Bring a kettle of water to a boil; pour
water over tomatoes.
Pour 4 cups of boiling
water over the tomato mixture, cover, and bring to a boil.
Not exact matches
Place into the pressure cooker, top with onions and peppers, pour
tomato sauce and
water over everything and add the olives along with some of the brine (liquid from the jar).
* 1 tablespoons olive oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum
tomatoes, with liquid * 2 cups red lentils, rinsed, picked
over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or
water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger
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.
Pour
over the
tomatoes and
water.
Add the
tomato paste and the
water slowly, whisking constantly, and cook
over low heat until thick.
Tomato Water: Take 1 pound of ripe
tomatoes, chopped, and place them in a sieve set
over a bowl and let drain for about 2 hours, or until
tomatoes stop dripping.
Add the
tomato puree and
water, stir to combine, and let simmer
over medium heat for 10 minutes, or until some of the
water has evaporated off.
Chili paste is super easy: rehydrate a handful of your favorite dried chilies — I prefer smoky chilis, like guajillos and anchos and New Mexicos,
over hot chilis — and blend»em up in the blender with a bit of the chili
water or
tomato juice.
Add the
tomatoes, 1 teaspoon salt, 1/4 teaspoon black pepper, the crushed red pepper and 6 cups of
water and bring to a boil
over moderately high heat.
Linguine with creamy
tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped
tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold
water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan,
over high heat, cook the bacon, stirring occasionally, until crisp.
Snap off tough ends of asparagus; arrange asparagus and dried
tomatoes in a steamer basket
over boiling
water.
Stir in
tomato sauce and
water; bring to a simmer
over medium - high heat, scrapping up browned bits from bottom of the pan.
Add couscous, lemon juice, vinegar,
tomato puree, oregano, smoked paprika and garlic to a bowl, and pour boiling
water over them.
To make the soup base: In large saucepan
over medium heat, combine the
water, canned
tomatoes, wine, leeks, carrots, onion, thyme, lemon, saffron, and bring to a boil.
In a medium size sauce pan
over low heat, combine the 3 cups
water and
tomato paste.
Combine and warm your
tomato sauce and sun dried
tomato spread in a medium saucepan
over low - medium heat, stirring to combine and adding a little
water if too thick.
2 cups black beluga lentils (or green French lentils), picked
over and rinsed 1 tablespoon extra virgin olive oil 1 large onion, chopped 1 teaspoon fine - grain sea salt 1 28 - ounce can crushed
tomatoes 2 cups
water 3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped
1 cup dried white or red kidney beans, picked
over 4 cups
water 3 1/2 cups vegetable broth One 16 - ounce can whole
tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly sliced 4 ounces (1 cup) fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
11/2 cups red split lentils (masoor dal), picked
over, washed and drained 5 cups
water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed
tomatoes (I used Pomi chopped
tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
Combine the
tomato and wine, stock or
water in a saucepan, then cover and cook
over low — medium heat for 5 — 6 minutes or until the
tomato has just softened.
Recipe at a glance 5 stars 1 review time:
over 5 hrsserves / makes: 8recipe id: 75522cook method: stovetop, crock pot ingredients 1 pound dried navy beans6 ounces slab bacon, diced1 large onion, chopped1 green bell pepper, cut in 1 / 4 - inch dice1 red bell pepper, cut in 1 / 4 - inch dice1 can (28 ounce size) plum
tomatoes, chopped, with their juices1 / 2 pound honey - baked ham, in 1 / 4 - inch dice1 smoked pork chop, in 1 / 4 - inch dice1 cup ketchup3 / 4 cup packed dark brown sugar1 / 4 cup honey1 / 4 cup dark molasses1 tablespoon Worcestershire sauce1 teaspoon dry mustard salt, to taste directions Wash beans and soak overnight in enough cold
water to cover by 2 inches.
In a large skillet
over medium heat, begin cooking a cup of sliced mushrooms and two cups of halved cherry
tomatoes with a splash of
water and (optionally) a splash of soy sauce for extra umami.
I also forgot to save the pasta
water for the sauce so I used up beef broth I had in the fridge and a bit of left
over tomato paste.
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons
tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold
water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling
water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan
over medium heat, heat the olive oil.
Standout dishes from the extensive menu include Samosa Chaat with chickpea, onion,
tomato, mint, yogurt, and tamarind; Chicken Tikka that includes natural free - range chicken tenders marinated in yogurt, ginger, garlic, tandoori spices, served
over onions and peppers; Hand - stretched Fresh Tandoor Baked Breads infused with turmeric and Ajwain seeds; Saag Paneer made with mustard greens, broccoli, spinach, corn flour, ginger, garlic,
tomato, turmeric, fenugreek and served with balsamic rice; Tikka Masala with tandoori - roasted veggies, chicken, lamb, shrimp, or fish cooked in
tomato sauce, cream, ginger, garlic, turmeric, coriander, garam masala, and fenugreek; Biriyani choice of veggie or protein cooked in dum long grain rice with biryani spices and served with raita; Mango Lassi with mango, yogurt, milk and rose
water.
So far our mouth is
watering over this BBQ - brushed plank grilled salmon and these grilled
tomato «lollipops.»
To a saucepan
over medium - low heat, add the pumpkin butter, Sriracha,
water, honey,
tomato paste, ginger, salt, and black pepper.
For food and drink stains, such as
tomato sauce, try pouring boiling
water over the stain.
Carefully add in the vegetable broth or
water along with the barley, diced carrots, chopped cabbage, zucchini, crushed
tomatoes, and bay leaves and bring to a slow simmer
over medium heat.
Combine in a pot with hot pepper sauce, wheat germ, tofu, rotini, corn, kidney beans,
water, and diced
tomatoes; bring to a boil, simmer
over low heat till the rotini softens, within about twenty minutes.
Your foodie friends will marvel
over the misshapen slices of
tomato in your caprese salad — so retro, yet still with 40 times the lycopene, and 20 percent of the
water requirements of last century's crops!
During the long dry season farmers here depend on irrigation to
water their vegetable crops, growing lettuce and
tomatoes, green beans and onions, mangos and melons for urban markets all
over the country and for export to Europe.
• 500g firm white fish cut into chunks • 3 anchovy fillets, rinsed and chopped • 2 onions, diced • 2 celery sticks, chopped • 2 carrots, peeled and chopped • 3 garlic cloves, minced • 1/2 tsp chilli • 1/4 cup flat leaf parsley, chopped • 1 can (400g) diced
tomatoes • 1 cup white wine • 1 cup
water • 1 tsp finely grated orange zest • Olive oil or olive oil spray • Crusty baguette, sliced (optional) Method Heat oil
over medium heat and add the onions, celery and carrot.
photo sources: cavemen elephant hunt, caveman cooking
over fire, cavemen hunt paleo bear, milk truck logo, darth vader vendor, storm trooper
tomato, lego cook, chef and lego pig, lego explorer, lego muffin, lego bread and carbs, frozen caveman grok lego, lego clock, lego caveman forging for food, caveman with wheel, darth vader and ostrich lego, easing into
water lego, lego man with pasta
Fast forward through a summer filled with lots of
watering, staking, pruning, mulching, stressing
over, and fawning
over those
tomato plants to now.
Mark's Red Sauce Courtesy of Mark Brown Ingredients: 3 Dried Ancho Chiles 2 Guajillo chiles 2 Chipotle Chiles 4 C.
Water 1 Can Tomato sauce 4 Cloves Garlic, smashed and minced 2 Shallots, finely minced 4 Whole Cloves, crushed 12 Black Peppercorns, crushed 1 tsp Salt 1 T. Olive oil Directions: Place the water in a 8qt stock pot, add the dried chiles, bring to a boil over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are
Water 1 Can
Tomato sauce 4 Cloves Garlic, smashed and minced 2 Shallots, finely minced 4 Whole Cloves, crushed 12 Black Peppercorns, crushed 1 tsp Salt 1 T. Olive oil Directions: Place the
water in a 8qt stock pot, add the dried chiles, bring to a boil over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are
water in a 8qt stock pot, add the dried chiles, bring to a boil
over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are soft.
Add the
tomatoes, 1 teaspoon salt, 1/4 teaspoon black pepper, the crushed red pepper and 6 cups of
water and bring to a boil
over moderately high heat.
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh
tomatoes with juice, diced 1 cup vegetable broth 1 cup
water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar
tomato paste (choose glass
over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste
Sometimes, she suggests, it's knowing the little tricks that can highlight what's best in a vegetable, and sometimes it's knowing when to leave well enough alone — sprinkle tamari and sesame oil
over quickly steamed baby bok choy, braise cabbage in an inch of
water with a knob of butter, roast all the ingredients for
Tomato and Vegetable Soup on one baking sheet to deepen the flavor, or combine raw corn kernels with nectarines or peaches and a squeeze of lime juice for a sensational summer salad.
Built
over the
water 2 Queen rooms with ensuite bathrooms (each with spa bath & separate shower) Small kitchen (cook top, microwave, appliances, pots & pans) TV, DVD, CD, VCR Wood fire, ceiling fans, reverse cycle air conditioning Outdoor furniture & gas barbecue Linen and towels provided Breakfast provisions (Bacon, eggs, mushrooms,
tomatoes, juice, milk, selection of cereals, bread, jams, spreads, teas / coffees) Wine, cheese plate & surprises
Fresh mint, chopped 1 Cup
Tomatoes chopped 3 Green onions, thinly sliced Sea salt and pepper to taste Method: - Bring the quinoa and
water to a boil in a saucepan
over high heat.