Baked Vegetables In Tomato Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GARDEN VEGETABLE TOMATO SAUCE



Garden Vegetable Tomato Sauce image

I make this vegetable tomato sauce regularly and store containers of it in my freezer. It's a tasty substitute for regular pasta sauce, and the extra vegetables make it healthier. I also use it when I make pizza. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 16 servings (2 quarts).

Number Of Ingredients 13

2 medium zucchini or yellow summer squash, chopped
3 medium carrots, chopped
2 medium onions, chopped
3/4 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
3 tablespoons olive oil
5 garlic cloves, minced
3 teaspoons Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes, optional
2 cans (28 ounces each) crushed tomatoes in puree, divided
1/2 cup dry red wine

Steps:

  • Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly., Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes., Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 81 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED VEGETABLE-TOMATO SAUCE



Roasted Vegetable-Tomato Sauce image

Make a homemade sauce powered with organic fire roasted tomatoes and naturally sweet roasted veggies.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 55m

Yield 6

Number Of Ingredients 9

1 medium yellow or green bell pepper, cut into 1-inch pieces
1 medium onion, cut into thin wedges
1 medium zucchini, halved lengthwise, cut into 1-inch pieces
1 package (8 oz) fresh whole mushrooms, quartered
4 cloves garlic, finely chopped
2 tablespoons olive oil
1/2 teaspoon coarse (kosher or sea) salt
1/4 teaspoon crushed red pepper flakes
2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, undrained

Steps:

  • Heat oven to 450°F. In large roasting pan (do not use glass), place bell pepper, onion, zucchini, mushrooms and garlic. Drizzle with oil; sprinkle with salt and pepper flakes. Toss to coat evenly.
  • Bake 15 minutes, stirring once halfway through baking. Add tomatoes; stir. Bake 15 to 20 minutes longer or until vegetables are tender and most of liquid has evaporated. Let stand 5 minutes.
  • Stir vegetables. Serve over polenta or cooked pasta as desired.

Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 7 g, TransFat 0 g

TOMATO SAUCE WITH FRESH VEGETABLES AND BASIL



Tomato Sauce With Fresh Vegetables and Basil image

This vegetable spaghetti sauce is made with fresh summer vegetables and basil. Use fresh or canned tomatoes in this delicious pasta sauce.

Provided by Diana Rattray

Categories     Entree     Pasta     Sauce

Time 1h50m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
3/4 cup chopped onion
2 cloves garlic (crushed and minced)
6 cups chopped tomatoes
3/4 cup dry red wine
1/4 cup shredded carrots
1/4 cup chopped parsley (fresh)
1/3 cup chopped basil (fresh)
1 teaspoon granulated sugar
1 teaspoon salt
1 cup zucchini (sliced)
1 cup mushrooms (sliced)

Steps:

  • Gather the ingredients.
  • In a Dutch oven over medium heat, heat olive oil. Add onion, cooking until tender.
  • Stir in garlic, tomatoes, wine, carrots, parsley, basil, sugar, and salt.
  • Bring sauce to a boil.
  • Reduce heat and simmer, uncovered, for 1 hour, stirring frequently.
  • Add sliced zucchini and mushrooms. Cook until sauce is thick, about 20 minutes longer.
  • Serve with hot cooked pasta or in your favorite recipe.

Nutrition Facts : Calories 220 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, Sodium 554 mg, Sugar 12 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g

TOMATO VEGETABLE CASSEROLE



Tomato Vegetable Casserole image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tablespoons dried Italian-style bread crumbs
Fresh basil sprigs, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
  • Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
  • Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
  • Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

VEGETABLE TURNOVER WITH ROASTED TOMATO SAUCE



Vegetable Turnover with Roasted Tomato Sauce image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 26

4 cups all purpose flour
1 tablespoon salt
1 teaspoon baking powder
2 sticks unsalted butter, chilled, cut into 1/2inch pieces
2 eggs, lightly beaten
1/4 cup milk
1 tablespoon olive oil
1 small onion, diced
1 teaspoon coarse salt
Pinch cayenne pepper
1 teaspoon cumin seed
3 cups corn kernels (about 2 ears)
1 red bell pepper, diced
1 jalapeno chili, seeded and diced
1 teaspoon chipotle puree
1/2 bunch cilantro, leaves only, chopped
1 egg, beaten
2 tablespoons water
1/2 cup grated Manchego cheese
Roasted Tomato Sauce, recipe follows
1/2 cup plus 1 tablespoon olive oil
6 roma tomatoes, cored
6 cloves garlic, peeled
1/4 cup balsamic vinegar
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Steps:

  • In a large bowl, mix together the flour, salt and baking powder. Cut in the butter until mixture resembles coarse crumbs. Add eggs and milk and stir until dough holds together. Gather dough into a ball, wrap in plastic and chill for at least 2 hours.
  • Meanwhile, heat olive oil in a large skillet over moderate heat. Add onion and saute until soft, about 10 minutes. Add salt, cayenne pepper and cumin seed and saute another 2 minutes. Add corn, bell pepper, jalapeno chili and chipotle puree and cook for another 5 minutes. Remove from heat and stir in cilantro. Adjust seasoning.
  • Preheat the oven to 325 degrees F. Remove dough from refrigerator and divide into 4 to 6 pieces. Roll dough to about 9inches in diameter, and 1/4inch thick. Combine egg and water and brush edges of dough with egg wash.
  • Place about 1/2 cup of filling on one side of each dough circle. Sprinkle filling with 1 tablespoon of grated cheese. Fold dough in half and use a fork to press down on edges and seal shut.
  • Brush tops of turnovers with egg wash and cut 3 diagonal slits in the top of each turnover.
  • Place turnovers on a baking sheet lined with parchment paper and bake in preheated oven for about 20 to 25 minutes, or until tops are golden.
  • To serve, spoon warm Tomato Sauce onto plates, cut warm turnovers in half and place on plates.
  • Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add whole tomatoes and roast until the skins char and begin to split and peel away. Add garlic cloves and roast until golden, about 2 more minutes. Transfer tomatoes to a blender. Pour vinegar into skillet with garlic and cook for about 2 minutes to reduce vinegar slightly.
  • Add the garlic and vinegar reduction, to the blender, along with salt and pepper. Process until pureed. Slowly drizzle in remaining 1/2 cup olive oil while pulsing until incorporated.
  • Return sauce to a small saucepan and keep warm until ready to serve.

MIXED VEGETABLES IN TOMATO SAUCE



Mixed Vegetables in Tomato Sauce image

A healthy dish with the essence of the aromatic oregano and basil leaves sprinkled in a rich tomato sauce.

Provided by Frenzy

Categories     Vegetable

Time 30m

Yield 6 c, 4-6 serving(s)

Number Of Ingredients 13

1/2 garlic, chopped
1 onion, chopped
125 ml tomato sauce
200 g petsai cabbage, chopped
100 g cauliflower, chopped
200 g cabbage, chopped
100 g green beans, chopped
200 g firm tofu, diced
1 teaspoon sugar
3/4 cup water
1 tablespoon canola oil
1 teaspoon oregano leaves, ground
1 teaspoon basil leaves, ground

Steps:

  • In a wok, heat oil and fry the garlic together with the onion for 1 minute. Add the tomato sauce and water and bring to a boil
  • Add the chopped Chinese cauliflower and simmer for 5 minutes or until cooked.
  • Add the chopped Green Beans and simmer for 3 minutes.
  • Add the Chinese petsai cabbage and cabbage and simmer for 1 minute.
  • Add the Firm Tofu and simmer for 1 minute
  • Season with Ground Oregano Leaves and Ground Basil Leaves.

BAKED TOMATO SAUCE



Baked Tomato Sauce image

This recipe is from cooking blog Smittenkitchen.com. (The introduction is hers).It's difficult to imagine a more mundane-sounding dish than Pasta with Baked Tomato Sauce - and yet this extremely simple pasta is a breakthrough, not like any other you've ever eaten. And so good you'll make it again and again. The sauce is made from roasted cherry tomatoes, very ripe ones. These diminutive tomatoes with the big taste are then covered with a cheesey-garlicky-bread crumb mixture and set in the oven. Just before serving, you tear some basil leaves into the roasted tomato mixture and that's your sauce, right in the oven dish: add some corkscrew or butterfly pasta and you have dinner. Italian cookbook author Nancy Harmon Jenkins points out that the ony trick to this dish is using really ripe cherry tomatoes'which are easy to find all year long. If they're not available, use any red, ripe tomatoes and quarter them. From The Best American Recipes via Epicruious.com

Provided by Dona England

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
1 lb very ripe cherry tomatoes, halved
1/3 cup plain breadcrumbs
1/4 cup freshly grated parmigiano-reggiano cheese
2 tablespoons freshly grated pecorino cheese
2 garlic cloves, finely chopped
salt & freshly ground black pepper, to taste
pasta, of your choice

Steps:

  • Preheat the oven to 400°F; grease a 13x9 inch glass baking dish with 2 tablespoons olive oil.
  • Place the tomatoes cut side up in the dish.
  • In a small bowl, combine the bread crumbs, cheeses, garlic and toss with a fork to mix well.
  • Sprinkle the bread crumb mixture over the tomatoes, making sure each cut side is well covered with the crumb mixture.
  • Sprinkle with sale and pepper and then the final tablespoon on olive oil.
  • Bake until tomatoes are cooked through and starting to brown on top, about 20 minutes.
  • Serve over your favorite pasta.

Nutrition Facts : Calories 168.4, Fat 12.2, SaturatedFat 2.4, Cholesterol 3.6, Sodium 156.8, Carbohydrate 11.6, Fiber 1.8, Sugar 3.6, Protein 4.2

OVEN BAKED VEGETABLES



Oven Baked Vegetables image

Cook with the skins on. It not only saves on time, but it also saves vital nutrients.

Provided by KRISTAB

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 9

1 vegetable cooking spray
2 potatoes, cubed
1 carrot, sliced
2 onions, sliced
1 green bell pepper, chopped
⅓ cup fat free Italian-style dressing
⅛ teaspoon garlic salt
¼ teaspoon cayenne pepper
⅛ teaspoon onion salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 inch baking pan with cooking spray.
  • In prepared pan combine potatoes, carrots, onions and bell pepper.
  • In a small bowl combine Italian dressing, garlic salt, cayenne pepper and onion salt. Pour over vegetables.
  • Bake, covered, for 15 minutes. Uncover, stir and bake for 10 minutes more.

Nutrition Facts : Calories 97.5 calories, Carbohydrate 22.5 g, Fat 0.2 g, Fiber 3 g, Protein 2.1 g, Sodium 224 mg, Sugar 5.8 g

BAKED VEGETABLES I



Baked Vegetables I image

Very simple vegetable dish seasoned with dry soup powder, and baked until tender and caramelized. Try different dry soup types to vary the flavor. I like onion or mushroom.

Provided by Klara Yudovich

Categories     Side Dish     Potato Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 7

2 potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
1 head fresh broccoli, cut into florets
4 zucchini, thickly sliced
salt to taste
¼ cup olive oil
1 (1 ounce) package dry onion soup mix

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
  • Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
  • Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.

Nutrition Facts : Calories 306.4 calories, Carbohydrate 41.4 g, Fat 14.5 g, Fiber 8.9 g, Protein 7.8 g, SaturatedFat 2 g, Sodium 719.2 mg, Sugar 9.2 g

More about "baked vegetables in tomato sauce recipes"

BAKED VEGETABLES IN TOMATO SAUCE RECIPE, VEGETARIAN …
baked-vegetables-in-tomato-sauce-recipe-vegetarian image
2019-09-28 For the vegetable mixture. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the plain flour …
From tarladalal.com
Carbohydrates 5.9 g
Fiber 0.3 g
Energy 92 cal
Protein 2.6 g


ROASTED VEGETABLES IN TOMATO SAUCE | TASTY KITCHEN: A …
roasted-vegetables-in-tomato-sauce-tasty-kitchen-a image
2011-02-01 Preheat the oven to 450 degrees F. Line all the veggies in an even layer on a baking sheet and drizzle with olive oil. Toss to coat and sprinkle liberally with salt and pepper. Roast for about 20 minutes, or until the veggies …
From tastykitchen.com


BAKED VEGETABLE MARINARA (GRAIN-FREE) - DETOXINISTA
Preheat the oven to 400F and line a baking sheet with a silpat or parchment paper. Slice the spaghetti squash in half lengthwise, scoop out the seeds, and place the halves cut-side-down on a large baking sheet. Bake until a fork can easily pierce the shell of …
From detoxinista.com


WWW.EATINGBYELAINE.COM
Place prepared veggies (tomatoes, carrots, bell pepper and zucchini) on baking sheet and use two spoons to toss with olive oil, salt and pepper. Add Italian seasoning if desired. Spread the veggies into one even layer and space them out as much as possible. Roast for 25 minutes. No need to toss halfway through.
From eatingbyelaine.com


ROASTED VEGETABLE PASTA SAUCE - VJ COOKS
Preheat the oven to 180°C fan bake. Roasted vegetables: Line 2 trays with baking paper. Place vegetables on top and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Cook for 40 minutes until roasted. Pasta sauce: Dice the roasted vegetables and set aside. Heat 1 tablespoon of olive oil in a large frying pan.
From vjcooks.com


ROASTED VEGETABLE SAUCE - TUTTOROSSOTOMATOES.COM
Bake for 10 minutes. Turn vegetables over; bake another 10 minutes or until vegetables are lightly browned on both sides. In a large saucepan, heat peeled plum tomatoes and tomato sauce, Italian seasoning, rosemary and basil. Heat through and break up tomatoes while stirring. Add roasted vegetables to sauce and serve over noodles or pasta of ...
From tuttorossotomatoes.com


BAKED VEGETABLE CASSEROLE IN MUSHROOM SAUCE
Baked Vegetables with Yoghurt Sauce. Bell peppers, zucchini, and eggplant are baked in the oven and served with yogurt, dill, and mint sauce. Servings: 4 Ingredients Bulgarian red pepper (peeled from seeds) – 1 pc. Bulgarian yellow pepper (peeled from seeds) – 1 …
From bosskitchen.com


PAN ROASTED VEGETABLES WITH SAUCE - BOWL ME OVER
2019-05-18 Heat a heavy skillet over medium on the stove. When the skillet is hot then add butter and olive oil. When the butter and olive oil is hot and bubbly, add the squash, onions and mushrooms, season with pepper. Mix to combine the spices - spread the vegetables evenly in the pan, then set your timer for five minutes. Do.
From bowl-me-over.com


BAKED VEGETABLES WITH TOMATO SAUCE AND YOGURT | TURKISH STYLE …
Spread the vegetables on the paper, Bake at 200 C degrees until all the vegetables are tender, In a sauce pan combine grated tomatoes, tomato paste, dried mint and salt, Cook in low heat for 15 mins., In a different bow mix yogurt with salt and minced garlic, Take cooked vegetables into a serving dish, Top first with tomato sauce and than ...
From turkishstylecooking.com


TURKISH BAKED VEGETABLES IN TOMATO SAUCE - BOSSKITCHEN.COM
Instructions. Preheat the oven to 200 ° C. Quarter the zucchini lengthways and cut into approx. 1/2 cm thick slices. Mix with the pepper pieces, onion, garlic and olive oil.
From bosskitchen.com


RECIPE FOR ROASTED VEGETABLES WITH TOMATO SAUCE - BOSTON.COM
2013-03-26 3. Turn the oven up to 400 degrees. In a small bowl, stir together cumin, coriander, cinnamon, salt, and pepper. In another bowl, toss together carrots, potatoes, and onion with ⅔ …
From boston.com


RECIPE: BAKED ZUCCHINI FRIES WITH TOMATO COULIS DIPPING SAUCE ...
Recipe: Baked Zucchini Fries with Tomato Coulis Dipping Sauce: Category: Side Dishes-Vegetables: From: Betsy at Recipelink.com, 02-09-2015: Reply to: Recipe: Meatless Monday Recipes - 02-09-15 Daily... Board: Daily Recipe Swap at Recipelink.com: Msg ID: 3157606
From recipelink.com


10 BEST MIXED VEGETABLES AND TOMATO SAUCE RECIPES
2022-06-11 worcestershire sauce, chile pepper, vegetable oil, lemon, tomatoes and 2 more Tomato Sauce DanielBZ olive oil, onion, fresh basil, …
From yummly.com


ROASTED VEGETABLE & TOMATO PASTA SAUCE - LOVE & OTHER SPICES
2020-11-25 Preheat the oven to 425 F. Cut the the bell pepper, zucchini, carrots into roughly equal sized pieces. Quarter the onion. Peel the garlic cloves. Mix all the vegetables with olive oil, oregano, salt and pepper. Spread it in a baking sheet and bake for 30 minutes.
From loveandotherspices.com


ROASTED MEDITERRANEAN VEGETABLES IN A BALSAMIC TOMATO SAUCE
2022-02-18 Instructions. Preheat oven to 200°c. Chop the peppers, onions and courgettes into bite-size pieces and place with the mushrooms and cherry tomatoes into a large roasting dish. Mix the passata, balsamic vinegar and sweetener in a bowl and then pour over the vegetables and stir well so they are all coated thoroughly in the sauce, seasoning to ...
From justaveragejen.com


BAKED VEGETABLES AND HERBS HOMEMADE TOMATO SAUCE (CANNING)
2019-03-18 Transfer the baked vegetables into a pot with thick bottom, pour the liquid (juice) from baking sheet, and add the herbs. Pour in balsamic and apple cider vinegar, add sugar, tomato paste, salt, and pepper to taste. Simmer on low heat for about 40 minutes, then blend with a hand blender. Return the sauce back to stove, cook on a low fire for another couple of …
From internationalmenu.com


10 BEST ROASTED VEGETABLE SAUCE RECIPES | YUMMLY
2022-06-10 fish sauce, shallot bulb, soy sauce, sesame oil, lime juice, fresh ginger and 5 more Cilantro Lime Dressing KitchenAid fresh ginger, salt, …
From yummly.com


BAKED CHICKEN AND VEGETABLES IN TOMATO SAUCE - BAKEDFOODS
2022-01-09 Add the tins of tomatoes. Pat the seasoning onto all sides of chicken. Simmer over a medium low heat for about 30 minutes or until the sauce has thickened. In the same skillet add the. Try McCormicks Chicken And Vegetable Stir Fry. Add the garlic and stir for a minute. Add the chicken and brown on all sides.
From bakedfoods999.eu.org


RECIPES - MADE IN HACKNEY
Thrifty Feasts - Recipe Book Learn how to shop and eat for less with recipes that are good for people and planet. Download Now. Find by Category All Recipes Main Meals Desserts Preserves Salads Side Dishes and Starters Drinks Soups Baking and Breads Breakfasts Cleaning & Cosmetics Fermented Foods Herbal Remedies. More From Us . Work For Us. Black Lives …
From madeinhackney.org


ITALIAN VEGETABLE CASSEROLE | A MIND "FULL" MOM
2021-07-19 Dice the potatoes, onion, squash, and peppers into 1-inch cubes. Slice the tomatoes into ½-inch thick slices. In a large mixing bowl, toss the potatoes and onions with 1 ½ tablespoons of oil, ½ tablespoon minced garlic, 1 teaspoon salt, ½ teaspoon oregano, pepper, and crushed red pepper flakes if using. Spread out the root vegetables into ...
From amindfullmom.com


ROASTED TOMATO AND VEGETABLE PASTA SAUCE - THE NOSHERY
Instructions. Heat oven to 375 degrees. Line a large sheet pan with raised sides with foil. Peel the papery outer layers of the whole garlic bulb, leaving the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of …
From thenoshery.com


GARDEN HARVEST ROASTED TOMATO SAUCE - AN OREGON COTTAGE
2017-08-08 Instructions. Heat oven to 425 degrees. Spread olive oil over bottom of pan. Place tomatoes cut side down in a single layer in pan and add remaining ingredients, nestling them around the tomatoes, keeping the single layer. Roast for 45 minutes or until vegetables are soft and tomato skins are browning.
From anoregoncottage.com


BAKED PASTA IN VEGETABLE SAUCE - COOKING WITH SAPANA
2018-04-17 A spicy, tasty and cheesy baked pasta with loads of vegetables in tomato sauce. This one pot baked pasta dish is perfect for lunchboxes. This one pot baked pasta dish is perfect for lunchboxes. 5 from 12 votes
From cookingwithsapana.com


INGREDIENTS FOR TOMATO SAUCE - THERESCIPES.INFO
Homemade Tomato Sauce Recipe | MyRecipes tip www.myrecipes.com. Ingredients 1 pound ripe tomatoes, divided (such as Campari) 3 tablespoons chopped fresh basil 2 tablespoons extra-virgin olive oil 2 teaspoons balsamic vinegar 1 teaspoon molasses ½ teaspoon kosher salt ¼ teaspoon black pepper 2 garlic cloves, minced Directions Step 1 Remove and discard seeds …
From therecipes.info


CROCKPOT ROASTED VEGETABLE TOMATO SAUCE | EASY CROCKPOT RECIPE
2013-03-26 Instructions. Peel and roughly chop the vegetables. Use whatever you have on hand. I used a sweet potato, a red pepper, 2 leeks, a handful of mushrooms and 3-4 carrots. Toss lightly in olive oil and add to the crockpot with the garlic. Roast on high for 3-4 hours or until soft, stirring every hour.
From theleangreenbean.com


BRAISED PRAWNS IN TOMATO SAUCE RECIPE - SIMPLE CHINESE FOOD
Add cooking wine, sugar, light soy sauce and salt, stir well, add a small bowl of hot water, cover and simmer for 3 minutes 9. You don’t need to collect all the juice and leave a …
From simplechinesefood.com


ROASTED VEGETABLE PASTA - SUMMER ROASTED TOMATO SAUCE
Instructions. Preheat oven to 450°F. Line a baking sheet with a silicone baking mat or parchment paper, and set aside. In a large bowl, combine the tomatoes, zucchini, corn, garlic, oregano, salt, and olive oil.
From wholefully.com


HOMEMADE TOMATO SAUCE - BLENDER - TESSA THE DOMESTIC DIVA
2012-04-08 Roast in a 350 degree oven for about 45-60 minutes until vegetables are tender and sweet. Place the whole kit and kaboodle (in two batches if necessary) into the , I blended for about 2 minutes. Alternately, you can use a food processor. Process until creamy and the tomato peels are undetectable. about 5 minutes.
From tessadomesticdiva.com


VEGETABLES IN TOMATO SAUCE - ALL INFORMATION ABOUT HEALTHY …
Add the tomato sauce and water and bring to a boil. Add the chopped Chinese cauliflower and simmer for 5 minutes or until cooked. Add the chopped Green Beans and simmer for 3 minutes. Add the Chinese petsai cabbage and cabbage and simmer for 1 minute. Season with Ground ...
From therecipes.info


EASY GREEK STYLE VEGETABLES IN TOMATO SAUCE
Set the heat to medium and let the oil heat for about a minute. Add the chopped onions and saute for about five minutes, or until the onions start getting soft. Add the vegetables and saute for another 1-2 minutes. Add the can of diced tomatoes, water, tomato paste, oregano, salt, and pepper and stir. Place the lid on the pan.
From greekboston.com


ROAST VEGETABLES AND TOMATO SAUCE – BRIGHTON AND HOVE FOOD …
While the vegetables are roasting make the tomato sauce. Peel and finely slice the garlic. Place a large frying pan on a medium heat, add a dessertspoon (or so) of oil followed by the garlic and oregano. Add the tins of tomatoes. Season with a pinch of salt and pepper. Simmer over a medium low heat for about 30 minutes or until the sauce has ...
From bhfood.org.uk


RICH TOMATO & ROAST VEGETABLE PASTA BAKE - TINNED TOMATOES
2017-05-05 1. Preheat the oven to 220c/200c fan/425f/Gas 7. 2. Prepare the vegetables (not the spinach) and toss in olive oil, then spread out in a roasting pan. 3. Roast for 20-25 mins until starting to brown at the edges. 4. Add the tomatoes, puree, stock, wine spinach and …
From tinnedtomatoes.com


BAKED VEGETABLES WITH CREAMY COCONUT AND TOMATO SAUCE RECIPE, …
Combine the cornflour and coconut milk i n a bowl and mix well. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the garlic paste, chilli powder and sauté on a medium flame for a few seconds. Add the boiled vegetables, coriander, cornflour-coconut milk mixture, mix well and cook on a ...
From tarladalal.com


TOMATO AND VEGETABLE SAUCE RECIPE | DELICIOUS. MAGAZINE
Method. Heat the olive oil in a saucepan over a medium heat, add the finely chopped vegetables and cook gently for 3-4 minutes until softened. Stir in the chopped tomatoes along with about half a tomato tin of water and the stock pot/cube.
From deliciousmagazine.co.uk


ROASTED TOMATO PESTO VEGETABLES - EAT SOMETHING VEGAN
2021-03-11 1. Place the sliced mushrooms, peppers, onions, and cauliflower into a large mixing bowl. Add the tomato pesto, olive oil, and salt (if needed). Mix everything well. 2. Arrange the vegetables in a single layer on a large, parchment paper-lined baking sheet and bake at 400°F for 25 minutes. Serve and enjoy!
From eatsomethingvegan.com


7-VEG TOMATO SAUCE | VEGETABLE RECIPE | JAMIE OLIVER RECIPES
Peel the garlic and finely chop by hand. Put a super-large pan on a medium heat with 2 tablespoons of oil. Add the garlic and oregano, fry for 1 minute, then add all the prepped veg. Cook with the lid on for 25 minutes, or until the veg are soft but not coloured, stirring regularly.
From jamieoliver.com


ROASTED TOMATO SAUCE (ONLY 3 INGREDIENTS!) | YUP, IT'S VEGAN
2019-06-14 All you do is 1) slice some tomatoes and place them in a baking dish, 2) scatter them with a few cloves of garlic, 3) drizzle with olive oil and roast at a low temperature for a while, and 4) blend the whole thing until smooth, then enjoy your amazing roasted tomato sauce! Yep, that’s it! Just olive oil, tomatoes, and garlic – plus salt to ...
From yupitsvegan.com


BAKED CHICKEN AND VEGETABLES IN TOMATO SAUCE - BAKEDFOODS
2021-12-21 Slice vegetables into large chunks and place in a 9 by 13 baking dishpan together with green pepper and the remaining onions. While the vegetables are roasting make the tomato sauce. The veggies and chicken roast in the oven while you make the tomato sauce. Add chicken back to pan and simmer for 20 minutes or until.
From bakedfoods999.eu.org


Related Search