Interesting Tomato Sauce recipe

I start on a high heat with a few of the red tomatoes with the skin on to help intensify the sugar taste of the finished sauce, then I reduce the heat and gently warm through the rest of the mixture. Some of the tomatoes will pulp out and some will stay whole pending on the species/ripeness and if you leave the skins on. Once I have mixed the pasta into the sauce in the pan I sprinkle with parmesan and basil, and occasionally also with lemon zest if I have not already added a glass of good wine towards the end of the cooking.

All in all I do not think it takes more than 10/14 minutes to cook, but most importantly is the universal success of the dish. Even guests with strong carnivorous leanings are happy after a plate of it. However I doubt they would find a tomato sauce based on the canned variety as evocative of summer! 

Roasted Tomato Salsa

salsa (o-reet)

5 roasted tomatoes

2 onions

2 bell peppers

1 jalapeno

1 clove garlic

1/2 cup cider vinegar

1/2 tablespoon cilantro

1 salt and pepper to taste

--

Tomatoes and Herbs Pasta

Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)



Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese. 

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Sun-dried Tomato Spinach Feta Bake

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Last year with our CSA we had an abundance of spinach. And by abundance I mean 3-4 bushels a week, for just our little couple share! My goal was to find more and more recipes that included spinach that the whole family would eat. We discovered quite a few things like Apple Chicken Nuggets, Spinach Ricotta Gnocchi, and Turkey Lasagna Roll Ups. I was doing Weight Watchers last year and came across a recipe similar to this but decided to adapt it to our likings. By that I mean it needed to be hearty enough to satisfy both my boys. I hope you enjoy it as much as we have!

Sun-dried Tomato Spinach Feta Bake

Author/Source:

Kelly @ Onceamonthmom.com

Ingredients:

• 2 Sundried tomatoes, chopped
• 1.25 cups White onion, diced
• 1.5 cups Red bell pepper, diced
• 2 Garlic cloves, minced
• 2 Zucchini, sliced
• 0.25 teaspoon salt
• 0.25 teaspoon Red pepper flakes
• 1 Cups Spinach, fresh, chopped
• 2 Cups Cannellini beans, rinsed and drained
• 1 Cups Feta cheese, crumbled
• 4 Cups Bread, toasted then cubed

Directions:

1)Preheat oven to 375. 2) Put tomatoes and enough hot water to cover the tomatoes in a bowl. Let stand until tomatoes are softened about 10 minutes. Drain and chop. 3) Coat a pan with a drizzle of olive oil over medium heat. Add onion, bell pepper, garlic, zucchini, salt, red pepper flakes, cook, stirring, until vegetables are crisp and tender about 8 minutes. 4) Add spinach in batches and cook, stirring, until each batch is wilted about 3 minutes in all. 5) Add beans, 1/2 c feta, and tomatoes. Spoon into 8×8 baking dish. Top with bread and remaining feta, drizzle with olive oil. Bake until hot about 25 minutes.

Freezing Directions:

Once topped with bread, cover and freeze until ready to serve. To serve: Cover with foil, and bake at 375 for 40 min. Uncover and bake until hot and top is crisp

Servings: 4

Layered Potato Stew

Submitted by: Renee Tougas fatfreevegan.com
Recipe by: Mary McDougall

Servings: 4-6 hearty meal

Adapted from Mary’s original:

Vegetables:
8-10 potatoes, sliced
1 large onion/leek, sliced
2 carrots, sliced
Whatever vegetables you want, some ideas: Green beans, Cauliflower, Corn, Peas

You can add a mixed bag of frozen vegetables for easy preparation.

Sauce:
3 cups canned chopped tomatoes or 2 cups + 1 cup tomato sauce – flexible on what tomato product you want to use
1/4 cup soy sauce
1 tsp thyme
1 tsp dry mustard
1 tsp basil (I used frozen basil cubes I made from summer’s abundance of basil – basil blended with a bit of water and frozen in ice cube trays)
2 tsp chili powder
1/2 tsp cinnamon (or less – adds a unique interesting taste)
2 tbsp parsley flakes

Layer the vegetables in crockpot in order given. Mix together ingredients for sauce and pour over vegetables. Cook on high for 6 hours or low for 10-12 hours.

Zucchini boats

Slice the zucchini in half. Slice off the bottom to keep in stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft.

Delicious Homemade Salsa

☆.•♥• Delicious Homemade Salsa Recipe!•♥•☆

I Stopped buying the jar stuff once I tasted this homemade salsa. 

Simple and delicious: 

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1/3 cup chopped Italian parsley or Cilantro if you prefer* :)
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste

Directions:

1
Mix all together and bring to a slow boil for 10 minute.
2
Seal in jars and cook in hot water bath for 10 minute.
3
This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
4
Yields 3-6 quarts or pints.
Add 2 tbsp. freshly squeezed lime juice and salt and peper to taste.

Mix everything together and let sit overnight for flavors to meld

Navy Bean Soup

Navy Bean Soup

 

1 can (15oz diced tomatoes)

1 pound navy beans, soaked overnight

4 carrots, sliced

1 onion, chopped

1 red bell pepper, chopped

4 stalks celery, chopped

4 cloves garlic, smashed

8 cups chicken broth

2 tbsp tomato paste

1 bay leaf

1 tsp liquid smoke (optional)

1 tsp fresh cracked black pepper

 

Combine all of the ingredients in your slow cooked. Turn on high for 8-10 hours. Remove bay leaf before serving.

Vegetable Barley Soup

Vegetable Barley Soup (brook219)

2.5 quarts vegetable broth, 1 cup uncooked barley, 2 large carrots, chopped, 2 stalks celery chopped, 1 (14.5 ounce) can diced tomatoes with juice, 1 zucchini chopped, 1 (15 ounce) can garbanzo beans drained, 1 onion chopped, handful of frozen spinach, 3 bay leaves, 1 teaspoon garlic powder, 1 teaspoon white sugar, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon dried parsley, 1 teaspoon curry powder, 1 teaspoon paprika, 1 teaspoon Worcestershire sauce

Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. Remove bay leaves before serving.

Mexican Baked Eggs

Mexican Baked Eggs

Eggs baked in spicy black bean and tomato sauce topped with melted cheese.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

• 1 tablespoon corn oil
• 1 small onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon cumin, toasted and ground
• 1 teaspoon chipotle chili powder
• 2 jalapeno peppers, diced
• 1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
• 1 (19 ounce) can black beans, rinsed and drained
• 1 teaspoon oregano
• salt and pepper to taste
• 1 handful cilantro, chopped
• 4 eggs
• 1/2 cup grated cheese such as jack and cheddar

Directions

1. Heat the oil in a pan over medium heat.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute.
4. Add the tomatoes, black beans, oregano, salt and pepper and bring to a boil.
5. Reduce heat and simmer until the sauce thickens, about 20 minutes.
6. Remove from heat and stir in the cilantro.
7. Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs.
8. Bake in a preheated 350F oven until the eggs just start to set, about 5-8 minutes.
9. Top with the cheese and broil until it melts, no more than a minute or so.

I found the recipe here:  www.closetcooking.com/2011/09/mexic...

Salmon and Garden Veggie Salad

Karen McCurdy Pressler Tonight we cut up a huge bowl of fresh raw cucumber, zucchini, tomato, avacado, garlic, and a little onion. Then we sauteed salmon and mushrooms in worchestershire sauce, olive oil and braggs in a pan. When the salmon was done we chunked it up and poured all that over our fresh veggies, tossed it together and WOW! - wonderful salad!!

From Facebook

Slow Roasted Tomatoes

Have you ever had slow-roasted tomatoes?

They're like little morsels of concentrated, sweet, beautiful tomato goodness.

Slice the tomatoes in half and put them cut-side up, drizzle them with the tiniest bit of extra virgin olive oil, sprinkle with salt and pepper (sometimes I do paper-thin slices of shallot, too), and roast in a 250 degree oven for like 3 hours. They should look shriveled like raisins but still plump and juicy.

They're delicious anywhere you'd use sundried tomatoes (these are better), by themselves, on skewers with basil and mozz, with garlicky olive oil over pasta, on crostini, in salads (especially a bean salad, yum). They're good on everything, seriously.

And you can store them in the fridge in a jar covered in olive oil.

Tomato and Fresh Mozzarella Salad

Tomato and Fresh Mozzarella Salad~*~Sandy~*~

4 cups (1 1/4 lb) cherry or grape tomatoes, cut in half
8 oz small balls fresh mozzarella cheese (bocconcini), drained and cut in half
1/2 cup loosely packed fresh basil leaves, rinsed and torn in pieces
2 T extra virgin olive oil
coarse sea salt
splash balsamic vinegar

Combine tomatoes, cheese, and basil. Drizzle with olive oil, sprinkle lightly with salt and add a splash of balsamic vinegar. Combine gently.

Calories: 137, fat: 11g, fiber 1.2g 

Quinoa Summer Salad

Quinoa Summer Salad
~rls2007~

1 cup pre washed qunoa
2 cups chicken broth
2 cloves crushed garlic

2 tablespoons fresh squeezed lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons red or white wine vinegar
3 cloves crushed garlic
1/2 teaspoon onion powder
salt and pepper to taste

1/2 cup diced zuchinni
1/2 cup diced summer squash
1/2 cup shredded carrots
1/2 cup diced cucumber
1/2 cup diced yellow bell pepper
1/4 cup diced red onion
1-2 cups halved grape tomatoes
1-2 cups halved fresh mozzarella balls or 1 cup diced provolone cheese

Directions:

1.  Add quinoa, chicken broth and garlic to a pot and bring to a boil.  Cover and simmer 10-15 minutes until liquid is absorbed and quinoa is fluffy.  Set aside to cool.  Once cool, place in a container in the fridge until cold.

2.  Whisk together lemon juice, oil, vinegar and seasonings until combined.  Set aside.

3.  Chop all veggies and cheese and add to large bowl.

4.  Add quinoa to veggies and pour dressing over.  Toss until well combined.  Adjust seasonings as desired.

Purslane and Egg Tacos

Purslane & Egg Tacos – Tacos de Verdolagas y Huevos

Serves 2 to 4

The reciepe serves two people abundantly; four people if you are also serving other side dishes like potatoes and beans. For added measure for four, add a few more eggs and purslane.

Ingredients:

3 eggs, beaten

2 tablespoons oil – canola or olive oil

1/2 onion

2 cups purslane, large stems removed, 1 ½ inch pieces

1/2 large fresh tomato, diced

1 chile – jalapeno, serrano or roasted green chile, diced

1 – 2 cloves garlic, minced

Salt

Pepper

Fresh corn tortillas

Queso Fresco

Salsa

Method:

1. Beat eggs with whisk or fork. Season with salt and pepper. Set aside.
2. Heat large skillet on medium-high heat, add oil. Sauté onion for 1 to 2 minutes until it starts to become translucent. Add purslane; stir to cook for another 2 minutes. Add diced tomato, chile and garlic; sauté about 1 minute to reduce the juice from the fresh tomato. Using a spatula, push the purslane mixture to the sides to make a space to scramble the eggs. Scramble the eggs for another few minutes and mix the eggs and purslane together. Season with salt and pepper.
3. Serve warm with corn tortillas and topped with queso fresco and salsa (preferably green).

Slow Cooker Chicken-Barley Stew

From BabyCenter:

I made this chicken barley stew yesterday. It was a little heavy for summer but I've been sick for almost a week now and it hit the spot!  I will make this again, but I will tweak it a little.  I used boneless skinless breasts and would again. I thought it needed a little more flavor, so I would use 3-4 cups of broth next time. I would also add more seasonings - fresh dill, parsley (I didn't have any in the house this time), and basil maybe (I like all those things in chicken soup so imagine that's what I'd like here too). 

Slow Cooker Chicken-Barley Stew
G8R_mom2B via Betty Crocker 

3 large carrots, sliced (2 cups)

2 medium stalks celery, sliced (1 cup)

1 large onion, chopped (1 cup)

2 bone-in chicken breasts (about 1 1/4 lb), skin removed

3 cups water

2 cups Progresso® chicken broth (from 32-oz carton)

¾ cup uncooked medium pearled barley

¼ teaspoon pepper

1 can (14.5 oz) diced tomatoes, undrained

2 tablespoons chopped fresh parsley

1 teaspoon dried thyme leaves

·         In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.

·          

·         Cover; cook on Low heat setting 8 to 9 hours.

·          

·         Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.

·          

·         Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.

Enchilada Sauce

Enchilada Sauce
(Jessica)
Ingredients:
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder

Use this economical sauce to prepare enchiladas or any recipe calling for enchilada sauce.

*Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
*Add remaining ingredients bring to a boil and simmer for about 10 minutes.
*Makes about 3 cups sauce.

Maureen’s Notes: I used tomato puree, added a pinch more cumin and 1 tsp paprika. I added the rest of the spices to the flour mixture right before adding the water. Also, always add the water before you add the tomato sauce or you will have hot volcano on your hands. (I did that once and it was not pretty)

Insalata Pizza

Insalata pizza
The-Skipper-Bunch

4 (7-inch) pitas
2 teaspoons bottled minced garlic
1 cup pre-shredded part-skim Mozzarella cheese
1/2 cup thinly sliced Vidalia or other sweet onion
1 tablespoon balsamic vinegar
2 teaspoons extra virgin olive oil
1/4 teaspoon crushed red pepper
1 cup quartered grape tomatoes
1/2 cup sliced black olives
2 tablespoons chopped basil leaves
4 cups bagged salad greens

-- Preheat oven to 450 degrees.
Place pitas on a baking sheet lined with foil. Spread 1/2 teaspoon garlic on each pita. (I like to mix the garlic with a little bit of butter and the spread it on the pita) Sprinkle each pita with 1/4 cup cheese, and divide onion evenly among pitas. Bake for 10 minutes or until edges are lightly browned and cheese is bubbly.
While pitas bake, combine vinegar, oil, and pepper in a large bowl, stirring with a whisk. Stir in tomatoes, olives, and basil. Add salad greens, and toss gently to coat.
When pitas are removed from oven, top each with about 1 cup of salad mixture.

Stuffed Zucchini

Stuffed Zucchini (Ness 413)

6 med zucchini (approx 7-8 inches long)

1 brown onion, chopped

2 stalks celerly, chopped

1/2 c walnuts, chopped coarsely

1 14oz can crushed tomatoes, drained

1.5c chopped smoked turkey (lunchmeat is easy, or use other meat sub if vegetarian meal desired)

1 c seasoned bread crumbs

1/2 tsp pepper

3/4 tsp salt

1/2c mozarella, shredded

1/4c parmesan, shredded

Cut the zucchini in half lengthwise so you have 12 "boats." Scrape out the middle, but leave 1/8-1/4" around the edge. Chop enough of the scraped out bits to make about 1c of chopped zucchini. Cook the zucchini boats in boiling water for 3-5 min (I think 1-2min follwed by ice water blanching would be better), then set cut side up in a baking dish sprayed with Pam.

Heat a little olive oil in a frying pan, cook the onion, celery and chopped up zucchini until onions become translucent, about 5 min. Add walnuts, bread crumbs, turkey or meat substitute, mozarella, salt, pepper and tomatoes (I crush the tomatoes in my hands first). Stir, cook another 5 min then spoon into zucchini boats. Top with remaining cheeses, bake uncovered at 350 for approx 25 min, until cheese is golden brown and delicious.

Hot Sauce

For anyone who's tired of buying hot sauce.. my Mexican in laws taught me this and I make it twice a week.

Two Roma tomatoes and 1 or 2 Serrano or jalapeno peppers. Depending on your taste. Boil covering the tomatoes half way until skin starts to blisteron tomatoes . Remove tomatoes and pepper(s) and place on blender add a small amount of water from pan. 1/4 cup chopped onions 1 or 2 chopped garlic cloves and 1/4 cup cilantro leaves. Puree. Even if cilantro isn't available. Leave it out. Let the puree cool before placing in the refrigerator. You won't be disappointed!

(Explodinggirl5)