Sentences with phrase «tomato sauce thickens»

Not exact matches

I also added extra milk and tomatoes and then thickened it with some cornstarch once the pasta was cooked to get more of an extra creamy sauce.

Add canned tomatoes and honey if using and bring to the boil then lower heat and simmer, partly covered, for about 15 - 20 minutes, until sauce is thickened and all water has evaporated.

Add the tomatoes and oregano, stir and simmer uncovered for 20 - 30 minutes or until the sauce has thickened and much of the liquid has evaporated.

The meatballs are rolled in flour before getting seared, then finished cooking in a simple tomato sauce, which thickens and takes on this wonderful velvety, gravy - like consistency.

Just before the chicken marsala is done I toss in a few cherry tomatoes and a little cornstarch to thicken the sauce.

Cook for 20 to 25 minutes, until the tomatoes are tender and the sauce has thickened.

If like us you use tinned tomatoes, you will need to cook the sauce down to thicken it up a bit.

Add can unsalted tomato sauce, kosher salt, and sugar; cook, stirring occasionally, until slightly thickened, about 4 minutes.

Lastly add the tomatoes and the red wine and reduce over a medium heat until the sauce thickens to desired consistency.

Add tomatoes, 1/4 teaspoon salt and sugar; continue cooking, stirring occasionally, until sauce is blended and thickened, about 4 minutes more.

would like to authenticate the recipe a bit, for heat consider adding siracha (hot chinese chilli sauce) 1 tsp or more as desired, one tbsp of tomato paste and a bit more garlic and definitely sugar at least 2 tsp for the recipe above and cornstarch liquid for thickening.

Also, you have the good makings of a traditional Mexican enchilada sauce, remove the beans and the tomato products from the chili and add several more tablespoons of chile powder, some flour to thicken, chopped onion, broth, corn tortillas and a filling of cheese or your favorite.

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

I loved the crumbly ground beef mess and having the thickened tomato sauce smeared all over my face.

Onions and tomato paste build flavor with a few minutes of cooking in a skillet, as does flour which gains a nutty taste and serves to thicken the sauce made of beef stock and wine.

Instead I took 1 tbsp plain tomato sauce + 1/2 tsp cornstarch to thicken it, and it came out just as good!

Mustard (especially the squeeze kind) Pre-made beverage mixes like Bloody Mary mix (check the label for barley malt flavoring or hydrolyzed wheat protein, and skip the Bloody Marys and Caesars at brunch) Store - bought soups (yup, even tomato soup can contain wheat, but especially the creamy stuff like Cream of Mushroom and Chicken) Sauces and salad dressings (BBQ sauce is a biggie) Brown rice syrup (often found in processed foods and alternative sweeteners, which is derived from barley) Ice cream and Fudgesicles (may contain malt extract, which is also derived from barley) Yogurt (the flavored kinds) Gravy (usually thickened with flour) Meatballs (most often contains breadcrumbs as a binder) French Fries (ask if they've been fried in a dedicated fryer.

Cook until tomatoes soften and sauce thickens, stirring occasionally, about 5 minutes; season with salt and pepper.

3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

Add to the tomato sauce and continue cooking until tomatoes have broken down and thickened slightly.

Add chicken, 3/4 cup of reserved cooking liquid, and chipotle to the tomato sauce and simmer, stirring occasionally, until thickened and excess liquid is almost completely evaporated, 10 to 15 minutes.

If at any point your sauce is not at the consistency that you desire, you can always add tomato paste to thicken, or pulse it in the food processor to thin it out.

Cook the tomato sauce for about 10 - 15 minutes until it start to thicken up.

Sometimes this sauce won't even need to be thickened — depends on the meat and how juicy the tomatoes are?

I made a few changes... added an extra 15oz can of chopped tomatoes and 1/2 cup tomato paste to extend and thicken the sauce.

Bring to a heavy simmer and cook until tomatoes have broken down and sauce has thickened, about 20 minutes.

Simmer, partially covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 30 minutes.

Continue to cook, stirring occasionally, for 5 - 10 more minutes, until the tomatoes have broken down and the sauce has thickened a bit.

Romesco sauce is a Spanish sauce made from tomatoes and roasted peppers that is pureed and thickened with almonds (mine has cashews) or bread.

Add the tomatoes, salt, pepper and red pepper flakes and simmer for 30 minutes until the sauce has slightly thickened.

Add the crushed tomatoes, lower heat and simmer, stirring occasionally until the sauce thickens, about 8 to 12 minutes.

The first or second time I ever made a big batch of chili on my own, I learned that it will take for - ever to thicken up the way I like it, unless I added a bit of tomato paste (and that's a trick I learned from my Italian momma when I would help make marinara / bolognese sauce as a kid), and as I've gotten older, too much tomato doesn't agree with me like it used to, so I also add in beef broth (and a littttle fresh lime juice) to cut the acid.

Add stock, chipotles, and tomato sauce, and bring to a gentle simmer; cook 5 minutes or until slightly thickened.

Once the tomato sauce was thickened, in went the peas and pieces of oven - roasted chicken.

Add the chicken, chicken broth, tomatoes, and onion powder and freshly ground black pepper, and simmer for 15 minutes or so, until the sauce thickens.

Add water, tomato sauce, chili powder, garlic and salt, stirring until chili sauce thickens.

The sauce, with tomato paste, chicken broth, vinegar, and hoisin sauce, thickens up quite nicely in the wok.

Because CATTLEMEN»S is made rich and thick naturally with tomato paste, we don't need to use modified food starches or fillers to thicken up our sauces like most other brands.

Chicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

Add garlic, diced tomatoes, olives, artichokes, capers and caper juice, vinegar, maple syrup, basil, oregano and red pepper flakes, and cook on for another 10 minutes, until sauce thickens.

Add the tomatoes and their juices and let simmer, stirring occasionally, until the sauce begins to thicken, about 15 minutes.

Add curry paste, tomato paste, soy sauce, sugar, coconut milk and fish sauce, and saute, still stirring frequently, for a final 10 minutes or until mixture thickens, slightly reduces, and all flavors combine.

Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes.

Stir in the tomato sauce, reduce the heat to medium - low and simmer for 15 — 20 minutes to allow the mixture to thicken.

Add tomatoes, crushing with your hands as you go, and juices; reduce heat and gently simmer, stirring occasionally at first and more frequently as sauce thickens, until sauce is thickened and jammy, 50 — 60 minutes.

Combine the ingredients for the chutney in a saucepan and bring to a gentle simmer over a low heat for 20 to 30 minutes, or until the tomatoes have broken down and the sauce has thickened.

Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes.

Once the onions are soft and you've added the spices, add the tomatoes, tomato puree and wine, then cook on a medium heat, stirring occasionally for 20 minutes until the sauce has thickened.

Add tomatoes and 2 cups broth; bring to a boil, reduce heat, and simmer, adding water by 1/2 - cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2 1/2 — 3 hours.

Add the tomatoes and tamarind and cook until the tomatoes begin to break down and the sauce has thickened.