SPICY TOMATO JUICE
You can drink this juice plain or use it in most any recipe like chili that calls for vegetable juice as an ingredient. -Kathleen Gill, Butte, Montana
Provided by Taste of Home
Time 1h10m
Yield about 5 quarts.
Number Of Ingredients 11
Steps:
- Quarter tomatoes; place in a 6-qt. Dutch oven. Add celery, onions, green pepper and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally. , Meanwhile, rinse five 1-quart plastic containers and lids with boiling water. Dry thoroughly. Cool tomato mixture slightly; put through a sieve or food mill. Return to pan. Add remaining ingredients; mix well. Bring to a boil. Remove from heat; cool. , Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Freeze up to 12 months. Thaw frozen juice in refrigerator before serving.
Nutrition Facts : Calories 95 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 514mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 4g fiber), Protein 3g protein.
SPICY TOMATO SAUCE
An easy Spicy Tomato Sauce
Categories Sauce Garlic Tomato Graduation Vegan Bon Appétit
Yield Makes 8 cups
Number Of Ingredients 10
Steps:
- Heat oil in heavy large saucepan over medium heat. Add onion, garlic, oregano, basil, marjoram and crushed red pepper. Cover and cook until onion is translucent, stirring occasionally, about 10 minutes. Add remaining ingredients; simmer gently, uncovered, until sauce thickens and measures 8 cups total, breaking up tomatoes with spoon and stirring occasionally, about 1 hour 15 minutes. Season sauce to taste with salt and pepper. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
SPICY TOMATO JAM
More like a relish than a true jam, this spicy delicacy will tingle your taste buds and is a great way to use a bumper crop of tomatoes and super over cream cheese with crackers! I always get rave reviews whenever I open a jar of this jam. Use as you would a relish - great over cream cheese served with crackers!
Provided by DLAMB3
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h40m
Yield 32
Number Of Ingredients 12
Steps:
- Place the tomatoes in a large pot and pour the boiling water over the tomatoes; allow to sit 5 minutes. Remove tomatoes from boiling water and place in ice-cold water until cool enough to handle. Slip off skins and stems.
- Coarsely chop the tomatoes in a food processor; reserve any juices and add to chopped tomatoes.
- Combine vinegar, apple juice, brown sugar, salt, black pepper, mustard, allspice, cumin, and cayenne pepper in a large non-reactive pan over medium heat; cook and stir until sugar dissolves completely; stir in the chopped tomatoes. Bring the mixture to a boil; reduce heat and simmer, stirring frequently, until liquid has reduced by half, 30 to 45 minutes. Add the lemon slices and cook another 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 12.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 118.3 mg, Sugar 11.6 g
SUNNY'S SPICY TOMATO DIP
Provided by Sunny Anderson
Categories appetizer
Time 2h25m
Yield 1 1/4 cups
Number Of Ingredients 10
Steps:
- Heat the oil in a medium pot or pan over medium-high heat. When the oil begins to swirl, add the tomatoes and capers and cook, stirring intermittently, so the tomato skins begin to sear and brown. Once the skins begin to burst, add the onions and red chili flakes. Season everything with a pinch of salt and a few grinds of black pepper. Cook, lightly stirring, until the onions are tender and the tomatoes release their juices, mashing them gently as you stir. Add the tomato paste, basil and garlic. Stir and cook until the tomato paste blends into everything, about 5 minutes. Lower the heat and simmer until the garlic is tender, about 10 minutes.
- Remove the basil leaves and discard. Pour the contents into a blender or use an immersion blender to blitz everything until smooth. Refrigerate and serve chilled as a dip.
SPICY CREAMY TOMATO SAUCE
A spicy, creamy tomato sauce with chili, basil, and mascarpone cheese.
Provided by ANGIBEAN
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a skillet over medium heat, and cook and stir the onion until translucent and soft, about 5 minutes. Add the garlic, and cook and stir for 1 more minute. Stir in the tomatoes, balsamic vinegar, and sugar, and cook over medium heat for 10 minutes, stirring occasionally. Stir in the basil, red chile pepper, salt, and black pepper, and cook for 10 minutes more. Remove from heat, and stir in the mascarpone cheese.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 12.6 g, Cholesterol 46.7 mg, Fat 24.2 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 480.1 mg, Sugar 8.3 g
SPICY RED PESTO PASTA
Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
- Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
- Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
- Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.
SPICY TOMATO CHUTNEY
Categories Condiment/Spread Pepper Tomato Vegetable Vinegar Hot Pepper Summer Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Chop tomatoes and bell pepper.
- In a medium saucepan bring vinegars to a boil with sugar, salt, mustard seeds, black pepper, and red pepper flakes, stirring occasionally, and stir in tomatoes, bell pepper, and scallions. Simmer mixture, uncovered, stirring occasionally (stir more frequently toward end of cooking), about 1 1/4 hours, or until thickened and reduced to about 1 1/2 cups. Cool chutney completely. Chutney keeps, covered and chilled, 2 weeks.
More about "spicy tomato cups recipes"
SPICY TOMATO SAUCE RECIPE - GRACE PARISI
From foodandwine.com
- Scoop the seeds from the tomatoes into a strainer set over a bowl and press on the seeds to extract as much juice as possible. Coarsely chop the tomatoes and add them to the juice.
- Heat the oil in a large skillet until shimmering. Add the onion and cook over moderately high heat, stirring, until softened and just brown, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes with their juice and the crushed red pepper. Season with salt and cook, stirring, until thickened, about 20 minutes. Stir in the basil and mint and serve.
ONE-POT SPICY SAUSAGE AND TOMATO PASTA
From thekitchn.com
EGG CUPS WITH A SPICY TOMATO SALSA - GREAT …
From greatbritishchefs.com
10 BEST SPICY TOMATO SOUP WITH FRESH …
From yummly.com
CLAMS WITH TOMATO BROTH RECIPE | BON APPéTIT
From bonappetit.com
SPICY TOMATO RICE - BUNNY'S WARM OVEN
From bunnyswarmoven.net
SPICY TOMATO-FILLED TUNISIAN FLATBREADS RECIPE - KING …
From kingarthurbaking.com
5/5 (6)Calories 189 per servingTotal Time 9 hrs 26 mins
- Place the dough in a bowl, cover with plastic, and let rest at room temperature for at least 8 hours.
- Note: Since there's no yeast in this bread, it's not going to change much in appearance, if at all., To make the filling: Pour the olive oil into a large skillet set over medium heat.
- Add the garlic, onion, and bell and jalapeño peppers and cook, stirring occasionally, until the onion is translucent, about 6 to 8 minutes.
SPICY CHICKPEAS WITH TOMATOES & KALE | ALEXANDRA'S KITCHEN
From alexandracooks.com
BEST LOBSTER RAVIOLI SAUCE RECIPE + VIDEO - A SPICY PERSPECTIVE
From aspicyperspective.com
SPICY TOMATO JAM - THE ENDLESS MEAL®
From theendlessmeal.com
SPAGHETTIOS® SPICY ORIGINAL | CAMPBELLS.COM
From campbells.com
SPICY TOMATO SOUP · SEASONAL CRAVINGS
From seasonalcravings.com
RECIPE: THREE CHEESE PIZZA WITH CREAMY TOMATO SAUCE & SPICY …
From
SCIENTISTS ARE USING CRISPR TO MAKE SPICY TOMATOES
From atlasobscura.com
SPICY BEEF BRACIOLE RECIPE - TASTING TABLE
From tastingtable.com
SWEET AND SPICY TOMATO CHUTNEY | SILK ROAD RECIPES
From silkroadrecipes.com
SPAGHETTI ALL'ASSASSINA (SPICY SINGED TOMATO PASTA) RECIPE
From cooking.nytimes.com
SPICY TOMATO JAM - I AM HOMESTEADER
From iamhomesteader.com
PATRICIA.A | •FOOD ️ •RECIPES •CONTENT CREATOR ON INSTAGRAM: " …
From instagram.com
MARIO CARBONE'S MEATBALLS RECIPE - NYC'S CARBONE'S MEATBALLS
From today.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #vegetables #tomatoes
You'll also love