Tomatobeer Recipes

TOMATO BEER

Tomato Beer image

When I'm lazy (frequent occurence) and if I'm going to drink beer throughout the weekend (to endure weekend guests), I often drink Tomato Beer. It also keeps me "regular". Tastes great and won't dehydrate you like straight beer.

Provided by Bone Man

Categories Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

8 ounces beer (your brand)
4 ounces tomato juice

Steps:

Mix the ice cold beverages and enjoy!
A little ice is optional.

Nutrition Facts : Calories 122, Fat 0.1, Sodium 322.8, Carbohydrate 13.4, Fiber 0.5, Sugar 4.2, Protein 2

TOMATO BEER OR RED ROOSTER

Tomato Beer or Red Rooster image

Provided by Bobby Flay

Categories beverage

Time 1m

Yield 1 drink

Number Of Ingredients 2

Ingredients

8 ounces English dark ale or Pilsner
1 shot (1-ounce or 2 tablespoons) fresh tomato juice

Steps:

Add a shot of tomato juice to the ale in a pilsner glass.
Cook's Note: If you add a splash of hot sauce, this drink becomes a Ruddy Mary.

BEEF TOMATO

Beef Tomato image

Make and share this Beef Tomato recipe from Food.com.

Provided by Lavender Lynn

Categories Steak

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb boneless round steak, sliced in thin strips 2-inch x 1/2-inch
3 -4 tomatoes, quartered
3 -4 green peppers, cut into 1-inch squares
1 green onion, cut in 1-inch lengths
1 round onion, cut in 1-inch wedges
2 stalks celery, diced diagonally 1-inch wide
2 tablespoons soy sauce
1 teaspoon cornstarch
1 teaspoon wine
2 tablespoons sugar
2 tablespoons oil
1 teaspoon cornstarch
2 teaspoons sugar
1 teaspoon soy sauce
1 tablespoon catsup
1/2 teaspoon Worcestershire sauce

Steps:

Put meat in marinade for 30 minutes.
Brown meat in 2 T hot oil and turn into bowl.
Add 1 T oil to pan and when hot put in vegetables and stir=fry until veges are just tender. Do not Overcook.
Put beef back in pan and add gravy ingredients. Cook for 1 minute.

TOMATO, PEPPER & BEAN ONE POT

Tomato, pepper & bean one pot image

Make a batch of this stew at the weekend, then chill or freeze it in portions for easy midweek lunches. See our different toppings to keep it interesting

Provided by Anna Glover

Categories Dinner, Lunch

Time 1h

Yield Makes 6 portions

Number Of Ingredients 15

Ingredients

1 tbsp olive oil
1 large onion , finely chopped
2 celery sticks , finely chopped
3 carrots , finely chopped
3 red peppers , sliced
2 garlic cloves , crushed
2 tbsp tomato purée
400g can cannellini beans , rinsed and drained
400g pinto beans , rinsed and drained
400g borlotti beans , rinsed and drained
2 x 400g cans chopped tomatoes
1 vegetable stock cube (check the label if you're vegan)
2 bay leaves
1 tbsp brown sugar
½ tbsp red wine vinegar

Steps:

Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight. Choose your toppingsSweet & spicyAdd diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds. Tex-MexStir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander. Smoky BBQ beansStir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs. Added greensStir in some spinach and top with a sliced boiled egg. Beans on toastServe the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil. Italian-inspiredTop with toasted croutons, chopped rosemary, lemon zest and parmesan.

Nutrition Facts : Calories 236 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 11 grams protein, Sodium 0.8 milligram of sodium

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