TOMATO PEPPER RECIPE RECIPES

Name: Tomato, pepper & bean one pot
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Makes 6 portions
Ingredients: 1 tbsp olive oil; 1 large onion , finely chopped; 2 celery sticks , finely chopped; 3 carrots , finely chopped; 3 red peppers , sliced; 2 garlic cloves , crushed; 2 tbsp tomato purée; 400g can cannellini beans , rinsed and drained; 400g pinto beans , rinsed and drained; 400g borlotti beans , rinsed and drained; 2 x 400g cans chopped tomatoes; 1 vegetable stock cube (check the label if you’re vegan); 2 bay leaves; 1 tbsp brown sugar; ½ tbsp red wine vinegar

TOMATO, PEPPER & BEAN ONE POT RECIPE - BBC GOOD FOOD

Tomato, pepper & bean one pot recipe - BBC Good Food image

Make a batch of this stew at the weekend, then chill or freeze it in portions for easy midweek lunches. See our different toppings to keep it interesting

Provided by Anna Glover

Categories Dinner, Lunch

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield Makes 6 portions

Number Of Ingredients 15

Ingredients

1 tbsp olive oil
1 large onion , finely chopped
2 celery sticks , finely chopped
3 carrots , finely chopped
3 red peppers , sliced
2 garlic cloves , crushed
2 tbsp tomato purée
400g can cannellini beans , rinsed and drained
400g pinto beans , rinsed and drained
400g borlotti beans , rinsed and drained
2 x 400g cans chopped tomatoes
1 vegetable stock cube (check the label if you’re vegan)
2 bay leaves
1 tbsp brown sugar
½ tbsp red wine vinegar

Steps:

Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight. Choose your toppings Sweet & spicy Add diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds. Tex-Mex Stir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander. Smoky BBQ beans Stir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs. Added greens Stir in some spinach and top with a sliced boiled egg. Beans on toast Serve the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil. Italian-inspired Top with toasted croutons, chopped rosemary, lemon zest and parmesan.

Nutrition Facts : Calories 236 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 11 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.8 milligram of sodium

CREAMY TOMATO SOUP RECIPE | JAMIE OLIVER SOUP RECIPES

Creamy tomato soup recipe | Jamie Oliver soup recipes image

Making your own tasty tomato soup is so easy! This one's a simple classic.

Total Time 45 minutes

Yield 6

Number Of Ingredients 9

Ingredients

2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
olive oil
2 organic reduced-salt chicken or vegetable stock cubes
2 x 400 g tins of quality plum tomatoes
6 large ripe tomatoes
½ a bunch of fresh basil (15g)

Steps:

1. Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
2. Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
3. Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
4. Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).
5. Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
6. Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
7. Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.

Nutrition Facts : Calories 122 calories, FatContent 5.2 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 3.6 g protein, CarbohydrateContent 17.6 g carbohydrate, SugarContent 15.9 g sugar, SodiumContent 0.9 g salt, FiberContent 5.2 g fibre

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1. Peel and finely slice the garlic. Pick the basil leaves and tear into pieces.
2. Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
3. Season the sauce with sea salt and freshly ground black pepper. As soon as it comes to the boil, remove the pan from the heat.
4. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
5. Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
6. Store the sauce in a clean jar in the fridge – it’ll keep for a week or so.

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In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

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Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

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Making your own tasty tomato soup is so easy! This one's a simple classic.
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Total Time 45 minutes
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1. Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
2. Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
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5. Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
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7. Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.

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QUICK TOMATO SAUCE RECIPE | VEGETABLES RECIPES | JAMIE ...

1. Peel and finely slice the garlic. Pick the basil leaves and tear into pieces.
2. Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
3. Season the sauce with sea salt and freshly ground black pepper. As soon as it comes to the boil, remove the pan from the heat.
4. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
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