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  2. Tomato Basil Sauce Recipe - AOL

    www.aol.com/food/recipes/tomato-basil-sauce

    Cut the tomatoes in half and place them in the pressure cooker without any water. The tomatoes will give out more than expected water while you pressure cook them. So resist adding any water ...

  3. Tomato Basil Sauce Recipe - AOL

    homepage.aol.com/food/recipes/tomato-basil-sauce

    Stir in the tomatoes and basil along with the desired salt and pepper; turn the heat to low and simmer for 10 minutes. Your sauce is ready for use. For storage the sauce should be cooled completely and stored in an air tight container for a week. Read more from Archana's Kitchen.

  4. Tomato Basil Sauce Recipe - AOL

    firefox-startpage.aol.com/.../tomato-basil-sauce

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  5. Water Cooler: Passata is the key to easy, homemade tomato sauce

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  6. Tomato sauce - Wikipedia

    en.wikipedia.org/wiki/Tomato_sauce

    In Mexico, the best-known raw tomato sauce is pico de gallo, also known as salsa cruda. In France, raw tomato sauce is known as saoussoun [9] in the Alpes-Maritimes. Sauce vierge is another French sauce made from raw tomato, basil, lemon juice and olive oil, a bit similar to mexican pico de gallo. [10]

  7. Fresh Tomato Basil Bisque - AOL

    www.aol.com/lifestyle/2014-12-28-fresh-tomato...

    By Cheese Please Serving Size: 4 Prep Time: 5 mins Total Time: 35 mins Ingredients: 3 large tomatoes, diced. 1 cup vidalia onion, diced. 1 Tbsp garlic, minced. 1 Tbsp extra virgin olive oil

  8. List of sauces - Wikipedia

    en.wikipedia.org/wiki/List_of_sauces

    Salsza sauce (Polish: Salsza) – Sauce with butter, onion, parsley root, garlic, bay leaves, thyme, basil, vinegar, flour and wine. Velouté à la polonaise – Classic French sauce – A velouté sauce mixed with horseradish, lemon juice and sour cream.

  9. Pasta al pomodoro - Wikipedia

    en.wikipedia.org/wiki/Pasta_al_pomodoro

    Pomodoro means 'tomato' in Italian. [1] More specifically, pomodoro is a univerbation of pomo ('apple') + d ('of') + oro ('gold'), [2] possibly owing to the fact that the first varieties of tomatoes arriving in Europe and spreading from Spain to Italy and North Africa were yellow, with the earliest attestation (of the archaic plural form pomi d'oro) going back to Pietro Andrea Mattioli (1544).

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