I'm happy to see a version using whole
tomatoes in a smaller size that I could enjoy myself over a few days.
Not exact matches
Just make a smooth paste of two pieces of
small size tomato and one large / medium
size onion and fry
in a wok with refined oil or butter for 3 - 5 minutes.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1
small stick of celery 2 garlic cloves, peeled olive oil 70g bacon
in small cubes 500g round steak
in bite
sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned
tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
These mahashi are made by using a special tool to core out the innards of
small -
sized veggies, then stuffing them with seasoned rice, and finally cooking whole
in vegetable stock or thin
tomato broth.
Recently found Native Forest Coconut Cream
in 5 oz can (same
size as a
small tomato paste can) totally solid.
I couldn't find crushed
tomatoes or marinara sauce
in the
size called for (both were slightly
smaller by a few ounces), and I made a bad decision with the mushrooms..
The sausages are then rolled into
small balls, about the
size of cherry
tomatoes, and fry
in some oil until golden, then the rest of the ingredients are added
in.
- While the squash roasts, cook the ground beef by placing a medium -
size non-stick pan over medium - high heat, and drizzling
in about 1 tablespoon of olive oil; once the oil is hot, add
in the onion, and saute for about 2 minutes; next, add
in the ground beef and break it up with a spoon / spatula into
small crumble; once the beef has slightly browned, add
in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry
tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
Ingredients: 1 large bunch of kale, washed and the leaves broken off into bite
sized pieces 1 punnet cherry
tomatoes washed and cut into quarters 1 avocado peeled, seeded and finely sliced 1 large carrot spiralized 1 medium beetroot spiralized 1
small or 1/2 a large Spanish onion finely sliced into rings 1/4 cup pine nuts Place all ingredients
in a good
sized salad bowl.
They are similar
in texture but much
smaller in size and have one of the highest brix contents of all
tomatoes.
Ingredients: 2 T olive oil / 2 - 3 ripe
tomatoes, cut into quarters / Handful of green beans, cut into bite -
sized pieces / 5 - 6
small new potatoes, cut
in half or quarters / 4 oz.
Serves 4 4 tablespoons olive oil 2 teaspoons tamari 2 teaspoons freshly ground black pepper 1 teaspoon balsamic vinegar 3 zucchinis, sliced lengthwise into three equal -
sized planks 1 tablespoon minced garlic 3/4 cup diced
tomatoes 1/4 cup pimento - stuffed green olives, drained and sliced 1/2 teaspoon salt 3/4 cup vegetable stock 2 tablespoons fresh cilantro, chopped
In a
small bowl, whisk together 2 tablespoons olive oil with tamari, 1 teaspoon pepper, and balsamic vinegar.
Green Bean,
Tomatoes & Onions 1 tablespoon olive oil 1 can green beans 1 can diced tomatoes (look for w / out sugar) 1 small to medium sized white onion Cut the onion into 1/2» to 3/4» sized pieces, place in a skillet in which you've just begut to heat
Tomatoes & Onions 1 tablespoon olive oil 1 can green beans 1 can diced
tomatoes (look for w / out sugar) 1 small to medium sized white onion Cut the onion into 1/2» to 3/4» sized pieces, place in a skillet in which you've just begut to heat
tomatoes (look for w / out sugar) 1
small to medium
sized white onion Cut the onion into 1/2» to 3/4»
sized pieces, place
in a skillet
in which you've just begut to heat the oil.
2 tbsp olive oil 1 yellow onion, chopped 4 cloves garlic, minced 8
small beets, peeled & quartered (we used Chioggia beets) 4 medium
sized carrots, sliced
in large pieces 2 sprigs thyme sea salt & pepper to taste 2 tbsp
tomato paste 1 cup red wine 2 cups vegetable stock 3 bay leaves 2 tsp arrowroot powder, solved
in 2 tbsp water (optional)
From September to mid-October, the farmers» markets of Vladivostok were filled with fresh peppers: green, red, and yellow bells; large green and red
tomato - shaped peppers, with a mild but rich flavor; long, sweet peppers much like Hungarian ones, pale yellow - green or bright yellow
in color; very dark green peppers, similar to
small bells but pointed at the base; triangular - shaped peppers like Spanish pimientos de piquillos, ranging
in color from pale green to dark green to bright red; long, wide, red and green peppers, similar
in size, shape, and taste to New Mexico ones; long, thin, very hot, medium - green peppers; and long, pointed, bright red or jalapeño - green peppers, very much like de Aguas.
But the large, plump, ruddy
tomatoes available year - round
in grocery stores taste much different than the
small, multihued, berry -
sized fruits that evolved more than 50 million years ago near Antarctica and were first domesticated
in Central and South America some 2500 years ago.
Most of these genes have only
small effects on
tomato size and shape, but last May
in Nature Genetics Tanksley and his colleagues reported that they found a gene they dubbed fasciated that bumps up fruit
size by 50 percent.
In one laboratory test, the researchers requested 225 people to pour a specified quantity of
tomato soup into 1 of 7 different
sized dishes: 3
smaller, 3 larger, and 1 control dish.
They come
in a range of
sizes and varieties from
small cherry to big beef, and traditionally they're red
in colour but you can also get
tomatoes in yellow, green, purple and orange.
They vary greatly
in size with beefsteak being the largest, Roma are medium
sized and cherry or grape
tomatoes the
smallest.