Advertisement
YOU ARE HERE: HeraldMail HomeCollectionsTomato Paste
IN THE NEWS

Tomato Paste

FEATURED ARTICLES
NEWS
January 28, 1997
1 cup chopped onions 1/2 cup celery 3 cloves garlic, minced 1 tablespoon olive oil 1 tablespoon flour 3/4 to 1 teaspoon dried rosemary leaves 1/4 teaspoon dried thyme leaves 2 bay leaves 1 whole clove 1/4 teaspoon pepper 4 141/2 -ounce cans low-salt chicken broth 1 17-ounce can baby lima beans, drained and rinsed 1 15-ounce can garbanzo beans, drained and rinsed 1 15-ounce can kidney...
NEWS
May 9, 2001
Serving up smiles: Recipe Hearty Vegetable Soup 1 cup water 1 1/2 tablespoons dry pinto beans 1 1/2 cups water 1 quart vegetable or chicken broth 2 tablespoons dry lentils 1/4 cup pearled barley 1/4 cup onions, diced 1/2 cup fresh carrots, diced 1/4 cup fresh celery, diced 1/2 cup fresh, white potatoes, peeled and cubed 1 tablespoon tomato paste 1/2 teaspoon white pepper ...
NEWS
By J.M. HIRSCH | April 27, 2008
There is nothing subtle about this meat sauce. It is jammed with flavorful ingredients, starting with a healthy four cloves of garlic (double it if you dare) and finishing with tomato paste, balsamic vinegar and Parmesan cheese. Along the way it also takes on some serious seasonings and - for good measure - a half pound of prosciutto. It might seem like overkill, and that's the point. From scratch pasta sauces generally develop their deep, rich flavors from a long simmer on the stove.
NEWS
September 2, 2007
1 teaspoon canola oil 1 small yellow onion, finely chopped 2 cloves garlic, minced 1 1/2 teaspoons cumin 1 teaspoon ground chipotle pepper (or other ground chili, to taste) 3/4 cup canned black beans, rinsed and drained 2 slices firm whole-wheat bread, torn into small pieces 2 tablespoons tomato paste 3/4 pound 85-percent lean ground beef 2 tablespoons chopped fresh cilantro 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 whole-grain hamburger buns Heat the oil in a small nonstick skillet over medium heat.
NEWS
Scott Anderson | Culinary Passion | January 19, 2013
This soup recipe is a delicious Mexican variation called chicken tortilla. The key as always is to use fresh ingredients and to use a quality chicken stock or broth as the base. If you have fresh tomatoes, then please use them, but canned will work equally as well. Do not saute the veggies until they turn to mush. Instead, simply bring out the flavor and allow everything to blend together. I also prefer sautéing in grapeseed oil because it imparts no flavor and takes higher heat.
LIFESTYLE
December 28, 2010
This is a wonderful entree. It’s really good for a family but also good for company. This can be made ahead and refrigerated. Heat just before serving. It’s a wonderful suggestion for something special like a New Year’s Eve party or a birthday party. — Courtesy of B. Marie Byers, member of Hagerstown Lioness Club. The group meets the first Thursday of each month at Academy Theater Banquet & Conference Center in downtown Hagerstown. For more information, call 301-733-0157.
NEWS
January 5, 2009
Mushroom curry 1 1/2-inch piece ginger, peeled and chopped 1 small onion, peeled and chopped 3 garlic cloves, peeled and chopped 1 pound large fresh mushrooms 6 tablespoons vegetable oil 3 tablespoons plain yogurt 1 teaspoon tomato paste 2 teaspoons ground coriander 3/4 teaspoon salt 1/8 to 1/4 teaspoon cayenne pepper 2 tablespoons chopped fresh cilantro Put ginger, onion and garlic into container of electric blender...
NEWS
January 5, 2009
Slow-cooker beef and barley soup 28-ounce can diced tomatoes 2 tablespoons vegetable oil 3 medium yellow onions, minced 1/4 cup tomato paste 1 tablespoon minced fresh thyme, or 1 teaspoon dried Salt 1/2 cup dry red wine 2 cups low-sodium beef broth 2 cups low-sodium chicken broth 2 carrots, peeled and cut into 1/2-inch pieces 1/3 cup soy sauce 1/4 cup pearl barley 2 pounds blade steak, trimmed and cut into 1/2-inch...
LIFESTYLE
February 10, 2011
This is a really tasty soup. The recipe was originally given to me by one of my closest friends, Christy Tanner of Bowie, Md. You can add chicken or sausage if you want, but I like it better without meat. Try it with a grilled cheese sandwich on the side. The soup freezes fairly well, too, so you can make big batches of it and save it for later.   For the canned tomatoes, get the kind with basil and oregano. It really adds to the flavor. — Recipe courtesy of Jaclyn M. Myer, Williamsport High School teacher for ProStart 1 and 2, a restaurant-management program   Chunky veggie soup 3 tablespoons olive oil 1 tablespoon tomato paste 3 medium red potatoes (see cook’s note)
NEWS
September 8, 2010
Doreen Franks, a nurse, is a member of New Joy Fellowship Seventh-day Adventist Church. Franks said she finds this time-wise and tasty recipe for spaghetti to be the perfect dish to get on the table quickly for her two sons, a teenager and a young adult. She customizes the seasonings and pasta according to the taste of the moment. Ovo-lacto vegetarian is a person who doesn't eat animal meats but eats eggs and milk products. -- Faith Crumbly of New Joy Fellowship Seventh-day Adventist Church.
ARTICLES BY DATE
NEWS
Scott Anderson | Culinary Passion | January 19, 2013
This soup recipe is a delicious Mexican variation called chicken tortilla. The key as always is to use fresh ingredients and to use a quality chicken stock or broth as the base. If you have fresh tomatoes, then please use them, but canned will work equally as well. Do not saute the veggies until they turn to mush. Instead, simply bring out the flavor and allow everything to blend together. I also prefer sautéing in grapeseed oil because it imparts no flavor and takes higher heat.
Advertisement
LIFESTYLE
November 22, 2011
This recipe was given to Jerry Rowe's mother many years ago by a lady she did housecleaning for. The lady knew Rowe's mom was always looking for good recipes to feed a large family on a limited budget, and this was one of them. Johnny M Casserole, sometimes called Johnny Marzetti, is a baked pasta dish rumored to have originated at Marzetti's restaurant in Columbus, Ohio. But Kate Hill, a T. Marzetti Co. spokeswoman, said that is not the case. "According to the company historian (and one of the original T. Marzetti Company employees)
NEWS
Scott Anderson | Culinary Passion | July 8, 2011
This recipe comes to you by way of the Jeff Smith aka "The Frugal Gourmet," a fellow TV chef that passed away in 2004 amid a cloud of controversy.   He was instrumental in my first glimpses of cooking on TV before there ever was a food or cooking channel and his wit and fun in the kitchen certainly made for creative recipes. I believe he helped usher in a move from PBS to center-stage cooking and paved the way for the culinary shows we watch today. As a tribute to The Frugal Gourmet, I'd like to present my take on his classic recipe utilizing wine in marinating beef to bring out the flavor in tough cuts of meat.
NEWS
Scott Anderson | Culinary Passion | May 20, 2011
After a recent Wisconsin cheese and White Hall Vineyard wine tasting, I came away with an incredible urge to begin cooking with wine as we head into the summer season. Bright, fresh flavors and sweet tones of citrus abounded in the Gewurztraminer wine I sampled, so I excitedly pulled out an old recipe and set forth to create and sample in the kitchen. A true etouffee takes hours to cook, but I pared down this recipe to a mere two hours, but two of the most worthwhile hours you can spend in preparing my all-time favorite recipe.
LIFESTYLE
February 10, 2011
This is a really tasty soup. The recipe was originally given to me by one of my closest friends, Christy Tanner of Bowie, Md. You can add chicken or sausage if you want, but I like it better without meat. Try it with a grilled cheese sandwich on the side. The soup freezes fairly well, too, so you can make big batches of it and save it for later.   For the canned tomatoes, get the kind with basil and oregano. It really adds to the flavor. — Recipe courtesy of Jaclyn M. Myer, Williamsport High School teacher for ProStart 1 and 2, a restaurant-management program   Chunky veggie soup 3 tablespoons olive oil 1 tablespoon tomato paste 3 medium red potatoes (see cook’s note)
LIFESTYLE
December 28, 2010
This is a wonderful entree. It’s really good for a family but also good for company. This can be made ahead and refrigerated. Heat just before serving. It’s a wonderful suggestion for something special like a New Year’s Eve party or a birthday party. — Courtesy of B. Marie Byers, member of Hagerstown Lioness Club. The group meets the first Thursday of each month at Academy Theater Banquet & Conference Center in downtown Hagerstown. For more information, call 301-733-0157.
NEWS
September 8, 2010
Doreen Franks, a nurse, is a member of New Joy Fellowship Seventh-day Adventist Church. Franks said she finds this time-wise and tasty recipe for spaghetti to be the perfect dish to get on the table quickly for her two sons, a teenager and a young adult. She customizes the seasonings and pasta according to the taste of the moment. Ovo-lacto vegetarian is a person who doesn't eat animal meats but eats eggs and milk products. -- Faith Crumbly of New Joy Fellowship Seventh-day Adventist Church.
NEWS
January 5, 2009
Mushroom curry 1 1/2-inch piece ginger, peeled and chopped 1 small onion, peeled and chopped 3 garlic cloves, peeled and chopped 1 pound large fresh mushrooms 6 tablespoons vegetable oil 3 tablespoons plain yogurt 1 teaspoon tomato paste 2 teaspoons ground coriander 3/4 teaspoon salt 1/8 to 1/4 teaspoon cayenne pepper 2 tablespoons chopped fresh cilantro Put ginger, onion and garlic into container of electric blender...
NEWS
January 5, 2009
Slow-cooker beef and barley soup 28-ounce can diced tomatoes 2 tablespoons vegetable oil 3 medium yellow onions, minced 1/4 cup tomato paste 1 tablespoon minced fresh thyme, or 1 teaspoon dried Salt 1/2 cup dry red wine 2 cups low-sodium beef broth 2 cups low-sodium chicken broth 2 carrots, peeled and cut into 1/2-inch pieces 1/3 cup soy sauce 1/4 cup pearl barley 2 pounds blade steak, trimmed and cut into 1/2-inch...
NEWS
By J.M. HIRSCH | April 27, 2008
There is nothing subtle about this meat sauce. It is jammed with flavorful ingredients, starting with a healthy four cloves of garlic (double it if you dare) and finishing with tomato paste, balsamic vinegar and Parmesan cheese. Along the way it also takes on some serious seasonings and - for good measure - a half pound of prosciutto. It might seem like overkill, and that's the point. From scratch pasta sauces generally develop their deep, rich flavors from a long simmer on the stove.
The Herald-Mail Articles
|