hrough,
then add the tomato soup as the onions start
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.
In a 2 qt. microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes. Stir in parsley, tomato paste, soup, shrimp, salt, Tabasco and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.
r buns. Top with Easy Tomato Sauce.
Easy Tomato Sauce:
Place tomatoes
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.
oftened. Add diced tomatoes and tomato sauce along with sugar, salt
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.
ook on high until the tomato sauce and paste thins out
eat and slowly add the tomato juice (about 6 1/2
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.
Saute garlic in olive oil in stock pot till golden. When garlic is browned, add Tomato soups, Tomatoes, half & half, Chicken stock and spices.
Bring to a simmer.
Once simmering drop pasta into soup.
Cook accordingly to package directions.
Ladle into bowls, sprinkle with cheese! Enjoy!
Blend tomato juice, olive oil, vinegar, shallot, Worcestershire sauce, onion powder, and dry mustard together in a blender until smooth.
In a large saucepan over medium heat, cook garlic and onion in oil until softened. Stir in tomato soup, tomatoes and crabmeat and heat through. Stir in half-and-half and cook until bubbly.
In a large pot over medium heat combine the tomato juice, water, mixed vegetables, oregano or Italian spices and salt and pepper to taste. Allow to simmer for 30 minutes.
Cook eggplants at 350 degrees F (175 degrees C) for 30-40 minutes until soft. Scoop out insides and puree eggplant.
Stir tomato soup and pureed eggplant together and bring to a boil. Simmer for 5 minutes and add chicken broth to thin soup to taste.
Heat 3/4 cup tomato juice plus vinegar.
Stir in Jell-O until dissolved.
Add remaining ingredients and chill until firm.
Preheat oven to 350\u00b0.
Wash, dry and season chicken.
Saute onion in oil.
Add undiluted tomato soup.
Cook slowly for 5 minutes.
Add sour cream to sauce.
Pour over chicken which has been layered in ovenproof casserole.
Cook 1 hour.
Heat tomato juice and chopped onion.
Add sugar and butter. Salt and pepper to taste.
Reduce heat.
Mix flour with milk; mix well.
Add milk to soup.
Cook until thickened.