If using fresh tomatoes, peel and dice them.
Cook onions and peppers until done.
Add tomatoes (if using fresh, quarter and boil in just enough water to cover for approximately 10 minutes).
Add flour slowly, stirring constantly, until thick (you may need to add a little more flour if using fresh tomatoes).
Add milk or water gradually until desired consistency.
Add a little sugar to desired taste.
Pour into dish; cover with bread crumbs.
Bake in 350\u00b0 oven if desired.
oss with scallops.
If using fresh tomatoes, scald in boiling water; peel
oiling; CAREFULLY lower Roma tomatoes needed for recipe on a large spoon
tablespoons minced fresh garlic, 3 tablespoons minced fresh Italian parsley,
nd then work on your tomatoes.
Once the onions are
ixed and heated, add tomatoes (if using fresh tomatoes add them and broth). Heat
ill translucent, then add the fresh basil and turn down the
IF USING FRESH TOMATOES: Prepare by cutting them in half horizontally and squeezing out the seeds. Coarsely chop the flesh and set aside.
IF USING CANNED TOMATOES: Drain thoroughly and roughly chop.
Add stock to large saucepan and bring to the simmering point.
Add the ginger, soy sauce, chili bean paste, sugar, and tomatoes.
Simmer for 2 minutes.
Serve at once.
If using fresh tomatoes, core them; cut into coarse
Pour the olive oil into a plate.
Slice the bread, then dip one side of each slice into the oil. Squeeze out the excess.
If using fresh tomatoes, slice them in half then rub the cut side over the bread until it is red. If using tomato paste, just spread over the bread.
Sprinkle with salt and pepper.
Add capers, olive slices, flakes of tuna, chopped green peppers and other ingredients on top.
If using fresh tomatoes, peel and chop.
Wash and slice okra into rounds about 1/2-inch thick.
Saute onion and okra in grease until browned.
Add tomatoes, salt and pepper.
Cover and cook slowly for 20 minutes.
Add water if necessary to prevent sticking.
If too juicy, uncover and cook a little longer.
Serve hot.
Serves 4 to 6.
oftens.
Stir in tomatoes and salt, (if using fresh tomatoes, saute them for
or 3 minutes.
If using fresh tomatoes, cut them into 1-inch
Inspect beans for rocks; rinse and soak in 5 cups of water and 1 1/2 tablespoons of salt overnight.
Add beans and the water they soaked in to Dutch oven.
Add remaining ingredients.
If using fresh tomatoes, add 1/2 cup of water.
Cook over low heat.
Simmer beans until tender, may be 3 to 5 hours.
Place tomatoes and spices in a heavy saucepan over low heat and cook 20 minutes if using fresh tomatoes (only 10 minutes for canned tomatoes).
Bread crumbs may be added if a thicker stew is desired.
Cook pasta according to directions (about 7 minutes) and ff using fresh tomatoes: blanch for 3--60 seconds, peel, remove seeds, chop and set aside.
In a medium skillet, heat olive oil and saute the onions until just tender, about 5 minutes. Add tomatoes to cooked onion and simmer for an additional 3 minutes. Season to taste. Add corn to skillet and heat for another 2 minutes.
Drain pasta and toss with sauce. Stir in cheese and basil just before serving.
Saute okra and onion together; add tomatoes.
If using fresh tomatoes, add 1/4 cup of tomato sauce.
Cook for about 15 minutes.
Saute okra and onion together; add tomatoes.
If using fresh tomatoes, add 1/4 cup of tomato sauce.
Cook for about 15 minutes. Serve over rice or toss with thin spaghetti or capellini.
Saute 2 tablespoons minced fresh onions in 1/3 cup bacon fat in an iron skillet.
Stir in 1/4 cup flour and brown lightly.
Add 1/4 cup flour and saute until lightly browned.
Mash enough fresh tomatoes with a potato masher to yield 3 cups.
Add mashed tomatoes, black pepper and salt to saute mixture.
Cook until flour has thickened tomatoes.
Add 1 tablespoon sugar.
Cook just long enough to dissolve sugar.
Stir in cubed toast just until combined.
Serve.