Chunky Italian Tomato Dip Food

CHUNKY ITALIAN TOMATO DIP

Chunky Italian Tomato Dip image

This recipe was given to me by my Italian FIL. I don't measure when I make this, I just eyeball it. So if you wish to make any adjustments to the amounts, feel free. Eat it with a crusty or toasted Italian bread. It is yummy! Entered for the Zaar World Tour 2005.

Provided by Chef Patience

Categories Onions

Time P1DT10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 medium fresh tomatoes, coarsely chopped into 1/2 inch pieces
1/2 medium onion, chopped fine (I prefer red onions)
1 garlic clove, if roasted, chop fine, if raw, just crush
2 tablespoons good quality balsamic vinegar
1/4 cup good quality olive oil
1 tablespoon italian seasoning

Steps:

Mix all of the ingredients together. Cover and let them meld in the refrigerator overnight. Shake the container occasionally to mix a little.
This can be eaten right away if you wish, but it does taste better if it marinates for a while before you eat it.
Enjoy!

Nutrition Facts : Calories 148.4, Fat 13.8, SaturatedFat 1.9, Sodium 7, Carbohydrate 6.5, Fiber 1.7, Sugar 3.8, Protein 1.3

CHUNKY PIZZA DIP

Chunky Pizza Dip image

Chunky Pizza Dip is a healthy alternative to pizza.

Provided by USA WEEKEND columnist Pam Anderson

Categories Appetizers and Snacks Dips and Spreads Recipes

Yield 6

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
3 garlic cloves, minced
2 (14.5 ounce) cans petite diced tomatoes
¼ cup tomato paste
½ teaspoon dried basil
¼ teaspoon dried oregano

Steps:

Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden. Add tomatoes, tomato paste, basil and oregano; bring to a simmer. Simmer, uncovered, until sauce is thick enough for dipping, 15 to 20 minutes. Cool and refrigerate.

Nutrition Facts : Calories 74.5 calories, Carbohydrate 8.1 g, Fat 4.7 g, Fiber 1.9 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 280.2 mg, Sugar 4.6 g

ITALIAN TOMATO SAUCE

Italian Tomato Sauce image

The best spaghetti sauce! We had this every Wednesday when I was growing up. The secret ingredient is the nutmeg. Just a pinch. Delicious! Serve over spaghetti.

Provided by cuttnshowmom

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 50m

Yield 10

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 onion, diced
¼ cup chopped celery
1 small garlic clove, minced
1 pound ground beef
40 ounces Italian-style stewed tomatoes
2 (6 ounce) cans tomato paste
1 (8 ounce) package sliced mushrooms, or to taste
½ cup grated Parmesan cheese, or to taste
¼ cup parsley
1 ½ teaspoons salt
1 teaspoon white sugar
¼ teaspoon ground nutmeg
½ teaspoon dried oregano
⅛ teaspoon ground black pepper
¼ teaspoon baking soda, or to taste

Steps:

Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until softened, about 5 minutes; add beef and cook, stirring to break into small chunks, until no longer pink, 5 to 7 minutes more.
Stir stewed tomatoes and tomato paste with the beef mixture until smooth; add mushrooms, Parmesan cheese, parsley, salt, sugar, nutmeg, oregano, and black pepper. Cook, stirring occasionally, until the sauce is flavorful, about 10 minutes.
Stir baking soda into the sauce. Continue cooking until you can taste a reduction in acidity of the sauce, about 10 minutes more.

Nutrition Facts : Calories 200.9 calories, Carbohydrate 17.6 g, Cholesterol 31.9 mg, Fat 9.6 g, Fiber 3.1 g, Protein 12.6 g, SaturatedFat 3.3 g, Sodium 980.3 mg, Sugar 12.4 g

CHUNKY TOMATO SOUP

Chunky Tomato Soup image

Put a spin on creamy tomato soup! Every spoonful is loaded with chunks of celery, carrots and tomatoes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h35m

Yield 8

Number Of Ingredients 9

Ingredients

2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
2 medium stalks celery, coarsely chopped (1 cup)
2 medium carrots, coarsely chopped (1 cup)
2 cans (28 oz each) Italian-style (plum) tomatoes, undrained
2 cups water
1 teaspoon dried basil leaves
1/2 teaspoon pepper
1 carton (32 oz) Progresso™ chicken broth (4 cups)

Steps:

Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook garlic, celery and carrots in oil 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil, pepper and broth. Heat to boiling; reduce heat to low.
Cover and simmer 1 hour, stirring occasionally.

Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 760 mg

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