Spiced Tomato Abcs Recipes
TOMATO ASPIC
A refreshing taste of vegetable juice with crisp chopped celery and onion. Lovely served as a side to my 'Ham Salad for Two,' or any other salad one wants. Makes a lovely colorful touch to a summer evening salad plate.
Provided by Barbara Zavadil
Categories Side Dish Vegetables Tomatoes
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Fully dissolve gelatin in boiling water in a mixing bowl.
- Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. Remove and discard the bay leaf and cloves.
- Stir onion and celery into vegetable juice.
- Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
- Refrigerate until set completely, about 1 hour.
Nutrition Facts : Calories 41 calories, Carbohydrate 8.1 g, Fat 0.2 g, Fiber 1.4 g, Protein 2.6 g, Sodium 345.6 mg, Sugar 5.2 g
SPICY TOMATO SAUCE
This piquante tomato sauce keeps well, and makes a great dip for fishcakes
Provided by Antony Worrall Thompson
Categories Buffet, Condiment
Time 1h15m
Yield Makes 300ml/½ pt, serves 4 adults and 4 kids
Number Of Ingredients 7
Steps:
- Blend the chillies, peppers, garlic, shallot and tomatoes in a food processor until smooth.
- Pour the purée into a stainless steel saucepan, add the sugar and vinegar, then bring to the boil, stirring from time to time. Reduce the heat and simmer for 40-60 mins until thick, stirring regularly, especially in the latter stages of cooking.
- Pour into large, warm sterilized jars then cool. This will keep for up to 2 weeks in the fridge.
Nutrition Facts : Calories 31 calories, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.18 milligram of sodium
BASIC SPICY TOMATO SAUCE
This sauce can be used for spaghetti, ravioli, chicken Parmesan, or anything Italian! It's very quick and very easy! Anything from seasoning to spices can be adjusted without compromising the basic flavor of the sauce. Sometimes we add bell peppers or tomatoes with green chiles. Add anything you like.
Provided by SUNNILOVE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 13.6 g, Fat 5.1 g, Fiber 3.5 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 174.3 mg, Sugar 1.3 g
SPICED MARINATED TOMATOES
We loved this flavorful summer recipe from the latest issue of Cooking Light. It can be prepared up to two days in advance--the tomatoes will take on more flavor the longer they marinate. I used grape tomatoes, rather than cherry, and substituted white wine vinegar for the white balsamic. If you prefer a milder heat, you will want to seed the pepper.
Provided by GaylaJ
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine first 4 ingredients.
- Stir together remaining ingredients in a small bowl until blended, then pour over tomato mixture; toss to coat.
- Chill 1 hour.
Nutrition Facts : Calories 40.6, Fat 1.9, SaturatedFat 0.3, Sodium 151.3, Carbohydrate 5.8, Fiber 1.2, Sugar 3.8, Protein 0.9
SPICED TOMATO RICE
Just a few storecupboard ingredients turn plain rice into something special
Provided by Good Food team
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Place the rice in a pan with the stock and passata. Bring to the boil, cover and simmer for 10-12 mins. Take off the heat, stir in the cumin and chilli powder, then cover and rest for 5 mins more. Fluff with a fork and serve scattered with parsley.
Nutrition Facts : Calories 354 calories, Fat 2 grams fat, Carbohydrate 80 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.62 milligram of sodium
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- Melt the oil and butter in a sauté pan or deep frying pan over medium heat. Add the onion and fry for about ten minutes, stirring occasionally.
- Meanwhile, skin the tomatoes. To do this, use a knife to cut a cross into the top of them (where the stem was), then pop them into a bowl of just-boiled water. After two minutes, fish them out and you should be able to peel the skins off easily. If not, pop them back in the water for another minute. Once you’ve skinned the tomatoes, very finely chop them.
- Once the onion is soft and golden, add the garlic and red pepper and fry for another couple of minutes. Add the tomatoes, oregano, paprika, pul biber, sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and cook for another five minutes, uncovered. Lower the heat, cover, and simmer for ten minutes, stirring occasionally so it cooks evenly.
- Crack the eggs into a bowl and lightly whisk with a fork. Then add these to the pan of tomatoes and increase the heat a little. Let the eggs cook for one minute, then mix them in with a wooden spoon for three to four minutes until just set.
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