TOMATO PUREE VS CRUSHED TOMATOES RECIPES

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CROCK POT CREAMY TOMATO SOUP - SKINNYTASTE



Crock Pot Creamy Tomato Soup - Skinnytaste image

This creamy, rich Slow Cooker Tomato Soup is made with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese rind for added flavor.

Provided by Gina

Categories     Soup

Total Time 410 minutes

Prep Time 10 minutes

Cook Time 400 minutes

Yield 6

Number Of Ingredients 16

1 tbsp olive oil
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
28 oz can whole plum tomatoes (with juice)
1 tsp thyme
1/4 cup fresh basil
3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)
Parmesan or Romano cheese rind (optional)
1 bay leaf
2 tablespoons unsalted butter
2 tablespoons flour
1/3 cup grated Pecorino Romano cheese
1 3/4 cups reduced fat (2% milk, warmed)
salt (to taste)
black pepper (to taste)

Steps:

  • Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden.
  • Add to slow cooker.
  • Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker.
  • Then add chicken (or vegetable broth), the cheese rind (if using) thyme, basil, and bay leaf.
  • Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend.
  • Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).
  • Melt the butter over low heat in a large skillet and add the flour.
  • Stir constantly with a whisk for 4 to 5 minutes.
  • Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth.
  • Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.
  • Cover and cook on low 30 more minutes.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 177 kcal, CarbohydrateContent 17 g, ProteinContent 8 g, FatContent 10 g, SaturatedFatContent 4.5 g, CholesterolContent 21 mg, SodiumContent 600 mg, FiberContent 3 g, SugarContent 8 g

FILETTO DI POMODORO - SKINNYTASTE



Filetto di Pomodoro - Skinnytaste image

Last night I had the pleasure of having my friend Julia over to show me some of her delicious recipes. Julia is an amazing Italian cook. She can make leather taste good if she had to cook it! Her secret is simple, she cooks with only quality ingredients, like Pecorino Romano, good extra virgin olive oil and fresh herbs are all subtle differences that make food go from good to great. She always has on hand, a can of her own homemade filetto di pomodoro sauce she makes from scratch in the summer when tomatoes are at their peak and jars them to use throughout the year.

Provided by Gina

Total Time 60 minutes

Yield 8

Number Of Ingredients 7

2 28 oz cans imported crushed tomatoes (Tuttoroso)
3 cloves garlic (smashed)
1 tbsp olive oil
1/2 large onion finely chopped
1 cup carrots (finely chopped)
1/2 cup fat free chicken stock
fresh basil

Steps:

  • Saute garlic in oil, add onions and carrots and saute on medium-low for about 2-3 minutes, until soft. Add tomatoes and chicken broth and simmer 45 minutes on low.
  • Add fresh basil last 10 minutes (herbs will become bitter if cooked more than 20 minutes). Julia always adds herbs into the sauce near the end.
  • Taste for acidity, if sauce is a bit tangy (acidic) then add 1 tbsp of sugar. For a calorie free way to cut the acidity in the sauce add 1/2 teaspoon of baking soda.

Nutrition Facts : ServingSize 1 cup, Calories 91 kcal, CarbohydrateContent 15.5 g, ProteinContent 0.5 g, FatContent 2 g, FiberContent 3.5 g

More about "tomato puree vs crushed tomatoes recipes"

FILETTO DI POMODORO - SKINNYTASTE
Last night I had the pleasure of having my friend Julia over to show me some of her delicious recipes. Julia is an amazing Italian cook. She can make leather taste good if she had to cook it! Her secret is simple, she cooks with only quality ingredients, like Pecorino Romano, good extra virgin olive oil and fresh herbs are all subtle differences that make food go from good to great. She always has on hand, a can of her own homemade filetto di pomodoro sauce she makes from scratch in the summer when tomatoes are at their peak and jars them to use throughout the year.
From skinnytaste.com
Reviews 4.8
Total Time 60 minutes
Cuisine Italian
Calories 91 kcal per serving
  • Taste for acidity, if sauce is a bit tangy (acidic) then add 1 tbsp of sugar. For a calorie free way to cut the acidity in the sauce add 1/2 teaspoon of baking soda.
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