Search Results for "Tomato"
Recipe Results 71 of 114 pages
Herbed Garden Pizza
Ingredients: 2 tablespoons salt-free Tomato Basil Garlic Seasoning Blend 2 tablespoons olive oil 1 12-inch, whole-wheat pizza crust, thin, pre-baked cooking spray 4 Roma tomatoes (thinly sliced) 1 1/2 cups crimini mushrooms (sliced) 2 cups baby spinach 1/2 cup thinly sliced red onion 3/4 cup shredded mozzarella cheese Directions: Place rack in center of oven
Crostini w/ Cannellini Beans & Micro Herbs
Makes 12 servings – courtesy of Ohio Farm Bureau Federation Ingredients: 1 tablespoon extra virgin olive oil 1 tablespoon butter 1 clove garlic, minced 1 tablespoon each chopped fresh rosemary, thyme and sage Pinch of hot red pepper flakes 1 15-ounce can cannellini beans, drained, reserve liquid 1 tablespoon tomato paste Salt, to taste 2
Herb-Stuffed Mushrooms
Ingredients: 8 large mushrooms (approx. 3″ in diameter) 4 cloves garlic 3/4 cup white onion 3 teaspoons olive oil 1/2 teaspoon dried parsley 1/2 teaspoon dried sage 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme 1/4 cup whole-wheat bread crumbs 1/4 cup sun-dried tomatoes (chopped fine) 3/4 cup canned, drained, no-salt added chickpeas (garbanzo beans)
Red Beans and Rice
Ingredients: 1 cup uncooked brown rice 2 teaspoons vegetable oil 2 cloves garlic (peeled and minced) 1 small yellow onion (chopped) 1 bell pepper (cored, seeded, and chopped) 1 ounce water 1 fresh tomato (coarsely chopped) 1/2 teaspoon salt 1/8 teaspoon ground cumin 2 cans 15.5 ounce low-sodium red kidney beans (drained and rinsed) 1
Ratatouille
2 tablespoons canola oil 1 yellow onion, sliced 3 garlic cloves, minced 2 bell peppers (green, red, or yellow) 1 eggplant (peeled and cut into 1 inch cubes) 1 can diced tomatoes, undrained (15 ounces) 1 teaspoon dried basil 1/2 teaspoon black pepper 1/2 cup chopped parsley Directions: Heat oil in a large saucepan and
Grilled Eggplant Parmesan Sandwich
Courtesy of goboldwithbutter.com Ingredients: 1 large eggplant cut into 12 1/4 inch thick slices 8 tablespoons (1 stick) unsalted butter, divided 2 teaspoons minced garlic 1 (28-ounce) can crushed tomatoes 1 ½ teaspoons salt, divided 1/8 teaspoon crushed red pepper flakes 1/8 teaspoon oregano 2/3 cup Ricotta cheese 1/3 cup Parmesan cheese, grated 12 slices
Tuscan Panini
Ingredients: 1 tablespoon olive oil 1 garlic clove, finely chopped ½ teaspoon hot pepper flakes 1 15-ounce can cannellini beans, with liquid 1 teaspoon fresh rosemary, chopped Salt and freshly ground black pepper 2 tablespoons Parmesan cheese, grated 8 1/4-inch-thick slices crusty Italian bread 4 tablespoons butter, softened ½ cup oil-packed sun- dried tomatoes, drained
Skillet Noodles and Beef
Ingredients: 1/2 pound lean ground beef 1/2 cup onion (chopped) 1 can tomato sauce (15 ounce) 1 1/2 cups water 1/4 teaspoon garlic powder 1/4 teaspoon oregano 1/4 teaspoon basil 3 cups noodles, uncooked, 1/2 inch wide 1 package spinach, frozen, chopped (10 ounce) 1 cup cottage cheese, non-fat 1/2 cup cheese, part-skim mozzarella, shredded
Pumpkin Black Bean Chili
— Gwen Wolford of Circleville, Ohio (I asked my friend Gwen for her recipe… she’s from Circleville, home of the Pumpkin Festival, so naturally her chili has pumpkin in it! – Susan Crowell) Ingredients: 1 lb ground beef, browned and drained 1 qt tomato juice 1 – 12 oz can tomato sauce or puree 1
Chili Sauce
submitted by Debbie Flinner of Canton, OH Ingredients: 1-8oz. can tomato sauce 1-3 jalepeno peppers 1/2 cup chopped onion 1 tsp. salt 1/4 tsp. ground cumin 1/8 clove garlic, crushed Directions: Mix all ingredients in a saucepan. Heat to boiling, stirring constantly. Reduce heat, simmer uncovered, stirring occasionally, 10 minutes. Serve with hamburgers, meatloaf, chicken
