces in the pan with the tomato sauce.

Transfer the chicken to the prepared pan, then nestle them into the tomato sauce.

Smoked mozzarella flavors these chops from the inside; an easy cherry tomato pan sauce and creamy polenta round things out.

And so I marinated some chicken strips in pesto and garlic, lightly pan fried them along with some tomatoes and whipped up a pesto / crème fraîche sauce combo.

In a medium size sauce pan over low heat, combine the 3 cups water and tomato paste.

First make the tomato sauce by combining the sauce, onion and garlic in a small sauce pan.

Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium high.