|The Italian Baker|
|by Carol Field|
Bread in Italy is rough country loaves with thick chewy crusts and flat disks of focaccia seasoned with the wild herbs of the fields.
Results 1 - 10 of 109 for left over tomatoes
Brown meat in ... large can of tomato sauce. Add the ... sauce in lasagna, over pizza or freeze ... depending upon the pasta quantity being served with it.
Make 20 small incisions all over the fatty side ... onions and the cherry tomatoes around the pork and serve with the pear-cider sauce. Yield: 10 servings.
Place meat, potatoes ... cover well. Add tomatoes and green chilies, ... refrigerated or frozen for use later. It will thicken on its own if not served immediately.
In a large ... and pepper flakes over moderate heat. When ... minutes. Add the tomatoes, breaking them ... pasta. Preparation time: 20 minutes. Serves: 4.
In a large ... cooked. If using left over fish heat until ... bouillabaisse in soup bowls topped with toasted French bread or croutons and chopped parsley.
Preheat oven to ... slice crosswise potatoes, tomatoes and zucchini (yellow ... squash with the tomato slices and another ... no cholesterol and 5 g. fat.
In large skillet ... Drain. Stir in tomatoes, paste, sugar, ... Spread cottage cheese over spaghetti mixture. Fill ... cheese melts. Let stand 5 minutes.
Preheat oven to ... bowl. Mix well. Place potatoes and carrots around loaf. Pour sauce over meatloaf. Bake 1 1/2 hours, basting loaf occasionally with sauce.
Par-boil each tomato. Cut up ... out centers of tomatoes. Mix above all together and stuff in tomatoes. Pour juice around tomatoes in glass pan. Bake in oven.
This is a ... taco spices and tomato soup with ground ... an Italian flair. A read favorite. I always make 2 and freeze extra for the next real busy day!
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