Cut tomatoes into quarters, place in microwave bowl and cook for 4 to 5 minutes.
Peel off skin and puree in blender.
Alternatively, use canned tomato puree.
Heat oil and add cumin seeds in non-stick pan.
When cumin seeds darken, add the spice powders.
Add tomato puree and cook for a few minutes.
Add broccoli, salt and two tablespoons water.
Let the broccoli simmer in the sauce till it is cooked but firm.
Serve hot.
eady.
Add the herbs, tomato puree, water, salt and pepper to
eparate saucepan put the tomatoes, tomato puree, garlic, herbs and tabasco, bring
even quarts of the tomato juice or puree that you get when
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.
Boil 1 cup rice and place to one side.
Brown the 4 pork chops; add the celery and onion to the grease in the pan.
Brown this mixture.
Place chops in a casserole; put a mound of cooked rice over each chop.
Over this sprinkle the browned celery and onion.
Cover the entire mixture with the tomato puree and bake in a moderate oven at 350\u00b0 for 1 hour.
nd pepper and sugar (this recipe needs between 1/2 - 1
asil; stir.
Stir in tomato puree and beef stock slowly, then
br>Add the curry paste, tomato puree, red wine, bay leaf and
cups chicken broth, the tomato puree, 1 1/2 cups broth
he water.
Add the tomato puree, chopped tomatoes and the juice
f you want the\"smooth\" recipe.
Chop tomotoes into evenly
readcrumbs, 2 tbsp of the tomato puree, onions and egg in a
ins. Add 1/2 the tomato puree, 1/2 the Parmesan and
reheat the broiler. Meanwhile, cook tomato puree in a saucepan for 5
ith a stick blender, coarsely puree the mint, eggplant, 1 egg
owl along with the beef, tomato puree, egg and half the onions
epper, garlic, black pepper, and tomato puree.
Pour the blended ingredients
Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).
ack.
Meanwhile, for the tomato soup, heat oil in a