br>Puree, along with the basil leaves, in small batches, in
r large pot, combine roasted tomato mixture, reserved juice, tomato paste, chicken broth
In large pan melt butter, add onions and cook until caramelized; stir while cooking.
Add other ingredients simmer 5 minutes.
Put in individual serving bowls and garnish with fresh basil.
Brown and drain the sausage. Add the tomato basil soup, sausage, diced tomatoes, and beans to a slow cooker and cook on high for 2 hours. Stir in pasta and parsley and cook for 1 more hour on high. Garnish with Parmesan cheese.
add the cans of fire roasted tomatoes including the juice to
/4 cup of the tomato sauce over each breast and
mall wooden skewers along with basil and halloumi. Heat oil in
2 tablespoons extra-virgin olive oil
1 frozen diced onion
1 teaspoon minced garlic
1/2 cup dry vermouth
3 (15-ounce) cans roasted diced tomatoes
1/2 cup low-sodium chicken broth
10 large fresh basil leaves, chopped, plus more for garnish
1/4 teaspoon salt
1/2 cup cream.
Brush Marie's Roasted Tomato with Parmesan and Basil Vinaigrette over each piece
omatoes, basil, thyme, and stock.
6.Add the oven-roasted tomatoes
omatoes, basil, thyme, and chicken stock.
Add the oven roasted tomatoes
oftened. Add diced tomatoes and tomato sauce along with sugar, salt
lastic bag. Combine olive oil, basil, Romano cheese, garlic and Italian
In a small saucepan, saute the carrot, celery, onion, basil, oregano, and thyme in oil for 8-10 minutes or until vegetables are crisp-tender.
Add in the soup and broth; bring to a boil.
Stir in orzo; decrease heat; simmer, uncovered, for 10-12 minutes or until orzo and vegetables are tender.
Taste and adjust seasoning with salt and pepper, if needed.
nion softens. Blend or process tomato mixture until smooth. Season to
rowned
Meanwhile, make the tomato-basil sauce: In same pan (no
ombine the sweet potato, broth, Tomato & Basil Sauce and salt; cover and
Cook rigatoni in 4 qts. boiling water until al dente.
Set aside.
Using a large frying pan, saute garlic and zucchini in olive oil.
Add Tomato Basil sauce.
Simmer on low 20-30 mins.
Add rigatoni and simmer till hot.
ablespoons oil and sprinkle oregano, basil, and pepper.
Roast tomatoes
combine tomato puree and drained roasted red pepper in medium saucepan and bring to slow boil.
add basil leaves and coconut milk and cook stirring 2 minutes to combine.
add salt and red pepper flakes and stir.
remove from stove.
allow to cool slightly and with immersion blender puree until completely smooth (if using a blender allow to cool longer).
Serve hot or chilled.
can be served over a handful of baby spinach leaves if desired to add some color and extra nutrition boost.