FOR TOMATO SAUCE---------------.
Heat oil in saucepan
>Tomato Sauce: Puree undrained tomatoes in blender. In hot oil in large sauce
ticky dough. Grease your hands with some oil and knead dough
f each 1/2 circle with a little water, fold in
mall saucepan.
Stir in tomato sauce, mushrooms, oregano and basil.
Place all tomato sauce ingredients in a saucepan and
et aside.
Get all tomato sauce ingredients in a pot, take
00b0F. Line a baking pan with foil. Place the ground beef
Preheat oven to 350 degrees and grease a 9x12 Pyrex dish.
Place the eggs, tomato sauce, onion, celery, worcestershire, salt and pepper in blender and blend until smooth.
Put meat, bread crumbs and blender mixture in a large bowl. Combine by hand until well incorporated.
Press into baking dish, leaving a 1/2\" moat around the meatloaf for the sauce.
Combine sauce ingredients in the blender and pour over all over meatloaf.
Bake for 50 minutes or until done.
eef with salt, pepper and bread crumbs. Add the Worcestershire sauce and
Start by making the tomato sauce.
Combine the onions, canned
For the tomato sauce, heat oil in a medium
6 small wooden skewers along with basil and halloumi. Heat oil
Heat 1 tsp oil in a saucepan and saute onion for 2 mins. Add tomato sauce and stock. Simmer for 5 mins. Set aside.
Meanwhile, cook pasta in boiling salted water until al dente. Drain.
Heat 2 tbsp oil in a nonstick pan. Season salmon and coat in flour, tapping off excess. Saute for 5-8 mins, turning once. Add cheese and season. Toss with pasta and sprinkle with chili flakes and dried parsley. Serve with tomato sauce.
a bowl and cover with plastic wrap allow to
Heat oil in a frying pan over medium heat. Cook bacon, celery, onion, carrot and chili, stirring, until onion softens. Add tomato paste and cook, stirring, for 1 min. Transfer to a 4.5 quart slow cooker. Stir in tomato sauce, chicken stock, sugar and beans. Cook, covered, on low for 8 hours.
Stir in parsley and season to taste.
-2 minutes more. The tomato paste should darken to a
Melt butter in a saucepan over low heat.
Add oil; turn heat to medium.
Stir in onions and cook until tender.
Add tomato sauce and tomato paste; stir in oregano, sugar, salt and pepper. Bring to a boil.
Reduce heat to low and cover saucepan.
Cook gently on low heat for 1 to 2 hours, stirring occasionally.
(The longer the sauce cooks, the better the flavor.)
Cook spaghetti according to package directions; drain.
Stir sauce into spaghetti and sprinkle with grated cheese.
In a large skillet over medium heat, warm the oil.
Add the chicken, onions, and garlic and saute, breaking up the chicken with a spoon, until it turns white and the vegetables are tender, about 5 minutes.
Stir in the tomatoes, tomato sauce, basil, oregano, sugar, salt and pepper to taste.
Decrease the heat to low and simmer, uncovered, until the flavors are blended, about 10 minutes.
Taste and adjust seasoning.
Serve sauce over the ravioli and sprinkle with Parmesan cheese.
Soak beans 2 or 3 hours; drain.
Chop cooked bacon finely. Place in large saucepan with water; cover.
Boil 10 minutes.
Then add beans, tomato sauce, onion, pepper pods, garlic, bay leaf, cumin seeds, salt and pepper.
Cover and let simmer 3 hours or until beans are tender.
Stir often.
Add more water or tomato sauce as needed.
Remove bay leaf before serving.
Makes 4 to 6 servings.