round pepper, and Hunt's Fire Roasted Diced Tomatoes. Bring to a simmer.
ieve or a colander, drain Fire Roasted Tomatoes and set aside.
ith garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a
Heat oven to 375.
Spray 2 quart rectangular glass baking dish.
In a 10 inch non stick skillet, cook beef, onion and garlic over medium heat, stirring frequently,until cooked. Add zucchini, cook 2 minutes.
Stir in tomato sauce, diced tomatoes, oregano, salt and pepper. Heat to boiling.
Toss with pasta. Spread in dish. Cover with foil; bake 20 minutes. Sprinkle with cheese.
Bake uncovered, about 5 minutes or until cheese is melted.
minutes. Stir in the fire-roasted tomatoes and bring to a simmer
risp-tender.
Stir in tomatoes, stock, 1 tablespoon of the
Saute garlic and onion lightly in olive oil.
Remove from pan and place in blender with tomatoes; blend and set aside.
In same pan as onion mixture was cooked, crumble and saute Italian sausage til browned.
Add tomato mixture and 8oz can of sauce and water to pan.
Salt and pepper to taste and add chopped basil.
Simmer for 30 minutes; add to pasta and enjoy!
Note: Be careful how much salt you add - the sausage is salty also.
egetables, stirring constantly. Add the tomatoes, tomato paste, sugar and stock
ver the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and
inutes. Stir in chicken breasts, tomatoes with juice, Italian seasoning, and
Combine tomatoes, onion, sugar substitute, salt, cloves, ginger, and black pepper in a microwave-safe bowl; cook in microwave on high for 15 minutes. Add evaporated milk and chicken to tomato mixture; cook in microwave until warmed, about 45 seconds.
Ladle soup into 5 bowls and sprinkle 1 tablespoon Parmesan cheese onto each serving.
ext, add the cans of fire roasted tomatoes including the juice to the
You may continue with the recipe or put the vegetables in
Cook pasta according to directions on box. Do not overcook.
Saute onions in olive oil in large sauce pan.
When onions begin to brown, add mushrooms, zucchini and squash. Add garlic, basil and oregano. Continue to lightly saute.
Add fire-roasted tomatoes and peppers and stir.
Add tomato paste, red wine and Italian dressing. Turn to low and simmer for three to five minutes.
Serve over bow tie pasta.
igh and add in garlic, fire roasted tomatoes and season with cumin, chili
rease.
Stir diced tomatoes with green chiles, fire-roasted tomatoes, and diced tomatoes with green peppers
2 tablespoons extra-virgin olive oil
1 frozen diced onion
1 teaspoon minced garlic
1/2 cup dry vermouth
3 (15-ounce) cans roasted diced tomatoes
1/2 cup low-sodium chicken broth
10 large fresh basil leaves, chopped, plus more for garnish
1/4 teaspoon salt
1/2 cup cream.
Brown turkey over medium heat in a heavy pot, stirring frequently and breaking up turkey. Cook until brown, about 8 minutes.
Raise heat to medium-high and add onions. Cook until onions are browned and caramelized, about 4 minutes. Add the fire roasted tomatoes. Stir to combine. Add the Knorr(R) Fiesta Sides(TM) - Spanish Rice, water, chili powder, cumin, and coriander. Stir to combine.
Bring chili to a boil. Reduce heat to low; cover and simmer until flavors have blended, about 8 minutes.
inutes.
Stir crushed tomatoes, tomato juice, and diced tomatoes into onion mixture
ell coated; gradually stir in fire-roasted tomatoes and white wine, cooking until