TOMATO RED PEPPER SAUCE 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

IRON MIKE'S SWEET TOMATO PIZZA SAUCE - THE SPIRIT OF ...

Iron Mike's Sweet Tomato Pizza Sauce - the Spirit of ... image

So I grew up in Cincinnati. 18 years of Cincy Chili, Ribs, Ice Cream, and, of course, LaRosa's Pizza, whose sauce is flavorful and SWEET. Now that I've been away, I find you can't get any pizza remotely close ANYwhere else. Now this is no copycat recipe, but it captures the spirit of Buddy L's pizza sauce. It complements vegetable toppings as well as meats... My wife and I have not ordered pizza out since this sauce was concocted... I HIGHLY recommend using caetb's pizza dough with this sauce. (Recipe #38512 - the one with the wine...) I put the ingredients in the bread machine and it turns out great every time. I cook the finished pizza between 400 and 425 degrees fahrenheit for 9-12 minutes on a normal cookie sheet, or 11-15 minutes on an "air cookie sheet." (My wife and I prefer the normal cookie sheet, so the crust cooks and the cheese doesn't burn...) I'd love to hear feedback from others, especially misplaced Cincinnati Folks - let me know your thoughts! Mike's Notes: Since I concocted and posted this recipe, I have been back to Cincinnati... Needless to say, when I had the "real thing," I was mildly disappointed! Doh! I'm thinking about decreasing the "sweet" contents by 1/2 tbsp each on the honey and brown sugar - it IS awfully sweet! Okay - enough already - enjoy!

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4-6 pizza saucings, 15 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 (28 ounce) can tomato puree
1 teaspoon dried onion, minced or chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried parsley
1/4 teaspoon salt
3 cloves fresh minced garlic
1/2 tablespoon minced carrot
1 1/2 tablespoons honey
2 tablespoons brown sugar
fresh ground pepper, to taste

Steps:

In a large pot, heat oil over medium heat.
Add the Tomato Puree; watch out for splatterage!
Add everything else and simmer uncovered on low, stirring frequently, for 30-60 minutes, until desired consistency.
Tips:.
Freeze leftover sauce until ready to use; When using on pizza dough, thaw to room temperature; Thaws nicely in the microwave.
Don't use too much pepper.
You can mince a baby carrot in the garlic press after microwaving it for 5-10 seconds- just cut it in half before putting it through the press- and that equals about 1/2 Tablespoon.
Either Light or Dark Brown Sugar is fine, but the dark brown sugar makes the sauce DEEP red- almost maroon.
If you want the sauce even sweeter, just add more Honey next time.

Nutrition Facts : Calories 68.1, FatContent 2, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 56.5, CarbohydrateContent 12.4, FiberContent 1.3, SugarContent 6.2, ProteinContent 1.7

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

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
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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.

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