Category: Tomatoes

Pasta Sauce Raphael

Artichoke, Garlic, Main Dishes, Parmesan, Parsley, Pasta, Tomatoes

New Basics

We like this over tortellini but works with any kind of pasta.

  • 2 jars (6 oz. each) marinated artichoke hearts in oil
  • ¼ cup olive oil
  • 2 cups chopped onions
  • 2 T. minced garlic
  • ½ t. dried oregano
  • ½ t. dried basil
  • 1 T. coarsely ground pepper
  • ½ t. salt
  • Pinch of dried pepper flakes
  • 1 can (28 oz.) plum tomatoes, with their juice
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup chopped fresh Italian parsley

Drain the artichoke hearts, reserving the marinade

Heat the olive oil in a large saucepan.  Add the onions, garlic, oregano, basil, black pepper, salt, red pepper flakes, and reserved artichoke marinade.  Sauté over medium-low heat until the onions and garlic are soft and translucent, 10 minutes.

Add the tomatoes and simmer for 30 minutes

Add the artichoke hearts, Parmesan, and parsley.  Stir gently, and simmer another 5 minutes

6 portions; enough for 1 lb. pasta

White Bean Soup with Pasta and Rosemary Oil

Carrot, Parmesan, Parsley, Pasta, Rosemary, Soup, Tomatoes

(we usually skip the rosemary oil… but i’m sure it’s good)

For Rosemary oil:

  • 1/3 cup olive oil
  • 2 T. finely chopped rosemary
  • 2 cloves garlic, sliced.

Warm simmer these ingredients in small saucepan, approx. 5 minute

For soup:

  • 2 cups cannellini beans/navy beans or mix
  • 2 T. olive oil
  • 1 T. fresh rosemary or 2 tsp. dried
  • 1 onion, finely diced
  • 2 carrots, finely diced
  • 1 celery stalk, finely diced
  • 5 garlic cloves, sliced
  • 1/3 cup parsley
  • 1 c. diced tomatoes with juice
  • salt, pepper
  • 1 c. small dried pasta
  • parmesan cheese

1.  Heat oil, 1 T. rosemary in soup pot.  Add onion, carrot, celery.   Saute for 10 minutes.  Add garlic, parsley, simmer.  Add beans, tomatoes., 3 quarts water, boil, then simmer approx. 1 hour.  Add 2 tsp. salt, simmer 30 minutes longer.
2. . Puree the soup
3. Cook pasta, strain rosemary oil.
4. Soup into bowls, add pasta to each, drizzle with rosemary oil, sprinkle with parmesan, serve.

Lasagna

Garlic, Main Dishes, Mozarella, Parmesan, Pasta, Sausage, Tomatoes

This is the lasagna my Mom has always made.  Of course it is the best.  I like it because it is dry… I don’t like soupy lasagna.

  • 1 lb. Italian sausage
  • 1 clove garlic
  • 1 T. basil
  • 1 ½ t. salt
  • 1 lb. can tomatoes
  • 2 6 oz. Cans tomato paste
  • 10 oz. Lasagna noodles
  • 3 cups Ricotta
  • ½ cup parmesan
  • 2 T. parsley flakes
  • 2 beaten eggs
  • 2 t. salt
  • ½ t. pepper
  • 1 lb. mozzarella, sliced very thin

Preheat oven to 375.  Brown meat slowly.  Add next 5 ingredients, simmer uncovered for 30 minutes, stirring.  Cook noodles in large amount of water according to package directions.  Drain and rinse noodles.  Combine rest of ingredients, except mozzarella.  Layer lasagna as follows:  Noodles,  ½ of cheese mixture, ½ of mozzarella and then ½ of sauce.  Repeat order for second layer.  Bake at 375 for 30 minutes and/or lasagna is bubbling, or 45 minutes if refrigerated.  Let stand for 10 minutes before serving

Mulligatawny Soup

Apple, Carrot, Cream, Curry, Lemon, Parsley, Rice, Soup, Tomatoes

8  servings

  • 2 T. butter (1/4 stick)
  • ½ cup chopped onion
  • 4 t. curry powder
  • 2 small green apples, peeled, cored and chopped
  • ½ cup diced carrot
  • ½ cup diced celery
  • ½ cup diced green pepper
  • 1/3 cup all purpose flour
  • 3 ½ cups chicken stock or canned low-salt broth
  • 1 16 oz. can diced tomatoes
  • 1/3 cup long-grain white rice
  • 2 t. fresh lemon juice1
  • 1 ½ t. sugar
  • 4 whole cloves
  • ½ cup whipping cream
  • 2 boneless, skinless chicken breast halves, diced
  • 3 T. chopped fresh parsley

Melt butter in heavy large saucepan over medium heat.  Add onion and curry and sauté until onion is tender, about 5 minutes.  Mix in apples, carrot, celery and bell pepper and sauté 5 minutes.  Mix in flour.  Stir 1 minute.  Gradually mix in stock, then tomatoes with their juices, rice, lemon juice, sugar and cloves.  Bring to boil, stirring frequently.  Reduce heat and simmer 15 minutes.  Add cream and chicken and simmer 10 minutes.  Ladle soup into bowls.  Sprinkle with parsley and serve.

Eggplant, Sausage and Ziti Casserole

Basil, Eggplant, Main Dishes, Mozarella, Olive, Parmesan, Sausage, Tomatoes

Emeril Lagasse – 2001 – via Aunt Evie

  • 2 large eggplants, cut crosswise into 1/3 inch thick rounds
  • ½ cup olive oil, plus more as needed
  •  Salt
  • Freshly ground black pepper
  • 1 cup chopped yellow onion
  • 1 pound Italian sausage, removed from casings
  • 2 T. tomato paste
  • 1 28-oz can whole Italian tomatoes, crushed and their juices
  • 1 t. Italian seasoning
  • ½ cup pitted black olives, coarsely chopped
  • ¼ t. crushed red pepper
  • ¼ cup  minced fresh basil leaves
  • 4 T. butter
  • 4 T. flour
  • 2 cups whole milk
  • 1/8 t. freshly grated nutmeg
  • ½ cup grated parmesan
  • 8 oz. ziti, cooked according to package directions and drained
  • 1 cup grated mozzarella

Preheat oven to 375 degrees.  Lightly grease a 9 by 13 inch casserole dish (or bigger) and set aside.

In a large skillet over medium-high heat, heat ¼ cup oil.  Add egglplant in batches, seasoning both sides with salt and pepper, and cook until golden, adding more oil as needed.  Transfer to a plate as they cook, and set aside.

Heat 2 T. or remaining oil in large skillet.  When hot, but not smoking, add the onion and sausage, and cook, stirring, until the sausage is browned and the onion is soft, about 6 minutes.  Add the tomato paste and cook, stirring frequently, until it begins to brown, about 1 to 2 minutes.  Add the tomatoes, their juices, the Italian seasoning, black olives, 1 t. of salt, and the crushed red pepper.  Reduce the heat to medium- low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes.  Remove from the heat.  Add basil and adjust seasoning to taste.

Meanwhile, melt the butter in a medium saucepan over medium-high heat.  Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes.  Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes.  Remove from the heat and season with the nutmeg and salt and pepper to taste.

Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary.  Top with half of the cooked pasta, then half of the sausage-tomato sauce.  Place another layer of eggplant slices on top of the sauce, then layers of pasta and sausage-tomato sauce.  Pour on the white sauce, then top with the grated mozzarella and parmesan.

Bake for 1 hour, or until puffed and golden brown on top.

Moroccan Chick Pea Stew

Carrot, Chic Peas, Garlic, Potatoes, Rice, Soup, Tomatoes

Cooking Light

  • 2 tsp. olive oil
  • 1 cup  yellow onion, diced
  • 1 cup carrot, diced
  • 2 cloves garlic, minced
  • 1 jalopeno pepper, minced
  • 1 ½ cups Yukon gold potatoes, peeled and cubed
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp tumeric
  • 1/8 tsp salt
  • 1 28 oz. can diced tomatoes, undrained
  • 1 15 oz can chickpeas, rinsed and drained
  • 1 14 oz can broth
  • 3 cups hot, cooked brown rice (or couscous)
  • ½ cup plain yogurt
  • chopped cilantro, for garnish

1.  Heat oil in large saucepan over medium heat.  Add onion, carrot, garlic and jalopeno, sauté 6 minutes, until tender.
2. Stir in potatoe and next 6 ingredients (through broth).  Bring to boil, cover, reduce heat, simmer 15 minutes or until potatoe is tender.
3. Serve, over rice or couscous.  Top with yogurt cilantro.

Serves 6

Cal. 251.  Fat 3.8g   Fiber: 6.8 g,

Hamburger Soup

Basil, Cabbage, Carrot, Cheddar Cheese, Ground Beef, Potatoes, Soup, Tomatoes

This is an old family recipe from one of the old UBC cookbooks.  Everyone likes it.  It tastes better the next day…. and freezes well too.

  • 1 lb. Ground beef
  • 1 cup chopped onion
  • 1 cup cubed potatoes
  • 1 cup cut up carrots
  • 1 cup shredded cabbage
  • 1 16 oz. can tomatoes
  • 1 bay leaf
  • ½ t. thyme
  • ¼ t. basil
  • 1 T. salt
  • pepper
  • 6 cups water
  • 1 cup cubed cheddar cheese

Sauté beef until brown.  Add onions and cook until transparent.  Pour off oil.  Add the rest of the ingredients EXCEPT for the cheese, and simmer for one hour.

Put cheese into each individual bowl before serving soup

Cream of Tomato Soup

Cream, Soup, Tomatoes

Barefoot Contessa Back to Basics

  • 3 tablespoons good olive oil
  • 1 1/2 cups chopped red onions (2 onions)
  • 2 carrots, unpeeled and chopped
  • 1 tablespoon minced garlic (3 cloves)
  • 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
  • 1 1/2 teaspoons sugar
  • 1 tablespoon tomato paste
  • 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
  • 3 cups chicken stock, preferably homemade
  • 1 tablespoon kosher salt (use less – about 2 t.)
  • 2 teaspoons freshly ground black pepper (use less – about 1 t)
  • 3/4 cup heavy cream  (1/2 and 1/2 worked fine)
  • Croutons, for garnish

Directions
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that’s left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Fritatta Primavera

Breakfast, Miscellaneous, Mushrooms, Tomatoes
  • cooking spray
  • 1 ½ cup fresh mushrooms, sliced
  • 1 cup tomatoes, diced
  • 1 clove garlic, minced
  • 1 can (14 oz.) quartered artichoke hearts, drained
  • 1 pkg. (10 oz.) frozen spinach, thawed
  • 3 whole eggs
  • 3 egg whites
  • ½ t. Italian seasoning
  • 1 cup (4 oz.) sharp cheddar cheese
  • Salt and pepper to taste

Preheat oven to 350º.  Coat a nonstick skillet with cooking spray.  Add mushrooms, onion, tomato and garlic;  sauté until tender. Beat eggs, egg whites and Italian seasoning lightly.  Combine vegetable mixture, artichokes, spinach, eggs and cheese; stir.  Pour mixture into an 8 x 8 x 2-inch baking dish coated with cooking spray.  Bake 45 minutes or until firm.

Brunswick Stew

Chicken, Corn, Potatoes, Soup, Tomatoes

From one of my mom’s cookbooks.

  • 2 broiler/fryer chickens (3 lbs. Each)
  • 2 large onions, sliced
  • 2 cups okra, cut (or used frozen or canned)
  • 4 cups fresh or 2 cans (each 16 oz.) tomatoes
  • 2 cups lima beans
  • 3 medium potatoes, diced
  • 4 cups corn, cut from cob or 2 cans (each 16 oz.) corn
  • 3 t. salt
  • 1 t. pepper
  • 1 T. sugar

Cut chicken in pieces and simmer in 3 quarts water for a thin stew or two quarts for a thick stew (If canned vegetables are used, include their juices and reduce water to 2 quarts for thin stew and 1 quart for thick stew) until meat can easily be removed from the bones.  This takes about 2 ¼ hours.  Add raw vegetables to broth and simmer uncovered until beans and potatoes are tender.  Stir occasionally.  Add chicken, boned and seasonings.