TOMATO, PEPPER & BEAN ONE POT
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
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
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
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
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
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 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
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
More about "tomato pots recipes"
TOMATO-HERB POT ROAST | BETTER HOMES & GARDENS
From bhg.com
5/5 (4)Calories 389 per servingTotal Time 2 hrs 40 mins
- Preheat oven to 325°F. Trim fat from meat. Season meat with salt and 1/4 teaspoon black pepper. In a 6-quart Dutch oven brown roast on all sides in 1 tablespoon hot oil over medium-high heat. Transfer to a plate.
- Add onion and three cloves garlic to Dutch oven. Cook and stir for 3 minutes. Stir in tomato sauce, tomato paste, wine, the 1/4 cup parsley, olives, and anchovy fillets. Return roast to Dutch oven. Bring to boiling. Bake, covered, for 2 1/2 hours or until meat is tender.
- Transfer meat to a platter; cover to keep warm. Bring liquid in Dutch oven to boiling. Reduce heat. Simmer, uncovered, for 10 to 15 minutes or until slightly thickened.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the remaining one clove garlic. Cook and stir for 30 seconds. Add beans; cook and stir for 2 to 3 minutes or until heated through.
ONE POT BASIL AND TOMATO ORZO RECIPE - VEGAN HUGGS
From veganhuggs.com
Ratings 21Calories 342 per servingCategory Main Course
- Heat olive oil in a large skillet or pot over medium heat. Once the oil is shimmering, add garlic, oregano and crushed red pepper flakes. Sauté for 1 minute until garlic is lightly browned.
- Add the orzo and stir to coat well. Cook for 1-2 minutes to lightly toast the orzo and incorporate flavors. Move around occasionally to prevent sticking.
ONE-POT SUN-DRIED TOMATO PASTA RECIPE | THEHUB …
From ideas.walmart.ca
Servings 4Total Time 25 minsCategory All Recipes
TOMATO SAUCE IN AN INSTANT POT – FOOD SCIENCE INSTITUTE
From foodscienceinstitute.com
Estimated Reading Time 2 mins
TOMATO SOUP RECIPES | ALLRECIPES
From allrecipes.com
INSTANT POT TOMATO SOUP RECIPE - MADE WITH FRESH TOMATOES
From makeyourmeals.com
Servings 6Calories 269 per servingEstimated Reading Time 5 mins
- Turn Instant Pot to Saute. Once the display reads HOT add the 2 tablespoons oil and onions. Saute until the onions become tender, 6-7 minutes.
ONE-POT PASTA WITH TOMATO-BASIL SAUCE RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (40)Total Time 50 mins
- Place first 9 ingredients and, if desired, dried crushed red pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring at 5-minute intervals.
- Remove from heat, and stir in spinach. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese.
- Shrimp Pasta Pot: Prepare recipe as directed, stirring in 1 lb. peeled large, raw shrimp, deveined, with spinach in Step
INSTANT POT TOMATO SOUP - INSTANT POT MINI RECIPES
From dessertfortwo.com
Reviews 15Calories 419 per servingCategory Instant Pot Mini Recipes
- Press SAUTE on the Instant Pot mini, and set the timer to 10 minutes. Add the butter and finely diced onion. Cook while stirring occasionally for 5-6 minutes. Keep an eye on it so the onions don’t burn or turn too dark.
- Add the garlic and sauté for 30 seconds. Add the tomato paste and sauté while stirring frequently for 2 minutes.
- Next, add all remaining ingredients: crushed tomatoes, broth, spices, and vinegar. Then, press OFF on the instant pot.
- Place the lid on the instant pot, and turn the valve to SEAL.Press HIGH PRESSURE and set the timer to 5 minutes. The instant pot will beep to acknowledge your selection, and then slowly begin to build pressure. The 5 minute timer doesn’t start until pressure it reached.
CROCK POT CREAMY TOMATO SOUP - SKINNYTASTE
From skinnytaste.com
4.9/5 (28)Total Time 6 hrs 50 minsCategory SoupCalories 177 per serving
- Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden.
- Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker.
4BS CREAM TOMATO SOUP RECIPE - COOKTHINK
From cookthink.com
Servings 4Total Time 1 hr 10 minsCategory Main Course, Soup
35 FRESH TOMATO RECIPES FOR PEAK TOMATO SEASON | …
From allrecipes.com
Author Carl HansonEstimated Reading Time 6 mins
TOMATO HOT POT WITH BEEF - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (7)Total Time 45 minsCategory SoupsCalories 242 per serving
EASY CROCK POT TOMATO SOUP - RECIPES THAT CROCK!
From recipesthatcrock.com
5/5 (1)Total Time 1 hr 5 minsCategory SoupCalories 166 per serving
ONE-POT TOMATO PASTA | TESCO REAL FOOD
From realfood.tesco.com
4/5 (11)Category DinnerCuisine ItalianTotal Time 15 mins
HOMEMADE TOMATO SOUP CROCK POT - ALL INFORMATION ABOUT ...
From therecipes.info
ONE-POT TOMATO BASIL PASTA RECIPE | EATINGWELL
From asparagus.recipes.does-it.net
GOAN SPICED SCALLOPS WITH SWEETCORN & TOMATO – SPICE POTS
From spicepots.com
TOMATO POTS - COOKEATSHARE
From cookeatshare.com
TOMATOES IN POTS SIZE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RECIPE: TOMATO, BASIL AND MOZZARELLA BRUSCHETTA POTS ...
From stuff.co.nz
INSTANT POT RED PEPPER TOMATO SOUP - RECIPES-GALORE.COM
From recipes-galore.com
CHERRY TOMATO POTS - COOKEATSHARE
From cookeatshare.com
CROCK POT TOMATO CHICKEN CHOWDER - RECIPES THAT CROCK!
From recipesthatcrock.com
10 BEST FRESH TOMATO CROCK POT RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #breakfast #lunch #main-dish #side-dishes #snacks #eggs-dairy #fruit #vegetables #american #canadian #french #oven #easy #european #beginner-cook #dinner-party #holiday-event #kid-friendly #cheese #eggs #dietary #one-dish-meal #christmas #low-sodium #low-calorie #pacific-northwest #low-carb #low-in-something #equipment #4-hours-or-less
You'll also love