Featured Recipe...
Ricky's Ship Wreck
3 cups elbow noodles
2 small cans of tomato soup
1 can of corn
1 cup shredded cheese
Cook noodles, mix soup and corn. Top with cheese.
Submitted by Kristal McCune
http://www.FrugalFamilyRecipes.blogspot.com
Showing posts with label Tomato Recipes. Show all posts
Showing posts with label Tomato Recipes. Show all posts
Tomato Pasta sauce
Tomato Pasta Sauce in Marathi
Yield: 1 cup Pasta Sauce
Time: 35 minutes.
Ingredients:
6 Tomatoes
2 tbsp readymade tomato paste
3 tbsp Olive Oil
4 big garlic cloves, thinly sliced
1/4 cup Onion, chopped
1/2 tsp Red chili powder
1 tsp dry Oregano, powdered
2 pinch Black pepper
Salt to taste
How to make Pasta?
Method:
1) Halve each tomato. Take a baking tray, grease with 1 tbsp olive oil. Place tomato halves, cut side down. Sprinkle sliced garlic all over tomatoes.
2) In other small baking bowl mix very little olive oil and sliced onion. Preheat oven 400 F bake tomatoes and onion for 15 minutes. Keep both bakewares on the middle rack. Keep eye on it.
3) After 15 to 17 minutes tomato will become little mushy and onion-garlic will change little color. Let them cool down. Then puree only in the grinder.
4) Heat a pan, add olive oil, add red chili powder and Onion. Saute for a minute, add tomato mixture and stir. Then add tomato paste and stir nicely. Simmer for 10 to 15 minutes.
5) When sauce become thick, add oregano and salt. Cook for 2 more minutes and remove from heat.
Note:
1) Tomato paste gives nice color to Pasta sauce. If you don't have tomato paste, use little tomato ketchup (It shouldn't be too sweet). However, tomato ketchup may give little sweet taste to the sauce.
2) If you can't find oregano, use basil or thyme. Pasta will get that particular flavor.
Yield: 1 cup Pasta Sauce
Time: 35 minutes.
Ingredients:6 Tomatoes
2 tbsp readymade tomato paste
3 tbsp Olive Oil
4 big garlic cloves, thinly sliced
1/4 cup Onion, chopped
1/2 tsp Red chili powder
1 tsp dry Oregano, powdered
2 pinch Black pepper
Salt to taste
How to make Pasta?
Method:
1) Halve each tomato. Take a baking tray, grease with 1 tbsp olive oil. Place tomato halves, cut side down. Sprinkle sliced garlic all over tomatoes.
2) In other small baking bowl mix very little olive oil and sliced onion. Preheat oven 400 F bake tomatoes and onion for 15 minutes. Keep both bakewares on the middle rack. Keep eye on it.
3) After 15 to 17 minutes tomato will become little mushy and onion-garlic will change little color. Let them cool down. Then puree only in the grinder.
4) Heat a pan, add olive oil, add red chili powder and Onion. Saute for a minute, add tomato mixture and stir. Then add tomato paste and stir nicely. Simmer for 10 to 15 minutes.
5) When sauce become thick, add oregano and salt. Cook for 2 more minutes and remove from heat.
Note:
1) Tomato paste gives nice color to Pasta sauce. If you don't have tomato paste, use little tomato ketchup (It shouldn't be too sweet). However, tomato ketchup may give little sweet taste to the sauce.
2) If you can't find oregano, use basil or thyme. Pasta will get that particular flavor.
Meatless Lasagna with Tomatoes and Basil
Featured Recipe...
Meatless Lasagna with Tomatoes and Basil
Michelle, I just found your BetterBudgeting.com website. I just thought I would share a cheap and delicious meal that took less than 10 minutes prep. I bought 2 jars of Ragu reduced fat Parmesan Alfredo, a 4 pack of tomatoes, 1 pack fresh basil, a package of shredded Italian cheeses and 1 box oven ready lasagna noodles.
Use a 13x9 pan, spread some sauce, layer using noodles, sauce, sliced tomatoes and basil leaves. Top w/grated cheese. Cover and bake according to box directions. Hubby was at first upset there wasn't meat in it. My dad owns DQ's in NE Texas and I keep frozen grilled chicken breast from the store and debated over cutting some to add in, would have been good but it was fine without! About $10 to fix and had enough for 2 meals for my family of 4.
Submitted by Tonya King
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Lasagna is a dish that can be adapted in so many ways, and your version sounds yummy, Tonya! When you grow your own basil and/or tomatoes you save even more! :o) - Michelle
Veggie Pasta and Minestrone Soup
Featured Recipe...
Pasta La Vista
I learned the original recipe for this from a vegetarian cookbook I had in my vegetarian days; I've since edited it a lot, to suit my needs. The great thing about this recipe is that you can change out almost every ingredient for something you already have on hand, and it's super easy because you only need one pan.
You'll need:
1 large can diced tomatoes (I like the kind with green chilies)
1 bag of frozen mixed vegetables (just about anything works great -- I use whatever mix is on sale that week)
1 bag of pasta (macaroni and penne or ziti type noodles work best)
Approximately 1 cup shredded cheese
A dash of hot sauce
Directions:
In a tall-sided skillet, mix the tomatoes, vegetables, and pasta with just enough water to cover the pasta. While the pasta and veggies are cooking, add spices -- oregano, salt, pepper, garlic or garlic powder, whatever you have handy. Once the pasta's almost done, lower the heat to a simmer and stir in a dash of hot sauce or your favorite salsa, then sprinkle enough grated cheese over the top to cover it. Turn off the heat, let the cheese melt down on it, and you're done!
-----------------------------
Minestrone Soup
Another recipe I picked up during my vegetarian years, this one's really easy and can feed an ARMY. Whenever I make it I always end up with enough leftovers for 2-3 days of work lunch, and it's 100x better reheated anyway.
You will need:
1 large can whole stewed tomatoes
1 can tomato sauce
1-2 vegetable or chicken bouillon cubes
1/2 bag of pasta (macaroni or small shells are the best)
1 bag of frozen vegetables (whatever's on sale -- I like the frozen "stew" vegetables with the whole baby onions)
1 can of beans or chickpeas
Spices
Directions:
In a big soup pot, make the bouillon according to the package instructions (generally 1 cube to 1 cup water). Add the tomato sauce and tomatoes, cooking on medium heat until it begins to boil; mash up the whole tomatoes, then pour in the vegetables. Season to taste with oregano, rosemary, salt, pepper, and 1-2 whole bay leaves. Once vegetables start to cook, add the pasta and beans. Cook until the pasta's done.
Note: You may end up having to adjust the liquid, adding some water or more bouillon in order to get it "soupy" enough for your taste.
Submitted by Tiana Bodine
--------------------------
Tiana, these recipes both sound delicious, thanks for sharing them with us! :o) - Michelle
Slow Cooker Spaghetti Sauce
Featured Recipe...
I just found your site yesterday, and what a resource it will be in the future! Being an 8–5 working mother, I often don't have time to make tough or complicated recipes (especially if we want to eat before 8 pm), and many times I am scrambling for ideas as well as ingredients. Anything quick, fast, cheap and with minimal prep time is enough to catch my eye!
I thought I would pass along this recipe, as it can be put into the slow-cooker slot as well as under Italian. Though I never "measure" any of my ingredients when cooking, I did my best to accommodate. Thanks so much for the site!
Slow Cooker Spaghetti Sauce
No one will ever know that you made from "jarred" sauces. Almost everyone I know thinks I slaved all day making it from scratch using fresh tomatoes! This recipe is also the staple to most of my Italian meals, Lasagna, Baked Ziti or any other meal calling for a tomato based sauce.
1 (28 ounce) jar spag. sauce
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (10 ounce) can condensed tomato soup
1/2 pound sausage, chopped into fine pieces (sometimes I use the links, and slice giving it more "gusto" in it's appearance, as well as making it look "more homemade")
1/2 pound ground turkey
2 onions, chopped
1 small green bell pepper, minced
3 cloves garlic, pressed
basil
oregano
Italian seasoning
Salt and pepper to taste
2 packet's of Sweet-n-Low OR 4 teaspoons of sugar or sweeten to your individual taste
(If you need more sauce, or need more liquid, add another jar of store bought spag. sauce, or can of tomato sauce … NEVER add water!!!)
1. In a slow cooker, combine diced tomatoes, tomato paste, and tomato sauce. Set slow cooker to High.
2. Place ground turkey and ground turkey sausage in a large, deep skillet. No need to add oil, just start it over low heat, and you should not have to drain! (If you use beef, you will need to drain.) Cook over medium-high heat until evenly brown. Crumble browned meat finely, add onions, green pepper, and garlic until onions are translucent. Transfer to the slow cooker.
3. Season with spices.
4. Cover, and cook on low for no less than 7 hours. Should you need it quicker, cook on High for minimum of 3 hours. Remember, the longer it cooks, the better it will taste!
Submitted by Leona Ruslavage
-----------------------------------------------
Your spaghetti sauce sounds fantastic, Leona! I make my own as well but just cook it slow on the stove top the old fashioned way. You can also substitute a large can or two of tomato sauce and up your spices in place of the jar sauce. Then your "homemade" sauce will be even more homemade, and a little cheaper! :o) - Michelle
Tomato Carrot Koshimbir (Maharashtrian Salad)
Carrot and Tomato Salad in Marathi
Serves: 2 to 3 persons
Ingredients:
1 cup grated Carrot (2 medium Carrots)
1 medium Tomato, finely chopped
2 small Green Chilies
2 tbsp Cilantro, finely chopped
2 tbsp Roasted peanuts powder, coarse
1 tsp Lemon juice
Pinch of Asafoetida
1/2 tsp Cumin seeds
1 tsp Ghee
1 tsp Sugar, or to taste
Salt to taste
Method:
1) Take a bowl, add grated carrots and chopped tomato. Take another bowl, add finely chopped green chilies and little salt to it and crush with fingers or spoon. Add and mix it with carrots and tomato. (Note 1)
2) Now add peanuts powder, lemon juice, cilantro, salt and sugar. Mix nicely with the spoon.
3) Heat Ghee in a small saucepan, add Asafoetida and Cumin. Stir for 5 seconds with the spoon and immediately pour it over Salad. and mix nicely.
Serve as salad and side dish in the meal.
Note:
1) Another method of adding green chilies is, add chopped chilies into hot Ghee, with cumin. Stir for 10 seconds and pour it into Salad. This will help to spread hotness of chili evenly into salad.
2) Make this salad more healthy by skipping Ghee seasoning (Step 3). To give cumin flavor, sprinkle little cumin powder.
Labels:
Carrot and Tomato Salad, Carrot salad, Tomato Salad, Indian salad, Koshimbir, Kozambari
Serves: 2 to 3 persons
Ingredients:1 cup grated Carrot (2 medium Carrots)
1 medium Tomato, finely chopped
2 small Green Chilies
2 tbsp Cilantro, finely chopped
2 tbsp Roasted peanuts powder, coarse
1 tsp Lemon juice
Pinch of Asafoetida
1/2 tsp Cumin seeds
1 tsp Ghee
1 tsp Sugar, or to taste
Salt to taste
Method:
1) Take a bowl, add grated carrots and chopped tomato. Take another bowl, add finely chopped green chilies and little salt to it and crush with fingers or spoon. Add and mix it with carrots and tomato. (Note 1)
2) Now add peanuts powder, lemon juice, cilantro, salt and sugar. Mix nicely with the spoon.
3) Heat Ghee in a small saucepan, add Asafoetida and Cumin. Stir for 5 seconds with the spoon and immediately pour it over Salad. and mix nicely.
Serve as salad and side dish in the meal.
Note:
1) Another method of adding green chilies is, add chopped chilies into hot Ghee, with cumin. Stir for 10 seconds and pour it into Salad. This will help to spread hotness of chili evenly into salad.
2) Make this salad more healthy by skipping Ghee seasoning (Step 3). To give cumin flavor, sprinkle little cumin powder.
Labels:
Carrot and Tomato Salad, Carrot salad, Tomato Salad, Indian salad, Koshimbir, Kozambari
Tomato Chutney
Tomato Chutney in Marathi
Serves: 4 people (1/2 cup)
Tomato Chutney goes great with Dosa, Uthappa.
Ingredients:
3 medium Tomatoes (Know more: health benefits of Tomato)
4 tbsp Peanuts
2 tsp Urad Dal
1 tbsp Oil
1/8 tsp Asafoetida
1/4 tsp Mustard Seeds
5 to 6 dry Red Chilies
1/2 tsp Sugar
Salt to taste
Method:
1) Heat Oil, add Mustard seeds and Let them crackle. Add Asafoetida powder and peanuts. Turn the heat on medium low. Saute peanuts until they start changing color.
2) Add Urad dal and saute until color changes to brown. Add red chilies and saute for 10 to 15 seconds. Now put in chopped Tomatoes, cover and cook for 2 to 3 minutes or until tomatoes become mushy.
3) Turn off the heat and let the mixture cool down for about 15 minutes. Now put this mixture, salt and sugar in the grinder. Grind to fine paste. Do not add water while grinding.
Serve this Chutney with Idali, Dosa or Uthappa. Also see Onion Chutney
Serves: 4 people (1/2 cup)
Tomato Chutney goes great with Dosa, Uthappa.
Ingredients:
3 medium Tomatoes (Know more: health benefits of Tomato)
4 tbsp Peanuts
2 tsp Urad Dal
1 tbsp Oil
1/8 tsp Asafoetida
1/4 tsp Mustard Seeds
5 to 6 dry Red Chilies
1/2 tsp Sugar
Salt to taste
Method:
1) Heat Oil, add Mustard seeds and Let them crackle. Add Asafoetida powder and peanuts. Turn the heat on medium low. Saute peanuts until they start changing color.
2) Add Urad dal and saute until color changes to brown. Add red chilies and saute for 10 to 15 seconds. Now put in chopped Tomatoes, cover and cook for 2 to 3 minutes or until tomatoes become mushy.
3) Turn off the heat and let the mixture cool down for about 15 minutes. Now put this mixture, salt and sugar in the grinder. Grind to fine paste. Do not add water while grinding.
Serve this Chutney with Idali, Dosa or Uthappa. Also see Onion Chutney
Taco Rice Skillet
Featured Recipe...
Taco Rice Skillet
Brown:
1 pound ground beef, drain off fat
Add:
1 chopped onion
1 can stewed tomatoes
1 cup raw rice
1 pkg. taco seasoning
1 cup water
1 small can tomato sauce
1 can ranch style beans (optional)
Cook together until rice is tender.
Serve with grated cheese, chopped fresh tomatoes and shredded lettuce on top (optional).
I also love to add sour cream and picante sauce to my serving.
Submited by Kim Pierce
Taco Rice Skillet
Brown:
1 pound ground beef, drain off fat
Add:
1 chopped onion
1 can stewed tomatoes
1 cup raw rice
1 pkg. taco seasoning
1 cup water
1 small can tomato sauce
1 can ranch style beans (optional)
Cook together until rice is tender.
Serve with grated cheese, chopped fresh tomatoes and shredded lettuce on top (optional).
I also love to add sour cream and picante sauce to my serving.
Submited by Kim Pierce
Pizza Sauce
Pizza Sauce in Marathi
Ingredients:
2 Big Tomatoes, Red
¼ tsp Red Chili Powder
½ tsp Sugar
1 small stick of Cinnamon
½ tsp Ginger-Garlic Paste
Salt to taste
Method:
1) Wash tomatoes. In a deep pan add tomatoes and enough water to cover tomatoes. Boil tomatoes for 5 minutes. Turn off heat and cover pan for 5 minutes.
2) Peel and deseed and purée tomatoes.
3) In a nonstick pan, add tomato puree, Red Chili Powder, Sugar, Cinnamon, Ginger-Garlic Paste and Salt. Stir on low heat for about 10 minutes. Once sauce is ready, remove Cinnamon stick.
Pizza Base Recipe
Paneer Pizza Recipe
Quick Bread Pizza Recipe
Labels:
Tomato Pizza Sauce, Homemade Pizza Sauce, Indian style Pizza sauce
Ingredients:
2 Big Tomatoes, Red
¼ tsp Red Chili Powder
½ tsp Sugar
1 small stick of Cinnamon
½ tsp Ginger-Garlic Paste
Salt to taste
Method:
1) Wash tomatoes. In a deep pan add tomatoes and enough water to cover tomatoes. Boil tomatoes for 5 minutes. Turn off heat and cover pan for 5 minutes.
2) Peel and deseed and purée tomatoes.
3) In a nonstick pan, add tomato puree, Red Chili Powder, Sugar, Cinnamon, Ginger-Garlic Paste and Salt. Stir on low heat for about 10 minutes. Once sauce is ready, remove Cinnamon stick.
Pizza Base Recipe
Paneer Pizza Recipe
Quick Bread Pizza Recipe
Labels:
Tomato Pizza Sauce, Homemade Pizza Sauce, Indian style Pizza sauce
Tomato Sabzi
Tomato bhaji (Curry)
Ingredients:
2 medium Tomatoes, finely chopped
½ cup chopped Onion
1 tbsp Oil
For Tempering: ¼ tsp Cumin seeds, pinch of Asafoetida, 1/8 tsp Turmeric Powder, 2-3 Curry leaves
2-3 Green Chilies, finely chopped
½ tsp Ginger paste
1 tsp Jaggery
Salt to taste
1 tbsp Cilantro, for garnishing
Method:
1) Heat a wok; add oil. Let oil become hot. Then temper with Cumin seeds, Asafoetida, Turmeric, curry leaves and green chilies. Add Ginger paste and sauté for few seconds. Then put chopped Onion and sauté. Let it cook until translucent. Add little salt while sautéing Onion.
2) Once onion is cooked, add chopped Tomatoes and stir well. On medium heat, let the tomato cook.
3) Add Jaggery once Tomato is half done. Mix nicely and let it cook for a while. Add salt if required. Garnish with Cilantro
Serve Tomato curry with hot Chapatis.
Labels:
Tomato Curry, Indian Tomato Curry, Tomatochi bhaji, Sweet and sour tomato curry.
Ingredients:
2 medium Tomatoes, finely chopped
½ cup chopped Onion
1 tbsp Oil
For Tempering: ¼ tsp Cumin seeds, pinch of Asafoetida, 1/8 tsp Turmeric Powder, 2-3 Curry leaves
2-3 Green Chilies, finely chopped
½ tsp Ginger paste
1 tsp Jaggery
Salt to taste
1 tbsp Cilantro, for garnishing
Method:
1) Heat a wok; add oil. Let oil become hot. Then temper with Cumin seeds, Asafoetida, Turmeric, curry leaves and green chilies. Add Ginger paste and sauté for few seconds. Then put chopped Onion and sauté. Let it cook until translucent. Add little salt while sautéing Onion.
2) Once onion is cooked, add chopped Tomatoes and stir well. On medium heat, let the tomato cook.
3) Add Jaggery once Tomato is half done. Mix nicely and let it cook for a while. Add salt if required. Garnish with Cilantro
Serve Tomato curry with hot Chapatis.
Labels:
Tomato Curry, Indian Tomato Curry, Tomatochi bhaji, Sweet and sour tomato curry.
Tomato Omelette
Tomato Omelette
Omelette without eggs.
Ingredients:
3 Cups chopped Tomatoes
1 to 1 and half cup finely chopped Onion
2 cups Rice Flour
1/2 cup Chickpea Flour (Besan)
2-3 green chilies finely chopped or red chili powder to taste
3 Garlic Flakes (Optional)
1/2 cup chopped cilantro
1 tbsp Turmeric powder
1 tbsp Cumin Powder
1 tsp Asafoetida Powder
1/4 cup Vegetable Oil or butter
Salt to taste
Omelette without eggs.
Ingredients:
3 Cups chopped Tomatoes
1 to 1 and half cup finely chopped Onion
2 cups Rice Flour
1/2 cup Chickpea Flour (Besan)
2-3 green chilies finely chopped or red chili powder to taste
3 Garlic Flakes (Optional)
1/2 cup chopped cilantro
1 tbsp Turmeric powder
1 tbsp Cumin Powder
1 tsp Asafoetida Powder
1/4 cup Vegetable Oil or butter
Salt to taste
Method:
1) Sift Rice Flour and chickpea flour together. Add water and make medium thick paste. Remove all the lumps.
2) Then add Turmeric Powder, asafoetida powder, cumin powder, chopped tomatoes, chopped onion, chopped chilies and garlic paste, chopped cilantro and salt to taste. Mix all very well.
3) Heat the pan and put the heat on medium. Grease the pan surface with oil.
4) Pour a spoonful batter in the pan. Spread with the spoon or with clean wet hand and make round medium thick omelette. Pour 1 tbsp oil around the edges. Cover the pan with lead and let it cook. 5) Once the one side is done. Flip the omelette to other side and let the other side cook.
Serve hot with green chutney or tomato ketchup with slice bread.
This is anytime food, served in restaurants for breakfast as well as snacks. I have seen great variations in the recipe from thin crispy version (south India) to thicker, all Besan version of Mumbai. This recipe is very near to what you get in typical Mumbai Udipi restaurants.
Labels:
Mumbai Food, Bombay tomato omlette, Vegan omlette, Veggie Omlette
Tomato Soup
Tomato Soup
Ingredients
½ kg tomatoes
1 tbsp Rice Flour (to make soup thick)
2 bay leaves
1 tsp cumin Seeds
½ tsp cumin powder
1 tsp red chili powder
1 tbsp ghee
Asafoetida
1 ½ tsp sugar
Salt to taste
Cilantro for garnish
Ingredients
½ kg tomatoes
1 tbsp Rice Flour (to make soup thick)
2 bay leaves
1 tsp cumin Seeds
½ tsp cumin powder
1 tsp red chili powder
1 tbsp ghee
Asafoetida
1 ½ tsp sugar
Salt to taste
Cilantro for garnish
Method
1) Cook Tomatoes in a pressure cooker. 3 whistles should do fine to cook tomatoes. Cool and the peel the skin off.
2) Mix rice floor in 1/2 cup of water without lumps.
3) Add rice floor mixture, chili powder, sugar and salt with tomatoes in a blender. Make tomato puree. Strain it to remove the seeds and tomato skin. Add water to make soup from the puree.
4) Add Cumin powder and bay leaves to the soup. Take the soup to the pot and boil over medium heat.
5) Heat ghee in a small pan for tempering. Add cumin seeds and Asafoetida. Once the seeds start spluttering, add it to the soup. Mix it and simmer over low heat for 2-3 minutes
6) Garnish with Cilantro and serve hot.
Note:
1) To give nice cumin flavor, add cumin seeds while cooking Tomatoes in a pressure cooker.
2) Use bay leaves only while soup is boiling, later remove them.
3) Use fresh cream while serving if you like.
Church Suppers - Spaghetti, Baked Spaghetti
Featured Comment by Christine...
Good afternoon!
This weekend our church had its yearly mission emphasis weekend. Every other year, the choir from Grundy Mountain Mission in Grundy, Va comes to sing for our morning service. They arrive on Saturday evening, so they need housing. This year there were 44 who needed meals and a place to stay. We signed up to keep two girls (all the boys were taken). Our 11 year old son wasn't too thrilled to begin with, but we ended up having a great time!
Not only did we need to feed and house the girls, but on Sunday evening there was a pitch-in at church. This required additional cooking! On Saturday, before the girls came, I put together my spaghetti sauce and put it in my crock pot and put it in the refrigerator. It's a very simple sauce that my sister told me about.
1 pound of sausage, browned
2 large cans of tomato sauce
1 small can of tomato paste
2 tsp. Italian seasoning (or to taste)
1 tsp. garlic powder (or to taste)
4 T. sugar (or to taste)
2 tsp. salt (or to taste)
On Sunday morning, I put the sauce on before church. When we got home, I fixed the spaghetti. I fixed enough for lunch and for the pitch-in. After the meal, I put the left-over sauce and spaghetti together, added cheese and baked. There was plenty for lunch and for the pitch-in, and I didn't have to spend a lot of money!!
(Thanks Christine, spaghetti made with sausage instead of or along with ground beef is always SO good! And you got two meals out of one by making baked spaghetti with the leftovers, delicious!)
Good afternoon!
This weekend our church had its yearly mission emphasis weekend. Every other year, the choir from Grundy Mountain Mission in Grundy, Va comes to sing for our morning service. They arrive on Saturday evening, so they need housing. This year there were 44 who needed meals and a place to stay. We signed up to keep two girls (all the boys were taken). Our 11 year old son wasn't too thrilled to begin with, but we ended up having a great time!
Not only did we need to feed and house the girls, but on Sunday evening there was a pitch-in at church. This required additional cooking! On Saturday, before the girls came, I put together my spaghetti sauce and put it in my crock pot and put it in the refrigerator. It's a very simple sauce that my sister told me about.
1 pound of sausage, browned
2 large cans of tomato sauce
1 small can of tomato paste
2 tsp. Italian seasoning (or to taste)
1 tsp. garlic powder (or to taste)
4 T. sugar (or to taste)
2 tsp. salt (or to taste)
On Sunday morning, I put the sauce on before church. When we got home, I fixed the spaghetti. I fixed enough for lunch and for the pitch-in. After the meal, I put the left-over sauce and spaghetti together, added cheese and baked. There was plenty for lunch and for the pitch-in, and I didn't have to spend a lot of money!!
(Thanks Christine, spaghetti made with sausage instead of or along with ground beef is always SO good! And you got two meals out of one by making baked spaghetti with the leftovers, delicious!)
Green Tomato Curry
Green Tomato Curry
Ingredients:
2 Green Tomatoes, cubed (1 inch)
1 medium Onion, finely chopped
2 tbsp Dry Coconut Powder
1 tbsp Besan (Chickpea flour)
1 tsp Ginger Garlic Paste
1 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Tamarind Pulp
For tempering: Oil, ¼ tsp Mustard Seeds, ¼ tsp Cumin seeds, ¼ tsp Asafoetida powder, ½ tsp Turmeric Powder
1 & ½ tsp Red chili Powder
Finely chopped cilantro for garnishing
Salt to taste
Method:
1) In a wok, heat 1 tbsp oil, add Ginger Garlic Paste, Besan and Coconut, sauté until you sense nice aroma of Ginger garlic and Besan. Now add chopped onion and sauté until it is cooked. Let the sautéed mixture cool down. Then put it into grinder, add little water and grind to smooth paste.
2) In a wok, heat 2 tbsp oil. Temper with Mustard seeds, Cumin seeds, Asafoetida Powder, Turmeric Powder, Red chili powder. Pour the paste we have prepared in step 1. Add little water if needed. Bring it to boil. Add Coriander-Cumin Powder and Tamarind Pulp. Then add diced tomato. Cover the wok and let it cook on medium heat. Add salt to taste. Once tomato is cooked, garnish with Cilantro and serve hot with Chapati.
Note:
1) If you want to make this curry more spicy, then add Curry Masala or Garam Masala.
Labels:
Tomato Curry, Tomato curry recipe, Green tomato curry, spicy curry recipe
Ingredients:
2 Green Tomatoes, cubed (1 inch)
1 medium Onion, finely chopped
2 tbsp Dry Coconut Powder
1 tbsp Besan (Chickpea flour)
1 tsp Ginger Garlic Paste
1 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Tamarind Pulp
For tempering: Oil, ¼ tsp Mustard Seeds, ¼ tsp Cumin seeds, ¼ tsp Asafoetida powder, ½ tsp Turmeric Powder
1 & ½ tsp Red chili Powder
Finely chopped cilantro for garnishing
Salt to taste
Method:
1) In a wok, heat 1 tbsp oil, add Ginger Garlic Paste, Besan and Coconut, sauté until you sense nice aroma of Ginger garlic and Besan. Now add chopped onion and sauté until it is cooked. Let the sautéed mixture cool down. Then put it into grinder, add little water and grind to smooth paste.
2) In a wok, heat 2 tbsp oil. Temper with Mustard seeds, Cumin seeds, Asafoetida Powder, Turmeric Powder, Red chili powder. Pour the paste we have prepared in step 1. Add little water if needed. Bring it to boil. Add Coriander-Cumin Powder and Tamarind Pulp. Then add diced tomato. Cover the wok and let it cook on medium heat. Add salt to taste. Once tomato is cooked, garnish with Cilantro and serve hot with Chapati.
Note:
1) If you want to make this curry more spicy, then add Curry Masala or Garam Masala.
Labels:
Tomato Curry, Tomato curry recipe, Green tomato curry, spicy curry recipe
