nd fill 5 clean pint canning jars or 2 quart and
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.
Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
hrough,
then add the tomato soup as the onions start
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.
Preheat the oven to 425\u00b0F. Mix together the tomato paste, oil and 4 tablespoons water. Season to taste.
Place the breads on baking sheets and spread with the tomato mixture. Top with the tomato slices and artichokes. Dot with the pesto and cheese slices. Bake for 10 minutes until the cheese is melting. Serve scattered with basil leaves.
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).
r buns. Top with Easy Tomato Sauce.
Easy Tomato Sauce:
Place tomatoes
Saute onion in margarine.
Blend in flour, sugar, salt, pepper, garlic and oregano.
Remove from heat and slowly stir in tomato juice.
Bring to a boil and boil for 1 minute.
Stir hot tomato mixture into cold milk.
Heat almost to boiling and serve.
It is important to stir the hot mixture _slowly_ into the cold milk to avoid curdling.
Add a toasted cheese sandwich.
Place tomato paste in pan or bowl and gradually stir in water. Add remaining ingredients and heat to dissolve chicken base or bouillon. If you want reconstituted soup, you can add an additional 12 oz. of milk (my preference) or water. If you use the milk, you may want to add 1/4 t. baking soda to the condensed mixture and heat both before adding tomato mixture to milk to prevent curdling.
Cook orzo according to package (I recommend slightly under cooking), drain and set aside.
Add tomato soup to a pot with cannellini beans and cook until heated through. Add spinach and orzo and cook until spinach is wilted. Remove from heat and serve.
ettuce, red onion and Tomato Aioli.
Tomato Aioli: Combine all ingredients
he corn with the sundried tomato butter (recipe below).
Note: I
Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.
Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.
Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.
oftened. Add diced tomatoes and tomato sauce along with sugar, salt
Heat tomato juice. Add spices. Do not bring to a boil, but simmer gently. Serve with thin slice of lemon to garnish each serving.
Heat the oil in a medium-size skillet over medium heat. Add the onion and garlic, cover and cook until softened, about five minutes.
Transfer the vegetables to a 4-quart slow cooker, add the stock, tomatoes, tomato paste, sugar and bay leaves, and season with salt and pepper. Cover and cook on low for 5-8 hours. Adjust the seasonings and remove the bay leaves.
To serve, spoon about 1/4 cup of cooked couscous into the bottom of each bowl, ladle the hot soup on top and serve sprinkled with the basil.
In a medium bowl empty the can of Tomato Paste and the water (simply use the small empty can).*Add less or more water, until you get your desired consistency.
With a small wisk to minimize splater start to slowly incorporate the water and paste.
Add the salt to taste.
Place in a sealable container like an old jam jar and keep in your fridge.
Lasts about a week in the fridge and much much longer if frozen, and kept, into small individual servings in the freezer.
ook on high until the tomato sauce and paste thins out
eat and slowly add the tomato juice (about 6 1/2