ext, add the cans of fire roasted tomatoes including the juice to
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.
he inside. Set aside.
Tomato Cream Sauce:
Heat oil
round pepper, and Hunt's Fire Roasted Diced Tomatoes. Bring to a
minutes. Stir in the fire-roasted tomatoes and bring to a
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.
ou need to) add the roasted garlic, and puree until fairly
stirring constantly. Add the tomatoes, tomato paste, sugar and stock and
about 10 minutes. Stir in fire-roasted tomatoes, feta cheese, and olives
ieve or a colander, drain Fire Roasted Tomatoes and set aside.
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.
about 15 minutes.
Pour tomato mixture into a blender no
nion softens. Blend or process tomato mixture until smooth. Season to
br>Meanwhile, to make the roasted tomato sauce, place tomatoes on a
/4 cup of the tomato sauce over each breast and
n skewers. Brush Marie's Roasted Tomato with Parmesan and Basil Vinaigrette
In saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
Stir in tomatoes, stock, 1 tablespoon of the basil or cilantro, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; cool slightly, about 15 minutes.
In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 ...
ull the stems off the roasted chilis and peel the papery
or increase the amount of fire roasted tomatoes.
Bring to a
Bring beef stock to a boil in a stockpot; add orzo and cook for 5 minutes. Mix in fire-roasted tomatoes, tomato soup, kidney beans, cannellini beans, chicken bouillon, and red pepper flakes into orzo; return to a boil. Reduce heat and simmer, stirring occasionally, for 1 1/2 hours. Mix kale into soup and simmer for 30 minutes more.