Place tomato paste in pan or bowl and gradually stir in water. Add remaining ingredients and heat to dissolve chicken base or bouillon. If you want reconstituted soup, you can add an additional 12 oz. of milk (my preference) or water. If you use the milk, you may want to add 1/4 t. baking soda to the condensed mixture and heat both before adding tomato mixture to milk to prevent curdling.
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then add the tomato paste till it is covered, add
Cook meat in frying pan and drain off grease. Add flour and stir. Then add tomato paste with small can of water. Stir. Then add about two small cans more of water. Delicious over rice.
Brown garlic in hot oil.
Add tomato paste, water and herbs. Simmer on low heat for 2 1/2 to 3 hours, stirring occasionally. If too thick, add a little water.
Prepare basic pate a choux recipe. Add mashed potatoes and parsley
he original measurements of this recipe) and bring to the boil
ook this portion of the recipe. I use a medium low
eppers, minced garlic cloves and tomato paste and boil for 20 minutes
Heat oil in a heavy saucepan.
Add onion, celery and garlic clove (cool slightly), about 3 minutes.
Crumble ground chuck into mixture.
Brown well.
Add salt and pepper.
Clove of garlic may be removed after browning.
Add tomato paste and stir.
Add water and stir thoroughly.
Cover and let simmer over low flame (3 minutes).
Add tomato sauce, sugar, oregano, basil and garlic powder. Stir well.
Cover and simmer over flame for 45 minutes, stirring occasionally.
Recipe is for 1 1/2 pounds of spaghetti.
Prepare the meatball recipe as directed on the recipe; transfer to a plate
over).
Add chocolate and tomato paste.
Gently simmer for about
In a large pot, place tomato puree, tomato paste, chicken stock and wine.
Heat a large frying pan and olive oil.
Saute the onions, garlic, celery and carrot until slightly brown.
Add to the pot along with all remaining ingredients.
Bring to a light boil and then turn to a simmer.
Simmer for 2 hours, partly covered, stirring often.
Remove bones, skim fat from top and discard. Store in refrigerator for up to a week.
Use as pasta topping or any dish calling for tomato sauce or \"gravy.\"
This recipe freezes very well.
ulse until ground into a paste, 30 seconds to 1 minute
In large saucepan, heat oil.
Saute onions, garlic and green peppers until softened.
Add mushrooms and saute until tender. Add ground round, salt and pepper.
Cook until meat loses red color. Drain off fat.
Add tomato sauce, tomatoes, tomato paste, basil, oregano and parsley.
Simmer 1 1/2 hours or until sauce has thickened.
ot set on low, combine tomato paste, tomato sauce, kidney beans, garlic powder
In a heavy sauce pan mix together garlic, tomato sauce, tomato paste, parsley and basil.
Bring sauce to a boil and turn down the heat to simmer.
In a large bowl mix together the ground beef, ground pork, bread crumbs, Parmesan cheese, garlic powder and parsley.
Shape into balls the size of a golf ball.
Try to make 40 meat balls.
In a skillet, fry meatballs in hot olive oil until brown.
Combine the sauce mixture and the meat balls and simmer over low heat for another four hours.
minutes,.
Add in tomato paste; stir for 2 minutes.
to 12 minutes until tomato edges are charred, looking cooked
0 minutes.
Stir in tomato paste. Remove from heat and set
Saute onion in olive oil; cook until light brown,10 minutes.
Add paprika; stir; add salt and pepper; stir.
Add tomato paste (Recipe says to add tomato paste at end but it won't cook enough for me.).
Add beans; cook a minute; add water.
Simmer until beans are soft crisp; he says 1 hour but that may be too long. You may need to add water but don't add too much as the water must all be evaporated at end.