Tomato Spinach Saute Recipes

SAUTEED SPINACH WITH TOMATOES

Steps:

• In a medium-size skillet, heat olive oil and add the garlic. Simmer on low heat for a few minutes, stirring until the garlic is translucent, about 2 minutes.
• Add in the diced tomato and saute for a few minutes, until it softens. Season with a little salt and pepper, to taste.
• Toss in the baby spinach, and cover with a lid. Simmer for a few minutes. Remove cover and stir the spinach to infuse all the flavors together. Spinach will be done as soon as it wilts.
• Taste, and season with salt and pepper to taste. Turn off heat and transfer to a serving plate and serve.
• Serves 2 to 4

TOMATO SPINACH SOUP

Steps:

• In a Dutch oven or soup kettle, saute onions in oil over medium heat for 10 minutes or until tender. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in spinach; simmer for 3-5 minutes or until tender. Garnish individual servings with cheese if desired.

TOMATO SPINACH AND BASIL SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Saute onion and garlic for 3 minutes. Stir in milk and cook for 2 minutes, stirring occasionally. Stir in tomato puree and sugar. Mix well, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes. Add spinach, basil, salt and pepper and simmer, uncovered, for 2 minutes, stirring occasionally. Sprinkle with parmesan cheese, if desired.

SAUTéED SPINACH AND TOMATOES

Steps:

• Heat oil in large skillet on medium heat.Add tomatoes; cook and stir 1 minute. Add spinach; cook and stir 2 minutes or until spinach is slightly wilted.
• Sprinkle with Seasoning; toss to coat well.

TOMATO AND SPINACH SOUP

Steps:

• Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Sauté 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.

SAUTEED SPINACH AND TOMATOES

Steps:

• In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
• Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.

SAUTEED SPINACH AND GRAPE TOMATOES

Steps:

• Heat oil over medium high in a saute pan. Add tomatoes and cook 1 minute, or until blistered. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

SPINACH SAUTE

Steps:

• Bring the water to a boil in a skillet over medium heat. Add spinach all at once, and reduce heat slightly. Cover, and let cook for about 3 minutes, or until spinach is not quite tender.
• Stir in the cream cheese and lemon juice, and season with salt. Cook, stirring, until the cream cheese is melted and well blended. Serve immediately.

SPINACH AND TOMATO SAUCE

Steps:

• Wash and remove stems of spinach, place in a large pot and fill a quarter of the way with water, add salt if desired.
• Bring to a boil and press down spinach, as it wilts, into boiling water.
• Cover for 5 minutes. Than drain and remove most of the water but not necessary to remove all. Set aside.
• Heat olive oil in medium saucepan, cook diced onion and garlic 5 -7 minutes just until translucent.
• Add diced tomatoes, bouillon cubes, basil, pinch of sugar and Salt and pepper to saucepan.
• Bring to just a boil than lower heat to medium low and cook for 20 minutes.
• While that's cooking use the same pot that you boiled the spinach in to boil more water for your pasta and cook according to package directions.
• Chop already cooked spinach.
• During the last 5 minutes of cooking pasta add the spinach to your tomato sauce.
• Drain pasta and put back into pot, add a ladel full of sauce and mix so spaghetti does not stick together.
• Place pasta on serving plates and spoon sauce over pasta.
• Sprinkle with Romano cheese and serve.

SPINACH WITH CORN AND TOMATOES

Steps:

• In a large saucepan, heat oil over medium-high heat. Add thawed corn; cook until warmed through, 1 to 2 minutes.
• Add spinach; cook until wilted, 1 to 2 minutes. Stir in tomatoes; cook until softened, 1 to 2 minutes.
• Season with salt and pepper. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate, covered, for up to 4 hours.)