Tomato pickle recipe is a south indian style kind of pickle recipe made
using chopped tomatoes which can be made instantly and quickly and stored.
I also didn't puree the beans and
used chopped tomatoes because I wanted the soup to be a bit more stew like.
I used chopped tomato for a nice contra...
Simple Indian vegetarian snacks Ingredients: 2 big raw potatoes 2 tsp white flour 1 cup chopped vegetables (
I used chopped tomatoes, fresh coriander and Scallion) 1 tsp ginger paste 2 chopped fresh garlic 2 tsp turmeric powder 1/2 tsp Red chilly powder -LSB-...]
Due to partially empty shelves
I used chopped tomatoes w / water instead of paste and canned tom and heavy cream instead of yogurt - also added butter to sauce at end.
One Chopped Red Bell Pepper One Chopped Green Bell Pepper One Chopped Yellow Bell Pepper One Hot Pepper (Jalapeno) One can black beans (drained) One can pinto (great if you can find them already in chili sauce)-- drained Tempeh (cut into cubes) One large can of whole tomatoes (
I used chopped tomatoes) One small can of tomato paste — for thickness (I only added a few spoonfuls) Chili Powder --(I used a teaspoon) Cayenne Pepper --(I used a couple shakes)
Not exact matches
So she came up with the idea of
using an already spicy canned
chopped tomatoes, then adding fresh ingredients to the canned
tomatoes to make it a chunky pico de gallo - type salsa.
I'd suggest trying it but otherwise you could just
use stock or more
chopped tomatoes x
I love topping them with yoghurt (I
use a plain coconut yoghurt), sun - dried
tomato pesto,
chopped tomatoes, slices of creamy avocado and a sprinkling of chives, but they work with so many things.
1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of
chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley t
chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot,
chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley t
chopped into large chunks 2 Medium courgettes,
chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley t
chopped into large chunks 1 / 2C Dried fruit (I
used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice
Chopped fresh parsley t
Chopped fresh parsley to serve
Use the coarse teeth on a grater or a mandolin to save on
chopping time and avoid
using tomatoes as they are often too watery.
Replacing the canned
tomatoes with 3 - 4 fresh
tomatoes (
chopped),
using less of the sun - dried
tomatoes, and cutting back on the amount of feta cheese will decrease the sodium count.
To make this dish, you start as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes) in olive oil and, when you just begin to smell the garlic, add
chopped fresh or (out of season) canned
tomato, along with the sprig of rosemary, if
using.
* 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
Lemon Grass
Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root
Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally
chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
chopped 1 big carrot — diagonally
chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
chopped 3 - 4 lemon grass — white part only — bruised 5 small roma
tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade
Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
Tomato Sauce or you can
use 1 small can
tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)
I
used fresh cut corn, grape
tomatoes and sliced olives, but you might like any of the following produce: sliced celery, grated carrot, blanched broccoli florets,
chopped bell pepper (red, green, yellow or orange!)
To make pappa al pomodoro, you start as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes) in olive oil and, when you just begin to smell the garlic, add
chopped fresh or (out of season) canned
tomato, along with the sprig of rosemary, if
using.
handfuls of: organic romaine lettuce
chopped tomato a little
chopped red onion (as little or as much as you like) vegan cheddar cheese (optional)(we didn't
use any and they were great)
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
ingredients: 3 1/2 pounds ground sirloin (I
use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves,
chopped or pressed through a garlic press 1/2 cup Italian parsley,
chopped 1/3 cup chili powder (I
use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed
tomatoes, don't drain
Corn and Black Bean Salsa Ingredients (or you can
use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma
tomatoes chopped 1/2 red onion,
chopped 1/2 fresh jalapeno pepper finely
chopped 3 cloves garlic, finely
chopped Juice from 2 fresh limes Whole bunch of
chopped fresh cilantro A dash of your favorite hot sauce (I
use Chalula)
If you're not
using my salsa recipe (or store bought), then substitute 1/4 medium
chopped red onion, 1/4 cup canned corn, 1/4 cup black beans and 1
chopped roma
tomato.
Made this yesterday with a few changes: I don't eat ham so I left that out; I didn't have Sherry Vinegar on hand so left that out; I had some of the season's last few
tomatoes from the garden so I
used those instead of canned (simply
chopped them up, no draining).
2 cups of shredded chicken (I
use rotisserie to make it easy) Prepared crispy corn tortillas 1 can refried beans 2 cups salad greens 1/2 cup
chopped tomatoes 1/4 cup
chopped red onion
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely
chopped 5 cloves garlic, peeled and trimmed 1 medium
tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and
chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I
use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely
chopped red pepper * 1 cup quinoa (I
used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons
tomato paste * 1/4 cup raisins * 1/4 cup
chopped cilantro (or more to taste), plus more for garnish * 1 teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste
Ingredients: 2 tsp olive oil 1 cup fresh spinach 1 clove garlic,
chopped 1/3 onion,
chopped 6 orange cherry
tomatoes, diced 2 tbsp corn 1/4 avocado,
chopped 5 egg whites 1/4 cup shredded cheese (I
used a Mexican blend) 2 tbsp grated parmasean cheese salt and pepper, to taste
2 pounds boneless pork olive oil salt and pepper 1 onion sliced 4 garlic cloves
chopped cheese (I
used asadero) pan frances sliced in half - toasted spinach slice
tomatoes pickled onions (recipe follows) cliantro lemon dressing (recipe follows)
shoot for 15 leaves 1 lb ground pork 1/2 lb sausage, we
used spicy italian olive oil 1 small onion,
chopped 3 cloves of garlic, minced 1 tsp minced ginger 1 tsp cinnamon 1/2 tsp nutmeg salt & pepper 1 jar of dice
tomatoes (our local grocery store has them now!)
I froze some juice from some
tomatoes I had seeded and
chopped a while back, so I
used that juice instead of canned.
can fire roasted
tomatoes, crushed or diced 1 cup chicken stock (add more to thin out sauce if need be) 1/3 cup parsley,
chopped 1/4 pimiento - stuffed olives,
chopped salt and pepper 1 box rice noodles, cooked according to package instructions (I
used Maifun noodles)
When I
use fresh
tomatoes instead of sauce, I just
chop them very finely and cook them down and
use just a scant cup of it.
My fresh
tomato was super wimpy - could you
use canned
chopped instead?
1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade basil pesto combination of 4 Italian cheeses: I
used thinly sliced fresh mozzarella and freshly grated Asiago, fontina, and Parmesan Roma
tomatoes, thinly sliced salt and freshly ground black pepper fresh basil,
chopped for garnish
For my vegan caribbean quinoa bowl I
used black beans,
chopped bell peppers and onion, cherry
tomatoes, and some
chopped pineapple.
2 Medium Octopus, I
used previously frozen from... * 3/4 cup Cherry
tomatoes cut in halves 3/4 cup Sun Gold
tomatoes cut in halves 1/2 English Cucumber, small diced 2 Shallots thinly sliced 1/4 cup
chopped cilantro 1 - 2 Sprigs of Mint just the leaves torned.
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly
chopped 1 large onion, roughly
chopped 200g button mushrooms 2 garlic cloves, roughly
chopped 2 tablespoons olive oil handful of fresh basil leaves,
chopped 2 tablespoons fresh oregano leaves 1/2 cup
tomato sauce — I
used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another
use)(you can
use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons
tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and
chopped chives or parsley, for garnish (optional)
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian
tomato, deseeded and
chopped salt and freshly ground black pepper 1 x 400g can
chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat —
using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup
tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups
chopped greens of choice (roughly one bunch — I
used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon
tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced
tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon
chopped fresh cilantro 4 green onions,
chopped, divided
use 1 cup shredded sharp cheddar cheese, divided
use • Sour cream, as optional garnish
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely
chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma
tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or
use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed 3 roma
tomatoes chopped 1/2 red onion,
chopped 1/2 fresh jalapeno pepper finely
chopped 3 cloves garlic, finely
chopped Juice from 2 fresh limes Whole bunch of
chopped fresh cilantro A dash of your favorite hot sauce (I
use Chalula).
1/2 c of
tomato sauce 5 cloves of garlic,
chopped 1.5 tbl of curry powder 2 tbl of freshly grated ginger 1 - 2 tsp of cumin (I added more but I just love it) 3/4 c of water 1 onion, medium sized, diced Chicken breast — I was
using tenders so I did 10 total (you can
use breasts — 4 to 6 would work well) 1 tsp salt 1/2 tsp of freshly ground pepper
1 pack of Sainsbury's Sweet & Smoky BBQ pulled Jackfruit 1 cup of cooked brown rice 2 cups of greens of your choice (i have
used rocket but lettuce or mix leaves are great as well) 1 cup of cooked sweet corn 1 cup of cherry
tomatoes 1/2 red onion finely
chopped 1 avocado 1 1/2 lime a generous handful of
chopped coriander a sprinkle of chilli flakes (optional)
1/4 cup of salsa (I
used my homemade kind — you can make some, or
use whatever you have on hand or just
chop some
tomatoes)
vegetable oil 1 onions (peeled and
chopped) 2 red and yellow or green peppers (cored and
chopped) 1 clove garlic (peeled and
chopped) 3 large
tomatoes peeled, seeded and
chopped or 3/4 tin of ready peeled and
chopped tomatoes Dried Chilli flakes (traditionally they
use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.
2 pounds large shrimp, peeled and deveined 1 cup tequila juice from 3 limes 3/4 cup
chopped fresh cilantro 2 teaspoons cayenne pepper salt wooden skewers (soaked for at least an hour) pineapple, mango, grape
tomatoes, red onion (or whatever else you'd like to
use)
I didn't have
tomato paste so I
used about a cup of
tomato sauce and I stirred in spinach and
chopped fresh mushrooms at the end.
I also
used drained
chopped tomatoes instead of whole peeled
tomatoes and added a big pinch of red pepper flakes at the end.