Add
the tomatoes along with the sugar and oregano, partially cover the saucepan with a lid, bring to a simmer and cook until the sauce reduces and deepens in color, about 20 minutes.
Not exact matches
I do want to add that I have always sprinkled a teensy bit of
sugar over the
tomatoes along with the other ingredients as it cuts the acidity and if any of the
tomatoes are a little unripe, this sweetens them up just a tad.
Transfer the chopped
tomatoes to a non-reactive medium pot,
along with the brown
sugar, salt and red wine vinegar.
Add the
tomatoes (crushed by hand) and the juices,
along with the red pepper flakes and
sugar to the pan.
Use your favorite chili seasoning mix, green pepper, garlic and onion
along with a touch of light brown
sugar and canned
tomatoes.
For dinner, 3 cups of ww pasta
with a mushroom
tomato sauce for dinner
with a large 5 cup romaine lettuce salad
with my home - made silken tofu
with Dijon mustard and balsamic vinegar dressing, an ounce of toasted almonds and 1/2 cup of broccoli sprouts; for lunch a 16 ounce bowl of 15 bean soup, a slice of Ezekiel bread, 8 ounces of carrots and a large apple for lunch; and for breakfast a banana, blueberry, strawberry smoothie made
with soy milk and ground flax seed
along with a 2 cups of steel cut oatmeal cooked in water
with an ounce of raisins and a tablespoon of brown
sugar.