EP vegetables and herbs needed for the SAUTE FOR FRESH ITALIAN SAUCE (1 medium
For the polenta:
Bring water
ill translucent, then add the fresh basil and turn down the
mix all the ingredients except for the tomatoes and chives. Mix well
Mix the first 5 ingredients together well. Chill for at least 1 hours.
Hollow out the 4 lg. fresh tomatoes. Fill with crab mixture.
Serve atop fresh lettuce leaves.
Cook pasta and drain.
In the meantime, cut up fresh tomatoes into eighths and saute garlic in olive oil.
Add tomatoes to olive oil and garlic.
Add dried spices, herbs and hot pepper.
Add green peppers and fresh basil.
Cook on low for about 15 minutes, stirring often.
Put cooked pasta in bowl; coat with olive oil and add hot pasta sauce, removing hot pepper first.
Serve at once and top with freshly grated Romano cheese.
If you add pine nuts, add them to pasta sauce at the last minute.
large saucepan, mix okra, tomatoes with juice, onion, sugar, salt
ven to 200\u00b0C.
FOR THE MEATLOAF:
Boil potatoes
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.
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.
In a bowl, mash garlic with salt.
Add mint leaves and mash. Add olive oil.
In another bowl, chop tomatoes.
Add garlic and oil ingredients.
Do not cook.
Cook spaghetti al dente.
Drain pasta; reserve 1/2 cup pasta water and add to tomatoes, and toss with pasta.
Serve with cheese.
This is a very old family favorite.
ith scallops.
If using fresh tomatoes, scald in boiling water; peel
Use fully ripened fresh tomatoes; core and chop coarsely.
In a saucepan, bring vinegar to a simmer.
Add onions and garlic; simmer until softened, 3 to 5 minutes; cool.
In a bowl, gently combine tomatoes with basil, cumin, coriander, mustard, salt, pepper and olive oil; stir in onion mixture.
Cover and refrigerate until ready to use.
Serve over grilled fish, asparagus, baked potatoes, black bean cakes, or other fish, poultry and vegetables.
In frying pan, heat oil; cook garlic until tender.
Stir in tomatoes, basil and salt.
Heat through; do not overcook.
Cook vermicelli, drain and add tomato mixture and cheeses and serve.
Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.
Cook the tomatoes, following the instructions below for any of the
uice.
Peel and chop fresh tomatoes to measure 4 cups (If
quare baking dish, toss cherry tomatoes with 3 Tablespoons oil, season
Heat oil in a saucepan. Add spring onions and chili. Cook for 2 mins, until softened. Set aside 2 tsp to garnish. Add ground cumin to pan and mix well. Add chopped tomatoes and stock. Bring to a boil then add fresh tomatoes. Reduce heat, cover and simmer for 15 mins, until tomatoes soften and soup is hot.
Ladle soup into warmed serving bowls. Garnish with reserved spring onions and chili. Sprinkle with black pepper. Serve with warm naan.