Fresh Tomato and Basil Pasta Recipe
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This pasta recipe is so easy to make yet so rich in flavor. By using fresh cherry tomatoes and fresh basils, the pasta brings out some sweetness and refreshment. Perfect pasta to serve for your Sunday family day!
✿ Ingredients:
1 lb Spaghetti Pasta -
1.3 lb Cherry Tomato -
1 cup Garlic -
1/2 cup Butter -
1 cup Parmesan Cheese -
1 bunch Basil -
1/2 cup Parsley -
3 tbsp Olive Oil -
2 tsp Garlic Powder -
Salt (to taste) -
Pepper (to taste) -
Chili Flakes (optional) -
1 cup Pasta Water
✿ Steps:
Note: Servings of my recipes are typically 5-6 family members.
#annshomecuisine #tomato #pastarecipe
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TOMATO SOUP Cake -- No Eggs, No Butter, No Milk | Retro Recipe
I'm back with another #retrorecipe and this time it's for #tomatosoupcake. ???? Big thanks to Kani and Mera for sending me Cook's Tour to make this episode possible. ???? New videos every Thursday & Saturday 8 pm EST!
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How to Make Fresh Tomato Sauce (3-Ingredients) | Food & Wine
Food & Wine's Justin Chapple demonstrates an easy way to make fresh tomato sauce. With just 3 (well, maybe 4) simple ingredients, anyone can make this super fast, super simple and super fresh tomato sauce at home.
Ingredients:
- Tomatoes
- Olive oil
- Salt & pepper
Here's the gear you'll need:
Sharp knife:
Cutting board:
Large mixing bowl:
Box grater:
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???????? Tomato & Basil Sardine FISHCAKES Recipe by Chef Shaun | Foodie Nation
This recipe is an easy, fun, light, and healthy fishcake recipe using Brunswick Tomato & Basil Sardines. Some of you may be thinking, how can sardines be fun, as most of us would be familiar with the sardines in the tin that still have the skin, guts, and spine intact. Well, Brunswick has made it a lot more convenient for us, by creating this protein-packed, boneless, ready-to-eat option which is also filled with omega-3 fatty acids that fit into our busy and hectic lifestyles.
Yield - 2 to 4 Snack-Sized Servings.
Ingredients
Brunswick Tomato & Basil Sardines - 2 tins
Low Fat Plain Yogurt (whole milk) - ½ cup
Breadcrumbs - 1 cup
Parsley - 1/8 cup
Garlic - 2 cloves (finely chopped)
Cajun Seasoning - 2 tsp (opt.)
Egg - 1 Large (beaten)
Salt - 1 tsp or to taste
Method
1. Preheat your oven to 500F.
2. Add your sardines to a bowl and break them into smaller pieces using a fork.
3. Add remaining ingredients and mix until all are evenly incorporated.
4. Using a tablespoon, divide the mix into small patties.
5. Place patties onto greased or non-stick baking tray.
6. Place in oven and bake for 5 minutes before flipping patties and baking for a further 5 minutes.
Tips/Fun Facts
1. Baking at this temperature will give you that golden brown color and crispy texture without having to submerge and fry in oil.
2. I’m using the tomato and basil-flavored sardines, but you can choose any from the 6 different flavors they have on offer.
3. Apart from adding a creamy texture to the patty, plain yogurt also adds to the overall aroma of the fish cake.
4. The breadcrumbs are being used as a binding agent as well as adding another textural component to the overall dish.
5. Fresh parsley gives it that herbaceous aroma and taste.
6. Garlic adds a pungent, spicy flavor that gets sweeter when cooked.
7. Cajun seasoning helps to elevate the fish cake and add a bit of spiciness.
8. Egg serves as a binding and emulsifying agent.
9. Salt helps to marry and lift all the flavors.
10. I used my hands to evenly flatten the patties before placing them on the greased baking dish.
11. You can enjoy these as is or with a sauce of your choice. Garlic or tamarind sauce would be two of my choices.
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Connect with Chef Shaun: @justshauntt
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I Tried Baking A Tomato Soup Cake
In this video, Buzzfeed producer Erin Phraner shares her crazy recipe hack for Tomato Soup Cake! No, it’s not a joke. It’s like the easiest carrot cake ever—no grating required. Would you try this??
TOMATO SOUP CAKE
For the cake…
2 cup all-purpose flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
4 teaspoons cinnamon
1/4 tsp salt
1 (10.75oz) can tomato soup
2 large eggs
1/4 cup water
1/2 cup melted Crisco, cooled
For the frosting…
1 stick (8 TBSP) butter, softened
1 block (8oz) cream cheese, softened
1 (16oz) box confectioners’ sugar
1. Make the cake: Preheat the oven to 350˚F. Butter & flour 2 cake pans.
2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon & salt until combined.
3. Add the tomato soup, eggs, water and Crisco. Whisk or beat with an electric mixer until smooth, 2 to 3 minutes. Divide batter among the prepared pans.
4. Bake about 25 minutes or until a toothpick comes out clean & the cakes spring back when pressed slightly. Let cool in the pans for 2 minutes, then turn out onto a cooler rack to cool completely.
5. Meanwhile, make the frosting: Beat the butter and cream cheese until smooth & combined. With the mixer on low, slowly add the confectioners’ sugar (a scoop at a time) until incorporated.
6. Layer and frost the cake with your cream cheese frosting. Ask people if they can taste the tomato soup!! (I bet they won’t be able to) xo
Making Tomato Cake with Amanda Cohen of Dirt Candy
Get the recipe for Tomato Cake:
Amanda Cohen of Dirt Candy shows us how she turns familiar flavors into an untraditional cake for breakfast or dessert.