talks, then chuck in your tomatoes.
Scatter the garlic cloves
Blanch tomatoes to take skin off.
Pack peeled tomatoes in hot sterilized jars.
Fill 1/2 way add 1/2 cup of sugar to each jar.
Fill jar rest of way with tomatoes.
Seal and hot water bath for 45 minutes.
You start timing when water is at a rolling boil around the jars.
ittle color, add the canned tomatoes and the balsamic vinegar. Stir
Peel and cut tomatoes into pieces.
Put into pot with 3 cups water and cook over medium heat.
Bring to boil.
Add butter or margarine, sugar and crumbled cold biscuits into tomatoes.
Cook over low heat.
Wash and dry tomatoes.
Cut in halves and scoop out seeds. Lay tomatoes in shallow pan, coated with Mazola oil.
Crumble bread in bowl.
Add parsley, basil, remaining oil, garlic salt, onion powder, salt and pepper.
Mix very lightly.
Place ingredients on each half tomato.
Bake in 375\u00b0 oven 25 to 30 minutes.
Cook the sweet potato in boiling salted water
Cook sweet potato in a medium saucepan
p tomatoes in the can and set aside.
Cut sweet potato
mooth. Set aside.
Steam sweet potatoes over a saucepan of
chicken pieces, celery, bean sprouts, sweet soy sauce, lemon juice and
o a boil. Add undrained tomatoes, tamarind and cinnamon.
Return
arge saucepan on medium. Cook sweet potato and pepper 3-4
evel.
Arrange half the sweet potato, in a single layer
in. Mix in the beans, tomatoes and vinegar. Reduce heat to
Toss avocado with lemon juice, tomatoes, sweet corn and lettuce. Place 2 tortillas in each serving bowl then fill with salad. Set aside.
Dredge chicken in flour, egg then breadcrumbs. Heat 4 tbsp oil in a pan and fry chicken over medium heat, turning, for around 7 mins. Distribute between salad bowls.
Mix sweet and sour sauce, vinegar, remaining oil, sugar, herbs and chili. Season then drizzle over salad. Serve garnished with parsley leaves.
In a bowl, combine bacon, corn, zucchini, flour, egg, feta, onions and parsley. Season to taste.
Heat oil in a large, non-stick frying pan over medium heat. Cook heaped tablespoons of mixture in 3 batches, 2-3 mins each side, until golden and cooked through. Drain on paper towels and keep warm.
Add tomatoes to the pan and fry 1-2 mins on each side. Serve corn cakes with tomatoes, sour cream and sweet chili sauce.
Heat a large nonstick frying pan over high heat. Cook chorizo for 1-2 mins, until fat renders. Remove from pan and set aside.
Saute onion in rendered chorizo fat for 2-3 mins, until tender. Add sweet potato, tomatoes, chickpeas and chicken stock. Bring to a boil then return chorizo to pan. Reduce heat to low and simmer, covered, for 15-20 mins, until sweet potato is tender. Season to taste. Sprinkle with cilantro to serve.
rill. Boil, steam or microwave sweet potato until just tender; drain
Cook the rice in a large saucepan of boiling water, uncovered, for about 30 mins or until tender and drain. Rinse the rice under cold water.
Meanwhile, boil, steam or microwave the sweet potato until tender; drain.
For the balsamic dressing, whisk all ingredients in a small bowl.
Place the rice, sweet potato, tomatoes, onion, basil and arugula in a large bowl. Drizzle with dressing; toss gently to combine.
ins to marinate. Thread beef, tomatoes and pepper on to 8