Sentences with phrase «tomatoes with salt»

Season the tomatoes with salt and pepper.

Season the tomatoes with salt and pepper.

Season tomatoes with salt and pepper and cook, stirring, for 1 - 2 minutes, until just beginning to collapse.

Season tomatoes with salt and pepper; roast in same oven until tomatoes are golden brown and skins are blistered, about 12 - 15 minutes.

Season the tomatoes with salt and chopped fresh herbs such as thyme or rosemary.

Meanwhile, gently toss tomatoes with salt in a large bowl.

Sprinkle the tomatoes with salt and drizzle with a bit of olive oil.

Sprinkle hot tomatoes with salt.

Season the tomatoes with salt and pepper; transfer them to serving dish.

Season the tomatoes with the salt, pepper and sugar.

Season tomatoes with salt and pepper and broil again for one minute.

I made it per the recipe but used crushed tomatoes WITH salt... store did not carry unsalted.

Next, I add the tomatoes with some salt and water.

My very very favorite is the taste of a REAL summer tomato with salt and pepper... mmm.

Not exact matches

And he never eats foods with white flour or white sugar — which makes sense, since avoiding «white» foods is an easy way to make your diet healthier — as well as iodized salt, MSG, dairy, or «nightshades» like tomatoes and peppers.

The Mediterranean Signature McWrap, with lettuce, tomatoes, onions, chickpeas, tahini, cucumber, feta, roasted garlic, lemon juice and sea salt, racks up 12 points.

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.

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.

For packed lunches I normally make big batches of quinoa and brown rice with apple cider vinegar / lime and salt and then do a big thing of roasted veg — things like sweet potato and squash cubes, so I throw a mix of that into a tupperwear with some raw veg — things like avocado, grated carrot, tomatoes and then some hummus / lentils / chickpeas / seeds for protein.

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

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.

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.

That's about 1,996 tomato -, vinegar - and sugar - based sauces, most using (you guessed it) garlic, and almost seasoned with salt and pepper.

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

Fish, and fowl, fresh or salted, were roasted, stewed, and boiled with dog - fat, and seasoned with chile and tomatl, or tomatoes.

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.

Next drain the sun - dried tomatoes in the colander and add them to the pan with the tins of tomatoes, tahini, crushed garlic, chilli, salt and pepper.

The smooth, cool minuteness of the dip spread on the sweet crunchy crackers is just insane, especially if you top it off with some juicy slices of plum tomatoes and a sprinkling of salt and pepper.

Drain the water from the potatoes and place them in a large pan with the coconut milk, tinned tomatoes, carrots, turmeric, cumin, chilli, salt and pepper.

Fill the parmesan frico cups with about 1/4 cup of the tomato mixture and garnish with more salt and pepper if desired and goat cheese crumbles.

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)

Bloody Mary Bites 1 Pint Cherry Tomatoes — inject each tomato with a small shot of pepper flavored vodka (or regular flavored vodka, but just remember to add pepper to your marinade); Mix 5 TBSP of Hot Sauce (your favorite); 4 TBSP Worccestershire Sauce; 3 TBSP of Lemon Juice; 2 TBSP of Celery Salt; marinade the tomatoes ovTomatoes — inject each tomato with a small shot of pepper flavored vodka (or regular flavored vodka, but just remember to add pepper to your marinade); Mix 5 TBSP of Hot Sauce (your favorite); 4 TBSP Worccestershire Sauce; 3 TBSP of Lemon Juice; 2 TBSP of Celery Salt; marinade the tomatoes ovtomatoes overnight.

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.

My favorite tomato appetizer is homemade salsa with fresh tomatoes, canned tomatoes with juice, fresh chillies, jalapenos, onion, garlic, cilantro, salt, sugar, cumin and lime juice.

The heirlooms are great with a little salt but the larger ones sliced on a tomato sandwich or BLT brings back memories of summers with Grandma which gives the word Heirloom another meaning all its own!!!

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).

My favorite tomato appetizer is without question a heirloom tomato, basil and mozzarella salad with a sprinkle of sea salt and balsamic vinegar with some yummy crusty bread on the side.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

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).

Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker.

I love, love all tomatoes, One of my favorites is sliced on cottage cheese, with avocado and salt and pepper.

Divide the black beans, corn, tomato, and cilantro amongst the tortillas (we used 4), then sprinkle with chili powder, salt and pepper as desired.

Then, just add some tomato paste (which helps to thicken a bit more) and finish it off with salt, pepper and fresh basil.

Spread over the dough the tomato's sauce, powder with oregano, place the tomatos in slices, add salt and the basil leaves chopped or how you like, and top with mozarella cheese.

Put the tomato slices in a colander and sprinkle with salt.

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.

I love my mom's childhood sandwich: open faced, soft and crusty fresh bread, butter, and sliced heirloom tomato generously seasoned with salt and pepper.