A lot of the dishes already available to home cooks and chefs can be improved by tomato paste or some of them already need the tomato paste. Taking advantage of the healthy, strong, and delicious flavor of the tomato paste is really easy and can be used in vegetarian recipes. Tomato paste is a healthy food additive since it is very low on calories and fat and does not include any harmful ingredients, it is just tomatoes that have lost their water content and are thicker and stronger in flavor. Tomato paste is naturally a vegetarian additive since it is made with tomatoes, some salt, olive oil, and in some cases a pinch of sugar to neutralize the acidity of the tomatoes, so it can be used in a lot of vegetarian dishes, even the vegan people can make use of tomato paste in their dishes since none of the ingredients used in making tomato paste are related to animals. Using tomato paste in everyday dishes is really easy and you do not need to be a professional chef to be able to unlock the full savory flavor of the tomato paste and add an umami taste to your favorite pasta or spaghetti dish. You just need to caramelize the tomato paste by pouring the tomato paste into the pan over some oil and frying it over medium-high heat for a few minutes before adding it to your recipe to get the full taste of the tomato paste unlocked in your dish.
Easy recipes with tomato paste
You take out the tomato paste can. In the recipe you’re preparing that evening, you use two teaspoons of it. The leftover paste is scooped into a container from the can. (You even meticulously scrape down the can’s slender walls to prevent wastage.) Six weeks after placing the container in the refrigerator, you discard it. But here are two examples of easy recipes you can try to use all your tomato paste. Fresh Sicilian Pasta Ingredients 450 g bucatini or spaghetti pasta 2 pints cherry tomatoes, about 3 cups 4 anchovy fillets 1/4 cup sultana raisins 3 tbsp tomato paste 3 tbsp olive oil 2 tsp sriracha 1/8 tsp salt 1/3 cup grated parmesan 1/3 cup chopped basil Instructions While following the recommendations on the package, cook the pasta in a big saucepan for 7 to 9 minutes, or until it is cooked.
Tomato paste hot vs. cold break
Clearly drain, then add back to saucepan. Blend tomatoes, anchovies, raisins, tomato paste, olive oil, sriracha, salt, and other ingredients in a food processor. till extremely smooth, whirl. Add to the hot spaghetti. Toss to blend. Divide between six plates. Basil and parmesan are sprinkled over top. One Pan Pasta Ingredients 4 cups water 450 g linguine pasta 796-mL can diced tomatoes 1 onion , thinly sliced 1 cup basil leaves , divided 4 garlic cloves , minced 1/4 cup butter 3 tbsp tomato paste 1/2 tsp hot-red-chili-flakes 1/4 tsp salt 1 cup grated parmesan Instructions A large frying pan is used to combine water, linguine, chopped tomatoes, onion, garlic, butter, tomato paste, chili flakes, and salt.
Boil over medium-high, often stirring, for 9 to 10 minutes, or until the pasta has absorbed most of the liquid. Transfer noodles to a serving dish. Sprinkle leftover basil and parmesan on top. Serve right away.
Vegetarian recipes with tomato paste
People who choose to eliminate meat from their diet are always facing the problem of not finding many recipes or dishes to use. Here is an example of such a recipe for people who have eliminated meat from their diet and want to eat all vegetarian foods. Ingredients
- 1 carrot (large, approximately 1 pound carrots, peeled, spiralized into spaghetti)
- 3/4 cup diced red onion
- 2 celery ribs (diced)
- 2 garlic cloves (minced)
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. ground turmeric
- 1 pinch ground cinnamon
- pepper (to taste)
- 4 cups vegetable broth
- 1 cup of water
- 3/4 cup dry lentils (rinsed and patted dry)
- 5 oz. diced tomatoes
- 1 Tbsp. tomato paste
- 1 Tbsp. harissa (sauce) (spicy red pepper)
- 1/4 cup chopped cilantro (freshly)
- 1 Tbsp. lemon juice
Instructions
Put the carrot noodles in a food processor, and pulse them until they resemble rice.
In the KitchenAid 6-Quart Slow Cooker, combine the carrot rice, onions, celery, garlic, oil, cumin, coriander, turmeric, cinnamon, and pepper. After pouring the broth, water, lentils, fresh tomatoes, harissa sauce, and tomato paste into the bowl, whisk all of the ingredients together until they are well incorporated. Cook under cover for approximately three hours, or until the lentils and carrots are soft. Add the cilantro and lemon juice just before serving and mix to combine.
Healthy recipes with tomato paste
Indonesian Tempeh Goreng sambal Tempe Goreng sambal, an Indonesian version of sambal tempeh, is delicious, spicy, and incredibly irresistible. This healthier variant is both vegan and simple to prepare. Ingredients 1 packet of tempeh, 8 oz. 1/fourth cup of sambal paste a serving of soy sauce 1/fourth cup tomato paste 1 teaspoon gula Jawa (coconut sugar). Instructions Tempeh was divided into 14-inch-thick strips. deep fry An inch of oil should be heated in a medium skillet or pan. Use absorbent papers or paper towels to cover a big platter. Use a spoon or tongs to carefully add the tempeh to the heated oil to prevent oil splashback. They should be cooked for 2-4 minutes, or until golden brown. 
Place them on the lined platter after draining with a slotted spoon. fry in a pan ( oil-free version included ) In a cast-iron skillet or nonstick pan that has been well-seasoned, heat 1/2 tablespoon of oil. Simply skip the oil and heat the pan to make it oil-free. Cook the tempeh for two to three minutes in a single layer. Cook for an additional two to three minutes after flipping. tempeh preparation In a cast-iron skillet or nonstick pan, heat 1/2 tablespoon of oil. (To make it oil-free, omit the oil.) Saute the sambal paste for a couple of minutes, or until aromatic, after adding it. Add 2 tablespoons of water to the pan along with the tomato paste, soy sauce, and coconut sugar. Add the tempeh after thoroughly mixing everything with a stirring motion. After thoroughly coating the tempeh, remove it from the fire. Serve and revel in!
Indian recipes with tomato paste
Indian Curry Chicken
- 3 Tbsp. olive oil
- 1 onion (small, chopped)
- 2 cloves garlic (minced)
- 5 Tbsp. curry powder
- 1 tsp. ground cinnamon
- 1 tsp. paprika
- 1 bay leaf
- 1/2 tsp. fresh ginger root (grated)
- 1/2 tsp. white sugar
- salt (to taste)
- 2 skinless boneless chicken breast
- 1 1/2 Tbsp. tomato paste
- 1 1/4 cups plain yogurt
- 1 cup coconut milk
- 1/2 lemon (juiced)
- 1/2 tsp. cayenne pepper
Instructions
- In a pan over medium heat, warm the olive oil.
- To gently brown the onions, sauté them.
- Add the garlic, cinnamon, paprika, bay leaf, ginger, sugar, salt, and curry powder.
- Chicken should be sliced into bite-sized pieces and stirred for another 2 minutes.
- Tomato paste, chicken, yogurt, and coconut milk should all be included.
- Bring to a boil, lower the heat, and let it simmer for 20 to 25 minutes.
- Bay leaf should be removed before adding cayenne pepper and lemon juice.
- 5 minutes more of simmering.
Turkey and Butternut Squash Curry Ingredients
- 1 lb. Honeysuckle White® Ground White Turkey Tray (97% Fat Free)
- 3 tsp. coconut oil
- 1 small yellow onion (chopped)
- 1 red pepper (chopped)
- 1/2 butternut squash (chopped)
- 2 cloves garlic (minced)
- 1 Tbsp. minced ginger
- 3 tsp. curry powder
- 1/2 tsp. cayenne pepper (optional)
- 15 oz. diced tomatoes (canned, with their juices)
- 1 cup coconut milk
- Salt
- Pepper
- cilantro (for serving)
- rice (prepared, for serving)
- Greek yogurt (for serving)
Instructions
- One teaspoon of the oil should be heated to medium heat in a big pan. Cook the ground turkey, stirring often, until no pink is visible. Toss the turkey onto a platter.
- The onion, bell pepper, and squash are added to the skillet with the remaining oil as it heats. For 3 to 4 minutes, sauté until the onions begin to soften. Add the spices, garlic, and ginger, and cook for a further minute or two until aromatic.
- Add the tomatoes, coconut milk, and turkey back to the pan. Add salt and pepper to taste. Stirring occasionally, bring the mixture to a boil, lower the heat to a steady simmer, cover the pan, and cook for the duration of time needed for the butternut squash to soften.
- If preferred, serve the mixture over rice, a swirl of Greek yogurt, and a sprinkle of freshly chopped cilantro.
Hunt’s tomato paste recipes
These vegetarian dishes will demonstrate for all time that plant-based meals can be flavor-packed and satisfying, regardless of whether you’re a seasoned veggie or just wanting to menu-plan your next Meatless Monday. A few of Hunt’s vegetarian dishes include juicy meatless burgers, gooey spaghetti, crisp fresh veggie salads, dips, and restaurant-inspired favorites. They are all so flavorful that you won’t miss the meat. You’ll be hankering for more plant-based foods every day of the week after trying these vegetarian dinner suggestions. Plant-based pumpkin chili Ingredients
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 small bell pepper, chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 can (6 oz each) Hunt’s Tomato Paste
- 1 can (28 oz each) Hunt’s Diced Tomatoes, undrained
- 2 cans (15 oz each) of small white beans, drained, rinsed
- 1 can (15 oz each) solid-pack pumpkin
- 1-quart vegetable stock
- 2 tablespoons low sodium soy sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 pkg (13.7 oz each) Plant-Based Ground Beef
- 1 medium avocado, peeled, pitted, sliced, optional
- chopped fresh cilantro, optional
Instructions Step one In a big saucepan, heat the vegetable oil on medium. Cook the onion, bell pepper, and garlic in the saucepan for 5 minutes or until tender. Stir in the tomato paste, chili powder, cumin, and paprika, and simmer for 2 to 3 minutes, or until the spices are aromatic. Step two Add the beans, pumpkin, vegetable stock, soy sauce, salt, and pepper after stirring in the undrained tomatoes. Bring to a boil. Add the Plant-Based Ground Beef and cook, covered, for 30 minutes while stirring periodically. Step three If preferred, top vegan pumpkin chili with chopped cilantro and avocado.
Recipes with tomato paste and chicken
Slices of bone-in, skin-on chicken are used in this dish. Chicken should be cut into serving sizes. You decide how big each component should be. To cook this recipe, we used a medium-sized entire chicken. It was divided into medium-sized, respectable pieces since our family prefers it that way. You may chop the chicken into smaller pieces and possibly add extra potato and carrot if your Chicken Afritada will be shared by a large number of people.
- 2 lbs. chicken cut into serving pieces
- 1 medium onion minced
- 2 teaspoons minced garlic
- 2 cups chicken broth
- 1 6 oz can tomato paste
- 1 large baking potato cubed
- 1 large carrot cubed
- 4 pieces dried bay leaves optional
- 1/2 teaspoon sugar optional
- Salt and pepper to taste
- 3 tablespoons cooking oil
Instructions In a saucepan, heat oil. Sauté the garlic and onion. Chicken slices should be added. Sauté the chicken a little longer, until it turns light brown. Add the tomato paste after adding the chicken broth. Boil while stirring. Add sugar and the dried bay leaves. Set the heat to low and cover the pot. For 35 minutes, cook. If it begins to dry out, add water or chicken broth. Add the carrot and potato. Stir, cover, and simmer for a further 8 to 10 minutes on medium heat. To taste, add salt and pepper. Put in a serving dish Serve. Serve and enjoy.
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