|The Big Grill|
|by Paul Kirk|
This recipe book offers ideas for classic barbecue food such as burgers and spareribs as well as more exotic ideas for grilling sardines or swordfish.
31 - 40 of 114 for tomatoe sauce fresh tomatoes
Heat oil in ... minutes. Stir in tomatoes and simmer until ... until pink, about 10 minutes. Pour over cooked spaghetti. Sprinkle with cheese. Serves 4.
Scald and remove skins from tomatoes. Cut in ... consistency of commercial tomato sauce. Ladle into freezer ... within 1 inch of top. Freeze. Makes 5 pints.
Use a large ... wooden spoon. Add tomatoes, pepper, basil, ... Serve over your favorite vermicelli or linguine pasta. Buon appetite. Makes 4-6 servings.
Heat oil in ... may be added now and cook for 30 minutes. This sauce freezes well. Note: More tomato paste may be added, if desired, for extra thickening.
Sprinkle fish with ... has evaporated and sauce is thick, stirring ... platter. Top with sauce. Can be served warm or at room temperature. Serves 6 to 8.
Use tomato held at room ... melts, 1-1 1/2 minutes. Stir in tomatoes. Serve over baked potatoes, cauliflower, broccoli, fish or chicken. Yield 1 1/2 cups.
Combine tomatoes with garlic, basil, ... directed. Barely heat the sauce. Drain pasta. Pour sauce over pasta. Makes 2 servings. May be increased accordingly.
MARINATE: tomatoes, brie, basil, ... 1 tablespoon oil, salt, linguine and cook according to directions. Toss with marinade and Parmesan on top. Serves 8.
Wash and pat dry tomatoes. Cut the cores and discard. Cut each tomato in half horizontally ... room temperature before serving. Serve over pasta. Serves 4.
All ingredients should be at room temperature. Combine tomatoes, basil, onion ... al dente. Drain well. While very hot, toss with sauce and serve at once.
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