mins. Stir in the tomato paste. Add the tomatoes and
oasted tomatoes, broth and a tomato paste, and bring to the
Season the chicken with salt. Heat the oil in a large Dutch oven over medium-high heat, add the chicken and cook until browned all over. Remove from the pan and season with pepper.
Add the shallots and garlic to the hot pan and cook for 2 mins. Add the tomato paste and tomatoes and stir for 1 min. Add the wine and 1 cup water. Return the chicken to the pan and bring to a boil. Cover, reduce heat and simmer for 45 mins until the chicken is cooked through. Sprinkle over the herbs, adjust the seasoning and serve.
Saute onion in margarine.
Blend in flour, sugar, salt, pepper, garlic and oregano.
Remove from heat and slowly stir in tomato juice.
Bring to a boil and boil for 1 minute.
Stir hot tomato mixture into cold milk.
Heat almost to boiling and serve.
It is important to stir the hot mixture _slowly_ into the cold milk to avoid curdling.
Add a toasted cheese sandwich.
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.
ettuce, red onion and Tomato Aioli.
Tomato Aioli: Combine all ingredients
he corn with the sundried tomato butter (recipe below).
Note: I
FOR TOMATO SAUCE---------------.
Heat oil in
he day before serving the ragout, season pork hocks with salt
Preheat oven to 400\u00b0F. Heat oil in a roasting pan and saute lamb for 5 mins. Add bacon and onion to the pan, and saute. Add tomato puree, and dust with flour. Deglaze with the wine and stock, and add bay leaf.
Cover ragout with a lid and bake on the bottom rack of the oven for 40-45 mins. Add carrots to ragout 10 mins before end of cooking and leeks 5 mins before end of cooking time.
Remove ragout from oven and serve.
et firm.
For the ragout: Preheat oven to 425 degrees
nd 1 1/4 cups tomato juice. Simmer for 2 mins
0 minutes. Add sage, cinnamon, tomato paste and broth. Continue cooking
For the ragout, heat oil in a medium
ote: the flavours of this ragout benefit from being made a
nd cook uncovered until the ragout is heated through and the
inutes more, then stir in tomato paste and cook 1 minute
dd A.1. Original Sauce, tomato sauce, lemon juice and chopped
0 minutes.
Stir in tomato paste, thyme, and 2 cups
hyme sprigs, and stir in tomato paste.
Stir in flour