Preheat oven to 350.
Coat a 13X9 inch pan with olive oil. Cube a medium sized eggplant and add to the pan. Add the diced tomatoes, parsley, basil, salt, pepper and garlic powder (and grated cheese if preferred). Stir to coat. Cover with aluminum foil and bake for about 1 hour.
Toss over angel hair pasta or thin spaghetti.
Saute garlic and oil in skillet. Cut up asparagus and discard bottom stems add to garlic and oil, saute about 5 minutes on low flame. Add diced tomatoes, artichoke hearts and simmer for 10 minutes. Add white wine simmer another 10-15 minutes on medium flame. Add shrimp for last 5 minutes. Serve over linguini or spaghetti and top with Parmesan cheese. Enjoy!
rown, about 12 minutes.
Using slotted spoon, transfer sausage to
ooked.
If you are using diced tomatoes (which I highly recommend for
If using fresh tomatoes, peel and dice them.
an with water. Place the diced tomatoes into the empty chili bean
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.
nd return to pot. Pour diced tomatoes with their juices over pasta
Boil spaghetti until al dente.
prepare a large non-stick skillet on med-high heat with olive oil.
chop sausage links into bite size chunks and cook until browned in the skillet.
chop onion into large chunks and add to the skillet, mix with sausage.
add garlic, salt, and red pepper flakes.
add tomatoes and spinach.
mix well until heated through.
serve over spaghetti or mix it all up.
Cook and drain the macaroni as directed on the package.
Pour macaroni into a large bowl.
Add diced tomatoes and tomato sauce and stir well to combine.
Serve.
Can be served cold or hot, I prefer it cold.
hickpeas and break the plum tomatoes into pieces with your hands
For sauce:
Place diced tomatoes in a larger strainer set
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 1 9-ounce package refrigerated small cheese tortellini; 1 14.5-ounce can diced tomatoes; 2 medium zucchini, diced; 1 tsp. dried basil.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste.
In a large saucepan, saute garlic in oil over medium-low heat until garlic is slightly browned. Stir in diced tomatoes and tomato sauce, cover, and cook for 30 to 45 minutes.
Stir green beans into tomatoes, and cook until tender. Season with salt and pepper to taste.
Saute garlic in oil in a large saute pan until it becomes light gold in color. Add mushrooms and sun dried tomatoes.
Saute until mushrooms become tender.
Add diced tomatoes, parsley, basil, sherry and Chablis and cook uncovered until
liquid is reduced by half.
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.
Preheat oven to 350\u00b0F.
Place lamb into a roasting pan and rub lamb with parsley and oregano.
Add wine, diced tomatoes (and juice), artichoke hearts (and juice), garlic and pepper.
Cover and roast, basting occasionally with pan juices, for 70-90 minutes, or until desired doneness is reached.
Allow to rest for about 15 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix diced tomatoes and crackers. Season with salt and pepper, and transfer to the prepared baking dish. Sprinkle with Parmesan cheese, and dot with butter. Season with parsley.
Bake uncovered in the preheated oven 20 minutes, or until lightly browned.
minutes.
Stir in tomatoes and soy sauce mixture. Cook
Cook pasta in boiling, salted water until al dente.
About a minute before the pasta is finished, add the frozen peas to the boiling water.
Drain pasta and peas.
Meanwhile, cook chopped onion in olive oil over medium heat until tender.
Add diced tomatoes, basil, cream, salt and the pepper flakes.
Stir and heat, but do not boil.
Serve sauce over pasta.