about 10 minutes. Stir in fire-roasted tomatoes, feta cheese, and olives; cook
ext, add the cans of fire roasted tomatoes including the juice to the
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.
ieve or a colander, drain Fire Roasted Tomatoes and set aside.
In a large skillet, heat olive oil over medium heat.
Add zucchini, tomatoes, salt, and pepper.
Cook until zucchini are tender.
Serve immediately.
minutes. Stir in the fire-roasted tomatoes and bring to a simmer
arlic finely.
Slice your tomatoes discarding the end pieces.
mall bowl.
Spoon over tomatoes. Drizzle with 2 tablespoons of
archment paper. Broil garlic cloves, tomatoes and onions. Remove garlic cloves
nion is translucent, add the tomatoes, broth, oregano, rosemary.
Simmer
Combine all ingredients in medium saucepan, stir well and simmer for an hour, or less if taste and texture is yummy.
Serve over penne pasta or angel hair with some grated parmesan on top.
round pepper, and Hunt's Fire Roasted Diced Tomatoes. Bring to a simmer
ragrant.
Add can of tomatoes, white wine, and remaining ingredients
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 4 minutes.
Move the onion to the side of the pan, add the ground turkey, curry powder, coriander and cumin and cook over medium-high heat until the tukey is browned and cooked through; about 6 minutes.
Add the roasted tomatoes, chickpeas, chicken broth and lemon zest. Season with salt and pepper. Cook for 10 minutes, stirring occasionally.
Reduce the heat to low and stir in the yogurt, cooking until just heated through.
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.
he sauce by buzzing the fire roasted tomatoes, jalepeno, garlic, vinegar, sugar, cilantro
o pot along with fire roasted tomatoes and crushed tomatoes, bring to a boil
aco sauce or stewed or fire roasted tomatoes.
Add black beans and
Heat oil over medium heat. Add the shallot or onion and ginger and cook gently until softened.
Add garlic and tomatoes. Simmer until the mixture begins to thicken. Add broth and milk and bring to a boil. Remove immediately from heat.
Transfer to a food processor or blender or use an immersion blender. Process until smooth. Return to pan and gently reheat. Serve immediate. Add salt and pepper to taste and garnish with chives or scallion.
aco sauce or stewed or fire roasted tomatoes.
Add black beans and