Easy Marinara Sauce Recipe - Using Fresh Tomatoes From Scratch!
Today I show you how to make easy marinara sauce from scratch using fresh tomatoes!
This quick and easy no oil recipe is so fresh and full of flavor and can be easily customized to suit your taste! It is 100% plant based vegan with no cholesterol.
Just cook the base recipe and use it as is, or add extra herbs, spices and vegetables to suit the dish you want to make. :-)
Print recipe from my website at:
Recipe by Cooking With Plants
Basic Sauce Ingredients:
1 kg/2.2 pounds Fresh Ripe Tomatoes
1 tsp onion powder
1 tsp dried parsley
1 tsp paprika
1 tbs tomato paste
salt, pepper and chili flakes to taste
Enjoy xx
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I have lost over 50 pounds and reversed heart issues. A plant based lifestyle has totally changed my life and brought back my health, energy and vitality! The journey all started when I watched the movie Forks Over Knives - to get your own copy of this life changing dvd, visit my affiliate page on Amazon if interested at And I also read The China Study:
Chicken Stew with Tomatoes and Fresh Herbs - Chakhokhbili
Chakhokhbili (ჩახოხბილი) chicken stew is delicious, easy to make and a big classic of Georgian cuisine. Learn how to cook chakhokhbili and get kitchen tips from a Georgian. What makes this dish so flavorful is the combination of ripe summer tomatoes, a lot of onions, and a variety of fresh herbs (very healthy!). This stew was originally made with pheasant, khokhobi in Georgian and the root of its difficult-to-pronounce name. Today, it is made with chicken, although you could substitute veal or lamb but cooking time will be different.
The bright red thick sauce makes this dish delicious. The flavors of onions, garlic, bell pepper, and tomatoes cooked together mix with aromas of cilantro, basil, parsley and chili pepper.
Some cooks experiment and add spices and wine, but I offer you the traditional recipe, which begins with browning the chicken. Made with whole chicken cut into pieces but you can make it with breasts or other favorite chicken parts. Better to use fresh tomatoes. In Georgia we like to make chakhokhbili with large, juicy, seasonal tomatoes, but US store tomatoes are different, so you use canned diced tomatoes instead if you wish. Serve with hearty bread to dip into the sauce.
Ingredients of Chicken Stew with Tomatoes and Fresh Herbs (Chakhokhbili)
(Serves 4 to 6)
2 tablespoons sunflower or olive oil
1 (4-pound) chicken, cut into serving pieces
2 tablespoons unsalted butter
3 cups chopped onions
1 red bell pepper (about 10 oz), seeded and chopped
3-4 large ripe tomatoes, peeled and diced (about 3 cups chopped tomatoes, pulp and juice) or 2 (14.5-ounce) cans diced tomatoes
4 garlic cloves, minced
Fresh red or green chili pepper, cayenne or hot red pepper flakes to your taste
1 cup finely chopped cilantro
1 cup finely chopped flatleaf parsley
½ cup finely chopped purple or green basil
Coarse salt and black pepper to taste
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
If you guys like this video, please LIKE, SUBSCRIBE, and SHARE it with your family and friends! The more people we can reach, the more we can spread the pleasures of Georgian Cuisine. Thank you!
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Portuguese Fish Stew With HERBS and TOMATOES From the Garden For Sunday Brunch | Gardening & Cooking
I made a pot of Portuguese fish stew with herbs and tomatoes for a laid-back Sunday brunch. The herbs were freshly-picked from the backyard garden - bay leaves, thyme and oregano. The frozen tomatoes were harvested a month ago.
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Gordon Ramsay's Roasted Creamy Tomato Soup (Fresh Tomatoes)
Gordon Ramsay's Roasted Creamy Tomato Soup is a dish that transforms fresh tomatoes into a culinary masterpiece. This recipe captures the essence of Gordon Ramsay's iconic cooking style, focusing on simplicity and quality. Ideal for both casual family dinners and elegant gatherings, this soup is sure to impress with its depth of flavor and creamy texture.
Actual Recipe:
Directions:
00:00 Select ripe vine tomatoes for better soup flavor; core and quarter them before roasting.
00:13 Use red onion for its sweetness and finely slice with garlic for the soup; roasting versus stewing tomatoes enhances flavor.
00:41 Season tomatoes with salt, pepper, sugar, and cayenne for heat and balsamic vinegar for richness before roasting.
01:08 Roast ingredients for 20-25 minutes at 180°C to intensify flavors.
01:24 Make sun-dried tomato pesto with toasted pine nuts, Parmesan, and extra virgin olive oil in a pestle and mortar for enhanced control over texture.
02:13 Add vegetable or chicken stock to the roasted tomatoes and simmer; blend or mash for desired soup consistency.
02:28 Stir in cream for a richer, creamier soup, according to preference.
03:08 Create a gutsy cheese on toast using a roux with stout instead of milk, mustard, Worcestershire sauce, and Montgomery cheddar.
04:35 Grill the cheese on toast with the rich roux mixture until blistered and bubbly; a robust country loaf is recommended as the base.
05:07 Pair the creamy roasted tomato soup with the sun-dried tomato pesto and the hearty Welsh rarebit toast for a nostalgic and satisfying dish.
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