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Preheat oven to 375°. In a medium saucepan over high heat, heat oil. ... until fragrant, about 1 minute; season with 1 teaspoon salt. Add crushed tomatoes and tomato puree and cook, stirring ...
Add the tomato sauce and broth and bring to a low boil. Reduce the heat to medium-low and let the sauce simmer for 5 minutes. Taste the sauce and adjust any seasonings to your preference.
Instead of water, you could use broth and/or a mixture of white wine and broth. Adding chopped greens, such as spinach or kale, towards the end of the cooking time is also a great idea.
In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering or boiling. [1] Reduction is performed by simmering or boiling a liquid, such as a stock, fruit or vegetable juice, wine, vinegar or sauce, until the desired concentration is reached by ...
Just enough to barely cover the pasta. Bring the water to a low boil and cook until the pasta is tender, which Andrés says will take 3 minutes or so. ... a noodle soup with a tomato-based broth ...
Place 2 or 3 tomatoes at a time in the boiling water for 5 to 10 seconds. Remove with a slotted spoon and put on a rack to cool. Peel the tomatoes with a paring knife.
1. Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish. 2.
Bring a large pot of water to a boil over high heat. Add pasta and 2 tablespoons salt and cook, stirring occasionally, until al dente, 7 to 9 minutes (pasta should still be slightly undercooked in ...