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
an of tomato sauce.
Place the 2 cans of stewed tomatoes
or the sauce; puree the stewed tomatoes with the juice until
inutes.
Add in the tomato paste and stir for 1
Chop onion, pepper and celery very coarsely; saute in heavy saucepan with olive oil until tender.
Cut stewed tomatoes into quarters and add to the vegetables along with the tomato sauce and Italian seasoning.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, about 1 hour or until sauce thickens.
Add salt and pepper to taste.
n tomato paste and stir for 1 minute.
Add the stewed
Step1: saute finely diced onions and garlic paste in olive oil.
Step2: when onions are translucent add tomato paste, saute another minute.
Step3: deglaze with red wine, add octopus with its canned oil, finely chopped tomatoes, kosher salt and cayenne pepper, simmer for three more minutes, check/adjust seasoning.
Step4: meanwhile, cook bucatini al dente, strain, add some olive oil.
Step5: plate bucatini, top with octopus ragout, sprinkle with Italian parsley and basil leaves.
Combine meats and brown together.
Drain well.
Combine with all ingredients, except optional stewed tomatoes, in 5-quart slow cooker.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Add tomatoes during last hour of cooking time.
Serve over noodles with garlic bread on the side.
Serves 6 to 8.
or this recipe.
Note 2: You may use stewed or diced
Mix all and put into lightly oiled mold.
Serves 12 or 1/3 recipe serves 4 to 6.
Nice in individual molds.
In a 3 1/2 to 4 quart slow cooker combine onions, carrots, celery, undrained tomatoes, tomato paste, oregano, thyme, and pepper.
Stir in water and broth.
Cover; cook on high setting for 4 hours.
Turn off cooker.
Stir in rice and pesto.
Cover; let stand for 7 to 10 minutes or until rice is tender.
Ladle soup into bowls and garnish with grated Parmesan cheese.
inute stirring occasionally.
Add tomato paste, cook 1 minute. Add
ut very strong in this recipe, so use discretion.
Dip
cups chicken broth, the tomato puree, 1 1/2 cups
Next, add the carrots and tomato paste and stir frequently. You
Add olive oil and add sofrito heat through for 1 minute.
Add olives, beans, Sazon packet, tomato sauce and cook for 1 minute.
Add water.
Cook for 20-25 minutes at medium heat, you want bean stew to thicken slightly.
Serve with yellow or white rice.