CANNED PEELED CHERRY TOMATOES RECIPES

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HALLOUMI PASTA WITH CHERRY TOMATOES RECIPE - BBC FOOD



Halloumi pasta with cherry tomatoes recipe - BBC Food image

Halloumi, cherry tomatoes, oregano and flecks of chilli combine to make a stunning midweek pasta supper.

Provided by Matt Tebbutt

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 18

250g/9oz cherry tomatoes, on the vine
1 tbsp olive oil
1 red onion, peeled, finely chopped
2 garlic cloves, peeled, finely chopped
1 red chilli, finely chopped
250g/9oz halloumi cheese, cut into 1cm/½in cubes
400g/14oz canned cherry tomatoes
1 tbsp chopped fresh oregano leaves
salt and freshly ground black pepper
400g/14oz fresh penne, cooked according to packet instructions
1 tsp Dijon mustard
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
salt and freshly ground black pepper
75g/3oz rocket leaves
1 head Little Gem lettuce, cut in half lengthways, leaves separated, washed
75g/3oz lamb's lettuce
3 tbsp freshly grated parmesan (or alternative vegetarian hard cheese)

Steps:

  • For the pasta, heat a frying pan until hot over a medium heat, add the fresh cherry tomatoes and fry for 4-5 minutes, or until just softened. Remove from the pan and set aside.
  • Add the olive oil, red onion, garlic and chilli to the pan the tomatoes were cooked in and fry for 2-3 minutes.
  • Add the halloumi cheese and cook for 1-2 minutes on each side, or until pale golden-brown on both sides. Add the canned cherry tomatoes and bring to the boil, then reduce the heat and simmer for 2-3 minutes. Add the fresh cherry tomatoes and oregano and cook for a further minute. Season, to taste, with salt and freshly ground black pepper.
  • Add the cooked pasta to the pan and mix gently until well combined.
  • For the salad, whisk the mustard and vinegar together in a bowl, then whisk in the olive oil. Season, to taste, with salt and freshly ground black pepper.
  • Place all the salad leaves into a bowl and pour over the dressing. Stir until well combined.
  • To serve, spoon the pasta onto four serving plates and sprinkle over the grated parmesan. Spoon the dressed salad alongside.

CHICKEN THIGHS IN TOMATO SAUCE RECIPE - NYT COOKING



Chicken Thighs In Tomato Sauce Recipe - NYT Cooking image

Provided by Jacques Pepin

Total Time 25 minutes

Yield 6 servings

Number Of Ingredients 8

2 tablespoons olive oil
12 chicken thighs, about 3 1/2 pounds, skin removed
1 teaspoon salt
2 cups coarsely chopped onion (about 1 large onion)
2 tablespoons coarsely chopped garlic (8 to 10 cloves)
1 can (28 ounces) peeled tomatoes in juice, or 3 1/2 cups fresh, ripe diced tomatoes
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped herbs (a mixture of tarragon and chives)

Steps:

  • Divide the oil between 2 skillets, and heat it over medium-to-high heat until it is hot. Add the chicken in one layer to the skillets. Sprinkle half the salt over the chicken pieces, and brown them for 5 minutes on one side, then for 5 minutes on the other side.
  • Remove the chicken to a platter, and add the onions to the drippings in the skillets. Cook about 2 minutes over high heat to brown the onions lightly. Add the garlic, and cook about 30 seconds longer.
  • If using canned tomatoes, divide the tomatoes and their juice between the 2 skillets, breaking up the tomatoes with the edge of the spoon as you mix them in. If using fresh tomato pieces, divide them between the skillets, and add 1/4 cup of water to each skillet. Mix well and bring to a boil.
  • Return the chicken pieces to the skillets. Add the remaining salt and the pepper to the mixture, and bring to a boil. Then reduce the heat to low, cover and boil gently for 10 minutes.
  • Arrange the chicken on a platter or divide it among six individual plates. Spoon the sauce over the chicken, sprinkle the chopped herbs on top, and serve.

Nutrition Facts : @context http//schema.org, Calories 474, UnsaturatedFatContent 23 grams, CarbohydrateContent 6 grams, FatContent 35 grams, FiberContent 2 grams, ProteinContent 32 grams, SaturatedFatContent 9 grams, SodiumContent 576 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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