I had some leftover canned tomatoes so I used them in this.If the tough core part of the cabbage bothers you, chop it up finely.Crush the whole tomatoes while you mix the tomato sauce. For 3 servings. Recipe by hitkat

I have since made this with fresh tomatoes, chicken and today mushrooms!! (Served with steak medallions) the possibilities are endless!!!

Circuit Breaker week 5 - Lately, it was hard to find yeast, plain flour, pasta, canned tomato, assorted cheese, baking powder etc etc.. and it happened that my son kept asking me for lasagna. Well oh well, mommy cannot find canned tomatoes so this is my first time making bolognese sauce from fresh tomatoes.Recipe is adapted from:https://laurenslatest.com/roasted-tomato-bolognese-sauce/

Basic scratch tomato sauce recipe, works best with fresh garden or farm stand tomatoes. This is basically technique. You can use any quantity of tomatoes, depending on how many you have and how much sauce you want. No canner required, but pressure canning instructions are in the last step (not included in preparation time).

I had dinner at an Italian restaurant last night with friends and it was delicious, so I wanted to make some fresh pasta for my son. I had just received some fresh tomatoes as a gift, and I thought they'd be perfect in a sauce, and so I made this meat sauce. My son happily ate it up.Knead the pasta dough well.It's best to let the pasta dough rest.Drain off the moisture from the ripe tomatoes before cooking the sauce. Recipe by Takashi mama

I don't really have to story for this sauce, i kind of thought of making it out craving for shrimps

Enjoy the bold flavors of this Rich Tomato Pasta Sauce. Made from sun-ripened tomatoes, garlic, and fresh basil, this sauce offers a perfect balance of sweetness and acidity. Slowly simmered for a thick, velvety texture, it's ideal for any pasta dish.Global Apron -WEEK 15- Tomatoes #GlobalApron#GlobalApron2024#Tomatoes

I found this recipe on a website called "The Spruce Eats" while I was looking for ideas of what to do with the abundance of green tomatoes we had since our crazy ohio weather was not very cooperative with our gardening this year. I'm sure glad I did, BLTs have always been a favorite of mine, as well as tomatoes, and these were amazing! The Man of the house (who doesn't like tomatoes) said he couldn't even tell there were tomatoes on them! And my "picky eater preteen" also enjoyed them and couldn't believe he'd eaten tomatoes! 😉👌👍👍🤣 #onerecipeonetree #blt #friedgreentomatoes #sandwiches

I always make this dish, so my hands remembers how to make it.Caution:1) This dish is delicious seasoned simply with salt and tomatoes, so don't add other ingredients or vegetables or it'll mess up the dish. If you don't like the tartness of tomatoes, half the amount of tomatoes.2) Use salt and pepper if you don't have ground Sichuan pepper powder.1) Peel the tomatoes (tip at Recipe ID : 851662).2) Use slightly more salt than usual to bring out the tartness of the tomatoes. Adjust the amount of salt depending on the tomato size. You can add water to the stir-fry so it becomes soupy. Recipe by Beru

I made fried Tatsuda-style fish taste lighter and more delicious by adding tomatoes.The tomatoes are made even sweeter to grilling. (Cook the tomatoes for about 6~7 minutes, depending on how ripe they are.) When mashing the tomatoes, don't mash them up so much that they turn into sauce. Recipe by abichi

I thought keema curry was hard to make, but I was able to make this version easily using store-bought curry roux.The longer you simmer the curry, the more balanced the flavor will become. Take care not to let it burn by watching the heat and stirring it, and cook patiently to reduce the sauce. If you don't have canned tomatoes, use 3 fresh tomatoes instead. For 4 servings. Recipe by Tsumakoro

I bought a lot of Brussels sprouts, so I tried stir-frying them with various ingredients. While garlic certainly goes well with Brussels sprouts, I discovered that seafood goes better with Brussels sprouts than meat.This stir-fry is cooked quickly over high heat, so it's perfect for when you're in a hurry.Cook quickly over high heat.Do not overcook.If fresh prawns are not available, use frozen ones or a frozen seafood mix.Adjust the amount of pepper to suit your taste (I like it with plenty of pepper). Recipe by Nakaduka Kyoko