Blend the skinned tomatoes in a food processor and sieve to remove the seeds. Heat until the tomato pulp has reduced to a thick paste. Use in pasta sauces, casseroles and soups.

Warming spices elevate this tomato chutney to something you'll always ... Mix the cornflour (if using) with a little water to make a paste and stir into the chutney. Cook for a further 5–10 ...

Tomato puree and tomato paste are stapled ingredients in many kitchens around the world. They are often used as the base for sauces, soups, and stews, and can add a depth of flavor and richness to ...

Dr Clare Bailey Mosley has shared a simple, yet delicious, low-carb pizza recipe that's perfect for anyone looking to lower ...

1. Boil the beef with the onion for 2 hours, do not forget to skim off the foam.

This plant-based creamy roasted tomato tofu curry is full of plant protein and easy to make. Enjoy it with vegan naan or rice ...

Lightly sauté the onion and garlic in olive oil in a saucepan. Add the tomato paste, sauté, and add the tomatoes. Step 2 Season with salt and pepper, add the sugar, half a litre of water, and boil for ...

In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the flour, stirring often, and cook to a medium-brown roux, about 30 minutes.

The red curry paste, tomato sauce, and fish sauce all add sodium ... to add a little salt to help carry the flavors throughout the soup. By ingredients, this recipe is dairy-free / non-dairy, egg-free ...

2. Put the tomatoes and garlic in the dish. Add enough olive oil to just cover them. Sprinkle with red pepper, peppercorns, kosher salt, and black pepper. 3. Cover with foil and transfer to the oven.