Sentences with phrase «using slow roasted tomatoes»

(If you are using slow roasted tomatoes that have been stored in the refrigerator, sauté for 1 minute with the garlic to warm them.)

* 2 tablespoons organic butter * 1 tablespoon olive oil * 1 fennel bulb, trimmed and sliced * 3 - 4 large mushrooms, sliced * 2 cups defrosted slow roasted tomatoes or chopped tomatoes * 1 large handful of herbs, chopped (if not using slow roasted tomatoes) * 6 eggs, preferably organic and free - range * 2 tablespoons ricotta cheese - optional * Coarse sea salt and freshly ground pepper

Not exact matches

For the tomatoes, I used defrosted slow roasted tomatoes that I made this summer with organic tomatoes from my garden.

Be sure to add garlic and thyme if you're using plain slow - roasted or sun - dried tomatoes.

For this zucchini ribbon salad, I used a cup of those slow - roasted cherry tomatoes along with toasted pine nuts and paper - thin ricotta salata.

I used my all time favorite slow - roasted tomatoes here, but you can substitute with store - bought sun - dried tomatoes.

I wish I had the time (and the inclination) to make a tomato aspic the really old - fashioned way using lovely beef bones that are roasted and then slow cooked to make a gorgeous, delicious gelee.

1 cup finely chopped slow roasted tomatoes (you can use sun - dried tomatoes (rinse with hot water if oil packed) or well - drained roasted canned tomatoes)

My dad sends big baskets of grape tomatoes over around this time every year and I always slow - roast them (using this recipe), cover them in oil, and then keep them on hand in the refrigerator for a couple weeks.

Regardless of what tomatoes you use, chop them into bite - size pieces, and add a lot of garlic, olive oil and herbs, then slow roast them for 2 1/2 — 3 hours.

You can also use this recipe for slow - roasted tomatoes, if you're not a fan of smoky -LSB-...]

-LSB-...] used my all time favorite slow - roasted tomatoes here, but you can substitute with store - bought sun - dried tomatoes.

When I photographed this meal I used fire roasted tomatoes and added smoked paprika and a dash of Chipotle chile powder to give it a bit of slow - cooked smokey taste.

You can also use this recipe for slow - roasted tomatoes, if you're not a fan of smoky flavor.

Serve with a good burgundy or pinot noir My mother - in - law uses the slow - roasting method to make her tomato sauce for pasta.

After slow - roasting tomatoes, McInnis and Booth collect the concentrated juices and use them to liven up sauces and vinaigrettes.

To make the soup without the Slow - Roasted Tomatoes, simply substitute two 15 - ounce cans whole tomatoes for the slow - roasted tomatoes and water uSlow - Roasted Tomatoes, simply substitute two 15 - ounce cans whole tomatoes for the slow - roasted tomatoes and wateRoasted Tomatoes, simply substitute two 15 - ounce cans whole tomatoes for the slow - roasted tomatoes and watTomatoes, simply substitute two 15 - ounce cans whole tomatoes for the slow - roasted tomatoes and wattomatoes for the slow - roasted tomatoes and water uslow - roasted tomatoes and wateroasted tomatoes and wattomatoes and water used.

-LSB-...] that used a slow cooker and remembered Jessica from Kitchen Belleicious had posted a recipe for Roasted Tomato Seven Bean Soup.

You can easily use sun - dried tomatoes for this recipe instead but I do love the taste of a slow roasted tomato.