SPICY TOMATO COOLER
This versatile spicy tomato cooler is a tasty way to start the day. Add some vodka and you'll have a great beverage for brunch or an evening cocktail. Adjust the hot sauce and horseradish to your desired level of spiciness.
Provided by lutzflcat
Categories Drinks Recipes
Time 10m
Yield 2
Number Of Ingredients 10
Steps:
- Stir tomato-vegetable juice cocktail, beef broth, steak sauce, lime juice, hot pepper sauce, horseradish, and celery salt together in a pitcher.
- Fill 2 cocktail glasses with crushed ice. Pour cooler over ice; garnish with celery stalks and lime slices.
Nutrition Facts : Calories 52.4 calories, Carbohydrate 10.5 g, Fat 0.2 g, Fiber 2.4 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 888.9 mg, Sugar 6.3 g
SPICY TOMATO JUICE
You can drink this juice plain or use it in most any recipe like chili that calls for vegetable juice as an ingredient. -Kathleen Gill, Butte, Montana
Provided by Taste of Home
Time 1h10m
Yield about 5 quarts.
Number Of Ingredients 11
Steps:
- Quarter tomatoes; place in a 6-qt. Dutch oven. Add celery, onions, green pepper and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally. , Meanwhile, rinse five 1-quart plastic containers and lids with boiling water. Dry thoroughly. Cool tomato mixture slightly; put through a sieve or food mill. Return to pan. Add remaining ingredients; mix well. Bring to a boil. Remove from heat; cool. , Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Freeze up to 12 months. Thaw frozen juice in refrigerator before serving.
Nutrition Facts : Calories 95 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 514mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 4g fiber), Protein 3g protein.
SPICED TOMATO ABCS
Provided by Molly Yeh
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the carrots, onion and a pinch of salt and cook, stirring, until soft and translucent, 10 to 12 minutes. Add the garlic, cumin, harissa, paprika, pepper flakes, a good pinch of salt and a few turns of black pepper and cook until it's all dreamy and smelly, about 2 minutes. Stir in the tomato paste, then the chopped tomatoes and sugar. Reduce the heat to low, then stir in the pasta and stock. Cover and simmer, stirring occasionally, about 15 minutes.
- Sprinkle bowls of soup with black pepper, drizzle with olive oil and top with the feta and herbs.
SPICY TOMATO SAUCE (MARTHA STEWART)
I pulled this recipe out of a Martha Stewart magazine years ago. If you like your sauce with a kick, you'll like this. Its so easy and pretty healthy. She mentions that since the sauce is so simple its best ot use good-quality Italian tomatoes.
Provided by Lucky in Bayview
Categories Low Protein
Time 35m
Yield 1 1/4 Cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil over medium heat.
- Add garlic and cook slowly until golden brown on all sides, about 10 minutes, careful not to burn.
- Add tomatoes and their juices (do this carefully to keep oil from spattering), red pepper flakes, and salt and peper to taste.
- Raise heat and bring to a boil.
- Reduce heat to medium and simmer, breaking up tomatoes into small pieces with the side of a wooden spoon.
- Cook unitl sauce thickens, about 25 minutes.
- Remove from heat, transfer to a service dish, and garnish with parsley.
Nutrition Facts : Calories 97.8, Fat 7, SaturatedFat 1, Sodium 287.6, Carbohydrate 8.9, Fiber 2.1, Sugar 4.8, Protein 1.8
SPICY TOMATO PORK CHOPS
Simmered in tomato sauce, these pork chops are big at our house. I add garlic powder and Creole or Cajun seasoning before browning the chops to give them extra punch. -Holly Neuharth, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat. Brown pork chops on both sides. Remove; keep warm. In same skillet, cook and stir onion until tender. Stir in remaining ingredients., Return pork to skillet. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until tender. Let stand 5 minutes before serving. Serve with sauce.
Nutrition Facts :
SPICY TOMATO CHUTNEY
Spicy and sweet - ginger, garlic, chili powder, and curry paste are just a few of the flavors in this tomato chutney. Best made with tomatoes fresh from the garden.
Provided by CURLING
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h
Yield 32
Number Of Ingredients 11
Steps:
- Fill a saucepan with water, and bring to a boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool, and peel.
- Puree tomatoes with ginger and garlic in a food processor or blender.
- Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with mixed spice, chili powder, paprika, and curry paste. Simmer over medium heat until thick. Refrigerate until ready to use.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 15.7 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 13.3 mg, Sugar 13.5 g
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
SUE'S SPICY TOMATO BASIL TORTELLINI
A friend remarked about a similar baked tortellini dish at a restaurant, so I wanted to try re-creating it for her at home. My stovetop version makes it weeknight easy. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain., Meanwhile, heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Add chicken, 1 tsp. Italian seasoning, salt and pepper; saute until meat is no longer pink, about 5 minutes. Remove from pan. , In the same pan, add onion, habanero pepper, garlic and the remaining Italian seasoning and oil; reduce heat to medium. Cook and stir until onion is tender, about 5 minutes. Add tomatoes; cook and stir until slightly thickened, about 2 minutes. Stir in cream; bring to a boil. Add tortellini, chicken and cheese; heat through. Top with basil to serve.
Nutrition Facts : Calories 488 calories, Fat 31g fat (17g saturated fat), Cholesterol 126mg cholesterol, Sodium 575mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.
SPICY TOMATO JAM
More like a relish than a true jam, this spicy delicacy will tingle your taste buds and is a great way to use a bumper crop of tomatoes and super over cream cheese with crackers! I always get rave reviews whenever I open a jar of this jam. Use as you would a relish - great over cream cheese served with crackers!
Provided by DLAMB3
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h40m
Yield 32
Number Of Ingredients 12
Steps:
- Place the tomatoes in a large pot and pour the boiling water over the tomatoes; allow to sit 5 minutes. Remove tomatoes from boiling water and place in ice-cold water until cool enough to handle. Slip off skins and stems.
- Coarsely chop the tomatoes in a food processor; reserve any juices and add to chopped tomatoes.
- Combine vinegar, apple juice, brown sugar, salt, black pepper, mustard, allspice, cumin, and cayenne pepper in a large non-reactive pan over medium heat; cook and stir until sugar dissolves completely; stir in the chopped tomatoes. Bring the mixture to a boil; reduce heat and simmer, stirring frequently, until liquid has reduced by half, 30 to 45 minutes. Add the lemon slices and cook another 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 12.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 118.3 mg, Sugar 11.6 g
SPICY TOMATO CUPS
These little babies are awesome. For us they have just the right amount of spice. They are crisp on the outside with a wonderful filling. Hope you enjoy.
Provided by Nimz_
Categories Vegetable
Time 40m
Yield 12 tomato cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Lightly grease the cups of a 12-cup muffin tin.
- Separate each biscuit into two layers.
- Place and press a biscuit layer evenly into each cup.
- Combine the mayonnaise, cheese, tomatoes and green chilies, onion, bacon, salt and pepper and mix well.
- Spoon the filling on top of the biscuit layers.
- Bake for 20-25 minutes, or until golden.
- Enjoy.
Nutrition Facts : Calories 460.9, Fat 29.3, SaturatedFat 10.8, Cholesterol 33.9, Sodium 1338.8, Carbohydrate 38.2, Fiber 1, Sugar 6.6, Protein 12
SPICY TOMATO RELISH
Provided by Bobby Flay
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.
SPICY TOMATO JUICE
When you want a Bloody Mary kick, but can do without the vodka, this spicy tomato juice has your back.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Place celery in a juice extractor; process, extracting about 1/2 cup juice. Transfer to bowl of a food processor or jar of a blender.
- Add chopped tomatoes, jalapeno, lemon juice, celery seed, black pepper, and salt. Process until fairly smooth, with some texture remaining. Garnish with chile peppers, and serve over ice, if desired.
Nutrition Facts : Calories 66 g
SPICY TOMATO CHUTNEY
Categories Condiment/Spread Pepper Tomato Vegetable Vinegar Hot Pepper Summer Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Chop tomatoes and bell pepper.
- In a medium saucepan bring vinegars to a boil with sugar, salt, mustard seeds, black pepper, and red pepper flakes, stirring occasionally, and stir in tomatoes, bell pepper, and scallions. Simmer mixture, uncovered, stirring occasionally (stir more frequently toward end of cooking), about 1 1/4 hours, or until thickened and reduced to about 1 1/2 cups. Cool chutney completely. Chutney keeps, covered and chilled, 2 weeks.
DELICIOUS SPICY TOMATO SALAD
If you are looking for an ideal side dish for your curry buffet, try this out! Your guests will be impressed! No one can resist this 'Thai' style salad!
Provided by Serena Liew
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the chile pepper, salt, sugar, and soy sauce. Squeeze in the juice from the lemon. Add the tomatoes and apple, and toss to coat. Sprinkle the chopped peanuts over the top. Chill until serving.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 20.1 g, Fat 18.4 g, Fiber 5.9 g, Protein 9.9 g, SaturatedFat 2.6 g, Sodium 667.1 mg, Sugar 8.4 g
SUPER FAST & EASY SPICY TOMATO SOUP
I came up with this one day after I'd attempted to like Spicy V-8 (cold) and didn't. This is a super easy recipe and my husband says it's the best tomato soup he's ever had!
Provided by Pismo
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Pour V-8, tomato paste, and 1/8-1/4 sour cream (depending on how creamy/spicy you want it) into a saucepan and whisk together until combined.
- Stir constantly on medium to medium high heat until desired soup temperature is reached.
- Serve Immediately.
Nutrition Facts : Calories 147.6, Fat 2.2, SaturatedFat 1.1, Cholesterol 3.2, Sodium 1561.3, Carbohydrate 31.4, Fiber 6.5, Sugar 21.2, Protein 6
SPICY CORN CUPS
My variation of a recipe from two people-MIL and Crescent Dragonwheel. It looks pretty and tastes zippy. I increased the chile powder after second review.
Provided by WiGal
Categories Corn
Time 50m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In small bowl, mix together onion, tomato, cilantro, and chili powder, set aside.
- Spray three 8 oz. custard cups with cooking spray.
- Using a slotted spoon divide the tomato mixture equally between the custard cups.
- Put about 3 tablespoons of cheese atop each tomato mixture.
- Put egg in medium sized mixing bowl, lightly beat; stir in corn, milk, sugar, breadcrumbs or corn meal or buttery crackers, garlic salt, and pepper.
- Put corn mixture on top of the tomato mixture.
- Place filled custard cups on a large pan-just so it is easier to handle, place in oven.
- Bake for 40 minutes, or until browned on top.
- Let cool for 5 minutes, run table knife around sides, then carefully tip out of pan onto serving plate.
Nutrition Facts : Calories 185.3, Fat 3.8, SaturatedFat 1.3, Cholesterol 64.8, Sodium 405, Carbohydrate 32.8, Fiber 2.7, Sugar 6.1, Protein 7.3
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