Kids love it too ☺ Ingredients: 3 large red bell peppers 2 medium onions 1 - 3 cloves of garlic 10 ripe
tomatoes Olive oil Salt and pepper Smoked salt Vegetable or chicken broth to cover, about 5 dl (2 cups) A large handful fresh basil Directions: Wash...
Not exact matches
2 tablespoons vegetable or
olive oil 2 large onions, chopped 6 cloves garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large
tomatoes, chopped 2 cups coconut milk, recipe here 16 large shrimp, shelled and deveined 1 cup fresh or canned crab meat 1/2 teaspoon turmeric powder 1 teaspoon rice vinegar 1/4 cup bay or curry leaves
Salt to taste
My favourite way to do it is to chop 3 large
tomatoes, one red pepper and half a jalapeño pepper into really small pieces and simmer them down to a sauce in a saucepan with a little
olive oil, 3 tablespoons of
tomato puree,
salt, dried herbs and a squeeze of lime.
100 g fresh pea sprouts 5 small roman
tomatoes, sliced 5 small spring onions, sliced fresh thyme
olive oil salt & pepper
Tomato sauce: 1 tbsp
olive oil 1 onion, chopped 1 clove garlic 2 tbsp capers (drained) a pinch of dried chili 1 1/2 cup / 3, 6 dl of canned
tomatoes 1 tbsp fresh or 1 tsp dried oregano
salt & black pepper
for the
tomato sauce (makes about 2 cups) 1/2 tablespoon
olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum
tomatoes 1/2 teaspoon coconut sugar pinch red pepper flakes sea
salt and freshly ground black pepper
I added some fresh cherry
tomatoes on the side as well as a baked sweet potato, which I drizzled with
olive oil, sprinkled on some pumpkin seeds and put a touch of
salt and pepper over the top.
Keeping the
tomatoes on the vine (it gives a nice effect when cooked), wash them and place into the same skillet pan — drizzle them with a little
olive oil,
salt and pepper.
2 tbsp
olive oil 1 onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 2 tbsp
tomato puree 1 tsp ground paprika powder 3 carrots 3 celery stalks 1 x 400 g / 14 oz can crushed
tomatoes 4 cups / 1 liter vegetable stock sea
salt
Once the sweet potatoes have cooked put the
tomato puree, vinegar, garlic, spices and
salt in a pot with some
olive oil, heat for a minute or two until they're bubbling
Watermelon & Halloumi Salad 1 kg / 2 lb watermelon 200 g / 7 oz halloumi 150 g / 1 cup good quality cherry
tomatoes 1 can / 200 g / 1 cup cooked chickpeas 60 g / 1/2 cup pumpkin seeds / pepitas 2 large handfuls Mâche lettuce (or any tender lettuce) 2 tbsp
olive oil 1 lime
Salt
Cover the bottom of a roasting pan or baking tray in
olive oil and place the
tomatoes, peppers with the garlic, fresh rosemary, dried thyme, bay leaves,
salt and a drizzle more
olive oil on top.
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon
salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 1 tablespoon
olive oil 1 teaspoon oregano 7 cups water 1 teaspoon
salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable
oil 2 tablespoons
olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4
tomatoes, peeled and chopped
Salt and pepper to taste Garnish: 2 cups crisp crou
Salt and pepper to taste Garnish: 2 cups crisp croutons
The sun dried
tomatoes simmer down when cooked with the plum
tomatoes, basil,
salt,
olive oil and courgettes to make a wonderfully rich, chunky sauce, which is enhanced by the tender, roasted squares of aubergine, the crunchy toasted pine nuts and the ever so slightly bitter rocket.
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom
tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons
olive oil 1 teaspoon sea
salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
Powerful Puttanesca Topping 3 cups chopped fresh
tomatoes, such as cherry or roma 2 tablespoons chopped capers 2 tablespoons chopped nicoise
olives 1 tablespoon chopped fresh basil 2 teaspoons crushed red chile Garlic
salt 1 cup grated parmigiano reggiano or pecorino romano cheese
Olive oil
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.
1 tablespoon unsalted butter 1 tablespoon
olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick
Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced
tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green
olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Ingredients 2 cloves garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened
tomatoes, quartered 1 teaspoon
salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin
Olive oil Baguette, cut into slices on the diagonal Garlic, peeled and cut in half
Olive oil for drizzling
Our garden did great this summer... Our favorite way to eat our
tomatoes is sliced in half, drizzled with really good
olive oil and sprinkled with
salt and pepper.
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).
A quick pureed creamy raw
tomato sauce with loads of basil and a mix of pine nuts, cashews, garlic,
olive oil, and sea
salt.
paired with a big salad that had local lettuce, shredded carrots,
tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2 cup
olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp
salt, pinch pepper all blended up in the Nutribullet).
2 tablespoons
olive oil 1 large sweet onion diced 6 mini sweet peppers or 1 large red pepper diced 3 cloves of garlic diced 1 lb ground beef 3 small logs of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon
salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon
tomato paste
1/2 cup dried navy beans 1 Tbsp
olive oil 3 oz pancetta, cut into 1/4 - inch pieces 1 stalk celery, cut into 1/4 - inch pieces 2 carrots, peeled and cut into 1/4 - inch pieces 1 onion, cut into 1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp
tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long
Salt and pepper to taste
Preheat the oven to 400 degrees F. Toss together the
tomatoes, 1/4 cup
olive oil,
salt, and pepper.
Black Beans filling 2 tablespoons refined coconut
oil or extra-virgin
olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh
tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea
salt, or to taste 1 cup canned crushed
tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
2 teaspoons
olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots, in 1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon
salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces
tomato sauce 1 cup frozen peas
Whisk in
tomatoes, 1 egg, 3 Tablespoons
olive oil, sugar, rosemary
salt, basil, and garlic powder thoroughly into yeast mixture.
2 vine - ripened
tomatoes Salt 1/2 cup bread crumbs 1 clove garlic, minced 1/4 cup finely chopped fresh basil leaves Freshly ground black pepper 1/2 cup grated Parmesan 1/4 cup
olive oil Directions Preheat oven to 400 degrees F.
Ingredients: Organic pasta (organic semolina flour, organic whole wheat flour, water), organic
tomato puree, organic diced
tomatoes, organic zucchini, filtered water, part - skim mozzarella and parmesan cheeses (pasteurized part - skim milk, culture,
salt, enzymes [without animal enzymes or rennet]-RRB-, ricotta cheese (pasteurized whey, pasteurized milk, vinegar,
salt), organic spinach, cottage cheese (Fresh cultured milk, cream, nonfat dry milk,
salt guar gum, carrageenan, locust bean gum, citric acid), organic onions, organic carrots, organic mushrooms, organic green onions, extra virgin
olive oil, organic cane sugar, organic red wine vinegar, balsamic vinegar, organic garlic, grain vinegar, ground mustard seeds, spices, black pepper
Add grated and diced
tomatoes to the garlic then add the
olive oil, sea
salt and add the basil a little at a time.
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon
olive oil 1 teaspoon kosher
salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry
tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly sliced fresh basil 1/4 cup shredded Italian cheese blend
The original recipe is fresh mozzarella,
tomatoes and basil with a few good turns of sea
salt with a lush drizzle of
olive oil.
Simply drizzled with
olive oil, sprinkled with
salt and tossed with fresh garlic and basil, these roasted
tomatoes will become a delicious new favorite when married with spaghetti.
2 tablespoons extra virgin
olive oil 2 carrots, peeled and minced 2 stalks celery, minced 2 cloves garlic, minced 8 ounces cremini mushrooms, minced 1 onion, minced 6 ounces
tomato paste 1/2 bottle red wine 2 pounds ground beef 1 pound ground veal Water
Salt and pepper, for seasoning
1 package potato Gnocchi 3 large
tomatoes, cut into 1 inch chunks 2 large garlic cloves, minced 1 1/2 Tablespoon
olive oil salt pepper couple shakes red pepper flakes 2 - 3 Tablespoons fresh basil, chopped Freshly grated parmigiano - reggianno
It contains Spanish peppers 45 %, onion,
tomato,
salt,
tomato juice,
olive oil,
tomato puree, garlic, herbs and spices.
Combine drained
tomatoes, remaining 2 tablespoons
olive oil, basil, garlic,
salt and pepper in small bowl.
FOR THE LAMB SAUCE 1 large onion, diced 1 tablespoon
olive oil 1 pound lean ground lamb 2 garlic cloves, minced 1 1/2 teaspoons
salt 1 teaspoon dried oregano, crumbled 1 teaspoon cinnamon 1/4 teaspoon sugar 1/4 teaspoon black pepper 1 pound eggplant, peeled and cut into 1 / 2 - inch cubes 1 (28 - to 32 - ounce) can crushed
tomatoes
* 1 tablespoon
olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup
tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea
salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
2 cups cherry or grape
tomatoes 1/3 cup almonds, lightly toasted 1 clove garlic 12 basil leaves 1 - 2 anchovies filets (or to taste) 2 tsp capers 1 pinch crushed red pepper 1/4 cup freshly grated Parmesan cheese 3 Tbsp extra-virgin
olive oil 1 pound whole wheat penne pasta Coarse
salt and freshly ground pepper
2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher
salt 1 tablespoon
olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot
Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes
Add
olive oil, both flours,
salt, parmesan, basil and sun - dried
tomatoes, and combine well.
1/2 cup extra virgin
olive oil 1 cup warm water 1 cup red wine vinegar 1 cup red wine 1 capsicum, very finely chopped 1 Roma
tomato, very finely chopped 1 spring onion, very finely chopped 2 tablespoons parsley, very finely chopped 2 cloves garlic, minced 1 teaspoon sweet paprika 2 teaspoons chilli flakes 2 bay leaves, whole 1 tablespoon dried oregano 2 teaspoons
salt
Mexican Spiced
Tomato Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup
Tomato Sauce: 1 tablespoon
olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon
salt 1 15 - ounce can
tomato sauce 3/4 cup
tomato sauce 3/4 cup water
5 large eggs 1 cup egg whites 3/4 teaspoon kosher
salt 1/2 teaspoon black pepper 2 tablespoons chopped oregano 2 tablespoons olive oil, divided 8 ounces turkey sausage, removed from the casing and crumbled 1 pound (about 4) red potatoes, sliced thin 3 cups chopped kale 3/4 cup cherry tomatoes, halved 1 clove garlic, crushed Salt and pepper to t
salt 1/2 teaspoon black pepper 2 tablespoons chopped oregano 2 tablespoons
olive oil, divided 8 ounces turkey sausage, removed from the casing and crumbled 1 pound (about 4) red potatoes, sliced thin 3 cups chopped kale 3/4 cup cherry
tomatoes, halved 1 clove garlic, crushed
Salt and pepper to t
Salt and pepper to taste
1 tablespoon
olive oil or melted butter 4 eggs 3 - 4 ounces shredded mozzarella cheese 1/4 cup roasted red pepper, chopped 1/4 cup sundried
tomatoes 1/3 cup steamed kale or spinach, chopped a couple pinches of dried thyme 2 strips bacon, crumbled
salt and pepper, to taste
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin
olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced
tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse
salt 20 blades fresh chives, chopped or snipped, for garnish
2 Red Peppers 2 small red onions 1 large clove of garlic 8 mini plum
tomatoes (or cherry
tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of
olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin
Olive Oil handful of chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy
Salt and pepper to season to taste