Tomato Pots Recipes

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TOMATO, PEPPER & BEAN ONE POT



Tomato, pepper & bean one pot image

Make a batch of this stew at the weekend, then chill or freeze it in portions for easy midweek lunches. See our different toppings to keep it interesting

Provided by Anna Glover

Categories     Dinner, Lunch

Time 1h

Yield Makes 6 portions

Number Of Ingredients 15

1 tbsp olive oil
1 large onion , finely chopped
2 celery sticks , finely chopped
3 carrots , finely chopped
3 red peppers , sliced
2 garlic cloves , crushed
2 tbsp tomato purée
400g can cannellini beans , rinsed and drained
400g pinto beans , rinsed and drained
400g borlotti beans , rinsed and drained
2 x 400g cans chopped tomatoes
1 vegetable stock cube (check the label if you're vegan)
2 bay leaves
1 tbsp brown sugar
½ tbsp red wine vinegar

Steps:

  • Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
  • Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight. Choose your toppingsSweet & spicyAdd diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds. Tex-MexStir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander. Smoky BBQ beansStir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs. Added greensStir in some spinach and top with a sliced boiled egg. Beans on toastServe the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil. Italian-inspiredTop with toasted croutons, chopped rosemary, lemon zest and parmesan.

Nutrition Facts : Calories 236 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 11 grams protein, Sodium 0.8 milligram of sodium

SLOW COOKER TANGY TOMATO POT ROAST



Slow Cooker Tangy Tomato Pot Roast image

An easy, comforting meal, with fall-apart tender beef, carrots and potatoes, all in a tangy tomato gravy.

Provided by Jennifer

Categories     Main Course

Time 8h15m

Number Of Ingredients 16

6 medium yellow-fleshed potatoes (peeled and halved)
6-8 carrots (peeled and halved if thick or left whole if thinner)
1 medium onion (peeled and thinly sliced)
1 Tbsp olive oil
Salt and freshly ground pepper
3 lb boneless beef roast (inside or outside round, blade or cross-rib works well)
2 cups tomato sauce (or passata)
1/4 cup brown sugar (packed)
2 Tbsp Worcestershire sauce
2 Tbsp cider vinegar
2-3 fresh thyme sprigs (or 1 tsp dried thyme leaves)
1 tsp salt
Freshly ground pepper
1 Tbsp cornstarch
1 Tbsp water
Fresh parsley (chopped)

Steps:

  • Scatter the prepared potatoes, carrots, and onions in the bottom of a slow cooker.
  • On the stove top, heat oil in a large skillet over medium-high heat. Sear beef roast on both sides until well browned, about 3 minutes per side. Place beef on top of vegetables in slow cooker.
  • In a medium bowl, stir together the tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, salt and pepper. Pour over the roast. Scatter the fresh thyme sprigs over-top.
  • Place cover on slow cooker and cook on low for about 6-8 hours, or until beef is fall-apart tender.
  • Remove roast to a cutting board and cut in to slices. Meanwhile, combine cornstarch with water and stir in to gravy with vegetables and let cook for a few minutes until gravy thickens a bit. Taste gravy and season with additional salt and pepper, as needed. Return meat to slow cooker. Gently stir to coat with gravy. Allow to cook a few minutes to re-warm the meat, then remove all to a large platter or bowl to serve. Garnish with some chopped fresh parsley.

Nutrition Facts : Calories 477 kcal, Carbohydrate 33 g, Protein 51 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 132 mg, Sodium 761 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving

EASY POT ROAST WITH TOMATOES AND GARLIC



Easy Pot Roast with Tomatoes and Garlic image

Braised beef roast with tomatoes and garlic, just three ingredients for the best pot roast ever ~ in the Instant Pot, slow cooker or in the oven.

Provided by Kelly Wildenhaus | the hungry bluebird

Categories     Main Course

Time 1h40m

Number Of Ingredients 6

1 (28-ounce) can whole tomatoes, with juices (I like San Marzano)
1 (3 to 3½ pound) boneless beef chuck roast
Kosher salt
Olive oil
1 head garlic, separated into cloves (do not peel)
Orzo, egg noodles or polenta for serving

Steps:

  • Put tomatoes in bowl and crush by hand, set aside. Swish can with about a ⅓ cup water and set aside for deglazing.
  • Dry pot roast with paper towels, and, if desired, tie with string to hold together while cooking. Set pressure cooker to sauté and heat a glug of olive oil. Season beef roast with kosher salt and brown on both sides. Remove roast to plate, and deglaze pot with the tomato juice and water. Turn off sauté setting.
  • Put beef roast back into pot, pour tomatoes over roast. Lift up roast to make sure tomatoes and liquid are evenly distributed, season with salt and pepper. Scatter garlic cloves around roast. Seal and set at high pressure for 60 minutes.
  • Let pressure cooker naturally release for 20 minutes, then manually release any remaining pressure. Remove pot roast to cutting board, slice or shred meat. Skim fat off tomato mixture and add beef back to pot. Serve beef and sauce over orzo, egg noodles or polenta with some garlic cloves, just press them right out of their papery skins.
  • Heat a little olive oil in a heavy bottomed pan large enough to hold the beef roast. Generously salt the roast all over. When oil is shimmering, brown roast on all sides. Remove to a plate. Swirl a little water in the empty tomato can and deglaze the pan, scraping up any brown bits. Pour into the bottom of the slow cooker and place roast on top, along with any accumulated juices.
  • Season the roast with some fresh, cracked black pepper. Crush the tomatoes by hand and pour the tomatoes over the roast, then scatter the garlic cloves around and on top of the roast. Cook on high for 6 to 8 hours until beef is tender. Mine took about 7 hours, depends on the size of your roast.
  • Skim as much fat as you can from the surface. If you tied your beef, remove to a cutting board and slice or shred the beef and return to the slow cooker. Otherwise, use a fork and spoon to shred the meat into large pieces in the pot. Serve beef and sauce over pasta or polenta, with some garlic cloves, just press them right out of their papery skins.
  • Preheat oven to 300º (If desired, brown the beef as directed above in the slow cooker instructions and after deglazing, return roast to pot and continue.)
  • Put tomatoes in bowl with juices and crush by hand. Put roast in an ovenproof 4- to 5-quart heavy pot or Dutch oven with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
  • Skim as much fat as you can from surface. Cut roast into slices or shred and serve with sauce and garlic, over pasta or polenta.

Nutrition Facts : Carbohydrate 7 g, Protein 45 g, Fat 26 g, SaturatedFat 11 g, TransFat 2 g, Cholesterol 156 mg, Sodium 374 mg, Fiber 1 g, Sugar 3 g, Calories 438 kcal, UnsaturatedFat 15 g, ServingSize 1 serving

INSTANT POT TOMATO SAUCE RECIPE



Instant Pot Tomato Sauce Recipe image

Instant Pot Tomato Sauce is the best easy no peel tomato sauce recipe. Homemade pasta sauce has never been simpler or quicker to make!

Provided by Alexa Blay

Categories     Sauces, Dips, and Dressings

Time 1h55m

Number Of Ingredients 10

3 Tablespoons good quality olive oil
1 large sweet onion (chopped)
1 1/2 large carrots (peeled and chopped, organic is best)
4 medium cloves garlic (minced)
1/3 cup water
3 pounds tomatoes (washed and quartered, see notes for varieties)
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 1/2 teaspoons kosher salt (plus more to taste)
1 teaspoon dried oregano

Steps:

  • Set the Instant Pot to the Sauté mode on high. Once it's hot, add in the olive oil. Add in the onions and carrots, and sauté while stirring frequently until the onions and golden and starting to turn transparent (about 5 minutes). Add in the garlic and sauté until aromatic (about 30 seconds). Add in the water, and use the end of a wooden spoon to scrape up any of the flavorful bits on the bottom. Turn the Instant Pot off.
  • Add in the tomatoes, and mix with the onions. Sprinkle the spices over the top of the tomatoes (not on the bottom of the pot).
  • Close the lid of the Instant Pot, and set the steam release valve to the sealing position. Select Manual (or Pressure Cook depending on your model), and then cook the tomato sauce on high pressure for 20 minutes.
  • After the Instant Pot has finished cooking, allow it to natural release for 10 minutes before moving the steam release valve to the venting position to let the pressure fully release. Carefully remove the lid.
  • Using an immersion blender, purée the sauce until it's smooth.
  • Set the Instant Pot to the sauté mode, and sauté on low for about 60 minutes, or until the sauce has thickened up (you want to avoid boiling the sauce). Alternatively, you could skip this step and mix in a 6-ounce can of tomato paste to thicken it. Taste, and adjust the spices.

Nutrition Facts : Calories 74 calories, Carbohydrate 8.2 grams carbohydrates, Fat 0.6 grams fat, Fiber 2.2 grams fiber, Protein 1.5 grams protein, ServingSize 1/10, Sugar 4.7 grams sugar

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