Tomato Recipes - All Tomato Recipe Collection Online

Asian Tomato Beef

admin — Sun, 26 Apr 2009 21:27:47 +0000

Here is a start to a perfectly Asian-themed meal! This recipe uses ingredients easily found in your cupboard or pantry and is simply delicious! Get out your crock pot and get ready to amaze your friends and family!

2 cans (10 3/4 oz each) Condensed Tomato Soup
1/3 cup soy sauce
1/3 cup vinegar
1 1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
3 to 3 1/2 lbs boneless beef round steak, cut into 1/2″ strips
6 cups broccoli flowerets
Hot cooked rice

1. Stir the soup, soy sauce, vinegar, garlic powder, pepper and beaf in a 3 1/2 quart crock pot or slow cooker.

2. Cover and cook on LOW for 7-8 hours (or on HIGH for 4-5 hours), or until the meat is fork-tender.

3. Stir the mixture. Add the broccoli. Turn the heat to HIGH. Cover and cook for about 15 minures, until the broccoli is tender, but still slightly crisp. Serve over the rice.

TIPS: Keep that theme going through all your courses. End with a pound cake topped with either mandarin oranges or pineapple in syrup, or add a flavored sorbet!

Catalan-Style Pasta in Tomato Broth

admin — Wed, 22 Apr 2009 00:17:24 +0000

This recipe brings a fresh approah to using tomato. Spanish in its origin, the thick sauce over the pasta creates a tantalizing side for any meat or fish.

18 ounces tomatoes, chopped
1 whole garlic head, cloves separated and peeled
1 small onion, finely chopped
Long strand orange zest
2 bay leaves and 2 sprigs of fresh thyme, tied together
10-12 strands saffron
1 pint vegetable stock
Pinch of sugar
1 Tbsp olive oil
8 ounces vermicelli, broken into pieces
Salt and freshly ground black pepper
To garnish: sprigs of fresh basil

1. Put the tomatoes, garlic, onions, orange zest, herbs, saffron, stock and sugar into a saucepan and bring to boil. Cover; reduce the heat and simmer for 20 minutes.

2. Discard the herbs and orange zest, then puree the broth in a food processor or with a hand-held mixer.

3. Return the puree to the pan and stir in the oil, vermicelli, and some salt and pepper to taste. Bring to boil and then simmer, uncovered, for 8-10 minutes, stirring occasionally, until the pasta is is cooked and the broth has thickened. Season to taste and serve, garnished with basil.

Tomato Salad Recipe

admin — Wed, 01 Apr 2009 14:30:14 +0000

Photo by fotoosvanrobin

Ingredients
1/2 cup of chopped fresh coriander leaves
1 hot chili pepper, small, seeded and finely chopped
5 medium ripe tomatoes, peeled
4 Tablespoon fresh lemon juice
1/4 cup virgin olive oil
a dash of salt

Directions
Slice the peeled tomatoes and place in a bowl . Sprinkle the chopped coriander over the tomatoes. Mix the chopped chili pepper with the lemon juice and 1 teaspoon of salt. Beat the olive oil into the chili-lemon juice mixture. Pour over the tomatoes and coriander. Let rest 15 minutes before serving.