nion softens. Blend or process tomato mixture until smooth. Season to
br>Meanwhile, to make the roasted tomato sauce, place tomatoes on a
/4 cup of the tomato sauce over each breast and
n skewers. Brush Marie's Roasted Tomato with Parmesan and Basil Vinaigrette
br>In a bowl, combine tomato, garlic, olive oil, salt and
Heat oil in a large frying pan. Cook cherry tomatoes for 8-10 mins, until softened. Add sugar then transfer to a food processor. Process until chunky. Let cool. Transfer to a freezer-proof container and mix in balsamic vinegar. Season. Cover and freeze for 2 hours.
Remove from freezer and stir mixture. Cover and freeze for 1 hour. Repeat process. Stir to create large ice crystals before serving.
Serve with roasted tomato and arugula salad.
lfredo sauce and sun-dried tomato pesto on top of pasta
to 12 minutes until tomato edges are charred, looking cooked
he inside. Set aside.
Tomato Cream Sauce:
Heat oil
entils with some of the tomato sauce.
Stack in layers
ntil translucent.
Whisk in roasted tomato puree, broth, and wine.
r large pot, combine roasted tomato mixture, reserved juice, tomato paste, chicken broth
Add all ingredients to a blender or food processor and,using the PULSE function, blend salsa to desired consistency. Trader Joe's version is semi-chunky. If it helps, add more tomato juice or water if the salsa is too thick and won't blend.
Note that all the amounts for the ingredients are estimated.
Serve salsa at room temperature.
Note: prep time does not include roasting the vegetables.
food processor and add roasted peppers. Pulse to chop. Add
ull the stems off the roasted chilis and peel the papery
alt and pepper.
For Roasted Tomato Mayonnaise:
Easiest to use
To make the roasted red pepper salsa: Place all
Saute garlic and onion lightly in olive oil.
Remove from pan and place in blender with tomatoes; blend and set aside.
In same pan as onion mixture was cooked, crumble and saute Italian sausage til browned.
Add tomato mixture and 8oz can of sauce and water to pan.
Salt and pepper to taste and add chopped basil.
Simmer for 30 minutes; add to pasta and enjoy!
Note: Be careful how much salt you add - the sausage is salty also.
Heat oil in a large saucepan on medium heat. Saute onion and garlic for 3-4 mins, until very tender. Add tomatoes, peppers, stock and 2 cups water; season to taste.
Bring to a boil. Reduce heat to low; simmer for 5-10 mins if vegetables are roasted, or 15-20 mins if not roasted.
Using a hand blender or food processor, process mixture to a puree. Reheat on low; season to taste. Stir in beans. Serve garnished with basil.
Cook pasta according to directions on box. Do not overcook.
Saute onions in olive oil in large sauce pan.
When onions begin to brown, add mushrooms, zucchini and squash. Add garlic, basil and oregano. Continue to lightly saute.
Add fire-roasted tomatoes and peppers and stir.
Add tomato paste, red wine and Italian dressing. Turn to low and simmer for three to five minutes.
Serve over bow tie pasta.