CHUNKY SAUSAGE & TOMATO PASTA RECIPE | BBC GOOD FOOD
Jazz up sausages with this spicy tomato pasta
Provided by Jo Pratt
Categories Dinner, Lunch, Main course, Supper
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.
- Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.
- While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.
Nutrition Facts : Calories 655 calories, FatContent 16 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 103 grams carbohydrates, FiberContent 5 grams fiber, ProteinContent 24 grams protein, SodiumContent 1 milligram of sodium
MEATLOAF WITH TOMATO SAUCE RECIPE | BBC GOOD FOOD
Make an easy meatloaf when you need to feed the family midweek. Serve slices with homemade tomato sauce and use any leftovers as sandwich filling
Provided by Lulu Grimes
Categories Dinner, Main course
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a frying pan and add the onion, cook for 4-5 mins over a low heat, then stir in the garlic. Leave to cool completely.
- To make the tomato sauce, heat the oil in a saucepan and fry the onion, carrot and celery for 3-4 mins, then add the garlic and cook for a minute. Add the passata and bring to a simmer, then season and cook for 5 mins.
- Heat oven to 180C/160C fan/gas 4. Mix the cooled onion with the tomato purée, mince, egg and breadcrumbs, and season. Line a 900g loaf tin with a liner or baking parchment and pack in the meatloaf mixture. Cook for 20-25 mins or until a skewer poked into the centre feels roasting hot when pulled out. Leave to rest for 10 mins before lifting out of the tin.
- Serve slices of the meatloaf with some tomato sauce spooned over. Wrap any remaining meatloaf and use it as a sandwich filling for a lunchbox. Can be frozen for up to a month.
Nutrition Facts : Calories 463 calories, FatContent 26 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 3 grams fiber, ProteinContent 31 grams protein, SodiumContent 0.5 milligram of sodium
More about "tomato basil pie recipes"
CHUNKY SAUSAGE & TOMATO PASTA RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine British
Calories 655 calories per serving
- While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.
MEATLOAF WITH TOMATO SAUCE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course
Calories 463 calories per serving
- Serve slices of the meatloaf with some tomato sauce spooned over. Wrap any remaining meatloaf and use it as a sandwich filling for a lunchbox. Can be frozen for up to a month.
TOMATO AND BASIL SOUP RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 25 minutes
Calories 213 calories per serving
- Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning – add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.
TOMATO PIE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 4 hours 30 minutes
Category main-dish
- Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.
HOW TO MAKE UTICA TOMATO PIE | NEW YORK RECIPES
Cuisine American
- Tomato sauce: In a large saucepan over low heat, cook garlic in olive oil until fragrant for about two minutes, being careful not to brown. Add crushed tomatoes, tomato paste, dried basil, dried oregano, salt and pepper, stirring occasionally. Simmer for approximately 30 minutes on low heat, remove from heat. Tomato Pie: Preheat the oven to 400 degrees Fahrenheit. Coat 1/2 sheet pan with cornmeal. In a bowl, combine yeast, sugar, and warm water, and gently whisk to combine. Let stand until foamy, about 10 minutes. Add 3/4 of the flour, extra virgin olive oil, and salt to the mixing bowl. Mix with a wooden spoon until most of the flour is incorporated, and the dough starts to release from the bowl. Add some flour to your countertop and knead the dough for 5 minutes. Form the dough into a round and place back in the mixing bowl. Coat the dough with oil and cover with plastic wrap. Place in a warm location for 30 minutes - 1 hour until the dough almost doubles in size. Gently press dough towards the edges of the pan until it’s 1-inch thick and spreads to the rim. Coat dough with oil, and use a fork to prick the surface of the dough. Store in a warm place for 1 hour to let rise and double in size. Coat dough with tomato sauce and bake for 10-15 minutes or until dough is cooked through. Cut and garnish with parmesan.
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