Any Favorite recipes using 6 in One tomatoes?
jude31
15 years ago
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jessyf
15 years agoteresa_nc7
15 years agoRelated Discussions
Could we revisit 6-in-One Tomatoes?
Comments (6)You all are so good...I knew you would suggest things I had not thought of. I freeze pesto in ice cube trays so that will be perfect for a different taste in pizza sauce. I ordered my case of the really big cans from whatever website was suggested probably over a year ago. Maybe when I open the next can I will freeze what I don't use in muffin tins and have tomato pucks. When I opened the last ones I made a fair amount of pizza sauce and froze what I didn't use in snack size zip lock bags in portions for 1 pizza. I haven't checked out Italian restaurants to see if I could get them that way. Most of our Italian restaurants are part of large chains so they might not be receptive to ordering for me. I appreciate the suggestions you have given me and if anyone has more... then, bring 'em on! jude...See MoreWhat is your favorite recipe for using bulgur?
Comments (21)BERBER CHICKEN AND TOMATO SALAD (source: "The Grains Cookbook" by Bert Greene) A recipe from Morocco. 1 c. bulgur 1 c. chopped, seeded, peeled tomatoes (about 2 medium) 2 c. boneless skinless cooked chicken pieces 3 T. chopped fresh basil 1 t. chopped fresh mint 2 cloves garlic, minced 1/3 c. olive oil 3 T. red wine vinegar salt and freshly ground black pepper to taste chopped fresh parsley, for garnish 1. Cook the bulgur in a large pot of boiling salted water until tender, 20-25 minutes. Drain, and set aside to cool. 2. In a large bowl, combine the cooled bulgur, tomatoes, chicken, basil, mint, and garlic. Lightly toss, then add the oil, vinegar, and salt and pepper. Sprinkle with parsley. Serves 4-6. BULGUR\-STUFFED TOMATOES (source: "The Grains Cookbook" by Bert Greene) 4 ripe medium tomatoes 1/4 c. strong homemade chicken stock 2 T. olive oil 1 medium onion, finely chopped 1 lg. clove garlic, minced 1 t. sugar 1/2 c. bulgur 1 t. chopped fresh basil, or 1/2 t. dried 1/2 t. chopped fresh thyme, or 1/4 t. dried 1/2 t. salt 1/4 t. freshly ground black pepper 1/8 t. hot pepper sauce 2 T. freshly grated Parmesan cheese 1\. Slice the top off the tomatoes and scoop out the interiors with a spoon, leaving about 1/4\-inch thick walls. Turn the scooped\-out tomatoes upside down on paper towels to drain. Place the tomato pulp and seeds in the container of a food processor or blender, and process until smooth. You should have about 1\-1/4 cups liquid. Add enough chicken stock to make 1\-1/2 cups total liquid. 2\. Heat the oil in a medium\-size saucepan over medium\-low heat. Add the onion; cook 1 minute. Add the garlic; cook 3 minutes longer. Stir in the tomato mixture and add the sugar, bulgur, basil, thyme, salt, pepper, and hot pepper sauce. Heat to boiling. Then reduce the heat and cook, covered, over low heat until the bulgur is tender and all the liquid has been absorbed, 20\-25 minutes. (Remove the cover and continue to cook if the mixture seems too wet.) Turn off the heat and let the pan stand, covered, for 10 minutes. 3\. Stuff the bulgur mixture into the tomato shells, mounding it high. Sprinkle with the Parmesan cheese. Place under a preheated broiler and cook until the tops are golden and the tomatoes are warmed through, about 5 minutes. Serves 4 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ BULGUR SLAW (source: "The New Book of Whole Grains" by Marlene Anne Bumgarner) 1 small head of cabbage 1 small green bell pepper 1 small onion 1 carrot 1/2 c. bulgur (or cracked wheat, soaked overnight 1 c. sour cream or yogurt 1 t. onion, finely minced 1 t. salt 1/4 t. pepper 1/2 t. caraway or celery seed Shred cabbage, finely chop pepper, onion, and carrot. Rinse, drain, and refrigerate until ready to serve. Meanwhile, stir together sour cream, minced onion, and stir in dressing. The toasted taste of bulgur is best for this recipe, but cracked wheat or triticale may be substituted with satisfactory results. ~~~~~~~~~~~~~~~~~~~~ VEGETABLE PILAF (source: "The New Book of Whole Grains" by Marlene Anne Bumgarner) 1 T. vegetable oil 1 onion, chopped 1 celery stalk, chopped 1 carrot, chopped 1/4 pound mushrooms, sliced 1 c. bulgur or cracked wheat 1/4 c. pumpkin, sunflower, or sesame seeds 1 T. fresh parsley or 1 t. dried 1 t. salt 2 c. vegetable or meat stock Saute onion, celery, carrot, and mushrooms in oil until tender. Add bulgur and seeds, stirring until grain is slightly browned. Sprinkle with parsley and salt and add stock, stirring until combined. Cover and simmer over low heat until all moisture is absorbed, about 15 minutes. \-Grainlady...See MoreFavorite Recipe using Feta Cheese
Comments (31)Just looking through my files to see what I have: SALMON, ASPARAGUS AND FETA SALAD Serves 4 - 6 9 ounces (250 grams) salmon fillet, skinned 5 TBS extra virgin olive oil 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 9 ounces (250 grams) asparagus (about 16 medium spears), ends trimmed 9 ounces (250 grams) new potatoes, if possible red skinned, cooked and quartered (approx 14 small potatoes see photo) 1 lb (450 grams) cherry tomatoes, cut in half 3/4 cup (4 oz or 125 grams) crumbled reduced-fat feta cheese 6 spring onions, chopped 4 TBS fresh mint, chopped 3 TBS fresh basil, chopped 3 TBS fresh dill, chopped 10 ounces (300 grams) mixed salad leaves or baby spinach (about 2 small bags) 3 TBS lemon juice 1 tsp lemon zest 1/2 tsp sea salt 1/4 tsp freshly ground pepper 1. Brush the salmon with 1 TBS olive oil and sprinkle with the salt and pepper. Place salmon on an oiled grill over medium-high heat and cook, turning once, about 4 minutes per side, or until the fish is opaque and flakes easily. Remove and set aside on a plate to cool. If preferred, bake salmon in oven at 425F (218C) for about 10 to 12 minutes until it is opaque. Slice asparagus spears diagonally into 1-inch (2.5 cm pieces) and cook in a steam basket placed over a frying pan or pot of boiling water until spears are tender, about 5 minutes. Then rinse them under cool water and set aside. 3. Prepare the vinaigrette by whisking together the remaining 4 TBS of olive oil, lemon juice, zest, salt and pepper. Toss the salad leaves with half the dressing and arrange on a large platter. 4. Once salmon has cooled, break it up into bite-sized pieces and place it in a large bowl, adding the potatoes, tomatoes, asparagus, feta, spring onions and fresh herbs. Add the remaining dressing and toss gently. Spoon this mixture over the salad greens and serve. I added 1/2 tsp prepared mustard to the vinaigrette as I found it a bit too bland. Source: Adapted from Rick Gallops Glycemic Index Diet Green-Light Cookbook ********************************************************* I also like to make Marilyn's recipe for Spaghetti with peas & pancetta. I usually use wide egg noodles and thin-sliced bacon as well as feta in the recipe: Here's how Marilyn posted the recipe: Posted by DanaIN (My Page) on Tue, Jan 6, 04 at 15:36 This is the recipe I made from Tyler Florences Real Kitchen cookbook. What a great way to get dinner on the table quickly with things you probably already have on hand. So full of flavor! But then how can you go wrong with bacon and caramelized onions? Spaghetti with Peas and Pancetta 1/2 (8 ounces) pound spaghetti (I used 6 ounces linguini) Extra-virgin olive oil (I omitted this) 6 ounces pancetta or thick-cut bacon, diced (I used bacon) 1 onion, minced 1 bay leaf 1 cup sweet peas, frozen or fresh (I used frozen) 1 ounce goat cheese (I used Feta cheese) 1/2 cup freshly grated Parmigiano-Reggiano (I used 1/3 cup) 1/4 cup chopped fresh flat-leaf parsley Juice of 1 lemon (I left this out completely. I tried a little on a small amount of finished pasta dish and did not like it nearly as well as I did without it.) Freshly ground black pepper 1/4 cup fresh basil, hand torn In a large stockpot, cook the spaghetti in plenty of boiling salted water. At the same time, heat a 2-count drizzle of olive oil (I didnt do this because I used bacon) in a large skillet over medium-low heat. Add the pancetta (bacon), and stir it around. When the fat starts to render, after about 3 minutes, add the onion and bay leaf. Cook and stir until the onion caramelizes, about 10 minutes (it took longer). (I drained off the bacon fat.) Now add the peas and cook for 2 minutes just to heat them through. Drain the pasta, reserving 1 cup of the starch water for the sauce. Fold the goat (feta) cheese into the hot pasta and give it a toss so it melts. Scrape the pancetta, onions, and peas into the pasta pot (toss the bay leaf). Add the Parmigiano, parsley and lemon juice (I left out the lemon juice). Slowly pour in the reserved pasta water to dissolve the cheese and thin it out to a sauce consistency. Hit it with a healthy dose of olive oil (I did not do the addition) and quite a few turns of freshly ground black pepper to give it bite. Return the noodles to the pot and gently toss to coat in the sauce. Split the pasta between 2 large bowls and shower it with the shredded basil. (I tossed the basil in the pasta in the pot before serving). I garnished leftovers with extra feta cheese. This makes much more than two normal size serving. Marilyn ************************************************** SharonCb...See MoreRECIPE: Recipes/Suggestions for using 6 in1 tomatoes
Comments (3)This is a tomato sauce I make all the time and freeze in small containers. Simple Tomato Sauce Recipe courtesy Giada De Laurentiis Serves: 6 cups Ingredients * 1/2 cup extra-virgin olive oil * 1 small onion, chopped * 2 cloves garlic, chopped * 1 stalk celery, chopped * 1 carrot, chopped * Sea salt and freshly ground black pepper * 2 (32-ounce) cans crushed tomatoes * 4 to 6 basil leaves * 2 dried bay leaves * 4 tablespoons unsalted butter, optional Directions In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. One of my favorite soups: Cream of Tomato Soup Winter Style 1 16oz. can whole tomatoes 1/4 c. chopped onion 1/2 c. chopped celery including leaves 2 TB butter 1/2 t. dried basil 1/2 t. dried oregano 1 t. salt 2 TB tomato paste 1 TB brown sugar 2 TB butter 3 TB flour 2 c. beef broth 1 c. milk In a sauce pan over medium heat, simmer tomatoes, onion, and celery in the first 2 TB butter with the basil, oregano, salt, tomato paste, and brown sugar, uncovered for 10 minutes. Puree with an immersion blender or cool a little and blend in a blender or food processor. In another pan, melt second 2 TB butter, stir in flour, cook 1 minutes. Sitr in broth to make a smooth, thick sauce, Beat in milk. Add the tomato mixture. Season with salt and pepper to taste. Serve at once. Makes 6 servings. Source: A Feast of Soups...See Morejude31
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