162767 wine marinated fire tomato Recipes

fire-roasted tomatoes, garlic cloves, peeled, jalapeno, seeded and quartered, scallions, trimmed and cut in fourths (use the green part as well as the white part), dried parsley, ground coriander, cumin, salt, pepper, white onion, diced, roma tomato, seeded and chopped, lime juice, fresh squeezed is best in this

fire-roasted tomatoes, garlic cloves (chopped ), yellow onion (diced ), chicken stock, heavy whipping cream, sugar (optional), olive oil, fresh basil leaves (rolled and cut into a chiffonade), salt and pepper

fire-roasted diced tomatoes, drained, sliced onion, fresh cilantro leaves, lime juice, sugar, salt

tomatoes or 1 pint grape , sliced in half, cucumber, peeled and sliced, yellow pepper, sliced, red pepper, sliced (optional), red onion, sliced, feta cheese, cubed (crumbed works too), lemon , juice of, red wine vinegar, olive oil, dried basil, dried oregano, minced garlic cloves, salt , to taste, pepper , to taste, spring greens (optional)

tomatoes , slices, fresh minced parsley, olive oil, cider vinegar or 2 tbsp red wine vinegar, prepared mustard, garlic, minced, sugar, salt

tomato, cut in wedges, olive oil, red wine vinegar, dried parsley, scallion, greens only, chopped, dried oregano, kosher salt, sugar, garlic powder, fresh coarse ground black pepper

tomatoes, large,peeled and sliced, vegetable oil, wine vinegar, mustard, dry, salt, black pepper, garlic, clove,large,minced, basil, fresh,chopped, thyme, sprigs,fresh,chopped, marjoram, fresh,sprig,chopped, scallion, minced

tomatoes or 3 lbs roma, jalapenos, chipotle chiles in adobo, white onion (sliced ringwise), green onions (trimmed to 5 inches), chopped garlic, cilantro, salt, apple cider vinegar (optional), lime juice, ground cumin, mexican oregano, ground black pepper, olive oil

olive oil, chopped onions, garlic, minced, fresh shiitake mushroom, stems finely chopped and caps cut into 1/2 inch thick slices, white wine, peeled whole tomatoes, chickpeas, drained and rinsed, capers (not rinsed ), oil-cured black olive, pitted, minced fresh oregano, salt and pepper

cooking onion chopped, dried basil, garlic pureed, nutmeg, oregano, parsley chopped, pepper, cube red wine, salt, sugar, tomato chopped, veg oil

veal hip or top round, cut into 8 pieces, pounded to 1/8-inch thickness, salt and pepper, flour , for dredging, extra-virgin olive oil, basic tomato sauce , recipe follows, white wine, marinated mushrooms, recipe follows, drained, lemon , zested and juiced, capers, rinsed, prosciutto , roughly the same diameter as scaloppine, italian parsley, finely chopped to yield 1/4 cup, basic tomato sauce, all recipes copyright 2000, mario batali. all rights reserved., extra virgin olive oil, spanish onion, chopped in 1/4 inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt , to taste

marinated onions, lg vidalia onions, vegetable oil, white vinegar, tb sugar, ts salt, ts pepper, ts parsley flakes, ts oregano, ts garlic powder, onions 1/4 inch thick , separating rings. ingredients are more estimated than measured, add or subtract to your own individual taste. mix all ingredients in a container you can cover and shake, keep in the refrigerator. marinade at least 24 hours before serving. you can continue to add more onions to mixture as necessary for up to four additions. after that, drain, make new marinade and transfer onions., marinated onions, yellow onions, thinly sliced, extra virgin olive oil, champagne vinegar, kosher salt, freshly cracked pepper, lemon juice, chopped chives, rinse onions under cold water to reduce their sharpness. drain and place onions in medium bowl. toss onions with oil, vinegar, lemon juice, salt and pepper. marinate at room temperature for 15 minutes. stir in chives., marinated onions, dry white wine, white vinegar, water, oil, garlic, stems of parsley, sugar, salt, cayenne pepper, chopped basil, dijon mustard, pearl onions, peeled, chopped parsley, combine all ingredients except the pearl onions and chopped parsley. bring marinade ingredients to a boil., heat and pour over onions. cool. refrigerate for 48 hours., when ready to serve , sprinkle with chopped parsley.

torn romaine, tomatoes, seeded and chopped, marinated quartered artichoke hearts, drained and cut into 1/2-inch pieces, sliced ripe olives, drained, red onion, thinly sliced, shredded parmesan cheese, tomato, seeded and chopped, red wine vinegar, balsamic vinegar, honey, garlic cloves, minced, dijon mustard, salt, pepper, olive oil

tomatoes, cut into wedges, red onion, sliced thin, fresh mushrooms, sliced thin, dried parsley, crushed, sugar, garlic salt, seasoned salt, black pepper, thyme, vegetable oil, red wine vinegar

tomatoes , slices, onion, thinly sliced, vegetable oil, wine vinegar, garlic powder, salt and pepper, lettuce leaf (optional)

dry red wine, red-wine vinegar, garlic cloves, minced and mashed to a paste with a pinch of salt, dijon-style mustard, chicken thigh or drumsticks (about 2 lb), egg, all-purpose flour, salt, dried thyme, crumbled, vegetable oil for frying the chicken, onions, sliced thin

boneless rib-eye roast or 3 -4 lbs rump roast, burgundy wine or 1/2 cup dry red wine, fresh ground pepper, olive oil, dijon mustard, salt, dried tarragon, garlic clove, crushed

tomato soup, diced fire-roasted tomatoes, buttermilk, chopped fresh basil, freshly ground pepper