In a 6-quart pot, brown ground beef, then add salt and pepper to taste.
Add tomato soup, vegetables and enough water to fill pot about two-thirds full.
Bring to boil and simmer until vegetables are tender, about 20 minutes.
Mix all ingredients together and enjoy!
NOTE: Try to cut up the stewed tomato's that are in the can, they have a tendency to be bigger portions and this sauce taste so good with a little bit of real tomato in the bite!
Mix all and put into lightly oiled mold.
Serves 12 or 1/3 recipe serves 4 to 6.
Nice in individual molds.
Saute vegetables in sun-dried tomato dressing in large ovenproof skillet until tender.
Add diced tomatoes, cook about 15 minutes, allowing some of the liquid to evaporate.
Top with cheeses and bake in 350\u00b0 oven for 15 minutes.
Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).
Melt butter in skillet over medium heat.
Stir cubed bread into butter.
Stir until bread cubes become slightly brown and toasted.
Set aside.
Mix soup, water, stewed tomatoes, brown sugar and salt in bowl.
Add toasted bread cubes; mix well.
Put into a 2-quart buttered casserole dish; bake at 350\u00b0 for 30 minutes.
Serves 6.
Brown turkey or beef and onion and drain.
Add stewed tomato, tomato paste, water, sugar, parsley flakes and basil to cooked meat.
Mix together cottage cheese, Parmesan cheese, parsley flakes and oregano.
Put dry cake mix in a large bowl and add the undiluted tomato soup and only the ingredients listed above. Mix and bake according to cake mix directions.
While that is baking, make the frosting by beating the cream cheese, butter and vanilla in a bowl on medium speed.
Add 1/4 to 1/2 cup of sugar at a time, beating until smooth.
Frost the cooled cake and enjoy!
Heat tomato soup in a pan.
Stir in and dissolve Jell-O in hot tomato soup.
Add water.
Stir in lemon juice.
Pour into dish and congeal.
Place stewed tomatoes in a med. size sauce pan. (KEEP THE CAN).
Cut up the tomatoes & heat to boiling.
Remove from heat & imediately add the lemon jello & vinegar,
Stir until jello is comepletely dissolved.
Pour everything back into the can & refrigerate overnight.
DO NOT take out of refrigerator until ready to sit at the table!
To serve: Cut open the other end of the can & push through.
Cut into 6, 1 inch slices & serve on a bed of crisp lettuce.
Drain and coarsely chop stewed tomatoes.
Add corn (well drained) and a diced green pepper.
Toss with 1/2 cup Italian dressing and basil.
Makes 3 cups.
Better after setting in refrigerator a few hours.
Place chicken in a microwavable casserole dish.
Add stewed tomatoes.
Microwave, covered, 6 to 10 minutes on High.
Heat stewed tomatoes to boiling.
Add jello and stir until dissolved.
Remove from heat and add salt and vinegar.
Pour into suitable mold and chill until congealed.
Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add zucchini and cook until softened, about 3 minutes. Stir in tomato paste and tomato. Season with herbes de provence, salt, black pepper, and sugar. Stir in basil and serve.
Preheat oven to 350\u00b0. Sprinkle each tomato half with 1/2 teaspoon basil, some minced parsley and some wheat germ. Bake about 10 minutes. Makes 2 servings.
Pour V-8, tomato paste, and 1/8-1/4 sour cream (depending on how creamy/spicy you want it) into a saucepan and whisk together until combined.
Stir constantly on medium to medium high heat until desired soup temperature is reached.
Serve Immediately.
ender.
Add in tomatoes, tomato paste, salt, pepper, oregano and
Heat a saute pan on medium heat.
Pour in the olive oil.
Stir the tomato paste gently into the oil.
It may not completely mix just yet.
(Don't get the heat too high).
Add the cream and stir into the tomato mixture.
Heat it gently so that it almost starts to simmer.
At this point it is done.
Add the crushed garlic and fresh ground pepper.
Serve immediately over or in your pasta, and garnish with lots of fresh chopped basil.
Pour tomato sauce into one or more microwaveable bowls or a saucepan. Slowly stir in non-dairy milk until desired color and consistency are achieved. Add seasonings to taste.
Microwave about 2 minutes (or until hot) or heat on stove.
Serve with vegan grilled cheese or your favorite sandwich or salad.
In a soup pot, saute onion in olive oil until translucent, then add basil and oregano, cooking until fragrant.
Add the canned tomatoes and tomato juice and then add the parley, pepper and salt, allowing to cook for a couple minutes.
Add the cream and heat for another minute, then puree - either with an immersion blender or by transfering in batches to a blender and then serve!