CHUNKY SAUSAGE & TOMATO PASTA
Jazz up sausages with this spicy tomato pasta
Provided by Jo Pratt
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.
- Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.
- While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.
Nutrition Facts : Calories 655 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 103 grams carbohydrates, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 1 milligram of sodium
CHUNKY TOMATO MUSHROOM SAUCE
This recipe is good year round, but is especially good when you can use fresh from the garden cherry tomatoes. It is based on a recipe that comes from A CELEBRATION OF WELLNESS cookbook.
Provided by Kathy W
Categories Other Sauces
Number Of Ingredients 12
Steps:
- 1. Saute garlic and onion in oil and aminos for 5 minutes over medium low heat.
- 2. Add mushrooms and saute until mushrooms are done and onions are tender.
- 3. Add cherry tomatoes, oregano, salt and pepper and simmer until tomatoes are softened and give up their juice - about 10 minutes or so. Depending on how juicy the tomatoes are, you may need to add a little water.
- 4. If the tomatoes are real juicy and a thicker sauce is desired, combine 1/4 c water and cornstarch. Slowly add half to sauce, bring to a boil. Add more if needed.
- 5. Serve over pasta.
MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE
Steps:
- Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
- Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.
TOMATO AND MUSHROOM SALAD
This is a really quick salad to make when you're in a hurry or just need to make something simple to take to a luncheon.
Provided by southernbaglady
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 4
Steps:
- Mix mushrooms, cherry tomatoes, and salad dressing in a large bowl until well coated; sprinkle with parsley. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 115.2 calories, Carbohydrate 9.2 g, Fat 8.4 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 1.3 g, Sodium 468.8 mg, Sugar 3.7 g
BYRDHOUSE MARINATED TOMATOES AND MUSHROOMS
This is a dish I put together for my son, Jordan, who is a huge fan of both tomatoes and mushrooms. The flavors keep blending together, so it is great the day you make it and even better the following day.
Provided by SunnyByrd
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 3h25m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk together the balsamic vinegar, vegetable oil, sugar, salt, and pepper in a bowl; add the tomatoes, mushrooms, onions, and basil; toss until evenly coated. Cover and chill in refrigerator at least 3 hours. Stir before serving.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 5.3 g, Fat 9.4 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 153.3 mg, Sugar 2.4 g
HEIRLOOM GRILLED CHEESE SANDWICH AND CHUNKY TOMATO BACON SOUP
Steps:
- To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.
- To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.
MUSHROOM, TOMATO AND ARTICHOKE SALAD - LOW FAT
This is such a zesty and refreshing salad... a meal in itself! It doesn't take much to make it and the ingredients are easy to come by (either fresh or canned mushrooms and artichokes). Enjoy this one! Perfect with pasta or meat dishes too. Low fat and tasty!
Provided by limecat
Categories Peppers
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Wash and prepare all the salad ingredients as listed.
- Mix together in a jar the vinegars and garlic.
- Toss the salad with the dressing and serve.
- Do not use oil in this dressing, it isn't required and doesn't add to the taste sensation!
- Keeps in the fridge for 3 days with dressing.
- Add chicken or beef strips to this dish to make it a full meal, packed with vitamin a and c and protein.
Nutrition Facts : Calories 117.2, Fat 0.8, SaturatedFat 0.2, Sodium 390.6, Carbohydrate 25.2, Fiber 9.7, Sugar 8.6, Protein 8
TWO-CHEESE MUSHROOM, CHUNKY TOMATO AND OLIVE PENNE BAKE
Quite a tasty pasta dish! To make this into a main meal add in some cooked diced chicken or turkey. The sauce can be made days ahead and just rewarmed. When I made this last I added in the sliced green olives right into the casserole instead of on top, but that is optional.
Provided by Kittencalrecipezazz
Categories Penne
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large Dutch oven over medium heat.
- Add in sliced mushrooms and saute until they release there moisture and they are lightly browned (this might take about 10-12 minutes).
- Add in the onions, garlic, dried basil and dried chili flakes; saute for about 5-6 minutes.
- Add in the drained plum tomatoes and chicken broth; bring to a boil breaking up the tomatoes with a spoon; reduce heat and simmer UNCOVERED until the sauce is thickened and chunky (about 1-1/2 hours).
- Season with salt and pepper.
- At this point you can refrigerate the sauce up to 2 days.
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- Cook the penne in a large pot of boiling salted water until JUST firm-tender (do not overcook the pasta leave firm!) drain very well (do not rinse the pasta) then return the pasta to the same pot and toss with 3-4 tablespoons oil.
- Pour the sauce over the cooked pasta in the pot; toss to combine.
- Add in both the Swiss and mozzeralla cheeses; mix well to combine.
- Transfer to prepared baking dish, then sprinkle with the olives, & the Parmesan cheese.
- Bake for about 30 minutes, or until the casserole is hot and bubbly.
- Delicious!
Nutrition Facts : Calories 739.4, Fat 32.9, SaturatedFat 13.6, Cholesterol 61.6, Sodium 762.4, Carbohydrate 84, Fiber 14.1, Sugar 13.4, Protein 32.4
MOROCCAN ZAALOUK RECIPE
Steps:
- Bring a big pot of water to boil, lower the heat to medium-high and add your diced aubergine. Cook for 15-18 minutes, or until the aubergines have completely cooked trough. We are not looking for al dente here, they have to be very soft. Drain, and set aside.
- Cut your tomatoes in half, lengthwise. Grab a box grater and grate your tomatoes face down until the only thing your left holding is the skin. Be careful not to hurt yourself. (See notes)
- Heat up a sauce pan on medium heat and add olive oil. Once your olive oil is hot, add your onions and saute for 4-5 minutes or until your onions get translucent. Then add tomato pulp & juice, tomato paste, spices, salt and pepper and garlic. Cook your tomato sauce for 10-12 minutes with the lid on.
- Add your cooked aubergine into the sauce. You will notice that the texture is chunky and still a bit watery. Remove from the heat. Grab a potato masher or even a fork and mash your aubergines until you get a smooth consistency.
- Put your sauce pan back on the stove at medium-low heat and let it simmer uncovered for another 7-10 minutes or until most of the water evaporates.
- Remove from the heat. Garnish with a drizzle of olive oil and some freshly topped cilantro. Serve with a nice hunk of bread and enjoy!
Nutrition Facts : Calories 65 kcal, ServingSize 1 serving
CHUNKY MUSHROOM AND TOMATO SALAD
We have family get-togethers frequently throughout the year, and I'm always looking for a new dish to take along. This super salad has become my trademark.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together oil, lemon juice, salt and pepper. Add mushrooms; toss to coat. Chill for at least 1 hour. Just before serving, stir in tomatoes and chives; sprinkle with sesame seeds.
Nutrition Facts : Calories 124 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
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- Trim the stems from the mushrooms and reserve for another use. Cut the caps into 1/8-inch thick slices and place them in a large colander over a bowl.
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