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Recipes with Tomatoes
Add to ❤ Favorites This quick and easy Tomato Sauce recipe, made from store-cupboard ingredients, is fantastic with pasta and is at the basis for a wide range of other sauces. Ingredients 2 tablespoons vegetable or olive oil1 large onion2 cloves of garlic2 tins of tomatoes1 bay leafSalt and pepperA little sugar (optional) Read the Instructions here
Add to ❤ Favorites Mediterranean Kale Salad with chickpeas, tomatoes, cucumber, red pepper, artichoke hearts, olives, feta cheese, pita chips and a simple hummus dressing. This simple and healthy salad is great as a side dish or main dish. Ingredients for 4 servings FOR THE HUMMUS DRESSING: 1/3 cup Sabra Classic Hummus 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice 1 tablespoon balsamic vinegar 1-2 teaspoons water, depending on how thick you like it Salt and black pepper, to taste FOR THE SALAD: 1 large bunch kale, ribs removed and finely chopped (I use Lacinato, dinosaur kale) 1 (14 oz) can chickpeas, rinsed and drained 1 cup halved grape tomatoes 1 red bell pepper, seeds removed and chopped 1/2 cup chopped cucumber 1/2 cup chopped artichoke hearts 1/3 cup pitted kalamata olives 1/4 cup crumbled feta cheese 1/2 cup pita chips 2 tablespoons chopped fresh basil Read the Instructions here
Add to ❤ Favorites Ingredients for 6 servings 14 ounce small pasta shells 1 pound italian turkey meat 1 1/4 teaspoon Italian seasoning 1 small onion, diced 1/2 red and green bell pepper, diced 1 tablespoon garlic 2/3 cup canned petite diced italian tomatoes 28 ounce jar spaghetti sauce 4-6 oz basil 1 1/2 cups shredded mozzarella 4 – 6 oz pepperoni garnish: basil Read the Instructions here
Add to ❤ Favorites Ingredients for 4-6 servings 1/3 Cup Olive Oil 4 Garlic Cloves, Minced 1/2 Teaspoon Red Chili Flakes 1 Cup Dry White Wine 1 (14 Ounce) Can Chopped Tomatoes (I Prefer Mutti Brand) Salt & Pepper To Taste 1/2 Cup Chopped Fresh Parsley Leaves (See Notes Above), Divided 6 Medium Artichokes, Cleaned & Placed In A Lemon Water Bath To Prevent Discoloration Read the Instructions here
Add to ❤ Favorites A bunch of edible Tomato Tulips stuffed with garlicky chive cream cheese makes a pretty appetizer centerpiece for a special meal, a shower or party, or Mother’s Day. Ingredients for 10-12 servings 2 bunches green onions 1 (8-ounce) package cream cheese 15 chives 1 large garlic clove Pinch kosher salt Juice of 1/2 lemon 1 pint grape tomatoes Read the Instructions here
Add to ❤ Favorites Ingredients for 4 servings 3-4 mini cucumbers, cut into matchsticks 8-10 radishes, cut into matchsticks 5-6 campari tomatoes, quartered* 3 green onions, sliced ½ cup fresh cilantro, chopped 1 cup shredded rotisserie chicken 3 Tbsp. extra-virgin olive oil 2 Tbsp. fresh lemon juice 2 tsp. apple cider vinegar 1 garlic clove, pressed kosher salt and fresh black pepper, to taste Read the Instructions here
Add to ❤ Favorites Ingredients for 2 servings 4 extra large eggs 3 Tbl. whole milk, half & half, or heavy cream ½ tsp. salt ¼ tsp. coarse ground black pepper ⅛ tsp. garlic powder ⅛ tsp. cajun seasoning such as Slap Ya Mama ½ cup shredded cheese such as cheddar or Mexican blend, divided 1 crisp-cooked strip bacon, crumbled 2 Tbl. chopped roasted grape or plum tomatoes 2 Tbl. chopped roasted sweet red peppers or jarred pimientos (drained) 1 snipped green onion or 1 Tbl. finely chopped regular onion. Garnish with (more) snipped green onion, crumbled bacon (1 more strip), finely chopped fresh parsley, and paprika if desired Read the Instructions here
Add to ❤ Favorites Ingredients for 6 servings For the Sauce: 1 can (14.5 oz) fire roasted tomatoes, with juices 1 can (6 oz) tomato paste 1 cup regular chicken broth 1 cup frozen sweet corn kernels 1 cup canned black beans, rinsed well and drained ½ cup sliced black olives, drained 1½ TB granulated sugar 1 TB oregano 1 tsp cumin 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika For the Casserole: 1 package (20 oz) frozen cheese ravioli 2 cups Mexican blend shredded cheese Garnishes: chopped cilantro, sliced green onions, hot sauce Read the Instructions here
Add to ❤ Favorites Ingredients for 4 servings 2 tablespoon butter 1 pound Italian turkey sausage (casings removed) salt and pepper 2 cloves garlic, pressed or minced 1 red pepper, chopped 14.5 can fire roasted diced tomatoes 1/4 cup basil pesto* 2 cups chicken broth 1/4 cup heavy cream 1 teaspoon sugar 2 cups chopped baby spinach 1 cup whole wheat orzo ( I used DeLallo) 1/2 cup grated Parmesan cheese Read the Instructions here
Add to ❤ Favorites Ingredients for 4 servings 1 small onion (or half a large onion), cut into thin slices (about ¾ cup) 3 cloves garlic, minced 1 pint cherry or grape tomatoes, slice in half lengthwise 1 pound boneless, skinless chicken breast, cut into bite-sized pieces (about 2 breasts) 16 ounces linguine, uncooked 8-10 fresh basil leaves 1 ½ teaspoons salt ½ teaspoon pepper ½ teaspoon crushed red pepper flakes 1 tablespoon olive oil 3 cups water 4 ounces Parmesan Cheese, fresh, shredded Read the Instructions here
Add to ❤ Favorites Ingredients for 6 servings 1/2 cup of raw cashews, soaked in water for two hours 2 cups of vegetable broth 1 Tbsp. of extra virgin olive oil A pinch or two of sugar (optional – if you choose to caramelize the onions) 1 large yellow onion, chopped 2 cloves of garlic, chopped 1 can of San Marzano peeled Italian plum tomatoes (28 – 32 ounces) 1 can of tomato paste (3 – 4 Tbsp.) 6 Tbsp. of sundried tomatoes in oil (with oil drained off) 1/2 tsp. of dried thyme leaves 1/2 tsp. freshly ground black pepper 1/2 to 3/4 tsp. fine sea salt 1 tsp. dried oregano a pinch or two of cayenne pepper chopped kalamata Olives Feta (optional – for garnish- you can find vegan feta) Crushed red pepper flakes Read the Instructions here
Add to ❤ Favorites These loaded Mexican style potatoes are a dream dinner – they’re so filling and absolutely bursting with flavour. The skins go beautifully golden and crunchy, whist the inside is piled up with garlic infused tomatoes and black beans, before being piled high with guacamole and cashew sour cream. Ingredients for 4 servings FOR THE POTATOES 2 medium sized baking potatoes 14 cherry tomatoes 1 tablespoon of apple cider vinegar Salt and pepper 2 cloves of garlic ½ a teaspoon of chipotle powder 1 teaspoon of brown miso paste Glug of olive oil 200g of black beans 5g of coriander FOR THE CASHEW CREAM 200g of cashews 1 teaspoon of tahini 125ml of water Salt and pepper 1 lemon, juiced FOR THE GUACAMOLE 2 avocadoes ½ a lime, juiced 10g of coriander Salt and pepper ½ a red chilli Read the Instructions here