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Ingredients

• ✓ plum tomato
• olive oil
• gnocchi
• garlic
• red pepper flakes
• salt
• sugar
• mozzarella ball
• parsley
• basil

Instructions

1. 1 Open marinated mozzarella balls and measure out 1/4 cup of the oil.
2. 2 Pour oil into a heavy skillet over medium-high heat. Cook gnocchi in batches in the hot oil until golden and heated through. Divide gnocchi evenly amongst 4 gratin dishes.
3. 3 Add garlic and red chili flakes to the oil in the same skillet. Cook until garlic is fragrant, about 30 seconds. Stir in salt and sugar. Pour in tomatoes. Use a wooden spoon to break up and crush the tomatoes.
4. 4 Bring sauce to a boil, reduce heat, cover and simmer tomatoes for 15 minutes.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Taste sauce and adjust seasonings if desired. Spoon tomato sauce over the gnocchi. Top each dish with 3 marinated mozzarella balls and set on a baking sheet.
7. 7 Add baking sheet to oven and broil until mozzarella balls are melted and golden browned, 3 to 5 minutes. Garnish with parsley or basil if desired and serve immediately.

By thedailygourmet

Ingredients

• ✓ plum tomato
• bow tie pasta
• olive oil
• sweet sausage
• red pepper flakes
• onion
• garlic
• heavy cream
• salt
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, 8 to 10 minutes; drain.
2. 2 Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown.
3. 3 Stir in onion and garlic, and cook until onion is tender.
4. 4 Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
5. 5 Stir cooked pasta into sauce and heat through. Sprinkle with parsley.
6. 6 Enjoy!

By Allrecipes Member

Ingredients

• ✓ plum tomato
• olive oil
• potato gnocchi
• onion
• garlic
• white wine
• basil
• mozzarella
• parmesan cheese
• basil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly oil an oven-safe baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
3. 3 While gnocchi is cooking, heat olive oil in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Cut an "x" into the skin of each tomato with a sharp knife and add to the skillet; stir well. Pour in white wine and simmer until tomatoes are tender, about 10 minutes. Using a spoon, gently crush tomatoes to release juice and pulp. Add basil and continue to gently crush tomatoes to create a sauce. Remove and discard tomato skins as they loosen from the pulp. Cook for 1 more minute over low heat. Add drained gnocchi to the sauce and mix until covered with the sauce.
4. 4 Remove skillet from heat and add mozzarella balls, folding everything together gently but quickly, so cheese is coated with sauce but not cooked or melted. Transfer to the prepared baking dish and sprinkle with Parmigiano-Reggiano cheese.
5. 5 Bake in the preheated oven until cheese has melted, about 10 minutes. Garnished with fresh basil sprigs.

By Buckwheat Queen

Ingredients

• ✓ plum tomato
• basil
• garlic
• thyme
• salt
• black pepper
• flatbread pizza crust
• olive oil
• red pepper flakes
• mozzarella cheese
• tomato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Chop 1/2 of the basil leaves.
2. 2 Place a large saucepan over medium heat to warm. Put plum tomatoes in the pan and chop them up with a spatula. Bring to a simmer and add garlic, thyme sprigs, and chopped basil. Season with salt and pepper and simmer until most of the moisture is gone, 5 to 10 minutes. Remove and discard thyme sprigs.
3. 3 Place flatbread on a baking sheet and cook in the preheated oven for 3 minutes. Remove from the oven.
4. 4 Spread olive oil lightly over entire flatbread except the edge, then sprinkle with crushed red pepper. Spread tomato sauce on top of olive oil and place mozzarella on top. Layer with remaining whole basil leaves and tomato slices.
5. 5 Return to the oven and cook until crust is light brown, 12 to 15 minutes.

By Justin Fassio

Ingredients

• ✓ plum tomato
• olive oil
• onion
• garlic
• red pepper flakes
• oregano
• water
• oregano
• salt
• black pepper
• ditalini pasta
• goat cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Drizzle olive oil over the bottom of a 9x13-inch casserole dish. Pour tomatoes and their juices into the dish; cut each tomato into 3 pieces. Sprinkle in onion, garlic, red pepper flakes, and 2 teaspoons oregano; stir to combine.
3. 3 Roast in the preheated oven for 1 hour. Remove dish from oven, stir briefly, return to oven and roast for an additional 15 minutes.
4. 4 Transfer roasted tomato mixture to a saucepan; pour in water. Process mixture with an immersion blender or potato masher until desired sauce consistency is reached. Stir in 1 teaspoon oregano. Season with salt and black pepper to taste. Set aside.
5. 5 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in ditalini and return to a boil. Cook pasta uncovered, occasionally stirring, until pasta has cooked through but is still firm to the bite, 8 to 10 minutes. Drain well and return to pot.
6. 6 Pour tomato sauce over ditalini; stir to combine. Stir in goat cheese.

By John Mitzewich

Ingredients

• ✓ plum tomato
• olive oil
• guanciale
• onion
• garlic
• red pepper flakes
• white wine
• water
• tomato paste
• spaghetti
• pecorino romano cheese
• basil

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add guanciale and cook, stirring frequently until slightly browned, about 7 minutes. Remove guanciale to a plate. Leave a bit of the rendered fat in the skillet and discard the rest.
2. 2 Add onion to the skillet and cook and stir until softened, about 5 minutes. Add garlic and red pepper flakes; cook for 1 minute. Return guanciale to the skillet and cook for 1 to 2 minutes. Pour in white wine and cook until wine has reduced slightly, about 3 minutes.
3. 3 Stir in canned tomatoes, breaking up whole tomatoes with a spoon. Pour 1/3 cup water into the tomato can, swirl around to rinse the can, and pour into the skillet with remaining 2/3 cup water and tomato paste. Bring sauce to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 1 hour.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Ladle out about 1/2 cup of the pasta water, add to the sauce in the skillet, and mix well. Drain spaghetti and stir into the sauce until well combined.
5. 5 Sprinkle generous amounts of Pecorino Romano cheese over each serving, and garnish with basil.

By Kim's Cooking Now

Ingredients

• ✓ plum tomato
• rotini pasta
• bacon
• olive oil
• onion
• red bell pepper
• parsley
• garlic
• red pepper flakes
• black olive
• green olive
• caper
• oregano
• salt
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Meanwhile, cook bacon in a large deep skillet until crisp. Drain on paper towels; cut or break into ½-inch pieces. Discard bacon drippings.
3. 3 Heat oil in the same skillet over medium heat. Add onions; cook, stirring occasionally, 5 minutes. Add bell pepper, parsley, garlic, and pepper flakes; cook 2 minutes. Add tomatoes and chopped bacon; simmer 10 minutes, stirring occasionally. Stir in olives, capers, and oregano; simmer 2 minutes. Taste; season with salt if desired.
4. 4 Toss pasta with sauce and ½ cup Parmesan cheese. Sprinkle servings with cheese.

By LindsayOlives

Ingredients

• ✓ plum tomato
• butter
• olive oil
• onion
• celery
• carrot
• salt
• ground beef
• salt
• nutmeg
• cayenne pepper
• black pepper
• milk
• white wine
• water

Instructions

1. 1 Melt butter with olive oil in a large saucepan over medium heat. Add onion, celery, carrot, and 1 pinch salt; cook and stir until onion turns translucent, about 5 minutes.
2. 2 Stir ground beef into vegetables; cook and stir until meat is crumbly and no longer pink, about 5 minutes. Season with 1 1/2 teaspoons salt, nutmeg, cayenne pepper, and black pepper.
3. 3 Pour milk into ground beef mixture and bring to a simmer. Cook, stirring frequently, until most of the milk has evaporated and the bottom of the pan is still slightly saucy, about 5 minutes.
4. 4 Increase heat to medium-high and pour in white wine; cook and stir until wine has mostly evaporated, about 5 minutes.
5. 5 Pour tomatoes with juice into a large mixing bowl; crush them with your hands until they resemble a chunky sauce. Pour tomato mixture into ground beef mixture; fill the tomato can with 2 cups water and stir into sauce. Bring to a boil.
6. 6 Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from the top of sauce if desired. Add more water if sauce is too thick. Taste and adjust seasonings before serving.

By John Mitzewich

Ingredients

• ✓ plum tomato
• pasta
• pepper
• salt
• oregano
• basil
• chicken stock
• white wine
• celery
• carrot
• tomato sauce
• mushroom
• ground pork
• ground beef
• garlic
• bacon
• onion
• olive oil

Instructions

1. 1 Warm oil in a large skillet over medium heat. Sauté onion, bacon, and garlic in hot oil until bacon is browned and crisp, about 10 minutes. Use a slotted spoon to transfer bacon mixture to a paper towel-lined plate to drain; set aside.
2. 2 Place the same large skillet over medium-high heat. Cook and stir ground beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Stir bacon mixture, tomatoes, mushrooms, tomato sauce, carrots, celery, wine, stock, basil, oregano, salt, and pepper into meat mixture. Bring to a boil. Cover, reduce heat, and simmer sauce for 1 hour, stirring occasionally.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook in boiling water until al dente, 8 to 10 minutes; drain.
5. 5 Serve sauce over hot pasta.

By Kimber

Ingredients

• ✓ plum tomato
• romano cheese
• parmigiano-reggiano cheese
• rigatoni
• flat leaf parsley
• garlic
• kalamata olive
• sweet pepper
• hot pepper
• water
• heavy cream
• chicken broth
• marsala wine
• chicken thigh
• black pepper
• salt
• ground sausage
• mushroom
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion, mushrooms, sausage, salt, and black pepper; cook and stir until vegetables are softened and sausage is browned, 6 to 7 minutes.
2. 2 Stir chopped chicken into sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in Marsala wine; cook, while scraping the browned bits of food off the bottom of the pan with a wooden spoon, until wine is mostly evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, cream, and water; simmer for 30 minutes. Adding more water if sauce gets too thick.
3. 3 Stir in peppers, olives, and garlic; simmer until thickened, 15 to 20 minutes. Season with salt and black pepper; stir in parsley.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain.
5. 5 Combine sauce and rigatoni, stir in cheese, cover, and set aside until rigatoni absorbs sauce, 1 to 2 minutes.

By John Mitzewich

Ingredients

• ✓ plum tomato
• parsley
• parmigiano-reggiano cheese
• olive oil
• black pepper
• salt
• ditalini pasta
• swiss chard
• salt
• italian seasoning
• red pepper flakes
• chickpea
• cabbage
• cranberry bean
• water
• chicken broth
• garlic
• celery
• onion
• pancetta
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
2. 2 Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer.
3. 3 Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
4. 4 Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.
5. 5 Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.

By John Mitzewich

Ingredients

• ✓ plum tomato
• parmesan cheese
• parsley
• linguine pasta
• chicken
• olive oil
• all-purpose flour
• egg
• mushroom
• onion
• green bell pepper
• celery
• carrot
• olive oil
• black pepper
• salt
• basil
• oregano
• sugar
• red wine
• tomato paste
• garlic
• olive oil

Instructions

1. 1 Heat 2 teaspoons of olive oil in a large pot over low heat, and cook and stir the garlic until tender but not browned, about 3 minutes. Pour in the tomatoes with their juice, and mash with a potato masher to leave the tomatoes in chunks. Stir in tomato paste, red wine, sugar, oregano, basil, salt, and black pepper, and mix until the tomato paste is smoothly combined into the sauce. Bring to a simmer, and cook, stirring often, while you prepare the vegetables.
2. 2 Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the carrot and celery until tender, 5 to 8 minutes. Stir into the sauce. In the same skillet, cook and stir the green peppers and onions until the onions are translucent, 5 to 8 more minutes; mix them to the sauce. Heat 1 more tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they give up their liquid, about 10 minutes; stir the mushrooms into the sauce. Allow sauce to simmer while you cook the chicken.
3. 3 Beat the eggs in a bowl. Place the flour in a separate shallow bowl. Heat 1/4 cup of olive oil in a large skillet over medium heat. Dip chicken pieces in egg, then dredge in flour. Tap off any excess flour, and brown the chicken pieces in the hot oil until browned on both sides, about 15 minutes. Set the chicken pieces aside.
4. 4 Preheat oven to 325 degrees F (165 degrees C).
5. 5 Spoon about 1 cup of the tomato sauce into the bottom of a large Dutch oven. Place the chicken pieces into the Dutch oven, and pour remaining sauce and vegetables over the chicken; cover.
6. 6 Bake in the preheated oven until the chicken is tender and no longer pink inside, about 1 hour. If sauce begins to boil harder than a simmer, reduce oven heat to 300 degrees F (150 degrees C).
7. 7 About 15 minutes before serving time, bring a large pot of lightly salted water to a boil. Stir in the linguine pasta, bring back to a boil, and cook, stirring often, until the linguine is tender but still slightly firm, 10 to 12 minutes. Drain the pasta well.
8. 8 Turn the linguine out onto a large platter, and top with the chicken and sauce. Sprinkle with parsley and Parmesan cheese to serve.

By Pam

Ingredients

• ✓ plum tomato
• olive oil
• garlic
• eggplant
• rigatoni pasta

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes.
2. 2 Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
4. 4 Pour sauce over pasta.

By alands18

Ingredients

• ✓ plum tomato
• olive oil
• onion
• garlic
• vegetable broth
• tomato sauce
• flat-leaf parsley
• salt
• sugar
• half-and-half

Instructions

1. 1 Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.
2. 2 Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.
3. 3 Puree the soup using an immersion blender.
4. 4 Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.

By faithloren

Ingredients

• ✓ plum tomato
• olive oil
• garlic
• red pepper flake
• salt
• gemelli pasta
• tuna steak
• parsley
• heavy cream
• basil

Instructions

1. 1 Heat a heavy skillet over medium heat. Add oil and wait until it shimmers. Add garlic and cook quickly, being careful not to burn, about 1 minute. Carefully transfer garlic slices to a paper towel-lined plate. Set aside.
2. 2 Add tomatoes, red pepper flakes, and salt to the same skillet. Stir and crush down tomatoes with a wooden spoon. Cover and cook for 5 minutes.
3. 3 Meanwhile, bring a large pot of salted water to a boil and cook pasta until tender yet firm to the bite, about 8 minutes. Drain and set aside.
4. 4 Remove lid from sauce and stir. Add in tuna steaks. Cover and cook until tuna flakes easily with a fork, 8 to 10 minutes. Add 1/2 of the fried garlic, parsley, cream, and 1/2 of the basil.
5. 5 To serve, add pasta to bowls and ladle tuna sauce on top. Garnish with remaining basil chiffonade and fried garlic. Serve immediately.

By thedailygourmet

Ingredients

• ✓ plum tomato
• water
• bacon
• elbow macaroni
• cheddar cheese
• cream cheese
• parmesan cheese
• salt
• black pepper
• leek

Instructions

1. 1 Bring water to a boil in an 8-quart stockpot.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 8 to 10 minutes. Drain bacon on a paper towel-lined plate.
3. 3 Add macaroni, Cheddar cheese, cream cheese, Parmesan cheese, salt, and pepper to the boiling water. Cover and let simmer vigorously for 5 minutes, stirring occasionally.
4. 4 While the macaroni mixture cooks, trim dark green parts off leek and discard. Slice leek in half lengthwise, then crosswise into 1/2-inch slices. Place in a bowl of cold water and swish to remove dirt. Drain leek and stir into the macaroni mixture.
5. 5 Cook, uncovered, stirring occasionally, until macaroni is tender and sauce is thickened, about 5 minutes.
6. 6 Meanwhile, cut tomatoes in half lengthwise. Remove cores and scrape out seeds. Dice tomatoes; reserve 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and 1/2 of the bacon. Spoon macaroni into a serving bowl and garnish with remaining bacon and reserved tomatoes. Serve immediately.

By dawn2376

Ingredients

• ✓ plum tomato
• cauliflower
• carrot
• onion
• cilantro
• lime
• salt
• avocado

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; bring water to a boil. Add cauliflower; cover and steam for 7 minutes. Cool, then finely chop.
2. 2 Place cauliflower, carrots, tomatoes, onion, and cilantro in a large serving bowl. Pour lime juice on top; season with salt.
3. 3 Cover the bowl with plastic wrap; refrigerate at least 30 minutes. Garnish servings with avocado slices.

By Lourdes Gutierrez

Ingredients

• ✓ plum tomato
• olive oil
• onion
• garlic
• white wine
• stuffed green olive
• caper
• red pepper flakes
• sea bass fillet
• butter
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium heat. Sauté onions until soft. Stir in garlic and sauté about 1 minute. Add tomatoes and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
2. 2 Place sea bass into the sauce. Cover and gently simmer until fish flakes easily with a fork, 10 to 12 minutes. Transfer fish to a serving plate and keep warm.
3. 3 Increase the heat and add butter to the sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.

By Kiki Hahn

Ingredients

• ✓ plum tomato
• potato
• olive oil
• onion
• black olive
• garlic
• white wine
• fish stock
• tomato paste
• salt
• black pepper
• whitefish fillet

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Heat oil in a skillet over medium heat; stir in onion, olives, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cooked potatoes, tomatoes, wine, fish stock, and tomato paste. Mix well and bring to a boil.
3. 3 Reduce heat to a simmer and cook for 5 minutes. Taste and season with salt and pepper.
4. 4 Add fish fillets. Mix carefully and simmer until fish flakes easily with a fork, about 4 minutes.

By James

Ingredients

• ✓ plum tomato
• beef stew meat
• beef bouillon
• chicken broth
• onion
• greek seasoning
• black pepper
• bay leaf
• cabbage
• celery
• tomato sauce
• salt

Instructions

1. 1 Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes; drain excess grease.
2. 2 Stir beef bouillon into chicken broth in a bowl until dissolved; add to beef.
3. 3 Mix onions, Greek seasoning, black pepper, and bay leaves into broth-beef mixture; cover saucepan and simmer until beef is tender, about 1 hour 15 minutes. Add cabbage and celery to broth-beef mixture; cover saucepan and simmer until celery is tender, about 30 minutes more.
4. 4 Stir plum tomatoes, tomato sauce, and salt into broth-beef mixture and simmer, uncovered, until stew is slightly thickened, 15 to 20 minutes. Remove and discard bay leaves before serving.

By M Ecker

Ingredients

• ✓ plum tomato
• olive oil
• curry powder
• onion
• garlic
• peach
• ginger
• cream
• vegetable broth
• salt
• black pepper
• lettuce
• shrimp

Instructions

1. 1 Heat the oil in a large saucepan over medium heat; stir in the curry and cook 1 minute. Add the onion and garlic; cook 8 to 10 minutes, or until the onion becomes transparent. Stir in the peaches, including their syrup, with the tomatoes, ginger, cream, broth, salt, and pepper. Simmer over low heat for 45 minutes. Serve hot, topped with shrimp and lettuce.

By kitsilanogirl

Ingredients

• ✓ plum tomato
• vegetable oil
• vegan burger patty
• vegetable oil
• onion
• garlic
• chipotle pepper
• salt
• black pepper
• vegetable stock
• tomato paste
• adobo seasoning
• sazon seasoning
• potato
• kale

Instructions

1. 1 Heat 2 teaspoons oil in a skillet over medium heat. Add vegan burger patties; cook, flipping halfway, until browned, about 6 minutes. Transfer to a plate and cut into bite-sized cubes.
2. 2 Heat remaining oil in a pot over medium-high heat. Add onion, garlic, chipotle pepper, salt, and pepper. Saute until onion is translucent, about 5 minutes. Add 1 cup vegetable stock and tomato paste; bring to a simmer. Add the browned vegan patties and plum tomatoes with juice.
3. 3 Pour remaining vegetable stock into the tomato mixture. Sprinkle in adobo seasoning and sazon. Bring to a boil. Add potatoes and kale; cook until potatoes are tender, 10 to 15 minutes.

By Alicia

Ingredients

• ✓ plum tomato
• salt
• carrot
• potato
• water
• brown sugar
• black pepper
• clove
• cinnamon
• cumin
• bay leaf
• black peppercorn
• oregano
• rosemary
• tomato paste
• beef broth
• red wine vinegar
• red wine
• garlic
• onion
• beef stew meat
• olive oil

Instructions

1. 1 Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
2. 2 Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
3. 3 Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
4. 4 Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
5. 5 Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.

By Peter I

Ingredients

• ✓ plum tomato
• aluminum foil
• mozzarella cheese
• parmesan cheese
• lasagna noodle
• milk
• chicken stock
• red wine
• prosciutto
• beef skirt steak
• ground pork
• pork loin
• veal round
• veal shoulder
• carrot
• celery
• onion
• pancetta
• black pepper
• salt
• nutmeg
• milk
• all-purpose flour
• butter

Instructions

1. 1 In a large saucepan, melt the butter over medium high heat. Whisk in the flour and cook, stirring frequently, for 3 minutes. Slowly whisk in the milk and nutmeg. Cook over medium heat for 3-5 minutes, whisking occasionally, until slightly thickened. Season to taste with salt and pepper. Remove from heat and let cool.
2. 2 Heat a large Dutch oven over medium-high heat. Add the pancetta and saute, stirring frequently, for 5 minutes. Add the onion, celery and carrots and continue to cook for 6-7 minutes until softened and fragrant. Add the meats and cook, stirring frequently, until deep brown in color. Add the wine to the skillet and reduce the heat to medium low. Cook until the wine has reduced by half, about 3 minutes.
3. 3 Add 1/2 cup stock to the saucepan and simmer, 10 minutes, or until totally evaporated. Repeat with another 1/2 cup stock. Stir in the last 1/2 cup stock and milk. Partially cover the pot and cook for 1 hour, stirring frequently. Add the tomatoes, crushing them as they go into the pot. Cook uncovered on medium-low heat for another 45 minutes so the sauce resembles a thick, meaty stew. Season with salt and pepper.
4. 4 In a large baking dish, spread a thin layer of the bechamel sauce. Add a layer of pasta, then a layer of bechamel and then a layer of rag. Repeat until you have used all of your pasta. On the top layer of pasta, spread the bechamel sauce and top with Parmesan and mozzarella cheese. Cover with Reynolds Wrap® Aluminum Foil and bake in a preheated oven at 350 degrees F for 40-45 minutes. Remove the foil and bake another 10 minutes until golden brown. Let rest for 10 minutes before serving.

By Reynolds KitchensR

Ingredients

• ✓ plum tomato
• honey
• oregano
• salt
• black pepper
• bay leaf
• water
• olive oil
• yellow onion
• garlic
• lemon juice
• salt

Instructions

1. 1 Inspect 10 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Place tomatoes, honey, oregano, 1 tablespoon salt, pepper, and bay leaves in a large stockpot; add water to cover. Stir to combine, cover, and bring to a low boil over medium-high heat. Remove the cover and simmer for 20 minutes, stirring occasionally. Remove bay leaves. Taste and adjust seasoning.
3. 3 While tomatoes are cooking, heat olive oil in a large skillet over medium-high heat. Cook and stir onions and garlic in hot oil until onions are softened but not browned, about 10 minutes. Remove from heat.
4. 4 Transfer cooked tomatoes to a food mill placed over a bowl; purée in batches, separating tomato pulp and juice from tomato skins and seeds.
5. 5 Return tomato pulp and juice to the stockpot. Stir in cooked onions and garlic. Cook, uncovered and stirring occasionally to prevent scorching, over medium-high heat until sauce thickens and reduces by about half, 1 hour to 1 hour 30 minutes.
6. 6 Transfer the jars and lids from simmering water to a dry towel.
7. 7 Place 3 tablespoons lemon juice and 1 teaspoon salt into each jar. Ladle hot tomato sauce into the sterilized jars, filling to within 1/2 inch of the top. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
8. 8 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process until the jars are fully sealed, about 45 minutes.
9. 9 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool dark area.

By ScandoGirl

Ingredients

• ✓ plum tomato
• red bell pepper
• garlic
• onion
• red wine vinegar
• basil
• sugar
• salt
• jar
• lid
• band

Instructions

1. 1 Roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
2. 2 Place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
3. 3 Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
4. 4 Combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
5. 5 Ladle hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6. 6 Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

By Ball

Ingredients

• ✓ plum tomato
• olive oil
• yellow onion
• garlic
• carrot
• celery
• oregano
• italian seasoning
• salt
• basil
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil and stir in onions and garlic; cook until soft and translucent, about 5 minutes. Add carrot, celery, and tomatoes; cook until tender, about 4 minutes. Season with oregano, Italian seasoning, salt, basil, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Blend with an immersion blender to desired consistency.

By Fioa

Ingredients

• ✓ plum tomato
• olive oil
• garlic
• onion
• green bell pepper
• paprika
• jalapeno pepper
• egg
• pita bread

Instructions

1. 1 Gather the ingredients.
2. 2 Heat vegetable oil in a deep skillet over medium heat. Stir in garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika, and jalapeños; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
3. 3 Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with remaining eggs.
4. 4 Poach the eggs in the sauce until the whites are firm and the yolks have thickened but are not hard, 2 ½ to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the poached eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.
5. 5 Enjoy!

By Lisa

Ingredients

• ✓ plum tomato
• vegetable oil
• poblano pepper
• green bell pepper
• anaheim chile pepper
• jalapeno pepper
• onion
• cilantro
• white vinegar
• salt
• garlic
• liquid smoke

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Rub tomatoes with oil.
3. 3 Cook on the preheated grill for 10 minutes; flip. Place poblanos, bell pepper, Anaheims, and jalapeño on the grill; cook 5 to 7 minutes per side.
4. 4 Transfer tomatoes to a bowl. Place bell pepper, poblanos, Anaheims, and jalapeño in an airtight container. Cool, about 15 minutes.
5. 5 Peel tomatoes. Drain. Peel and seed peppers.
6. 6 Combine tomatoes, peppers, onion, cilantro, vinegar, salt, and garlic in the bowl of a food processor; pulse until blended. Add liquid smoke; pulse until salsa reaches desired consistency.

By Julia C Brogli