Tomatoes are among the most versatile ingredients in cooking. In their processed form—such as passata, tomato paste, or ...

Stir once or twice more and then add the chopped tomatoes. Over a high heat, add the ginger paste and the red chilli powder, cook for 8 to 10 minutes or until the chutney thickens and reduces.

2. For the sauce: combine sour cream, tomato paste, flour, salt, spices (black pepper, paprika) and water, mix everything and ...

This hearty, reviving recipe from Genevieve Ko isn’t just quick and budget-friendly, it’s full of deep, rich flavors.

Triple-concentration varieties are also available but are better suited to large-batch cooking. To use tomato paste, first cook the raw tomato flavor out. Start with a few tablespoons of olive oil ...

It takes time to adjust to living in a new city. January marks the three year anniversary of my move to Washington, and I ...

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.

Keep stirring often to make sure they cook evenly. Add the blended tomato paste, stir and fry for 5 minutes. Add the chicken with its marinade of spices and cook for 6 minutes, stirring so the ...

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

2. Cook for around 25 min. 3. Put in the liquidizer and blend until smooth and cool down in the fridge. 4. Once it has become cold, take the white egg and mix it with tomato paste and salt, then put ...

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.