arge bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive oil
Cut beef into 1 cubes and mix with pork, onion and garlic and cook in 1 Tbsp. oil until brown and tender.
Add tomatoes; continue to cook on low heat.
Dissolve bouillon and brown sugar in two cups hot water and set aside.
Heat remainder of oil in a pan; add chili powder, flour and pepper.
Cook until flour is brown, then add bouillon mix, stirring constantly until blended. Add the Roux to the meat; blend and cook on low heat for one hour.
Peel the tomatoes and cut them into quarters.<
ry begin placing the dried tomatoes into the bottom. Use a
heese on top.
Place tomatoes in baking dish and, just
nions are cooking, puree the tomatoes. Place the canned tomatoes in a blender
ixture to sauce pan. Add tomatoes, puree, 1 tsp parsley, 1 TBS
rim the tops off the tomatoes, scrape out all the inside
separate saucepan put the tomatoes, tomato puree, garlic, herbs and tabasco
lam juice, smoked salmon, tomatoes (break up tomatoes while putting them in
ater.
Add the tomato puree, chopped tomatoes and the juice they
0 seconds more. Add the tomatoes and honey and reduce heat
econds.
Stir in the tomatoes, the juices from the cans
re ready to add the tomatoes, puree and paste.
Bring this
iece with a fork.
Puree in a blender or food
epper, celery, onions, jalapeno, garlic puree, bay leaf, oregano, dried basil
Gently fry the sausages or chorizo, onion and chilli in a little oil until the sausages are cooked and the onion is soft.
Beat the eggs with the black pepper, and pour this in to the pan. Throw in the cheese, and stir everything up. Heat until the eggs are cooked through and the cheese has melted.
Spread the tomato sauce* over the tortilla and warm under the grill. Spread the eggy sausage mixture into the centre of the wrap, then roll up and serve.
*Tomato sauce can be made by mixing the herbs and puree into the chopped tomatoes.
garlic, black pepper, and tomato puree.
Pour the blended ingredients
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.
Cut a lid off the tomatoes at the base of the